Reviewed: Feb. 19, 2012

Awesome!! A must try!

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Reviewer:

American

Cooking Level: Intermediate

Reviewed: Jan. 29, 2012

I followed this recipe exactly, and found it rather bland. I was disappointed because Pad Kee Mao is one of my favorite Thai dishes, but this is nothing like what we get at our local restaurant. The basic ingredients are there, but the sauce is wrong. It doesn't taste like much... just a little salt flavor. Plus, I couldn't even taste the spice from one serrano pepper. I will try making this again, but will play around with marinating the meat and finding the right sauce.

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Reviewer:

SarahJP

Reviewed: Jan. 6, 2012

I thought it was just alright, but dbf thought it was great. Pork turned out pretty salty, next time I might leave out or halve the salt in step 3. For thick soy sauce I used 1 t. soy sauce and 1 t. brown sugar; I know it's not the same but I am hurting for cash right now! Just for the record, when I stumble home from the club, a recipe this complicated is NOT what I would come up with!

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Reviewer:

ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: Jul. 10, 2011

I made my way to the Asian market for thick soy sauce and it was a worthwhile trip. Prepared as directed this recipe was excellent. I was concerned about a lack of moisture and was plotting what I would add to fix it, but no fix was needed. Excellent!

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Reviewer:

cookin'mama

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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

Reviewed: Jul. 9, 2011

I gave it 4 stars for being the only drunken noodles recipe on here and for not having any crazy hard to find ingredients. I did what everyone said to make thick soy sauce with molasses and soy sauce but the recipe definitely needed more sauce. it also needed something to spice it up more. I added the thai chili sauce but just a little. I also added a red pepper for some more color. Definitely will make again!

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Reviewer:

EML84

Reviewed: Jun. 20, 2011

This was a fast and easy to put together, filling, tasty meal. I didn't use the wide noodles, because the thin was what I had. Also added a few veggies that needed to be used up such as a carrot, a couple of small red and yellow peppers and a few mushrooms. I also reversed the directions and cooked the veggies and meat prior to the noodles. The sauce was wonderful. I didn't feel the dish was hot at all and could have had more peppers added to it, but for my daughter, it was perfect so based on that, if you want more heat you can always add more to individual plates.

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Reviewer:

Avon

Cooking Level: Expert

Reviewed: Feb. 28, 2011

I'm giving this one four stars since I changed the recipe "a little" when I made it. I doubled the noodles, cuz I love rice noodles. I had some fresh ginger on hand so I minced about a tablespoon and split it between the noodles and the pork. Since others complained of dryness, I used a ridiculous amount of sauce (1:1 molasses: regular soy sauce). 2tbsp with the noodles and 7tbsp with the pork. Also added in 3/4 red pepper with the pork which is why I added SO much more sauce. In the end, this is one of my favorite recipes that I've tried from this site. Thanks Deb for the great mix of flavors and "template" recipe.

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Reviewer:

BrittanyC

Reviewed: Jan. 3, 2011

Very excellent. I used chicken and thin rice noodles--all else was exactly as the recipe indicated. I will definitely make this again.

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Reviewer:

CRICKETMARIE

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Brooklyn, New York, USA

Reviewed: Dec. 13, 2010

The thing I love most about the pad kee mao at my favorite Thai restaurant is that it is extremely full of flavor. This, sadly, is not that pad kee mao. While the finished product was decent, it was not what I have been searching for. I think to have the right flavor it needs more of the thick soy sauce, as well as maybe some other mystery ingredient. As it is, it just tastes a bit bland and unfinished.

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Reviewer:

kaiti_fred

Cooking Level: Expert

Home Town: Riggins, Idaho, USA

Reviewed: Oct. 31, 2010

The spiciness of jalapenos is what makes this dish so great. I have made it numerous times and have used different meats - beef, pork, chicken, and even shrimp.

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