This was a pretty good starting point for a Pad Thai recipe. The only substitution I made was to use sesame oil because we didn't have peanut oil, and I cooked some chicken separately (with a scaled-down version of the sauce) to put on top of my husband's portion. It ended up tasting REALLY salty for my taste. I think I'll try what some other reviewers suggested, and increase the sauce, but change the ratios a bit. I'll probably add a bit more ketchup, and maybe replace some of the lime juice with tamarind. I think it also could have benefited from some cilantro before serving. Next time I will also probably just add the bean sprouts without blanching them, as that took out nearly all of the "fresh" aspect of the bean sprouts. My husband and I both thought it could have used a little more kick, so I'll probably also use more red pepper flakes. But, all in all, the recipe was straightforward and easy to follow, and yielded an acceptable Pad Thai. I'll be adding this to my repertoire, so I give it four stars.
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