Reviewed: Nov. 20, 2005

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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PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Oct. 26, 2005

The noodles were a bit tough, even after soaking for 1 hour. I added some water to the wok and stir fried for a few more minutes, and it was much better

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Lori VE

Cooking Level: Expert

Home Town: Saint Cloud, Minnesota, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Sep. 11, 2005

Like others before me, I doubled the sauce ingredients -- but forgot to just double the wet ingredients :P. I don't mind sweet, so it wasn't awful, but I don't recommend it :D. Also: rather than butter, I stir-fried the chicken in pre-packaged minced garlic in oil (1 tsp.) and a little water, and added 1 tbsp. crunchy peanut butter to coat the chicken before adding the noodles and sauce. I tried following the directions on my noodle package, but left the thin rice sticks on boiling water for longer than the recommended 2 mins -- unless you want mush, stick to the directions on your package, or try the soak method. Despite my blunder, dish still tasted great!

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CARABLOSSOM

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Sep. 3, 2005

I followed the advice of others and doubled the sauce and added 1T peanut butter, and this was a fabulous dish!

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BELLA232232

Cooking Level: Expert

Home Town: Milford, Pennsylvania, USA

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Reviewed: Aug. 25, 2005

Loved this Pad Thai. Tastes like a restaurant quality dish. I did make a few changes. Doubled sauce ingredients and added about 1 T lime juice, used 14 oz package of rice noodles, added 2 small sliced onions to the chicken as it cooked, added a tablespoon or so of soy sauce at the end for color. Also, I used rice wine vinegar instead of plain white vinegar. The white vinegar smelled too harsh to me. I also used red pepper to taste, probably about 1 scant tablespoon.

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hobogato13

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Reviewed: Aug. 1, 2005

My husband loved this dish but I thought it was so-so - not good enough for the amount of work required. I doubled the sauce and even used less red pepper then called for one recipe and still found it almost too spicy.

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JustKC

Cooking Level: Intermediate

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Reviewed: Jun. 18, 2005

Tthis was great. I did add like others suggested splah of soy sauce, peanut butter, fresh lime juice. Doubled the sauce, less noodles than called for and it was wonderful!!!

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SYNDI111

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Reviewed: Jun. 18, 2005

Excellent recipe, tastes just like the "street-style" pad thai served at the Green Mango in Toronto. I enjoy this type much more than the more spaghetti-sauce flavoured types that are popular. I doubled the wet ingredients for the sauce as some suggested and it was just a tad overpowering, but all in all the best recipe I've found here.

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BLANKPOINT

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Reviewed: May 28, 2005

i loved this recipe. like others i used more sauce than stated in the recipe. it was a hit.

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TINAGF1978

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Reviewed: May 6, 2005

This wasn't exactly what I expected. My husband made this last night. Is the recipe really supposed to have 1/8 CUP of red pepper?! We put wa-a-a-y less than that, and it was plenty spicy! It was okay, but I'll probably keep looking for a Pad Thai recipe.

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TINACABINA

Cooking Level: Intermediate

Home Town: Buena Park, California, USA

Living In: Turlock, California, USA

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Reviewed: Apr. 9, 2005

To be fair, I have never had Pad Thai before so I have nothing to compare this dish too. I did not like it at all. I think the worst part was the fish sauce which, even after only using half the amount, I found to be overwhelming. However, the other three people eating this said tat they could not taste it and said that it was just an all right dish. Of course, everyone added something to their plate to make it better (more soy sauce and some teryaki sauce).

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DOGLOVER22

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Reviewed: Jan. 24, 2005

yummy. Rave reviews from my roommates. I had to make part of it vegetarian by exchanging chicken for tofu and not using fish sauce. I didn't try the vegetarian version, but I was still told it was yummy. I also followed everyone else's advice - doubled the sauce, added some sesame oil, and about a tablespoon of peanut butter. Good stuff.

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PAZLA

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Reviewed: Jan. 7, 2005

We recently got back from a trip to Thailand which inspired me to try cooking Thai food at home. This stuff is much better than the prepackaged meals you can get in the store. And much better than the pre-made sauces. It's worth the extra effort -- and there's not much effort at that. The dish was very easy to make and I've already made it a few times and for company.

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HELARI

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Reviewed: Nov. 17, 2004

The first time I made it, it was too spicy to eat, the second time I made it, the fish sauce overpowered every other taste.

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CRIMSONTYGRESS

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Reviewed: Nov. 2, 2004

Good recipe... I took other people's advice and doubled the fish sauce, vinegar, and sugar. Changed from rice noodles to vermecelli noodles. It tastes pretty close to what you get at the restaurant.

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MOO7455

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Reviewed: Oct. 4, 2004

This recipe was really good and very easy to make. Based on the reviews of others, I made a few modifications to the recipe. I would recommend doubling the sauce - there just won't be enough if you only make what the recipe calls for and you likely won't enjoy it as much. I cooked the chicken in peanut oil with some garlic to give it some extra flavour. I bought Thai rice stick noodles and the instructions on the bag said to put them in a bowl and cover them with boiling water and let sit for 7 minutes - this was much quicker than what the recipe called for (but double check the instructions for the noodles that you buy). After the chicken was cooked and removed, I cooked the rest of the dish in a bit of sesame oil. I garnished with lots of peanuts and green onions and it was extremely good. My husband gave it a 10 and wants to have it weekly. Very quick to make (providing you don't have to soak the noodles for up to 50 minutes).

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SPORTSNUT

Cooking Level: Intermediate

Home Town: Pembroke, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Sep. 29, 2004

I enjoyed this recipe, but the sauce definitely needed to be doubled...or even trippled in my case because I used a larger package of noodles.

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kkcmyk

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jul. 28, 2004

I made 1 1/2 times the sauce that the recipie called for and I added garlic and green onions to the chicken, a splash of soy sauce, a few tsp of lime juice, and a tsp of peanut butter to the wet ingredients. I also omitted the butter and cooked the chicken in peanut oil instead. It tastes just like pad thai from my favorite restaurant after I added these few things, it was also VERY easy and I made it in just a few minutes. The restaurant I like uses flat rice noodles, so I will look for those next time. This time I used rice sticks and soaked them for 1 hour, the whole meal was delicious!

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Erin

Cooking Level: Intermediate

Home Town: Fennville, Michigan, USA

Living In: Avon Lake, Ohio, USA

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Reviewed: Jul. 25, 2004

This doesn't taste like the pad thai I have in Thai restaurants at all. It's not bad, just not what I expected. The rice noodles also stick together really bad.

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