Reviewed: May 26, 2012

It was a fantastic recipe, I would have given it 5 stars if it had included fish sauce and lime to make it more authentic.

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Annie

Reviewed: May 24, 2012

Made this for my girlfriend and she loved it. I didn't have any tamarind on hand, but at her suggestion (she's a way better cook than I am) I re-hydrated some raisins, mashed them with a garlic press and added some lime juice and it made a fairly good substitution.

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Existential_Noodle

Reviewed: May 2, 2012

Not impressed. Did not take like real pad thai. Too much vinegar and not enough sweet.

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sashamey

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Reviewed: Apr. 14, 2012

Delicious!

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Tall_Hall

Reviewed: Mar. 6, 2012

This was delicious. I used peanut butter in the sauce instead of adding peanuts at the end and I couldn't find tamarind at my local grocery store so I did it without. I also didn't add any meat or tofu. It still tasted awesome though. I will definitely be making this again.

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Reviewer:

Roselyn Small

Cooking Level: Intermediate

Reviewed: Feb. 11, 2012

Very good recipe! I followed it almost exactly. I omitted the 1 1/2 tbsp of sugar because the sauce was sweet enough to my liking. Make sure you soak the noodles until it's flexible but not too soft. I didn't soft my noodles long enough and had to keep adding water to the pan to cook it. Consequently, my veggies (I had extra asparagus on hand) were slightly overcooked. I will definitely use this recipe again for yummy goodness!

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lastlookout

Reviewed: Feb. 2, 2012

I give this recipe 5 stars WITH the modifications from Bes (never tried the recipe as is).

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janmachine

Reviewed: Jan. 28, 2012

needs more garlic and lime

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nthorpe

Reviewed: Jan. 17, 2012

Big fan of pad thai but not this recipe. It tastes sour to me. I took suggestions and used fish sauce instead of soy and replaced lime juice for vinegar. Not for me.

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Reviewer:

SHIRLEYLAMONTAGNE

Reviewed: Jan. 7, 2012

We've been making this version for a couple years and love it. I use lime pulp instead of tamarind (which I can never find). We like chicken instead of tofu, and chop it up into *tiny* bits. We prefer this dish spicy, so I add 2-3 tsp chili paste to the sauce. I sub rice vinegar for the white, cook the chicken in pure sesame oil, and use 1/8 cup fish sauce and 1/8 cup soy. The last time I made it, I used these new "5-alarm chili" flavored dry-roasted Planters peanuts at my husband's request. They worked great if you like to kick things up a notch!

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