Reviewed: Jul. 19, 2008

My family, known for their staunch adherence to blasé American cuisine, loves this recipe! It's energy intensive and will leave your sink full of dishes to be washed, but it's well worth it. I'd suggest wrapping the bean sprouts in cheesecloth before blanching them (makes it easier to remove them) and going easy on the hot pepper flakes (you can always add more when the dish is on your plate if you want). Also, use soy sauce instead of fish sauce to save a fish!

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Amy


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Reviewed: Jul. 1, 2008

Great recipe! I definately will be making it again. I love Pad Thai and this is by far the best recipe I've found. I did add chicken and a little cilantro but otherwise made it just as the recipe read. Delicious!

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sharon


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Reviewed: Jun. 23, 2008

This is an absolute crowd favourite!! I hate seafood and substituted soy sauce instead of fish sauce... I have made this a few times now and just love it! Also: if you are looking for something to go with it try the Peanut Butter Chicken Skewers on this site, simply amazing! The peanut butter sauce is so authentic, my husband likes to put it on top of this pad thai. Thanks for a GREAT recipe! We use it all the time! It impresses company too!

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luv2cook

	Home Town: Burlington, Ontario, Canada Living In: Waterdown, Ontario, Canada
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Reviewed: Jun. 14, 2008

this combination turns out with a sauce that is both too sour and too fishy. i cut the fish sauce down to about 2 tablespoons and add one tablespoon of peanut butter, which seems to help.

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kay

	Cooking Level: Intermediate
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Reviewed: May 26, 2008

Thank You!!!! I was looking for a Pad Thai dish that didn't call for tofu or Tamarind sauce.This was the best one. I added creamy peanut butter and coconut milk. I added two tablespoons of Peanut butter and two tablespoons of coconut milk to the mix. I added extra ketchup and it worked:) Very easy to do. Thanks

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Mo


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Reviewed: May 5, 2008

I had been wanting some great pad thai- especially after making some out of a box the other day (not a good idea). I added a little more pepper flakes to give it a kick. If you don't like spice I would recommend putting less in. I also substituted soy sauce for fish oil and it was just as delicious!

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Amy


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Reviewed: Mar. 27, 2008

I couldn't get enough of this! My husband enjoyed it too. Tasted just as good as what I've had in good Thai resturanuts. I made a couple of changes after reading reviews - I did not add the ketsup and I added an equal amount of soy sauce as what was required of the fish sauce. I also cooked the eggs separately and added them toward the end. Delicious. Can't wait to make this again!

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CWOOD28

	Cooking Level: Expert Home Town: Corona, California, USA
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Reviewed: Mar. 21, 2008

Delicious! We chose this recipe because most of the others we saw required tamarind, which we had never heard of. We substituted soy sauce for fish sauce. We also used scallions instead of onions, crushed our peanuts (plastic bag + heavy jar), and did not use carrots. We threw in some pre-cooked frozen shrimp from trader joes and used the trader joes rice noodles. It looked and tasted like your typical restaurant pad thai. Mmm

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DT & Hel

	Cooking Level: Intermediate Living In: New York, New York, USA
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Reviewed: Jan. 14, 2008

Pretty good recipe. Added 2Tbsp of peanut butter to thicken the sauce a little. Also, would cook the eggs separately next time, and add toward the end so they don't get too mushy.

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sony20

	Cooking Level: Intermediate
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Reviewed: Dec. 19, 2007

I spent a lot of money buying the items for this recipe and it was horrible!

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Jennifer


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Reviewed: Dec. 12, 2007

this was my first time eating and making pad thai -- i thought this recipe was delish! i used chicken and shrimp...and i added a pinch of ginger [powder] just for a kick, plus its really healthy! didn't have much PB in the house, so only used 1/2 tablespoon...i will definitely be making this again! thanks 'dad'!

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aminarose

	Cooking Level: Expert Home Town: Bronx, New York, USA
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Reviewed: Sep. 4, 2007

This was the first time i had ever made Pad Thai. Everyone in my family loved it.

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Flower


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Reviewed: Jun. 15, 2007

I've been looking for a recipe for good pad thai for a while now, constantly disappointed with the ones available, and this was no different. I will NEVER make this again.

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Erika L


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Reviewed: Apr. 5, 2007

Very Bland, only flavor was the spice.

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Rebecca

	Cooking Level: Intermediate Living In: Seattle, Washington, USA
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Reviewed: Mar. 8, 2007

This was the worst pad thai I have ever had. It tasted like fishy noodles! YUCK!!! My husband and I threw the whole pot out and went out to eat.

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ginajason061403


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Reviewed: Feb. 25, 2007

One of my favorite's! I do make it my own though. I sautee a chicken breast in cilantro and cumin then set it aside to add in later. I only use two eggs and I double the sauce. I sub Soy for fish sauce and a T of peanut butter for a nuttier flaver. I always serve this with "Broccoli with Garlic Butter" and everybody raves!

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Michelle Clay

	Cooking Level: Intermediate Home Town: Suffolk, Virginia, USA
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Reviewed: Feb. 19, 2007

i really like this pad thai but it didnt taste like pad thai at all, and also it turnthat i bought the wrong noodless so i end up doing chow mein also couldn find the tamarind sauce so i bought some fresh one and boiled to make my own tamarind sauce everyone like it, i added some more sugar 2 tbs of ketchup and some equal parts of apple vinegar rice vinegar and soy sauce and the sugar i change it for splenda and 3 tbs of brown sugar it turn put perfect

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Doreen

	Cooking Level: Professional Home Town: El Paso, Texas, USA Living In: Folsom, California, USA
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Reviewed: Feb. 4, 2007

i did not care for the sauce at all, the ketchup was very noticeable

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Brady


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Reviewed: Nov. 27, 2006

I didn't like this at all. I adjusted the sauce as per some other reviewers suggestions, but still didn't like the taste of it. I think it was the fish sauce.

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MEWUBHERVARD

	Cooking Level: Expert Home Town: Nelson, Nelson-Marlborough, New Zealand Living In: Christchurch, Canterbury, New Zealand
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Reviewed: Nov. 25, 2006

Woo Hoo! What a winner! I've struggled to find a great Pad Thai recipe that doesn't taste like the less-than-average stuff out of the box. My husband couldn't stop raving, and my toddler gulped it down! I followed the advice about three eggs instead of four, and found it to be perfect (I wonder if the original recipe used medium eggs? I used three extra large...) I bet this would be awesome with chicken, shrimp, tofu... but a great one to keep on hand for vegetarian guests. I can't wait to have leftovers for breakfast! Oh, remember to top it with fresh cilantro before you serve!

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scrvarich


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