Reviewed: Sep. 23, 2007

Thank you for the recipe! I recently moved from a big city to a smallish town and was desperate for Thai food. This was amazing--better than many restaurants I have been to. I didn't have oriental radish and so I left that out. I couldn't find tamarind pulp, so I used lime juice as a substitute (I should point out that I have no idea what tamarind pulp tastes like or if this is a reasonable substitute). The first time I made it I misread the recipe as 1/2 cup of peanuts. Be sure to use all 1.5 cups. I also leave out the tofu and use rice vinegar rather than white. Bean sprouts often look rather bad at my grocery store so I've used cucumber and shredded carrots for toppings. Sorry that this isn't true to the original recipe, but I just haven't been able to get all of the ingredients.

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newcook

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Reviewed: Sep. 23, 2007

OK!!! This one works! I've made pad thai a number of times with disappointing results. This recipe was redemption. I did a few things differently, mostly because of others' suggestions (below). Used about 3/4 cup of peanut butter (added to sauce while it cooked). Didn't have oriental radish so used red pepper flakes. Didn't have tamarind pulp so used 3tsp. worstershire and 2tsp lime juice. Was out of peanuts so left off. I cooked eggs and set aside while I sauteed some chopped veggies: onions, red pepper, carrots. Added snow peas at end. Then mixed sauce and eggs with noodles, threw in veggies at the end and served. You don't need two cups of bean sprouts, either. Maybe a cup.... according to preference. It really was great!

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Riverstone-Newell

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

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Reviewed: Sep. 19, 2007

The taste and color turned out wonderful. It was full of flavor. I only give this recipe 4 stars because it was a bit soggy. I'll try cooking the noodle differently next time. I think I let the noodles sit in the hot water too long and it got a bit soggy. Great recipe otherwise! One more thing, I didn't have tamarind sauce on hand so I used Worstishire sauce instead. Turned out great!!

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Chef Helen

Cooking Level: Intermediate

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Reviewed: Sep. 15, 2007

Made the changes that Bes suggested in an earlier post. With the changes, this was a definite hit!

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Lizabels

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

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Reviewed: Aug. 22, 2007

This was really good, pretty authentic taste. However, that said, I had no tamarind, so I left it out and used some lime juice. I also left out the radish(didn't have it), and added some chili paste, I added a couple of tablesppons of fish sauce and 2 tbsp of natural peanut butter. This tasted just like the pad thai I had the previous night at a restaurant!

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jlandhen

Cooking Level: Expert

Home Town: Kingston, Ontario, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jul. 30, 2007

I wasn't sure whether to give this a 4 or a 5 because the taste was 5+, but I did make some reviewer suggested changes. Like using rice vinegar and using lemon juice in place of tamarind. I used 1/8 cup spicy oyster sauce & 1/8 cup soy sauce and cut WAY BACK on the oil. Since I was serving this with chicken satay I didn't add tofu. I had extra Peanut Sauce I from this site and drizzled that in with the pad thai sauce. My husband thought he'd died and gone to heaven, and so did I. It was unbelievably delicious.

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twistedsisterl

Cooking Level: Intermediate

Living In: Scio, Oregon, USA

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Reviewed: Jul. 3, 2007

It was pretty good. I liked it but it wasn't as good as the pad thai I've had in restaurnats.

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isandler

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Jun. 11, 2007

This is the best recipe for Pad Thai I have ever tried. I did make some changes, most recommended by other reviewers. I used half fish sauce, half soy sauce for the soy sauce; I used peanut oil in addition to vegetable oil, added lime juice, and added chicken. I also fried tofu separately, and added it at the end, along with the fried egg. I also added a few tablespoons of peanut butter to the sauce, because I like the stronger peanutty flavor. This is a great recipe, I will make it again very soon.

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SknyDogLvr

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Los Angeles, California, USA

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Reviewed: Jun. 10, 2007

This recipe was great! It tasted wonderful. I cut the amount in half and substituted 1/2 a chicken breast, cubed, and ketchup instead of the tamarind pulp. I also omitted the paprika and the radish, but that's only because I dislike spicy foods. My mistake was that I didn't leave the noodles to soak long enough - I will Definitely fix that next time!

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Janet C.

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Reviewed: Jun. 1, 2007

I did not have quite enough sauce when I was done so next time I'll double it. My husband and I both really liked the flavor!

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lvmyschilling

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Reviewed: May 4, 2007

This was delicious! ALMOST as good as from my favorite restaurant :) I followed several suggestions from others, (adding cilantro, gr onions, omitting radish and substituting tamarind) I also did not put in chicken or tofu and it was great without them. I also prefer a less oily pad thai so reduced the oil by half. Definitely worth giving a try!!

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Judy Fard

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Reviewed: Apr. 8, 2007

I found this quite mediocre. Won't be making it again.

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Malini

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Reviewed: Mar. 22, 2007

I love this recipe. Follow the suggestions made by other people.

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Mary

Cooking Level: Beginning

Home Town: Buffalo, New York, USA

Living In: Hartford, Connecticut, USA

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Reviewed: Mar. 15, 2007

five stars making the the sugested changes, including adding peanut butter!

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dinner for breakfast

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Mar. 6, 2007

Delicious! I was hesitant to try to create Pad Thai at home, but this recipe nails it. I did use the substitutions mentioned in previous reviews for the tamarind pulp and oriental radish but otherwise followed the recipe. Thanks!

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POLARBEE

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Feb. 18, 2007

I loved this recipe, it turned out great and made great leftovers. I did make some changes based on other review, i used 3 tbs worcehster sauce and 2 tbs lime juice instead of the tamarin pulp. Also i did not use the radish and used green onion instead of chives. Also I boiled the noodles, soaking them takes too long and doesnt get soft enough for me. YUM!

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ANN945N

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Reviewed: Feb. 6, 2007

Wow this was so delicious. I can't believe what an easy recipe it is. I replaced soy sauce with fish sauce - I think that's really important. And I couldn't find tamarind pulp but we had the powder.. so I don't know if that is the right substitute, but the dish was fantastic. I used shrimp instead of tofu and the bean sprouts and peanuts are sooo important in adding that wonderful texture to this meal. Thanks!

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Sue

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Reviewed: Feb. 5, 2007

Yummy, yum yum! I put in veges that were already in my fridge instead of the veges in the recipe and it turned out great. Then I cooked again two nights later for some friends and they loved it too.

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lisag2224

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Jan. 19, 2007

Wow, this is a great recipe! So simple. As suggested I replaced tamarind pulp with Worcester sauce & lemon juice. I also didn't have bean sprouts available so used very lightly steamed shredded cabbage which was just great. I also added fresh coriander when serving -- YUMMY!

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