Definitely triple or quadruple the sauce. Otherwise, a great recipe!

this was pretty good. I made some changes. I added some shredded veggies, peanut sauce and I used Rice Vinegar and sesame oil.

Everytime I go to Thai restaurants, this is my dish of choice. However, after trying this recipe, THIS is the best pad thai I've ever tasted! I quadrupled the recipe (but kept the fish sauce at triple the recipe). I also used lime juice instead of lemon and added a couple of cloves of minced garlic to the oil (as other reviewers have added). I also added cilantro,crushed cashews instead of peanuts, sesame oil instead of vegetable oil, and I added a whole sliced onion to the sesame oil with the garlic. Yummy recipe!

Great, GREAT recipe! My boyfriend declared that it was the best things he'd ever eaten! I followed the recipe, sans beans sprouts, and also, as suggested, used lime instead of lemon. I have made this recipe with rice noodled of multiple thickness, and find that it works best with medium noodles. Thin noodles \seem to stick together and not mix very well with the other ingredients.

THIS DIDN'T DO MUCH FOR ME. I NEVER HAD PAD THAI THOUGH, SO I HAVE NOTHING TO COMPARE IT TO.

I'm not generally a "pad thai" kind of person, but I really like this! I added lime, definitly wouldn't add any more fish sauce, and used chili oil instead of crushed pepper. I also added shredded carrots for color. Truthfully, at first the smell was revolting (and I'm pregnant), but the sauce blended w/the noodles very nicely and calmed it down. Yum!

I'm giving this five stars because it was so good. I added minced garlic to the chicken while it was cooking and I only added 3 eggs. I quadrupled the sauce amount, but instead of sugar I added only 3tbls. dark brown sugar. Also this dish is a must with lime juice and instead of the crushed red pepper I used tabasco sauce instead. Just a note on rice noodles you don't have to let them soak forever. Instead boil water add noodles, boil for a few minutes, turn off heat and let the noodles sit until they are to the tenderness you like. This meal is so fast and simple and really does taste like my fave restaurant. The whole family loves it too.

Very simple and delicious. I didn't have fish sauce at hand so I used light soya sauce but it turned out well anyway. Will definitely make it again.

I liked this recipe and decided to combine other member reviews with what I had in my kitchen. I followed Erinjw recipe and I used only chicken because I bought the wrong type of Tofu :-( I also used red wine vinegar mixed with the fish sauce, lime juice, white sugar (orig recipe). I also used ground almonds (put almonds in a baggie and whacked with a hammer---FUN) instead of peanuts, can you say YUMMY. I omitted the crushed red pepper and put the cilantro in for the last few turns. I also did use bean sprouts and more lime juice. I also followed another reviewer and boiled rice noodles for a minutes, didn't get to rinse in cold water, but it still worked (made it sticky) I think it was overall this was a great recipe. I can't wait to eat again for lunch tomorow.

Mediocre pad thai recipe.

double sauce

This was an absolutely delicious recipe! My boyfriend made it for me tonight, following the recipe precisely, except he used shrimp. The sauce was so nice. The only reason we didn't give it four stars was because the noodles weren't as soft as we had hoped. Maybe boiling them for a bit would help. I am definitely requesting that he make this recipe again. Thanks for it!

It turned out really good. My roommate and my friends like it. I like it a lot too. Will make this again

My husband and I loved this! It's going to be a staple recipe in my house from now on! Only made a few changes: used peanut oil instead of vegetable oil, rice wine vinegar instead of white wine vinegar. Added sweet red pepper sauce, garlic, paprika and extra red pepper flakes to the sauce...the amount of which I tripled. Used a mixture of tofu and chicken to give the dish more texture. Added lime juice during cooking (a few squirts from the bottle!) too. But that's it! LOL

I kind of like this dish ...I will marinate the chicken first and add more fish sauce next time I make it. 4/5

Pretty good, it's easier to just get the pad thai pre-package sauce from the ethnic foods section of the grocery store and add the veggies, chicken and peanuts.

This dish is a huge hit at my house! It is probably my husband's favorite meal. It's easy to make (just double the sauce recipe) and will not last long, I promise! Thank you for a great recipe!!!

This recipe didn't taste anything at all like the pad thai I've had at restaurants. There was way too much sugar. I only used 1/3 of what the recipe called for, and it was still overbearing. I will not make this recipe again.

Because the wok needs to be super hot and the time cooking in the pan is pretty short it is preferable to have the sauce prepared and adjusted to taste beforehand. This way you are not in danger of overcooking the meat (chicken, shrimp, or tofu) or can add more sauce if your noodles start drying out. The ingredients in the wok must be stirred constantly and vigorously to keep things from burning and to keep the noodles from clumping. The balance of the sauce is sour (tamarind paste is essential and was left out of this recipe), sweet (palm sugar), salty (fish sauce) and spicy (thai peppers). Adding garlic, Chinese chives, spring onions or sprouts is nice, but optional. Good luck!

I use this recipe pretty often now although my husband and I think it tastes more like Bun Xao (from Saigon Grill in NYC) then Pad Thai. I of