This is a traditional pad thai recipe used by a friend's mother. You can use chicken, pork, beef, tofu, or a combination. You may want to start with less pepper and work your way up.
This is a traditional pad thai recipe used by a friend's mother. You can use chicken, pork, beef, tofu, or a combination. You may want to start with less pepper and work your way up.
Excellent Recipe! This is one of my favorites. I made the following changes: 1) used only about 3/4 pack of noodles, 2) substituted sesame oil for vegetable, 3) tripled the sauce (white wine vinegar, fish sauce and white sugar) but only doubled the sugar. 4) added sweet chili sauce and some minced garlic to the sauce. 5) used 3/4 tbsp crushed red pepper and also added some cayenne. 6) added some grated carrot with the bean sprouts (nice for color too), and 7) used lime instead of lemon. Next time I'm going to try splenda instead of sugar and to reduce oil by frying chicken with Pam instead, or at least reduce the oil. Also, I didn't follow noodle instructions - I cooked as per package and then added. This recipe would be good with Shrimp as well. Thanks for this recipe!Read More
This is a bare bones recipe for Pad Thai. Here are my observations: Make sure your wok is very hot, to the point where the oil is about to smoke. add a clove or two of chopped garlic and a couple chopped scallions to the hot oil and fry for 30 seconds. Add thinly sliced chicken and some shrimp and fried tofu and fry for a couple minutes. Crack the eggs in there and stir for a minute or two. Turn in the noodles and fry for a 30 seconds. Add the fish sauce which has been mixed with a little rice vinegar, soy sauce and lime juice. Add some ground peanuts and stir fry the whole mess for a few more minutes. Remove from heat and serve with additional peanuts and fish sauce, crushed red pepper, cilantro leaves, fried scallions and lime wedges. Oh yeah, and omit the butter. It's really not necessary. I also omitted the bean sprouts because I don't care for them.Read More
This is a bare bones recipe for Pad Thai. Here are my observations: Make sure your wok is very hot, to the point where the oil is about to smoke. add a clove or two of chopped garlic and a couple chopped scallions to the hot oil and fry for 30 seconds. Add thinly sliced chicken and some shrimp and fried tofu and fry for a couple minutes. Crack the eggs in there and stir for a minute or two. Turn in the noodles and fry for a 30 seconds. Add the fish sauce which has been mixed with a little rice vinegar, soy sauce and lime juice. Add some ground peanuts and stir fry the whole mess for a few more minutes. Remove from heat and serve with additional peanuts and fish sauce, crushed red pepper, cilantro leaves, fried scallions and lime wedges. Oh yeah, and omit the butter. It's really not necessary. I also omitted the bean sprouts because I don't care for them.
Excellent Recipe! This is one of my favorites. I made the following changes: 1) used only about 3/4 pack of noodles, 2) substituted sesame oil for vegetable, 3) tripled the sauce (white wine vinegar, fish sauce and white sugar) but only doubled the sugar. 4) added sweet chili sauce and some minced garlic to the sauce. 5) used 3/4 tbsp crushed red pepper and also added some cayenne. 6) added some grated carrot with the bean sprouts (nice for color too), and 7) used lime instead of lemon. Next time I'm going to try splenda instead of sugar and to reduce oil by frying chicken with Pam instead, or at least reduce the oil. Also, I didn't follow noodle instructions - I cooked as per package and then added. This recipe would be good with Shrimp as well. Thanks for this recipe!
This recipe was really good and very easy to make. Based on the reviews of others, I made a few modifications to the recipe. I would recommend doubling the sauce - there just won't be enough if you only make what the recipe calls for and you likely won't enjoy it as much. I cooked the chicken in peanut oil with some garlic to give it some extra flavour. I bought Thai rice stick noodles and the instructions on the bag said to put them in a bowl and cover them with boiling water and let sit for 7 minutes - this was much quicker than what the recipe called for (but double check the instructions for the noodles that you buy). After the chicken was cooked and removed, I cooked the rest of the dish in a bit of sesame oil. I garnished with lots of peanuts and green onions and it was extremely good. My husband gave it a 10 and wants to have it weekly. Very quick to make (providing you don't have to soak the noodles for up to 50 minutes).
