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.
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This is a great, flexible recipe. I didn't want to go to a specialty store to get the...