I was looking for a pad thai recipe and liked the combination of ingredients in this one, but made a few substitutions. Instead of using Jasmine rice, I used half of a 227 gram pkg of rice pad thai noodles soaked in hot water for about 10 minutes or until soft. I tossed the noodles and a couple of fistfuls of mung bean sprouts in the wok, at the same time as the vegetables. I couldn't find Thai red chile paste, so I used Thai red curry paste which provided a nice amount of heat to the dish. With the high amount of sodium in both the fish sauce and the oyster sauce, there was no need to add extra salt, so I omitted it. I didn't have any fresh cilantro, but I did top the plates with some peanuts. Delicious, and I'll definitely make this customized version again.
Was this review helpful?
8 users found this review helpful
I was looking for a pad thai recipe and liked the combination of ingredients in this one, but...