I was hesitant to review this because I made so many changes. But I just had some of the leftovers for lunch. Straight out of the frig and it's a great cold noodle salad! I like it even better than warm...... I did what others suggested. No butter. Veggie oil and a bit of sesame oil with some chopped garlic. Lime instead of lemon. I used rice vinegar. I tripled the amount of sugar, fish sauce and vinegar. Although double might have been plenty. I used more red pepper. I added about two TBSP. of peanut sauce. I used cubed deli turkey and NO bean sprouts. I also threw in some yellow bell pepper (to use it up) and some thinly sliced carrots....... My thought is that pad thai is like making chili or soup. You can make all kinds of changes. What I would not leave out of this recipe is the vinegar, sugar, red pepper, fish sauce, and garnish of peanuts, green onions, and lime. (I also added some chopped cucumber and cilantro as garnish. I just love cilantro)..... I had never made pad thai before and the sauce in this recipe really did the trick. Delish. I will be making pad thai a lot. Thanks for the recipe, Transmonicon!........ One last tip learned from another reviewer. I put the rice noodles in a bowl and poured boiling water over them. After 5 minutes I drained and rinsed with cold water.
I can only imagine that the reviewers who said this was 'nothing like Pad Thai' have never been to Thailand!! This is very close to the Thai dish, the only thing that i can think of that the Thais add are tiny dried shrinps. Outside of Thailand I think this is as authentic (and delicious)as you are going to get!
This recipe tasted like an unfinished take on Pad Thai. It lacked true Pad Thai seasonings and accordingly taste. When I prepared the recipe, the sauce appeared to be miniscule in comparison to the main ingredients (noodles, chicken, sprouts). This was a problem as Pad Thai noodles must soak up a lot of flavor in order to compensate for their lack of taste. Upon completion, it tasted as though the flavors were sparse, and overall it felt bland. I would not use this recipe again.
This is almost one of the best Pad Thai recipes out there. I did alter it slighty, and this is what I did: -Doubled the sauce. -Omitted the butter. -Substituted chicken for tofu and white vinegar for rice vinegar. -Added peanut sauce, sweet chili sauce, soy sauce more crushed red pepper & cayenne. I'll definitely make this again.
This recipe was good, but needed some tweaking to really get it right. For starters, I sauteed a few cloves of minced garlic in the (olive) oil along with the chicken. Then, I used 2 eggs instead of 4. The sauce on the recipe is a bit out of whack, so I wound up tripling, doubling and adding some things to it. (Triple the vinegar and fish sauce, double the sugar, and add 2 tbs soy sauce, 1 tbs sriracha sauce, 1 tsp peanut butter and I added cayenne and extra red pepper to give it more of a kick.) I also used lime instead of lemon. It was really delicious, and tasted like Pad Thai from one of my favorite Thai restaurants. With the adjustments, I will make this again and again!
As close as you'll get to Thailand's own. I followed others' suggestions doubling sauce, and added 3 cloves minced garlic and 1-2 T lime juice.
It is the combination of lime juice and tamarind sauce that make Pad Thai, Pad Thai. That is why this recipe seems to be "missing something".
This is two recipies in one! I made a few minor changes, as everyone did with the sauce and this ended up reminding me more of the crab noodles that I live for from my fav Thai restaurant. I'm so happy! First off, compared to my fav Thai cookbook, the missing ingredients (flavors and color) for Pad Thai are garlic (3 cloves minced), 1/4 c dried shrimp (traditional, but I leave this out as I use 18 med shrimp instead of chicken) 2 tablespoons tamarind juice and 1 tablespoon paprika. For crab noodles..... I used 8 oz rice noodles 2 T white wine vinegar, 3 T fish sauce, 2 t crushed pepper, 1 T peanut butter,leave sugar at 3 T, 1/4 c sweet chili sauce (next time I will minimum double the adjusted sauce) and 1 lb crab meat. I sometimes use imitation crab. Prepare as stated in recipe with the addition of 2 romas quartered lengthwise. Add the garlic, green onion and romas to hot oil, add egg then noodles and sauce. Leave out the crushed peanuts. Whichever version I make I mix the sauce ingredients together and let them blend while the noodles soak. I also reduce the eggs to 2. I also use slightly less oil than stated. Start with half and add a drizzle or two to get the right consistantcy. YUM.
Because the wok needs to be super hot and the time cooking in the pan is pretty short it is preferable to have the sauce prepared and adjusted to taste beforehand. This way you are not in danger of overcooking the meat (chicken, shrimp, or tofu) or can add more sauce if your noodles start drying out. The ingredients in the wok must be stirred constantly and vigorously to keep things from burning and to keep the noodles from clumping. The balance of the sauce is sour (tamarind paste is essential and was left out of this recipe), sweet (palm sugar), salty (fish sauce) and spicy (thai peppers). Adding garlic, Chinese chives, spring onions or sprouts is nice, but optional. Good luck!
