I have fixed feelings over this one. I have never made Pad thai at home before. I have had it many times at Thai restaurants though. First off, I didn't have the oyster sauce and Asian chile sauce. I subbed w/ cocktail sauce (because I saw another recipe out here that used KETCHUP!) and Thai Red Curry paste, as that was all I had on hand. I doubled the sauce, and tasted it after making. It tasted too much like the cocktail sauce! I panicked. So, I threw in some sesame oil and soy sauce. That did the trick. Saved! Other than that, the noodles took way too long for me, as I was using leftover chicken, so this should have been a very quick recipe to put together. But, having to wait for the noodles to soften was a pain! Not a bad recipe, and I have plenty to have for lunch. I will make again. Thanks for the post Fatty!!
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