EvaKL Profile - Allrecipes.com (15746760)

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Recipe Reviews 8 reviews
A Pad Thai Worth Making
This is a great, flexible recipe. I didn't want to go to a specialty store to get the ingredients for the sauce, so for the fish oil, I used the oil from sardines (and added a chopped-up sardine for good measure), I used soy sauce instead of oyster sauce, and used lime juice from concentrate, and added a little bit of vinegar to give it more punch. I also skipped the bean sprouts and used carrots (cut like match sticks) and shredded cabbage. I cooked the chicken and garlic first, then took that out and cooked the veggies until they were done, then removed them to add the egg, then noodles, sauce, etc. I skipped the shrimp too...and even with all these changes the recipe turned out fantastic. It was better than any restaurant pad thai and my boyfriend loved it too.

1 user found this review helpful
Reviewed On: May 7, 2014
Authentic Mexican Tortillas
I wonder if this recipe calls for too much shortening. The tortillas I made were more like flat biscuits, in that they were not pliable and were very flaky. They tasted great, and my boyfriend loved them - although he kept calling it flatbread and we had to use them for "open-faced tortillas" because we couldn't bend them without breaking them. Another reviewer suggested Esther Nelson's recipe, and I agree that it was better (the recipe is exactly the same, except hers calls for only 2 tablespoons of shortening).

1 user found this review helpful
Reviewed On: May 5, 2014
Tortillas I
I tried another recipe for tortillas and it wasn't as good as this one. I used butter for the shortening and they turned out great - the tortillas were soft and delicious. I followed other reviewers' suggestions to limit the amount of rolling I did with the rolling pin. I just pushed hard and rolled once, then turned it 180 degrees and did the same.

3 users found this review helpful
Reviewed On: May 5, 2014

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