Everytime I go to Thai restaurants, this is my dish of choice. However, after trying this recipe, THIS is the best pad thai I've ever tasted! I quadrupled the recipe (but kept the fish sauce at triple the recipe). I also used lime juice instead of lemon and added a couple of cloves of minced garlic to the oil (as other reviewers have added). I also added cilantro,crushed cashews instead of peanuts, sesame oil instead of vegetable oil, and I added a whole sliced onion to the sesame oil with the garlic. Yummy recipe!
My 5 stars is because i read alot of reviews, and i got it spot on. the recipe is good but the amounts of the ingredients are NOT correct, the sauce needs to be tripled in order to be BARELY enough,,, 12 ounces of rice noodles is alot of noodles, but with extra sauce it is good. i also used only one egg, wich was plenty. Added 2 tablespoons of peanut butter per another reviewer and used LIME,, not lemon.. any pad thai you get in a resteraunt uses lime... with those modifications you are going to get something REALLY special,,, i will be making this alot in the future. my husband who is asain approved very much so!
The recipe is closed to "Athentic Pad Thai". If you can find these following ingredients, please try it. Then you will never get away from our "authentic Pad Thai" These are the missing ingredients: * disc white radish pickle 1 tb.spoon/serving. * 1-2 tb.spoons tamarine thick sauce /serving. * 1-2 tb.spoons disc tofu saute in oil/ serving. Directions: Add all these 3 ingredients saute w/others before add noodle. Replace Chinese Chive to green onion. Fresh cucumber, chive and bean sprout and lime are good side dish.
Not bad, but felt a little too strongly of simply red peppers without the other pad thai flavors. Incidentally, I doubled the liquid ingredients per others' suggestions. I also used lime instead of lemon and found squeezing all its juices into pad thai improved the dish. I certainly prefer the Sukhothai Pad Thai recipe on this site.
This was so good! Listened to previous posters and sauted chicken in garlic, trippled the sauce did not have beans sprouts so just put green onions and shredded carrots! Def making this again.
As a base recipe it's ok. But it loses at least one star for the first step. I was foolish enough the first time around to follow the instructions here instead of the instructions on the rice noodles package--even after an hour and a half, the noodles weren't soft enough. I've made this a half-dozen or so times since, and it just works better (and goes way faster) to just cook the noodles first (minus a minute or so, or the noodles will get a bit sticky). The recipe as written also didn't have a strong enough flavor or enough sauce for us. Now, I double the sauce, add 2-3 tbsp peanut butter, add 1-2 tbsp soy sauce, use rice vinegar instead of white vinegar, add a sliced carrot for color, and serve with lime (not lemon) slices and fresh cilantro. To be fair, I'm not sure how authentic my version is, but we love it.
Loved this recipe! I took the advice of other reviewers and changed it slightly. I doubled the vinegar and fish sauce, omitted the butter and veg oil, and added a dozen large shrimp, three thinly sliced baby carrots, and two thinly sliced cloves of garlic. First, I heated some olive oil and fried up the garlic and green onions. Then, I added the chicken and, when almost cooked, the shrimp and carrots. When almost cooked, I added the beaten eggs. After all this is done, I added the vinegar, fish sauce, sugar, and a dab of sweet chili sauce. After mixing well, I added the rice noodle, which I had boiled for a few minutes and drained. I turned off the heat, sopped up the sauce with the noodles, and topped all this with crushed nuts and green onions. So delish that I'll make this for years to come!
Fabulous! We followed other users comments and reduced the sugar by a bit, and doubled the amount of sauce -- it wasn't too saucy so I think that was a good alteration. I personally enjoy lots of add-ins, so I added tofu(that I pressed under a cast-iron pan for 1 hour, then sauteed in sesame oil before adding to noodles), shrimp, red pepper, broccoli, onions, green onions to the noodles in addition to raw on top, 1 roma tomato minus the seeds, and carrots. YUM! Also I prefer limes to lemons. Had a chili garlic sauce on the side for those who like a kick. I used sesame oil instead of veggie oil. This was better than many restaurants. My guests were so impressed. Will be making this again
I have never, I mean EVER, made pad thai. While I've eaten quite a bit of it in my lifetime, I've never felt the need to tackle it in my own kitchen. I was really nervous working with ingredients that I had never worked with, but I followed the directions and it was absolutely fantastic! I used tofu instead of chicken, rice vinegar, and lime juice. Other than that, I added some carrots and mushrooms and followed the directions. Very good, and even better cold out of the refrigerator at 2:30 am (not that I would know about that or anything...) Great recipe - My pad thai thirst was quenched and I will definitely make this again!
Not sure what happened here. I followed the recipe and I had to do so much altering to this dish to make it edible. Very dry and bland and messy! I got very frustrated making this dish and and felt that this recipe lacked a back up plan. I don't recommend putting yourself through the aggravation of this recipe.
