Nom is all I need to say! This was super yummy! Make double the amount of sauce though- you'll definitely need it! You could easily substitute different veggies and I added a little chicken bc my husband insisted on it. Now that I have all of these ingredients in my house it should be really easy to have PadThai any time I want! Yay! Thanks so much for sharing this recipe!
Yummo! This is amazing. I tripled the sauce based on a 1lb package of Thai Rice noodles. I don't know what tamarind paste is so I just left it out. It easily fed my family of 6. Great recipe.
Finally made pad thai from scratch and used this recipe. Yum! Turned out great. I halved the recipe since it was only for 1 didn't have tamarind paste so I subbed a little lime juice and fish sauce for the sour. I also didn't have chili paste so I used powder and I used fresh garlic instead of preferred. I used a gourmet seafood mix and only used mushrooms and snowpeas for the veggies. I loved it. Next time I will make sure to have all the ingredients on hand to give it a more adequate rating. Oh I also only soaked the noodles for 30 minutes in really hot tap water like the directions on the noodle package called for.
I am glad I read the reviews first and doubled the sauce - delish!
Amazingly delicious. Made for our vegan friend. She loved it. We did too.
We really liked this! I'm guessing if I'd followed the directions exactly it would have been even better but I realized after I started that I didn't have cilantro or water chestnuts. I also used chicken broth rather than vegetable.
I'm only rating this recipe on the sauce as that is all I used from it. BUT! The sauce really is AMAZING and better than anything I've had in any restaurant. I used noodles that were already soaked and vacuum packed so I just needed to add them to the stirfry at the end. I marinated about a pound of sliced chicken in some peanut butter rice wine (you could use white wine) soy sauce and brown sugar for a few hours. I cooked the chicken first then added sliced carrots and onions for a few minutes then added bean sprouts and water chestnuts. I pushed everything to one side of my wok and scrambled an egg. Then I tossed in the noodles and the sauce (which I cooked according to this recipe) removed the wok from the stove and continued to toss until everything was combined. I topped with chopped peanuts sliced green onions and lime. YUM! Thank you so much for this incredible sauce recipe.
Yum I used lime juice in place of tamarind paste
Really good! It requires a lot of ingredients though but I even found the tamarind paste at my local Indian grocery store. I didn't know what to expect when I tasted it but the finished product was really good. Kind of hot though but perhaps I used too much chili pasted. I added an extra two teaspoons of PB and 4 pinches of brown sugar to the finished product. It is pretty authentic. When I make it again I'm going to try to find a way to reduce the oil. I omitted the oil when sauteing the veggies and used water instead.
Decent meal but very Americanized version - lacked true Thai zest
