The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
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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Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 19, 2009
This tastes very similar to pad thai that you get at restaurants, and it really does make 8 servings. I didn't use the pickled oriental radish, and it was still very tasty!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: May 18, 2009
Very Tasty.
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Cooking Level: Intermediate

Living In: Mckinney, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: May 6, 2009
Very good. I added a tsp of peanut oil for a little extra peanut flavour.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: May 2, 2009
My first attempt at Pad Thai, and it was easy and successful! The family loved it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Apr. 29, 2009
This made a LOT of Pad Thai. It was good but the vinegar was a little much. It think it's unnecessary if you use the tamarind. I always thought you use vinegar if you didn't have tamarind. Other than that it was great. I did as others suggested and subbed fish sauce for soy sauce. I also used shrimp and tofu.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Apr. 24, 2009
Very tasty! Next time I will make a little extra sauce and maybe use a little less sugar. Thanks for the recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Apr. 3, 2009
this really is much better with less sugar and more vegetables.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Mar. 23, 2009
I'm giving this recipe five stars because I think it *can* be the best one outside of an authentic Thai restaurant. I was looking at the other Pad Thai recipes on this site, and they seem like they're for people who have never had the real thing. The REAL thing, made from scratch at a great Thai place (and not the pre-packed Pad Thai from a chain restaurant), is amazing, and this one tastes almost as good. A few changes (1) of course fish sauce instead of the soya, (2) two limes instead of the vinegar, (3) 1/2 the amount of sugar, (4) Asian chili sauce instead of paprika added the the sauce. I'd never used or really seen tamarind pulp before, so when I was at the asian market I found tamarind fruit and bought those instead. After reading the recipe and reviews again, I attempted to peel and seed the tamarind, and essentially make my own pulp. It wasn't as bad as I thought, the tricky part was getting the seed out. I processed 6 peeled and seeded fruits with a bit of water in the food processor. Homemade tamarind pulp. Those were my only changes but the end result was great!
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Mar. 22, 2009
Loved it! I used tofu and chicken. I just need to perfect my technique a little more, but the recipe is great!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.37 star rating.
Reviewed: Mar. 13, 2009
Needs major work. I made so many changes it was no longer the same recipe. This a good starting point, but needs a lot of help. Too bland, no veggies, not enough protein.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Feb. 5, 2009
I loved this! We didn't have chives, so I used green onions. I used grated tempeh instead of tofu because it gets accpeted better by my husband - and it was fantastic! We will eat this againa and again!
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Cooking Level: Expert

Home Town: Eugene, Oregon, USA
Living In: Tualatin, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Jan. 22, 2009
I used some of the suggestions on the site for my first attempt ever at making Pad Thai. I used rice vinegar instead of white, peanut oil for vegetable, chilli powder for paprika, pickled radish for dried radish, fish sauce for soy but used a little soy when cooking the tofu. I didn't grind the peanuts, just chopped them. I was unable to find tamarind pulp or concentrate but I did find a powdered tamarind soup mix that I added water to and used 2 T of that. I also chopped up some Cilantro to toss in at the end. It turned out EXCELLENT, almost as good as my favorite thai place.
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Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Dec. 23, 2008
Great recipe - very tasty. One important change I made though is instead of dried radish I used chili pickled radish and just chopped up a few tablespoons of it. It adds some more spice. Other than that, I thought this was a great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Dec. 9, 2008
This was a very good recipe. The only thing was that I soaked the noodles as directed but didn't know for how long. I had prepped all the other ingredients but the noodles were still hard after an hour. So I put them in hot water and waited just until boiling and that made the noodles really soften up. I left out the radish, wasn't sure where to find it but kept everything else the same. My husband said it was great and that we would like it if I made it again (sometimes there are one's to not do again). Also, I did add about 2 cups of the bean sprouts when I added the noodles too. They were good in with the noodles and that way they cooked some also. Thanks for the recipe. I'll be using this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Oct. 31, 2008
1. Presoak rice stick noodles for about 30 minutes in cold water. 2. Skip daikon, it's hard to find and adds almost no flavor. 3. Reduce sugar used to be more authentic and also more palatable. 4. Use raw sugar. 5. Use a mini food processor to chop the nuts. 6. Substitute chicken for soy.
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Cooking Level: Intermediate

Living In: Palo Alto, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Oct. 26, 2008
Couldn't find tamarind paste or oriental radish, so I left them out and used lime juice and rice wine vinegar. Tasted delicious and did not seem to be missing anything.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Sep. 10, 2008
The recipe is quite tasty, but the suggestions to change out vegetable oil for sesame oil, paprika for chili powder, etc. are really important. Definitely good.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Aug. 18, 2008
I was looking for a recipe without fish sauce. I doubled the sauce and added it right before serving. I threw the beansprouts in with the rice stix so they would be cooked just a little. Turned out great!
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