Where do I start??? Last night was Thai night – pad thai & pork dumplings (Lorna). I’ve sooo been craving Thai food, but the Thai restaurant my fiance & I enjoy is too pricey for a couple on a budget (we are planning a wedding - which is EXPENSIVE!!!). If that were not the case, I would have NEVER attempted to make this myself (some things are just better when someone else makes them lol!). I am so terribly disappointed. And, to boot, the ingredients, although bought in lg. enough quantities to be able to use again (except the noodles), were pricey. Having said that, here are my reasons for giving this a 1 star rating: a) there is not enough sauce for the amt. of noodles called for (I suggest tripling the sauce as many others have done), b) fried egg is NOT authentic; they should be SCRAMBLED, mix. in w/ the other ingredients & be one of the LAST steps of the cooking process & c) true pad thai incl. tamarind pulp / juice & lime juice, both for color & flavor. Knowing this, I wish I would have tried Sukhothai Pad Thai (Nan). It is more authentic, but as with any “real” deal, ingredients can be hard to come by at a basic-stocked grocery store (mine didn’t have tamarind or dried radish). Needless to say, Thai night became “pizza night” at our house. Sorry, TRANSMONICON!
This is so good and very similar to the pad thai I have had from thai restaurants. Everyone I have made this for has asked for the recipe. My only suggestion is to add more sauce (vinegar, sugar, fish oil). I actually added 4 x the amount. I also doubled the eggs and oil and used peanut oil instead of vegetable. It’s very fattening but worth it…
It tasted nothing like pad thai. If you want something close to pad thai, use oyster sauce. That's the closest I've come to pad thai and tastes far better than this.
Loved this Pad Thai. Tastes like a restaurant quality dish. I did make a few changes. Doubled sauce ingredients and added about 1 T lime juice, used 14 oz package of rice noodles, added 2 small sliced onions to the chicken as it cooked, added a tablespoon or so of soy sauce at the end for color. Also, I used rice wine vinegar instead of plain white vinegar. The white vinegar smelled too harsh to me. I also used red pepper to taste, probably about 1 scant tablespoon.
This wasn't bad. I eat a fair amount of Pad Thai, but don't often make it at home. I thought i'd give this a shot as it would be nice to have some Pad Thai at home when the craving strikes - and save some money in the process. I made as directed, only doubled the sauce as I like my pad thai saucy. I also used Lime not Lemon. It was good... but not great. It was easy, which is a huge bonus and it full filled my Thai craving. I would make this again, as it's fairly quick and simple but I am also willing to keep looking for that 'keeper' recipe. I thank you for sharing!
This was really good and easy but VERY THICK. It was almost a noodle/peanut paste. Though it tasted fine, it was a bit strange to eat and I probably wouldn't serve it to guests as is. Next time I will not only make more sauce, but make the sauce with more liquid.
This is an EXTREMELY good dish. I did however make some changes. I didn't use the fish sauce (allergies) instead I used soy sauce which works very well with this recipe. I do believe that the fish sauce is an important ingredient and probably should not be omitted.I will make this recipe again but when I do I will use garlic and add some peas and carrots I give this recipe 5 STARS. Excellent recipe Transmonicon>
Absolutely fantastic! This recipe is truly like Pad Thai from a real Thai restaurant, only much less oil and you can make your own combination of fish, meat, and/or poultry. I took the advice of many different reviewers and infused two cloves of garlic into butter before I sauteed shredded chicken and baby shrimp (great combo), also, I deliberately mixed all of the liquid ingredients together (very well), and I added a tsp of peanut butter before I drizzled the liquid mixture over the noodles to simmer. A hint of advice for first time rice noodle users, if you can, soak the noodles for the full 50 minutes. It works out really well and allows your cooking time to be very short. What a fantastic recipe! Especially for those who need a quick and healthy dinner for your family. Many thanks April! Now that I have a good Pad Thai recipe, I will cook this fantastic meal often!
YUMMY! I couldn't find fish sauce in any of our grocery stores, so I used soy sauce, and it worked just fine. I doubled the sauce like everyone said,and I'm glad I did... but used about 1 1/2 tbls of red pepper and it was perfectly spicy. Oh! I also used lime instead of lemon. once again, YUMMY!
Great, GREAT recipe! My boyfriend declared that it was the best things he'd ever eaten! I followed the recipe, sans beans sprouts, and also, as suggested, used lime instead of lemon. I have made this recipe with rice noodled of multiple thickness, and find that it works best with medium noodles. Thin noodles \seem to stick together and not mix very well with the other ingredients.
