Reviewed: Nov. 6, 2009

Flavor was pretty sweet. I'm naive when it comes to rice noodles, so this might be operator error; however, although I let my noodles soak for an hour (used Caravelle per another review), they never softened in the pan. They were chewy, like rubber bands instead of noodles.

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Johanna

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2009

This was really great with chicken and shrimp. Be careful to soak the noodles for as long as needed - you can also cook them slightly to make sure that they are not crunchy.

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mrsdillon

Cooking Level: Professional

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Reviewed: Nov. 3, 2009

This was tasty! I couldn't find the tamarind or the ground dried oriental radish but it was still good without it.

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Strohbie

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Reviewed: Nov. 2, 2009

I don't know what went wrong.

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Justina

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Reviewed: Oct. 26, 2009

i would not make this again. the flavor wasn't bad, but it wasn't great either. i took some of the suggestions from the other reviews. i used fish sauce instead of soy sauce and didn't use as much sugar or vinegar.

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foodie

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Reviewed: Oct. 18, 2009

excellent recipe! girlfriend and i loved it. only change i made was to make extra sauce and to substitute part of the soy sauce for fish sauce. superb recipe, thanks!

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senorbutt

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Reviewed: Oct. 16, 2009

hmm, this was kind of strange to me. i took some suggestions and used fish sauce instead of soy, rice vinegar instead of regular, lime juice instead of tamarind, cayenne instead of paprika, peanut butter instead of peanuts and cut back on the sugar. also all i had on hand was vermacielli (sp) rice noodles. maybe i should have stayed with the original. either way i did not really care for this - it tasted too salty and not like pad thai from a restaurant. i may try it again by tweaking the ingredients further. i do like a coconut-style sauce so maybe i will try adding that?

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a_cook

Cooking Level: Intermediate

Living In: Farmington Hills, Michigan, USA

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Reviewed: Oct. 2, 2009

YUM - and I love the recipe flexibility. Following other reviews, I replaced the vinegar with fresh lime juice. I didn't have time to go to an Asian grocery store for tamarind, so instead I just used tamarind nectar (comes in a soda pop style can) that was available at my local Safeway in the Hispanic foods section. I forgot to buy peanuts, so I just added a heaping tablespoon of peanut butter to the sauce. Everything tasted fantastic, will definitely be making again.

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lklklklklklklklklklklk

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Reviewed: Sep. 30, 2009

This recipe was almost restaurant quality. In fact it was better than some restaurants. I used chicken. I substituted the paprika with cayenne pepper. It was nice and spicy. I also added some fish sauce (2 Tbs). I didn't have fresh tamarindo so I used the candy tamarindo that they sell in the mexican spice section. Since I added the sweet tamarindo I omitted the second sugar part of adding sugar at the end again. I didn't use the pepper flakes since I had put Cayenne. I also omitted the radish since I didn't have any. I garnished with Cilantro.

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rubyoro0

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Reviewed: Sep. 28, 2009

This recipe is a good starting point but definetly needs some sprucing up: I made my own tamarind paste from raw tamarind as another user suggested. It is a bit of work but definetly worth it. I can't believe there is no SPICE in the original recipe! So when I made my sauce, I added a few tablespoons of hot chili garlic sauce,a tablespoon or so of fish sauce, and also added in a tablespoon of peanut butter and cut WAY back on the sugar (used not even half of what was called for). Since we like our food HOT HOT HOT, I also added in some siracha when I scrambled my eggs. With the changes I made we REALLY enjoyed this recipe!

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yellowpairs

Cooking Level: Intermediate

Living In: Meridian, Idaho, USA

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Reviewed: Aug. 14, 2009

This recipe was good but next time I will make a few changes. Things that would have made this dish 5 stars....Spice: 1/2 tbsp of red pepper flakes. Garlic: add about 2 more cloves of garlic. Cook tofu with garlic for several minutes..... giving tofu more flavor. 1/2 tsp more of salt. Cook everything in the sauce for several minutes before adding noodles. Also, before placing noodles in water, add 1/2 tsp. of salt to the water.

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may

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: Aug. 5, 2009

Followed the suggestions by other users to make it more authentic, couldn't be more pleased. YUM!

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Evy Rennich

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2009

My friends came over just to make this! Adjustments made: skip the tamarind, use rice vinegar + soy sauce instead of white vinegar, use fish sauce instead of soy sauce, use udon noodles instead of rice noodles (couldn't find them in town). Next time, I won't use as much salt.

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Hannah

Cooking Level: Intermediate

Home Town: Burlington, Ontario, Canada

Living In: Flagstaff, Arizona, USA

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Reviewed: Jul. 24, 2009

I am not sure how authentic this is...but it tasted great. I did not add the tofu and used lime juice instead of tmarind b/c I could not find any. Still great!

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squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

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Reviewed: Jul. 21, 2009

Really amazing! Will compete with ANY Thai restaurant... I omitted radish and tamarind pulp because I went to 4 stores and couldn't find either... so I used worchestershire instead of tamarind, and lime instead of radishes. Wow was this good... soaked wide rice noodles for about 30 minutes... after 15 minutes, I drained and added more hot water.

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jnicole527

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Reviewed: Jul. 15, 2009

Great stuff! I made the sauce as written, but without the sugar added at the end. I toasted some raw peanuts and ground some of them using a mortar and pestle to have different crunchiness. I used shrimp, chicken, and tofu. Added scallion and cilantro to garnish, but mint and lemongrass would be good garnishes too.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Jul. 5, 2009

I used juice of 2 limes with half the volume of vinegar, and reduced the sugar as suggested by others. Delicious, and I've never made Pad Thai before.

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Farm Lady

Cooking Level: Intermediate

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Reviewed: Jul. 4, 2009

I used lime juice in place of the tamarind pulp. I soaked the rice noodles for 1 hour and they were still kind of crunchy. They need to be cooked...

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mooingfish

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Reviewed: Jul. 1, 2009

Tasted very authentic. Delicious! Noodles need to be cooked, not just soaked in water. After they are cooked rinse them in cold water immediately to stop cooking. Yummy!!!

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Carlie

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Reviewed: Jun. 22, 2009

Prepared the sauce and noodles/veggies/egg/tofu separately for easy freezing (rescaled recipe to 4 servings). Sauce: Combined all sauce ingredients including brown sugar (instead of white), rice vinegar (instead of white), fish & soy sauce (instead of just soy), tamarind soup base paste (could not find pulp), garlic, salt, peanut butter (about 1-1/2 tbsp), fresh daikon (about 1-1/2 tbsp), fresh red chili finely chopped (instead of paprika), and juice of 1/2 lime in a sauce pan. Brought to a boil and simmered until sauce was homogeneous. Divided sauce into ice cube tray and froze. Noodles/veggies: Cooked noodles according to package directions and divided into individual portions and put in freezer bags. Cooked egg and tofu, added to divided noodles. Added portions of sliced carrot, strips of red bell pepper, and bean sprouts to the freezer bags. Added one sauce cube to each bag. To serve: ground peanuts, fresh cilantro leaves (instead of chives), fresh chopped daikon, lime wedge. Next time: Will use fried tofu and make 1.5 times more sauce. Yummy!

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