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Don't let the high fat content, unusual ingredients, or the numerous steps deter you from making this wonderful dish. This recipe produces a savory dish full of authentic Thai flavor. The dish cooks up rather quickly due to the large amount of prep work, which makes for a lot of time in the kitchen. The seasonings are easy to adjust to suit your taste afterword by putting out individual dishes of sugar, chile, lime and peanut. I will make this again and again!

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heather beaty August 13, 2003

Yum. We used crushed red pepper in place of the chili peppers.

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ssjcjensen December 24, 2010

Very nice recipe. flavours nice. Didn't use meat of eggs and used tofu instead. Thanks for posting.

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canthelpmyself August 12, 2009

Very good, despite the fact that we were unable to find tamarind paste. The lady at our local Asian grocery didn't speak English and we couldn't find it on our own. We also left out the tofu.

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Da Huz August 05, 2009

I'm eating this recipe as I'm typing. Very hard to do since I don't want to stop eating it. This is wonderful! So glad I tried it. This is a keeper for sure. Thanks for sharing it.

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lewandjne December 20, 2008

This was an excellent recipe, but i did make some changes. I used one pound of chicken breast and omitted the fried tofu (to reduce fat content) and shrimp (not a seafood fan). i also precooked the chicken in a george foreman type grill and i pre-scrambled the eggs in a separate frying pan. if you do these things you can really cut out a lot of the oil needs of the recipe. i cut down on the tamarind paste because it has a strong flavor. i suggest using olive oil as well, it doesnt screw up the taste and its got better fats than vegatable/canola oils. i also tossed the recipe with 1/8 cup of cruched red peppers because me and my guests like the heat, but wouldnt suggest for heat naive. hope this helps!

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Sweetpea4u November 03, 2008

I made this last night and it came out splendidly....I cut back on the sugar, and had to omit the tofu and bean sprouts because they are hard to find in Romania. I would love to do it with tofu and more shrimp next time. This is delicious. I used a bit less oil than was called for and it came out fine, but 1Steve is right...when you are making a fried noodle dish like this you do need a good amount of oil to keep the noodles from sticking...1/4 cup was fine for me though. This is definitely going to be part of my repertoire.

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Transylmania November 01, 2007

This recipe made the best pad thai I've ever managed to make at home. It was just like the dish I'm addicted to at thai restaurants. Because I'm a vegetarian, I omitted the chicken and shrimp, added more tofu and a couple of random veggies. An unmitigated success, thanks!

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Pfil August 22, 2005

I found the tamarind very strong! I`m not used to making thai recipes so I did follow this recipe. The ingredients does state tamarind paste which I used and I think it should say tamarind pulp. I will amke this again using the pulp or a smaller amount of paste.

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Rita~ September 27, 2004
Golden Dragon Pad Thai