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.
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