This is two recipies in one! I made a few minor changes, as everyone did with the sauce and this ended up reminding me more of the crab noodles that I live for from my fav Thai restaurant. I'm so happy! First off, compared to my fav Thai cookbook, the missing ingredients (flavors and color) for Pad Thai are garlic (3 cloves minced), 1/4 c dried shrimp (traditional, but I leave this out as I use 18 med shrimp instead of chicken) 2 tablespoons tamarind juice and 1 tablespoon paprika. For crab noodles..... I used 8 oz rice noodles 2 T white wine vinegar, 3 T fish sauce, 2 t crushed pepper, 1 T peanut butter,leave sugar at 3 T, 1/4 c sweet chili sauce (next time I will minimum double the adjusted sauce) and 1 lb crab meat. I sometimes use imitation crab. Prepare as stated in recipe with the addition of 2 romas quartered lengthwise. Add the garlic, green onion and romas to hot oil, add egg then noodles and sauce. Leave out the crushed peanuts. Whichever version I make I mix the sauce ingredients together and let them blend while the noodles soak. I also reduce the eggs to 2. I also use slightly less oil than stated. Start with half and add a drizzle or two to get the right consistantcy. YUM.
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