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My review
A Pad Thai Worth Making
14
Fatty Arbuckle
"The wonderful national noodle dish of Thailand, it is now served in many trendy restaurants. It can be adjusted to your taste, add ingredients that you like and make it as spicy or tart as you want to. It is also great as a basis for a stir fry of leftovers. This is a recipe for those who like it HOT, if you can't handle the heat, go easy on the chile sauce."
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Ingredients
30 m servings 742Original recipe yields 3 servings
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- US
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Directions
{{model.addEditText}} Print- Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
- In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chile sauce and chicken stock. Set aside.
- Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
- Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
- Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side.
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Reviews
Read all reviews 135189 Ratings
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Most helpful positive review
7/16/2008
Pad Thai without tamarind is like salsa without cilantro - just missing something. I added tamarind paste, cut down on the lime and bean sprouts a bit and kicked up the heat more. It came out...
Most helpful critical review
10/13/2007
This is reasonably tasty Pat Thai, but I felt it had a little bit of a Southwestern US thing going on which wasn't quite on the mark to me. It may have been because I used fresh limes and squee...
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7/16/2008
Pad Thai without tamarind is like salsa without cilantro - just missing something. I added tamarind paste, cut down on the lime and bean sprouts a bit and kicked up the heat more. It came out...
9/14/2008
This recipe was excellent, but only after I followed the suggestions of several other reviewers: I used 1 T tamarind paste (because what is Pad Thai without tamarind?!) and also increased the am...
1/19/2008
I'm picky about my Pad Thai, and this was VERY GOOD! I thought it was a little heavy on the lime juice for my taste. It yeilded WAY more than 3 servings. I make a little extra of the sauce, abo...
9/4/2008
This recipe is amazing. The v first time i made it, all my family and friends raved that it was better than all the thai restaurants. I did however add a lil tamarind juice to get the real pad t...
4/5/2008
While I didn't follow this recipe to the letter I thought the basics of it were right on the mark. This is a delicious dish. Some changes I made: Instead of lime juice I now use "True Lime" pack...
2/15/2008
Considering how good this recipe was for the price and time it was a 5 star hands down. Great recipe. Next time I make it i'll add more vegetables and maybe some marinated mushrooms. Don't th...
8/10/2008
Loved it! Very happy to have a recipe for pad thai to make at home. I cut way down on the oil, which worked out fine, and used just 1 T of sriracha - I can't imagine how spicy it would be with m...
10/13/2007
This is reasonably tasty Pat Thai, but I felt it had a little bit of a Southwestern US thing going on which wasn't quite on the mark to me. It may have been because I used fresh limes and squee...