Reviewed: Feb. 24, 2008

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

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Sara Deckard

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Tacoma, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 16, 2008

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

VietGirl

Cooking Level: Beginning

Home Town: Fishers, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 2, 2008

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Katie H

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Harrisburg, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 24, 2008

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!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dave & Mary Lynn

Cooking Level: Intermediate

Living In: Wilmington, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 21, 2008

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CASSANDRAHEARN

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 7, 2008

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!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

AMCMINN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 30, 2007

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 often use shrimp in place of chicken. I also usually decrease the sugar and increase the fish sauce.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

carolyn

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 14, 2007

I had to add peanut satay sauce to salvage this dish. I followed the recipie to a tee......you be the judge!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

nadkomo

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 12, 2007

This dish is now one of my weekly staples. Very Very Very Good. I use Rice Vinegar instead of white wine vinegar but other than than exactly the same. Highly recommended

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DRTBONE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 2, 2007

This is great, and pretty simple to make. I made it as an side dish with a grilled peanut chicken recipie I found here. Good dish.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ckayzee

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 24, 2007

first time I ever tried to make and is a good starting point couldn't find fish sauce used ouster instead. The rice noodle had to soak for ever.Alot longer than recipe indicated will make again with a few adjustments

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Diana

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Brantford, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 17, 2007

A lot of work but it has been well enjoyed both times we've made it. Tastes almost exactly like what I've eaten in most Thai restaurants.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LadyLC21

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 14, 2007

This dish was delicious! The only thing I added was more veggies. I will make this again and again! Thank you April!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jodi

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 31, 2007

I marinated my chicken in soy sauce and honey before cooking it. I also replaced the bean sprouts with carrots, added mushrooms, and doubled the sauce. This was absolutely delicious! It needed a bit too much alteration to get five stars though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Carolyn

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 19, 2007

This was great. Before I messed with the sauce, I tasted it and I liked it a lot. Then I added a little peanut butter because I didn't have many peanuts. That was a mistake - it was great the way it was. Did have to double it, though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

stylistmama

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 30, 2007

This was very good. I added a little more red pepper as we like a little more heat. My husband asked me to put it in the recipe box so I'd consider it a hit.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BABYFRO97

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 8, 2007

I was disappointed with this recipe - I thought it was rather bland as written. I will make it again with some adjustments like marinating the chicken before cooking it to add some flavor and maybe using sesame or peanut oil. I also added shredded carrots and doubled the sauce. Still doesn't taste like the Pad Thai at my fav Thai restaurant though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NOELLER67

Cooking Level: Expert

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 7, 2007

I was pleased with the flavor. It didnt have the Pad Thai color so i added a squirt of ketchup. I also doubled the sauce. After one hour of soaking, my noddles were still very firm. So i boiled it for just a min. and let it sit. To fault of my own.. my noodles ended up being softer than i prefer. Next time, i will let it sit in boiling hot water for a few mins and ckeck frequently. I will make this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 5, 2007

Delic! It was my first attempt at pad thai and it turned out well. I didn't have peanuts so I just threw in a 1/4 cup peanut butter, which made it a little dry. My own fault for experimenting, but it was still yummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DRMOREHOUSE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 24, 2007

I LOVE this recipe! I've made it a couple times before for friends, and when we decided to have weekly dinner parties, everyone demanded I make this for my turn. Only a few variations....I did double the sauce (vingear, fish sauce, sugar) and cut back a little on the red pepper. The first time I made it according to the ingredients, it was a little too hot for some sensitive palates. Maybe I've kept the final product too long on the stove before serving, but the more sauce the better as far as I'm concerned :) I also added shrimp that I've marinated and cooked in an Asian Sesame dressing/marinade. To serve, I had Thai peanut sauce on the table that is delcious with it (especially if you like theat spicy peanut combo). Also, I prefer limes instead of lemons. Overall, I imagine I will be making this over and over again.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

S.A.M.

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Charleston, South Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Pad Thai

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!