Recipe by LAURA NASON
"This is a Pad Thai recipe I got from a restaurant. The sauce is made with ketchup, fish sauce, sugar, lemon juice and vinegar, and it's sprinkled liberally with bean sprouts and chopped peanuts."
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1 (8 ounce) package
1 1/2 teaspoons
medium fresh shrimp, peeled and deveined
white wine vinegar
eggs, lightly beaten
unsalted dry-roasted peanuts, chopped
coarsely chopped cilantro
This was very good, and little bit sweet but that's exactly the kind of pad thai I was looking for. I made a few changes on the advice of others: I doubled the sauce ingredients, but I did not double the amount of vinegar. I substituted fresh lime and lime juice for the lemon, added about 2 tsp of garlic chili sauce to give it a little needed kick, and about 1 tsp soy sauce to take the edge off the sweetness. I decreased the peanuts by 1/2 cup to cut calories(just used a sprinkling on top for garnish) and added 1 cup of julienned carrots to the garnish at the end. With these changes, it tasted just like the Pad Thai I get at my favorite Thai restaurant.
This did not taste like pad thai at all.
WOW! After many, many years of loving this for carry-out, we have finally found an easy and delicious alternative! Changes: double/triple the sauce recipe as the previous reviewers suggested, added 1 tsp red pepper flakes (we like it HOT), and 2 tsp garlic chili sauce. We added a handful of shredded carott, fresh basil, fresh bean sprouts, about 1/3 lb spicy sausage (this is the way my fave restaurant makes it) and used Trader Joes Rock Shrimp. I've also used chicken. Perfect. If you love spicey Pad Thai restaurant style, you will be very happy with this. Good enough to entertain with. Thanks Laura, and thanks previous reviewers!
I liked this recipe but it lacked the tanginess usually associated with Pad Thai. Next time I will use half the noodles, double the sauce, and half the bean sprouts and peanuts. The egg part is a little tricky and is probably best done by pushing all ingredients to the sides of the wok, cooking the egg in the center until almost cooked, scrambling the egg, and then mixing with the rest of the ingredients. I served this with mango salad and it was quite nice.
I've been looking for a better Pad Thai sauce than the one I've always use. I don't like the paprika in it. This one wasn't too bad.
First, don't substitute the fish sauce and all. That's what makes the sauce taste good. That's the base of most, if not all, Thai cooking. So if you don't use that, don't even try this recipe.
Second, I scrambled the eggs then added the noodles then the sauce. If your noodles are too soggy it's either because you didn't use the right size noodles (I don't recommend the small size since they're too thin. Medium or large is best. If you can't find the variety at your regular grocery store, go to an Asian store, they'll have it.) Also, don't soak your noodles in hot water or for too long. That makes the noodles too soft which once cooked will be too soggy. Your noodles are ready to be cooked once they're bendable but still have a slight crunch in them.
Overall, it wasn't too bad. I'd use it again.
Excellent! I did make some changes as recommended by other reviewers. I tripled the sauce, and scrambled the eggs before adding the sauce. I also substituted chicken instead of shrimp. I just cooked the chicken in a separate pan, chopped it and added it after cooking my eggs and before adding my sauce. I also added cayenne pepper to give it more of a kick and for color. Cayenne or red pepper flakes are a must in this recipe, otherwise it will be bland.
I had been looking for a basic Pad Thai recipe for awhile, and when I came across this one I knew it would work. Try changing the following though: added: green onions, carrot, chili sauce and a splash of hot sauce, oyster sauce rice wine vinegar, cabbage (just abit) and the lime. I dumped : ketchup, fish sauce white wine vinegar and the lemon. Oh, by the way... double the sauce!
Skip the ketchup. Flavor is too bold with it, and this should have a delicate flavor. Don't use dry roasted nuts- raw unsalted peanuts are better. Having grown up in Thailand I may be a bit too picky, but I really found this an unsatisfactory take on one of my favorite dishes.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp Pad Thai
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 209
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