Reviewed: Nov. 20, 2003

This tasted pretty good, especially after I added some sriracha hot sauce to it. I like pad thai, but I don't imagine I'll be making this all that often. It was quick to make, but also kind of a hassle.

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Kuldunia

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 28, 2003

This recipe tasted like an unfinished take on Pad Thai. It lacked true Pad Thai seasonings and accordingly taste. When I prepared the recipe, the sauce appeared to be miniscule in comparison to the main ingredients (noodles, chicken, sprouts). This was a problem as Pad Thai noodles must soak up a lot of flavor in order to compensate for their lack of taste. Upon completion, it tasted as though the flavors were sparse, and overall it felt bland. I would not use this recipe again.

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ELEMENTOPIA

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Reviewed: Oct. 13, 2003

Fantastic dish! We eat this all the time. It is quite easy to make, too. Even my 2 year old loves it and that's high praise.

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J.A.HALL

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Reviewed: Jul. 12, 2003

This is a bare bones recipe for Pad Thai. Here are my observations: Make sure your wok is very hot, to the point where the oil is about to smoke. add a clove or two of chopped garlic and a couple chopped scallions to the hot oil and fry for 30 seconds. Add thinly sliced chicken and some shrimp and fried tofu and fry for a couple minutes. Crack the eggs in there and stir for a minute or two. Turn in the noodles and fry for a 30 seconds. Add the fish sauce which has been mixed with a little rice vinegar, soy sauce and lime juice. Add some ground peanuts and stir fry the whole mess for a few more minutes. Remove from heat and serve with additional peanuts and fish sauce, crushed red pepper, cilantro leaves, fried scallions and lime wedges. Oh yeah, and omit the butter. It's really not necessary. I also omitted the bean sprouts because I don't care for them.

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ERINJW

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Reviewed: Apr. 24, 2003

I absolutely love this recipe, and have made it about 10 times so far. I end up adding things to it depending upon how I feel: tofu, soy sauce, pepper, etc. It's easy and delicious, and not nearly as oily as restaurant versions of this dish.

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MARTHAEDWARDS

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Reviewed: Feb. 10, 2003

I can only imagine that the reviewers who said this was 'nothing like Pad Thai' have never been to Thailand!! This is very close to the Thai dish, the only thing that i can think of that the Thais add are tiny dried shrinps. Outside of Thailand I think this is as authentic (and delicious)as you are going to get!

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HELENUK

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Reviewed: Jan. 23, 2003

Wonderful! I suggest using seasoned rice wine vinegar for a rich yet mellow flavor.

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LOFO

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Reviewed: Oct. 8, 2002

It was disgusting, tasted nothing like pad thai. If you want something close to pad thai, use oyster sauce. That's the closest I've come to pad thai and tastes far better than this.

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Flaquita

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2002

Although I enjoyed preparing this recipe I really think it lacked some flavor. Something is missing. It did say to add spices, but which ones?? The red pepper flakes made it spicey but something is missing. I'll try another recipe.

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Adriana

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Reviewed: Jul. 9, 2002

I've had Pad Thai a few times at different places where there was an Orange glaze all over everything, and it even tasted a bit orangy. I was tempted to try mixing in some orange juice concentrate. The sugar gave it the sweetness that was nice though. It wasn't nearly spicy enough, so I added lots of chili flakes and more of the fish sauce. Also, I couldn't find those rice noodles near where I live, so I used italian style angel hair pasta, which worked great, and took only a few minutes to boil. I also took the liberty of adding a brick of extra firm tofu (shredded), and a couple handfulls of cooked shrimp, it was awesome.

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ANDREWBLAIR

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Reviewed: Jul. 2, 2002

I've had better recipes. I only put in 1 Tb of pepper. It was plenty spicy for my family. If you're looking for a pad thai you would get at a restaurant. Look somewhere else. There isn't enough of the sauce to color or flavor the noodles with that great flavor you look for. It tasted good but I think it should be, "Pad-Thai inspired noodles".

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TDAWNP

Cooking Level: Intermediate

Home Town: Hammond, Oregon, USA

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Reviewed: Jun. 30, 2002

This was not a very good Pad Thai recipe. It called for way too many noodles and was not very flavorful.

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LJMKENNEDY

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Reviewed: Jun. 15, 2002

Pad Thai is my very favorite Thai dish. This recipe tastes just as good as the restaurant version without tons of work. It even still tastes great after being reheated. Thanks for sharing it!!!

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REMIDOES

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Reviewed: Jun. 13, 2002

I was really disappointed in this recipe. Think scrambled eggs with chicken, pasta,and hot peppers. I'll keep looking...

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HOSTLERK

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Reviewed: Apr. 20, 2002

WOW! This recipe is outstanding! I didn't beleive I could make good Pad Thai at home, but I was wrong! Any Pad Thai lover can make this at home easily and will love it. I also used less noodles (7oz.) but didn't scale any of the other ingredients. It was perfect! It is very spicy, so some people may like less pepper. Thanks for sharing this one!

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LISASNOW

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Reviewed: Apr. 10, 2002

This is wonderful! I used chicken and 8 ounces of rice noodles, and it worked great! I used the full amount of spice, and it was HOT and wonderful. I wouldn't recommend it for small children or people who do not like spicy food. Enjoy!

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