I LOVE this recipe! I've made it a couple times before for friends, and when we decided to have weekly dinner parties, everyone demanded I make this for my turn. Only a few variations....I did double the sauce (vingear, fish sauce, sugar) and cut back a little on the red pepper. The first time I made it according to the ingredients, it was a little too hot for some sensitive palates. Maybe I've kept the final product too long on the stove before serving, but the more sauce the better as far as I'm concerned :) I also added shrimp that I've marinated and cooked in an Asian Sesame dressing/marinade. To serve, I had Thai peanut sauce on the table that is delcious with it (especially if you like theat spicy peanut combo). Also, I prefer limes instead of lemons. Overall, I imagine I will be making this over and over again.
YUMMMMMERS! I've made this a few times, each time adding a few tips from reviewers. This was the best batch and I didn't change it that much. I used sesame oil and garlic instead of butter. I tripled the sauce and used a 16 oz bag of noodles, which I boiled in water for a minute and let sit for 5 minutes before draining with cold water...they were perfect! I added a teaspoon of peanut butter and I also added some grated carrots. I added some sweet chili sauce and added a bit more red pepper, but we like it hot! This was delicious! Almost as good as carry out...and much cheaper!!!
Good starting point for Pad Thai, although I ended up using a lot of modifications suggested by other members (thanks guys!). Just wanted to say that I marinated the chicken for 2 hours in a mixture of sweet chili sauce, minced garlic and ginger and then cooked it separately before adding to the pad thai in my wok. My family all thought it was great and added tons of flavor!
Doubled the sauce, think next time will triple. Other than that made it exactly as written and thought it was delicious.
This is a great recipe. Thank you for posting it, I have been seeking a simple and delicious pad thai recipe and this fit the bill! The only thing I would say is the method for preparing the rice noodles should be changed. After much research I found that the preferred method is to pour boiling water over the noodles and soak for about 5 minutes until soft, then rise with cold water, and rinse again with cold water. I did mine this way and the texture of the noodles was perfect, and this was the first time I made pad thai. The rest is like any recipe, this is a great start but tailor to your taste. I stir fried using a touch of veg oil, and some sesame oil, adding a couple of cloves of minced garlic as well. I have a non stick electric wok so little oil is necessary, making the dish healthier. I mixed rice vinegar, fish sauce, oyster sauce and sirachi with chicken broth in a bowl. This allowed me test the flavor, and pour it over the noodles while stir frying. Thanks again. I love pad thai and now I can make it at home!
I've never had Pad Thai before, so I have nothing to compare this to, but this stuff blew my mind. That said, I read a ton of reviews first and made some changes, which I will also make in the future. I didn't use any butter. When I heated the oil for my eggs, I used a little less vegetable oil and added some sesame oil. I made a double batch of this because I had several extras for dinner, and I tripled the sauce because so many on here had mentioned there wasn't enough of it (I subbed out just a little fish oil for soy). I used shrimp, and instead of lemons, I used limes. Also, I used cashews instead of peanuts because it's what I had. I let everyone add their sriracha so they could control the heat. I know that's a lot of changes, but I'm giving this a five anyway because without this recipe, I wouldn't have had a jumping-off point. Shoot, forgot to mention I added shredded carrot and garnished with sesame seeds. Thanks for the recipe, Transmonicon!
This was my first time making Pad Thai at home and it was delicious! After reading some of the other reviews I doubled the sauce, left out the butter (used extra virgin olive oil), and added some garlic while I was cooking the chicken. I followed the cooking instructions on the package for the noodles,I also added some cooked shrimp and squeezed a lime into the mix instead of a lemon. My boy-friend is a Pad Thai addict and he said it was just as good as the one he eats at the restaurant. Thanks for the tasty and easy recipe!
I made 1 1/2 times the sauce that the recipie called for and I added garlic and green onions to the chicken, a splash of soy sauce, a few tsp of lime juice, and a tsp of peanut butter to the wet ingredients. I also omitted the butter and cooked the chicken in peanut oil instead. It tastes just like pad thai from my favorite restaurant after I added these few things, it was also VERY easy and I made it in just a few minutes. The restaurant I like uses flat rice noodles, so I will look for those next time. This time I used rice sticks and soaked them for 1 hour, the whole meal was delicious!
This was a great recipe. You do need to increase the sauce by three times and I thought it cold use more peanuts. I added shrimp along with chicken. It was very messy to make.
A recipe worth repeating! I took advice from the other reviews and tripled the amount of sauce. I turned out great and wasn't nearly as difficult as I thought it might be!
