Reviewed: Mar. 23, 2007

Very bland. I had to double the sauce recipe and add a lot more hot sauce.

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mama2006

Cooking Level: Expert

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Reviewed: Mar. 4, 2007

Good starting point for Pad Thai, although I ended up using a lot of modifications suggested by other members (thanks guys!). Just wanted to say that I marinated the chicken for 2 hours in a mixture of sweet chili sauce, minced garlic and ginger and then cooked it separately before adding to the pad thai in my wok. My family all thought it was great and added tons of flavor!

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maiyamac

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Reviewed: Mar. 3, 2007

I liked it. I liked the fact that there wasn't too many crazy ingredients that I'd have to figure out how to use up later! Next time, I'll probably make more of the sauce like others suggested. Thanks!

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angeldeerskin

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Reviewed: Feb. 24, 2007

I am obsessed with Pad Thai and spend more than an ungodly amount of money on take out. Having said that, this is a good, basic Pad Thai recipe. I made the following changes: 1. Doubled the sauce (should have tripled it) 2. Cooked the chicken with four cloves of minced garlic in olive oil, not butter. 3. Added one teaspoon of peanut butter for each dose of the sauce, but will probably reduce that to 3/4 teaspoon, next time. 4. NOT ENOUGH HEAT. I like my Thai food hot and will have to increase the heat next time by adding the seeds and placenta of a harabenero pepper, maybe even of two peppers. This is a good recipe. I gave it an 8 on a scale of 1 to 10 and my husband gave it a 9.5. It's definately worth trying! Good luck!

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Maria

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Reviewed: Feb. 6, 2007

This recipe was not great. I used 12 ounces of dried noodles but it made WAY too many. I even doubled the recipe but there was not enough flavor. At the last minute I added some more fish sauce, lime juice, and peanut butter. It wasn't great. I won't make again. Even my husband who will eat almost anything thought it was boring.

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Chelsea S

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Reviewed: Jan. 30, 2007

Excellent Recipe! This is one of my favorites. I made the following changes: 1) used only about 3/4 pack of noodles, 2) substituted sesame oil for vegetable, 3) tripled the sauce (white wine vinegar, fish sauce and white sugar) but only doubled the sugar. 4) added sweet chili sauce and some minced garlic to the sauce. 5) used 3/4 tbsp crushed red pepper and also added some cayenne. 6) added some grated carrot with the bean sprouts (nice for color too), and 7) used lime instead of lemon. Next time I'm going to try splenda instead of sugar and to reduce oil by frying chicken with Pam instead, or at least reduce the oil. Also, I didn't follow noodle instructions - I cooked as per package and then added. This recipe would be good with Shrimp as well. Thanks for this recipe!

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Jodi

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2007

I am eating this right now...it is not too bad...it is a good base I need to adjust it to my taste...like everyone else I added 3 times the sauce..a little peanut butter and a bunch of soy sauce...It is pretty close to the resturant...I was nervous when making it because the fish sauce smelled discusting! but when everything was mixed together it turned out pretty good! I will make it again

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nicole

Cooking Level: Intermediate

Home Town: Allen Park, Michigan, USA

Living In: Willis, Michigan, USA

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Reviewed: Jan. 15, 2007

This is so good and very similar to the pad thai I have had from thai restaurants. Everyone I have made this for has asked for the recipe. My only suggestion is to add more sauce (vinegar, sugar, fish oil). I actually added 4 x the amount. I also doubled the eggs and oil and used peanut oil instead of vegetable. It’s very fattening but worth it…

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LoriM

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Reviewed: Jan. 11, 2007

Terrific just like the Phad Thai at my local Thai resteraunt Ratchadas!

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Todd S.

Cooking Level: Intermediate

Home Town: Saint Petersburg, Florida, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Jan. 11, 2007

This is almost one of the best Pad Thai recipes out there. I did alter it slighty, and this is what I did: -Doubled the sauce. -Omitted the butter. -Substituted chicken for tofu and white vinegar for rice vinegar. -Added peanut sauce, sweet chili sauce, soy sauce more crushed red pepper & cayenne. I'll definitely make this again.

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Evelyn

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Reviewed: Nov. 30, 2006

Doubled the sauce and added a splash of lime juice as others suggested. Omitted the butter - not necessary. I also added one thinly sliced carrot for a little color and texture. I highly recommend it. And don't forget the fresh lemon! That's key. :)

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IrishPalate

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2006

I made this with chicken which I had marinated in a left over soy and chili dipping sauce. I also did not have any bean sprouts so instead I use finally sliced celery and carrot. The flavours were excellent! No need to search for another pad thai recipe!

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LITTLECHILE

Cooking Level: Intermediate

Home Town: Penticton, British Columbia, Canada

Living In: Cabo San Lucas, Baja California Sur, Mexico

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Reviewed: Oct. 20, 2006

Good Pad Thai. I more than doubled the sauce. Make sure your wok is good and large or else you will make a mess and have a difficult time mixing the noodles in. It is less greasy that what you usually get in Thai restaraunts. This is good or bad depending on your tastes.

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Kissmyapple

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Reviewed: Oct. 13, 2006

Excellent dish! It really tastes like restaurant Pad Thai. I only used 3 eggs, and I tripled the sauce and only cooked the noodles according to the noodle package as others had recommended. I can't believe how good this ended up tasting.

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HOYERHORN

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Reviewed: Sep. 23, 2006

Simply excellent! I doubled, probably almost tripled the sauce, cut down a little bit on the red pepper, and added shredded carrots to the mix. I have made this recipe for numerous amounts of people and they always rave over it.

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chefzilla959

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Reviewed: Aug. 21, 2006

i also doubled the sauce, and used some seasame oil instead of vegetable ... followed many of the other suggestions here. i enjoy more the sukhothai pad thai recipe from this site. i'll stick to that one instead, even though this wasn't a bad recipe.

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