Reviewed: Nov. 2, 2008

I tried making pad thai for the first time yesterday using this recipe and my husband loved it! I have to make more today because there weren't any leftovers for him to take for lunch. I did make a few changes, but with anything people have their own preferences. Thank you for the recipe!

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vpool439

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Reviewed: Sep. 28, 2008

Not a bad recipe. Do see one of the first comments that included alternate directions. I also omitted the butter and followed their instructions, also adding rice vinegar and plenty of garlic. I would also recommend shallots as an optional addition.

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Erin

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Reviewed: Sep. 17, 2008

You really can do take-out at home with this recipe. I omitted the chicken and served this as a side dish with sweet-n-sour chicken meatballs, added in some fresh chopped garlic and a couple of splashes of low sodium soy sauce....DELISH!

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Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Aug. 13, 2008

This was so good. I spiced it up a little more then the recipe called for, cause we like it spicy. Turned out really well.

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Andrea

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 31, 2008

I was hesitant to review this because I made so many changes. But I just had some of the leftovers for lunch. Straight out of the frig and it's a great cold noodle salad! I like it even better than warm...... I did what others suggested. No butter. Veggie oil and a bit of sesame oil with some chopped garlic. Lime instead of lemon. I used rice vinegar. I tripled the amount of sugar, fish sauce and vinegar. Although double might have been plenty. I used more red pepper. I added about two TBSP. of peanut sauce. I used cubed deli turkey and NO bean sprouts. I also threw in some yellow bell pepper (to use it up) and some thinly sliced carrots....... My thought is that pad thai is like making chili or soup. You can make all kinds of changes. What I would not leave out of this recipe is the vinegar, sugar, red pepper, fish sauce, and garnish of peanuts, green onions, and lime. (I also added some chopped cucumber and cilantro as garnish. I just love cilantro)..... I had never made pad thai before and the sauce in this recipe really did the trick. Delish. I will be making pad thai a lot. Thanks for the recipe, Transmonicon!........ One last tip learned from another reviewer. I put the rice noodles in a bowl and poured boiling water over them. After 5 minutes I drained and rinsed with cold water.

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Reviewer:

Sally

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Jul. 27, 2008

This is a good recipe but it was not up to my expectations. It came up short of what I enjoy in restaurants. It seems to take forever to get the rice noodles soft enough. I gave up to early and accepted them when they were not quite soft enough.

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Rich Greer

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Reviewed: Jul. 16, 2008

The proportions in this recipe were way off. We wasted a lot of rice noodles. The instructions were too vague.

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ILIKECOFFEE

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Reviewed: Jun. 16, 2008

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

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Ariaggie

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Reviewed: Jun. 9, 2008

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

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SOPHIAMARIAN

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Reviewed: Jun. 4, 2008

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!

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georgia101

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Reviewed: May 18, 2008

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.

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Christy Rae

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Reviewed: May 1, 2008

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

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calebbear

Cooking Level: Intermediate

Home Town: Greensburg, Pennsylvania, USA

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Reviewed: Apr. 30, 2008

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!

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amaroq45

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Reviewed: Apr. 27, 2008

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.

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mommyof4

Cooking Level: Intermediate

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Reviewed: Apr. 26, 2008

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.

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rockabella

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Reviewed: Apr. 20, 2008

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.

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Reviewer:

jorie

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Brooklyn, New York, USA

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Reviewed: Apr. 8, 2008

Mediocre pad thai recipe.

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Reviewer:

Mary

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Apr. 1, 2008

double sauce

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JAVALAS

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Reviewed: Mar. 18, 2008

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!

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