I'm giving this five stars because it was so good. I added minced garlic to the chicken while it was cooking and I only added 3 eggs. I quadrupled the sauce amount, but instead of sugar I added only 3tbls. dark brown sugar. Also this dish is a must with lime juice and instead of the crushed red pepper I used tabasco sauce instead. Just a note on rice noodles you don't have to let them soak forever. Instead boil water add noodles, boil for a few minutes, turn off heat and let the noodles sit until they are to the tenderness you like. This meal is so fast and simple and really does taste like my fave restaurant. The whole family loves it too.
This recipe was a disaster for me. I am almost sorry I went out and spent money on ingredients just to create this disaster. I will never try this recipe ever again. Two stars is being the nicest I can be. To anyone else planning to make this recipe, DOUBLE or even TRIPLE the sauce or else you will end up writing an angry review like I am.
I doubled the sauce as other reviews suggested & still thought this was a bit dry. The flavor was close to restaurant pad thai, but seemed to be missing something. It was fun trying a thai recipe though, so thanks!
I always change recipes to suit my and my husband's taste when I cook, and this was no different. This recipe was very easy and delicious! After reading the other reviews for this dish, I trippled the vinegar ( I used rice vinegar) and the fish sauce, and doubled the sugar for the sauce. I also added some schiracha hot sauce to it to my taste to give it a hint of spice. I also added chopped cilantro and some grated ginger and toasted minced garlic to the chicken as I was cooking it. When preparing the noodles, I found it was easier to boil some water in the microwave and pour it on the noodles and let soak for a few minutes until soft and drain, instead of waiting an hour in cold water. I also added some fried crumbled firm tofu that I fried while waiting for my chicken to defrost in the microwave. I used lots and lots of green onion and chopped peanuts in and garnished on top! I used canned bean sprouts which turned out good, and I cooked the chicken separate in vegetable oil and a touch of sesame oil and some seasonings. it turned out great, and I love how you can add to this recipe and change whatever you want to suit your tastes! Thanks!
very simple, very tasty. Try it you'll like it!
Very good! I read a lot of reviews beforehand, and incorporated this advice: Doubling the sauce, Rice vinegar instead of white wine, 1 tbsp peanut butter, 2 tbsp lime juice,3 cloves of garlic. I found that although many reviewers said 4 eggs were too much, it was just right for us.
I made this! It's wonderful but I added Sriracha HOT Chili Sauce that i purchased at the Chinese grocery store, brought this pad thai to a whole new level of delish! This version a 3, my version a 5! I definitely recommend this version as a base.
The noodles were a bit tough, even after soaking for 1 hour. I added some water to the wok and stir fried for a few more minutes, and it was much better
Loved this. We did what others said added garlic to the chicken used peanut oil instead of the butter, doubled the sauce and added shredded carrots. Was wonderful.
Yum! I did a few minor things differently though, but it turned out to be delicious! I chopped about three cloves of garlic beforehand and cooked in the hot oil until they were slightly golden. I then added the chicken, which i seasoned with chili powder, salt and pepper, to the garlic, and continued to follow the recipe. As for the sauce, I doubled it, and added 2 TBS of soy sauce and 1/2 TBS of sriracha (thai chili sauce). Also, I cooked scrambled the eggs separately for better flavor, and used a lime instead of lemon. It was so amazing! My boyfriend went back for FOURTHS. Everyone loved it, and it was cheaper/way better than takeout!
Love it! I change it up just a bit. I use whole grain spaghetti instead of rice noodles. I also add fresh snow peas and shredded fresh carrots when the recipe directs you to add in the noodles. My whole family likes this dish including my 8 and 2 year old!
I added the cilantro at the end. I thought it tasted good with lots of lime juice! Do add cilantro--it balances the flavors and tastes wonderful.
I used shrimp, and found double the sauce to be just enough. I also added 1 T. peanut butter as others have recommended. Outstanding. I can't believe I made pad thai!!!
I've had Pad Thai a few times at different places where there was an Orange glaze all over everything, and it even tasted a bit orangy. I was tempted to try mixing in some orange juice concentrate. The sugar gave it the sweetness that was nice though. It wasn't nearly spicy enough, so I added lots of chili flakes and more of the fish sauce. Also, I couldn't find those rice noodles near where I live, so I used italian style angel hair pasta, which worked great, and took only a few minutes to boil. I also took the liberty of adding a brick of extra firm tofu (shredded), and a couple handfulls of cooked shrimp, it was awesome.
Use less noodles and more eggs other than that it is one of the bests. :)
Very good but I was taking it to work and it basically got stuck in the pan
This was an absolutely delicious recipe! My boyfriend made it for me tonight, following the recipe precisely, except he used shrimp. The sauce was so nice. The only reason we didn't give it four stars was because the noodles weren't as soft as we had hoped. Maybe boiling them for a bit would help. I am definitely requesting that he make this recipe again. Thanks for it!
