The reviewer gave this recipe 4 stars. This recipe averages a 3.91 star rating.
Reviewed: Nov. 10, 2009
I have never, I mean EVER, made pad thai. While I've eaten quite a bit of it in my lifetime, I've never felt the need to tackle it in my own kitchen. I was really nervous working with ingredients that I had never worked with, but I followed the directions and it was absolutely fantastic! I used tofu instead of chicken, rice vinegar, and lime juice. Other than that, I added some carrots and mushrooms and followed the directions. Very good, and even better cold out of the refridgerator at 2:30 am (not that I would know about that or anything...) Great recipe - My pad thai thirst was quenched and I will definitely make this again!
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Cooking Level: Intermediate

Home Town: Springfield, Tennessee, USA
Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.91 star rating.
Reviewed: Nov. 2, 2009
This is a good recipe. We've made this several times and have adjusted it to get it just right. My family loves Pad Thai, here are the changes we made: Omit butter, used deli rotisserie chicken, saves time and adds flavor. Add peeled and sauteed shrimp. 2 Eggs is plenty for this portion, used 1 less tablespoon of sugar and added 1 1/2 TB of peanut butter. SO GOOD! Thanks for the recipe
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The reviewer gave this recipe 4 stars. This recipe averages a 3.91 star rating.
Reviewed: Oct. 21, 2009
This recipe was great for the first time making Pad Thai at home! My borfriend and I are MAJOR Pad Thai lovers so we've had our share and we gave this one 2 thumbs up! We used only 2 eggs, 3 fresh chili peppers, we added more sauce, and used olive oil, lots of peanut, and a ton more green onion! But that was for our taste! Overall still awesome!
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The reviewer gave this recipe 5 stars. This recipe averages a 3.91 star rating.
Reviewed: Oct. 16, 2009
Loved it...tasted as good as many restaurants! DEFINITELY double the sauce if you like to have a sauce consistency to it. We did not use butter either...not necessary. Other than that, followed recipe w/ tweaks that were common in most other reviews.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.91 star rating.
Reviewed: Oct. 10, 2009
Thanks for the great recipe. I love Pad Thai and it's great to be able to make it at home. I add what ever veggies I have on hand, carrots & beets (funny color and tastes great as well). I also love peanut sauce on my pad thai, so I just put a big dollop - I'm guessing it's about 1/4 cup in when I add the sauce, which I doubled but only using 3 TB sugar.
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Cooking Level: Intermediate

Home Town: Anza, California, USA
The reviewer gave this recipe 3 stars. This recipe averages a 3.91 star rating.
Reviewed: Oct. 10, 2009
Not like any Pad Thai I have ever purchased from a restaurant. Followed other reviews suggestion to triple sauce, added 4 teaspoon PB, little soy sauce, lime juice... cooked chicken with veg. oil/sesame oil and minced garlic. I did reduce the eggs to one, as I hate them. The dish was bland with a lot of heat from the red pepper. I will not be making this again, the only reason I gave it 3 stars is because as it cooled, it tasted less bland.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 3.91 star rating.
Reviewed: Sep. 17, 2009
Great recipe! but I like to add cajun nuts instead of the peanuts.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.91 star rating.
Reviewed: Sep. 10, 2009
needed to add more scallions and peanuts, but overall really good...needed more sauce...guess I should have read more of the reviews...but nice flavor.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.91 star rating.
Reviewed: Sep. 4, 2009
Excellent with modifications suggested by previous posters. Highly recommend increasing the amount of sauce by 3x. I added just a bit of sweet chili sauce, red pepper flakes and cayenne to bump the heat. Added shrimp and carrots too. I fried four cloves of garlic and two green onions then added the chicken to brown. This recipe is a keeper!
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Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA
Living In: Ann Arbor, Michigan, USA
The reviewer gave this recipe 5 stars. This recipe averages a 3.91 star rating.
Reviewed: Aug. 25, 2009
I followed the recipe except I doubled the sauce ingredients. My family loved it!
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The reviewer gave this recipe 2 stars. This recipe averages a 3.91 star rating.
Reviewed: Aug. 7, 2009
I felt the recipe made the taste very bland. This may be related to the comment about the noodles absorbing. Also the chicken needs to be seasoned a bit. I added garlic and shrimp to the recipe. Odd that the recipe asked for 4 eggs as most I have come across are content with only 2. This may be for the lack of shrimp in the recipe. I as well would exclude the butter for the chicken. As well, more sauce is needed in this recipe. Overall a disappoint.
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The reviewer gave this recipe 3 stars. This recipe averages a 3.91 star rating.
Reviewed: Aug. 6, 2009
Edible, but not great. I tripled the sauce and still found it quite bland.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 3.91 star rating.
Reviewed: Jul. 15, 2009
Love it! easy to make and very tasty! I too added lots of garlic and omitted the butter. I used veg.oil instead. I also flavored the chicken with a dash of paprika. super yummy with cilantro and crushed peanuts. doubled the sauce too!
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Cooking Level: Intermediate

