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This was an excellent Pad Thai. It almost tasted like the one I get in the restaurant I go to. I just did a few different things but nothing that takes away from the taste. Instead of using peanuts I just used 1/2 cup natural peanut butter and added a wee bit of water to it in the blender along with all the other ingredients listed, and there was no extra sauce, everything got used up. Whoever else makes this do not be afraid to use the recommended fish sauce, it makes a big taste difference without it . I added a little extra pepper flakes and extra chili sauce because we like a bit of heat. Also I used thinly sliced pork tenderloin instead of beef, I have not had much luck in finding tender beef around here. I also added some bean sprouts, green onions and sliced yellow peppers when frying everything. (These are the veggies I get when I get it at my favorite restaurant) This was exactly the taste I was looking for in the end. The flavors blended so well together and was absolutely delicious and didn't take long to put together.......Thanks for sharing this recipe stephanierndos...will be making this one again.

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FrenchBunny December 31, 2010

The number of ingredients may appear daunting, but don't let that fool you. Most of them go into a blender! They also have a long shelf life. I used a little less fish sauce (since I am a little intimidated by it) and about double the red chili paste (a little welcome heat). Just have your ingredients assembled and it is a snap to put together. Very easy and very tasty. Thanks for posting.

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threeovens July 08, 2009
Beef Pad Thai With Peanut Sauce & Asian Noodles