So good! I made this for my family, and it was an instant favorite. Will definitely be making this again and again.
This Pad Thai is close my favorite place. It's Excellent and everyone likes it epecially when you order it in famous Thai place, It's Soooooooooooo GOOOOOOOOOOOOOOOOD!!!!!!!!!!!!!!!!!!!!!!!!!
This was awful.
Although I enjoyed preparing this recipe I really think it lacked some flavor. Something is missing. It did say to add spices, but which ones?? The red pepper flakes made it spicey but something is missing. I'll try another recipe.
This was so good. I spiced it up a little more then the recipe called for, cause we like it spicy. Turned out really well.
I've made this recipe twice now. I botched the first attempt by using pansit noodles instead of the thicker rice noodles it calls for. This second time I got the right noodles but will be making the following substitutions next time 1. Fry chicken in sesame oil with garlic. 2. Add in the egg once the liquid has reduced. 3. Use 3/4 the package of noodles it calls for. 4. Double, maybe triple,the sauce and vinegar portions. 5. Definitely cook everything as hot as possible so it doesn't get mushy. Thanks for the recipe!
As written I thought this recipe was only ok. I usually read the reviews before making a new dish but did ot this time and regret it. The dish was way too dry. Will make again but with at least twice the sauce as others recommended and see if we like it better.
definitely need to double sauce or reduce noodles. very yummy. personally reduced fish sauce 2nd time to half and increased heat with asian hot chili sauce. used limes instead of lemon.
I`m absoultly crazy about pad thai and a few months ago I moved to a part of Quebec where there is no exotic/ international foods and I`ve been craving Pad thai for awhile now. I came upon this recipe and even though I tweeked it a little (added garlic to oil (not butter), used oyster sauce cause I didn`t have fish sauce, added green pepper and big pieces of onion, tripled the sauce and upped the chili cause I love it hot!) it was amazing!!! Just as good as the restaurants in montreal if not better. Thank you sooo much for the satisfying recipe.
Loved it...tasted as good as many restaurants! DEFINITELY double the sauce if you like to have a sauce consistency to it. We did not use butter either...not necessary. Other than that, followed recipe w/ tweaks that were common in most other reviews.
I really liked this recipe & my husband said it was one of his favorite things I have ever made. He is a pad thai fanatic! A few things: I added a little red chili sauce to spice it up a little more. It just wasn't spicy enough for me as is. I also garnished it with some cilantro to add another layer. Overall, I think this is a good recipe...especially if it is your first time tackling pad thai!
Very tasty and easy to make! My only changes would be to double (or triple!) the sauce and to add about a tablespoon of peanut butter to the sauce. Instead of meat, I substituted with extra firm tofu (cut into 1 inch cubes and fry in olive oil). My husband and I both loved it! I will definitely make this again.
It did not remind me one bit of pad thai. I will not be making this again.
Very basic pad thai recipe.
Pad Thai is my very favorite Thai dish. This recipe tastes just as good as the restaurant version without tons of work. It even still tastes great after being reheated. Thanks for sharing it!!!
Yum! Followed recipe for the most part, but quadrupled the sauce, as it would have been dry otherwise. I added carrots, broccoli, garlic, and spicy chili sauce. I thought it was great!
The proportions in this recipe were way off. We wasted a lot of rice noodles. The instructions were too vague.
Really great base recipe. Used some suggestions from the other reviews. Used 1.5 tsp peanut butter and also added peppers, mushrooms and green onions during the last 3 minutes. My girlfriend and I loved it!
It was fine, but I didn't think it had much flavor. I had to add a lot of spices and sauces to it.
My husband and I loved this! It's going to be a staple recipe in my house from now on! Only made a few changes: used peanut oil instead of vegetable oil, rice wine vinegar instead of white wine vinegar. Added sweet red pepper sauce, garlic, paprika and extra red pepper flakes to the sauce...the amount of which I tripled. Used a mixture of tofu and chicken to give the dish more texture. Added lime juice during cooking (a few squirts from the bottle!) too. But that's it! LOL
Doubled the sauce and added a splash of lime juice as others suggested. Omitted the butter - not necessary. I also added one thinly sliced carrot for a little color and texture. I highly recommend it. And don't forget the fresh lemon! That's key. :)
As written, there is not nearly enough sauce. I decided to triple the sauce per previous reviews, and also followed one reviewer's excellent advice (ErinJW?)and got my oil in the wok nice and hot, added the scallion and 4-5 cloves of fresh crushed garlic, and then added the chicken and eventually the noodles and sauce. We used limes instead of lemon, and rice vinegar. I also spiced it up w/ chili garlic sauce (sambal olaek). THEN it was delicious!