Home Town: Rathdrum, Idaho, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 3.91 star rating.
Reviewed: Jul. 12, 2009
i dont know if i did something wrong or what, but i will not make this again. i am terribly dissapointed. this was nothing like any pad thai ive had. i wish it had been good, i was really looking forward to it!
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Cooking Level: Beginning

Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.91 star rating.
Reviewed: Jun. 30, 2009
The sauce is perfect! I added a little more red pepper to spice it up, but overall it was fantastic. I would also double the sauce recipe...it's awesome.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.91 star rating.
Reviewed: Jun. 24, 2009
Just finished this dish...liked it very much, definitely agree with multiplying the sauce. I don't think I soaked my noodles for a long enough time out of fear that they'd be mushy as reported by other reviewers. Will try this again to improve my method!! Thanks very much!!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 3.91 star rating.
Reviewed: Jun. 24, 2009
Definitely triple the sauce!!! I also marinated some stir-fry steak in a store-bought Asian marinade and added it on top afterwards. I also added saracha sauce, garlic, peanut butter and used limes.
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Cooking Level: Intermediate

Home Town: Richland, Washington, USA
Living In: Placentia, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3.91 star rating.
Reviewed: Jun. 16, 2009
As written, there is not nearly enough sauce. I decided to triple the sauce per previous reviews, and also followed one reviewer's excellent advice (ErinJW?)and got my oil in the wok nice and hot, added the scallion and 4-5 cloves of fresh crushed garlic, and then added the chicken and eventually the noodles and sauce. We used limes instead of lemon, and rice vinegar. I also spiced it up w/ chili garlic sauce (sambal olaek). THEN it was delicious!
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Cooking Level: Intermediate

Living In: Frederick, Maryland, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3.91 star rating.
Reviewed: Apr. 23, 2009
As a base recipe it's ok. But it loses at least one star for the first step. I was foolish enough the first time around to follow the instructions here instead of the instructions on the rice noodles package--even after an hour and a half, the noodles weren't soft enough. I've made this a half-dozen or so times since, and it just works better (and goes way faster) to just cook the noodles first (minus a minute or so, or the noodles will get a bit sticky). The recipe as written also didn't have a strong enough flavor or enough sauce for us. Now, I double the sauce, add 2-3 tbsp peanut butter, add 1-2 tbsp soy sauce, use rice vinegar instead of white vinegar, add a sliced carrot for color, and serve with lime (not lemon) slices and fresh cilantro. To be fair, I'm not sure how authentic my version is, but we love it.
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The reviewer gave this recipe 1 stars. This recipe averages a 3.91 star rating.
Reviewed: Apr. 20, 2009
My wife made this tonight.. A double batch.. I hope she has fun eating it..Never had this dish in a Thai restaurant..Never would order it either.Bland... I made myselg a roast beef on weck..
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Cooking Level: Expert

Home Town: Buffalo, New York, USA
Living In: Ware, Massachusetts, USA

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