recipe reviews for:

A Pad Thai Worth Making

“The wonderful national noodle dish of Thailand, it is now served in many trendy restaurants. It can be adjusted to your taste, add ingredients that you like and make it as spicy or tart as you want to. It is also great as a basis for a stir fry of leftovers. This is a recipe for those who like it HOT, if you can't handle the heat, go easy on the chile sauce.”

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Reviewed: Mar. 24, 2012

This came out really well. We modified the recipe by double the amount of shrimp and not using chicken. We also did one with tofu that came out very well.

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Reviewer:

acalladonato

Cooking Level: Intermediate

Reviewed: Mar. 13, 2012

This was good. I didn't have oyster sauce, so I subbed some stir-fry sauce. I left the meat out and skipped the peanuts. I didn't cook the noodles quite long enough, but that was my own fault. We enjoyed this- I served it with some eggrolls and it made for a great dinner. Thanks for sharing!

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Reviewer:

HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Reviewed: Feb. 3, 2012

This is the best Pad Thai recipe I've ever tasted! I didn't have shrimp so just used chicken and added a bit of tamarind paste, other then that followed recipe to the tee! I now make a double batch cause there's never any leftovers!

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Reviewer:

ruthl

Cooking Level: Intermediate

Home Town: Glide, Oregon, USA

Reviewed: Jan. 3, 2012

Best pad thai recipe I've tried making - but definitely needs more kick. I tripled the amount of chile sauce and substituted hoisin sauce for oyster sauce since I didn't have any - turned out great!

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Reviewer:

locavore51

Reviewed: Dec. 9, 2011

A great Pad Thai recipe. I cut the fish sauce / oyster sauce in half, omit the shrimp (my wife doesn't like them) and add a little extra lime (since we really like that). Next time I make it I'll try the extra tamarind--that sounds good too.

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Reviewer:

Coraythan

Reviewed: Dec. 8, 2011

This is pretty tasty...I used shrimp and tofu (instead of chicken). No other changes. Pretty easy and straightforward recipe.

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Reviewer:

queen_palladium

Cooking Level: Intermediate

Home Town: Chapel Hill, North Carolina, USA

Reviewed: Nov. 28, 2011

My husband is Thai and this was not at all like the Pad Thai my mother in law makes. This was way too salty. I will try to make again with some modifications. Probably less fish sauce and just water instead of chicken stock. Will re-rate in the future with modified recipe.

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Reviewer:

dootie

Reviewed: Nov. 14, 2011

I was very excited to try it, but it was not flavorful and the tofu cooked in this way was too soft.

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Reviewer:

mandy

Reviewed: Oct. 30, 2011

Tastes like Thailand! I took the advice from earlier comments and added Tamarind sauce to the recipe and even taught my friends in Switzerland who missed some great Asian food!

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3 users found this review helpful