Doubled the red peppers, tripled the peanuts. Very good
This is such a good recipe. I added 2 cloves of garlic to the butter and chicken. I also doubled the sauce. It was very flavorful, so I'm not sure it would have been as good without the extra sauce. I also garnished with fresh cilantro, green onions, peanuts, and lime. This one's a keeper!
My wife made this tonight.. A double batch.. I hope she has fun eating it..Never had this dish in a Thai restaurant..Never would order it either.Bland... I made myselg a roast beef on weck..
I really enjoyed this recipe. I didn't add the fish sauce, a personal fear of anchovys I guess, but I will try it next time!
Definitely don't skimp on the crushed peanuts.. You need the crunch! I tried to substitute for Peanut Butter, which was okay, but the crunch is necessary. SAme with the Lemon Wedges! Make sure you use them!
We didn't like this at all. Even after doubling the sauce part of the recipe, it was still far too many noodles for the rest of the recipe, quite dry, and tasted funny.
absolutely triple the sauce components (fish sauce and vinegar); the other ingredients can be increased as you like. i didn't use the butter and i think the oil was too much as well. fantastic recipie . . . this is going to save me a lot of trips to pick up dinner from a Thai joint. :)
Definitely triple or quadruple the sauce. Otherwise, a great recipe!
The 30-50 minutes given in the recipe to soak the noodles in cold water was not enough time. The recipe should call for just a normal 'boil' of the noodles, which would only take 6-8 minutes. Anyway, after the cold soak, I placed the noodles in the wok. But the noodles never cooked all of the way, and everything else I had in the wok (eggs, shrimp, etc) began to burn. I will not be trying this again.
You really can do take-out at home with this recipe. I omitted the chicken and served this as a side dish with sweet-n-sour chicken meatballs, added in some fresh chopped garlic and a couple of splashes of low sodium soy sauce....DELISH!
This is a good "base" recipe that you can customize to your liking, and simple enough for anyone to make. I took some cues from others and made the following changes: I did half chicken, half firm tofu. I used peanut oil instead of butter, and put in some minced garlic with the chicken. Used Egg Beaters instead of eggs, rice vinegar instead of white wine vinegar, and splenda instead of sugar. Also added a tsp of smooth peanut butter to the sauce because I like a good peanutty taste, but the sauce still needs some more flavor to it. I will definitely increase the amount of sauce and red pepper next time. Oh, and I cooked the rice noodles according to package directions (boil water, then add the noodles and take off the heat, let sit for about 5 minutes, drain and rinse in cold water). Soaking the noodles in cold water takes too much time if you are trying to whip this together after work.
So many changes required but excellent finnished product 5 star, easy to make. Sub out butter for olive oil*, cook chicken with 1tsp minced garlic* and put aside Double Sauce and subs* equals: 2Tbsp Rice vinegar*, 4Tbsp Fish Sauce 3Tbsp White Sugar 3/4 Tbsp. Crushed red pepper 2Tbsp. Chili & Garlic Sauce 2 Tbsp Peanut Butter 1 Tbsp Satay spice (Victorian epicure)* sub soya sauce? 1 tsp Cayene 1Tbsp Lime juice 1/2Cup Chicken broth or coconut milk for creamier sauce May add 1/2Tbsp Cornstarch to thicken sauce* Add to fry pan: Sesame Oil Rice stick Noodles cooked and cooled as per package directions (in bowl soak in boiling water 5-8 min drain, rinse cool) 1 Lg. carrot thinly sliced/grated 1/2 cup diced red pepper 1/2C. crushed peanuts 1 1/2 C bean sprouts Cooked chicken and shrimp Garnish: Lime wedges Cilantro 1/2 C. Bean sprouts 1/2 C. crushed peanuts extra cilantro to garnish
while this wasn't terrible tasting, it didn't taste like Pad Thai. definitely not enough sauce; which should've been made with lime juice instead of white wine vinegar. and, the recipe didn't call for peanuts! that's an essential to Pad Thai. i do not recommend this one. there are definitely better Pad Thai recipes out there.
took reviewers advice and the flavor was great
Easy at home recipe. This isn't what you will get in a restaurant, so keep that in mind.
Slightly dry, needs more sauce
I really loved the healthines of this dish and simplicity. I made this for my parents and siblings the othe night and they loved it. I marinated the chicken in oil, lemon, dill, garlic, and shallots.
My hubby made this tonight. We tripled the sauce per the reviews and we didn't have any bean sprouts. We also used quick cook chinese noodles instead of rice noodles and put organic natural peanut butter in the sauce because we had no peanuts. We loved it. I am sure there are more complex pad thai recipes out there but this one was fairly simple and very delicious.