Reviewed: Aug. 27, 2006

good recipe and easy to make, however i like phad thai with more peanut flavor so i would probably add peanut butter to the ketchup mixture next time. i used ponzu sauce instead of fish sauce.

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Reviewer:

rachel

Cooking Level: Intermediate

Home Town: Keflavík, Suðurnes, Iceland

Reviewed: Jul. 24, 2006

Didn't like at all, and we followed the recipe exactly. It was way to fishy tasting for us. We didn't even eat it.

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Reviewer:

Newly Married

Reviewed: Jul. 6, 2006

Exactly like restaurant pad thai! I have given this recipe with all ingrediants gift-wrapped in a wok as a wedding present. Very yummy!

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Reviewer:

angela k.

Cooking Level: Intermediate

Reviewed: Jun. 30, 2006

Pretty good. My first time at making Pad Thai. I did however alter the recipe a little. I added cooked shrimp (which I cooked with garlic in a bit of peanut oil). Also, as someone else previously mentioned, the sauce was a little sour for me plus there was not enough sauce so I doubled the sauce except I didn't add any additional lime other than the first 3 tablespoons. It was sweeter that way. My husband, who's a meat and potatoes kind of guy, actually went back for seconds.

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Reviewer:

laurencelle

Home Town: La Broquerie, Manitoba, Canada

Living In: St. Adolphe, Manitoba, Canada

Reviewed: Jun. 29, 2006

I LOVE pad thai, and was really looking forward to trying this recipe, but it wasn't as good as I expected. It was way too sour for me. I had to play with the sauce a bit...I added more brown sugar and ketchup along with a bit of peanut butter which made a big difference (I have never used fish sauce before...it was kind of stinky!). I also added some chicken. It was a beautiful looking dish....it just needed some work!

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Reviewer:

AmyG

Reviewed: Jun. 29, 2006

I wasn't too crazy about the sauce--it seemed like something was missing. It was a little too 'sour' for me. I like mine a little more peanut flavored. (Maybe I'll try the peanut butter addition another reviewer recommended.) I reduced the carrots and used 3 eggs. Still looking for a pad thai recipe that is closer to my favorite restaurant dish...:)

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Reviewer:

KALSC2001

Cooking Level: Intermediate

Home Town: Bristol, Connecticut, USA

Reviewed: Jun. 27, 2006

I'll give it a five since my family liked it so much. It was not what I expected though...not quite what you'd get as a dish in a resturaunt. still a tasty asian dish though. I omitted one egg and the bean sprouts, added extra red pepper flakes and peanut oil and some chicken. Next time I'll put more cilantro in (a must) and try adding some tamarind. Tasty!

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Reviewer:

Theresa's Cookin'

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Santa Paula, California, USA

Reviewed: Jun. 22, 2006

I love pad thai and so does my hubby and since this had good reviews I tried it. I even followed other reviewers advice and added cilantro. But it still didn't turn out great. Edible, but not great.

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Reviewer:

fuquay-fanny

Reviewed: Jun. 13, 2006

oh yea......so good! I added chicken and chopped cilantro. So much better then the boxed stuff. I thought next time i would cook the sauce a little longer to make it thicker.

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Reviewer:

MOMK1K2K3

Cooking Level: Intermediate

Home Town: Rathdrum, Idaho, USA

Reviewed: Jun. 12, 2006

Wowee, so good! Pad Thai is a favorite of mine, but I'd only had it in restaurants, never made it before. This was super! I omitted the bean sprouts (personal preference). I added one cooked diced chicken breast and 1/2 lb of shrimp because that's what I like in my Pad Thai. Only change I'd make in the future is to use only 2 or 3 eggs. 4 eggs was really a lot. Thanks for the recipe!

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7 users found this review helpful