The reviewer gave this recipe 5 stars. This recipe averages a 3.64 star rating.
Reviewed: Nov. 15, 2009
Delicious! Even my small children (who are very picky eaters) ate it and loved it. Thanks for sharing.
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The reviewer gave this recipe 2 stars. This recipe averages a 3.64 star rating.
Reviewed: Nov. 14, 2009
Unfortunately unedible- way too much fish sauce in my opinion... and ketchup? In Thai food? I thought it sounded like a bad idea... and it was. Oh well, I'll keep looking for a good pad thai recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.64 star rating.
Reviewed: Nov. 6, 2009
My boyfriend has an allergy to all nuts and I have been talking about making him a NUT FREE pad thai for sometime. I found this recipe and it seemed good as it didn't have peanut butter in it. Here were the changes: sesame oil instead of peanut oil and sunflower seeds instead of peanuts. It was amazing and he didn't know the difference. I did a little but I was still very pleased with the out come!! This will be made again.
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The reviewer gave this recipe 2 stars. This recipe averages a 3.64 star rating.
Reviewed: Oct. 6, 2009
Thank god I tasted the sauce before I poured it on my noodles! Too salty!
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Cooking Level: Intermediate

Home Town: Crownsville, Maryland, USA
Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.64 star rating.
Reviewed: Jul. 14, 2009
good, but not authentic, and a very heavy ketchup flavor. i took the suggestions of others and added some soy sauce, peanut butter and a little more brown sugar. with broccoli, bean sprouts, sugar snap peas and tons of cilantro it turned out pretty great!
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA
Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.64 star rating.
Reviewed: Jun. 17, 2009
I agree with reciperenegade.also, whatever you do, do not overcook the noodles like me and end up with mush.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.64 star rating.
Reviewed: Jun. 14, 2009
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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The reviewer gave this recipe 5 stars. This recipe averages a 3.64 star rating.
Reviewed: Mar. 9, 2009
I'm vegetarian so I used tofu & no fish sauce. It was a little too tangy for me so next time I'd use a little less lime juice & more brown sugar.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 3.64 star rating.
Reviewed: Mar. 5, 2009
I thought this was just ok. I was expecting something creamier and more like one I've had in restaurants. It was a bit sour at first, then I added more lime juice and peanuts which seemed to take care of that. There also wasn't enough sauce for the noodles to adequetely coat them. I ended up only putting half of the cooked noodles in the skillet to blend it together to get the most of the sauce it yeilded. I was skeptical about the ketchup, there was another recipe I was thinking of trying that did not use ketchup. The presentation looked nice but I might try another recipe.
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Cooking Level: Intermediate

Home Town: Bristol, Rhode Island, USA
Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 3.64 star rating.
Reviewed: Mar. 1, 2009
I was not impressed with this pad thai. Although the ingredients are common, and it is relatively easy to make, if you are expecting a flavor like "real" Pad Thai you won't get it here. Unfortunately, if you want that authentic taste, you need to use authentic ingredients. The flavor of this recipe was tart (because of the excess lime juice), and slightly bland (boring). I would not recommend this recipe if you have tried good pad thai before. If you are a first time taster, you might enjoy it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 3.64 star rating.
Reviewed: Jan. 11, 2009
Awesome, but add 1 T peanut butter
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The reviewer gave this recipe 4 stars. This recipe averages a 3.64 star rating.
Reviewed: Jan. 8, 2009
I made this last night for dinner and when I first tasted it last night I thought the ketchup was WAY to overpowering. However, I put it in the fridge overnight and took it with me to work for lunch today. YUMMY! Overnight the ketchup flavor diminished and it is just lovely now after re-heating and adding a bit of soy sauce. Thank you!
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The reviewer gave this recipe 4 stars. This recipe averages a 3.64 star rating.
Reviewed: Nov. 30, 2008
Yummy Delicious! I love this recipe! I topped it off with a peanut sauce & satay chicken....Fabulious!
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The reviewer gave this recipe 1 stars. This recipe averages a 3.64 star rating.
Reviewed: Oct. 22, 2008
My poor boyfriend attempted this recipe as a suprise dinner for me. To put it nicely, we did not care for the taste, and he followed the recipe exactly. We went to a restaurant for good Thai. Thanks but no thanks and never again.
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 3.64 star rating.
Reviewed: Oct. 17, 2008
I did make some minor changes like less lime. Plus, instead of using peanuts, I put a few tablespoons of peanut butter into the sauce then blended it. Thanks for a great recipe, my family loved it!!
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Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 3.64 star rating.
Photo by Tracy X
Reviewed: Oct. 15, 2008
Wow - this wasn't bad! It was definitely better than store-bought "pad thai sauce" in a can or pouch. I was surprised I had all the ingredients at home. I also added 1 cup of chopped cilantro. Next time, I would probably double the sauce.
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Photo by Tracy X

Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 3.64 star rating.
Reviewed: Oct. 7, 2008
I would agree with others, this was okay but it had a strong ketchup flavor to it. I will say it was very easy to make.
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Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 3.64 star rating.
Reviewed: Oct. 5, 2008
Very yummy! However, needed to make about 4 times the sauce in order to coat the noodles, but the taste is fantastic!
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The reviewer gave this recipe 4 stars. This recipe averages a 3.64 star rating.
Reviewed: Sep. 1, 2008
I agree with the other reviews, add tamarind paste (maybe a teaspoon) and a little extra brown sugar than the recipe calls for. Don't forget cilantro and I use cabbage instead of carrots. Great base for a difficult dish.
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The reviewer gave this recipe 3 stars. This recipe averages a 3.64 star rating.
Reviewed: Jul. 24, 2008
Tasted Good (even though I messed up the recipe a bit). The only thing I have against it is the amount of salt in it. It has much more than other pad thai recipes on this site
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