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Very tasty, and fairly easy! I switched out 4 boneless, skinless chicken thighs for the shrimp and, since I had no peanuts handy, substituted 2 tbsp of peanut butter for 2 tbsp of the brown sugar. I thought the noodles would be too long, but they broke up perfectly in the final stir-fry. We did chili flakes to order because I'm hoping my toddler will enjoy it too, and it was very satisfying. I thought the fish sauce was going to be too much, but it was perfect.
PanNan, you have delivered another good recipe to save! I have made Pad Thai one other time before and the recipe was much different from this one. I did leave out the Tofu as I do not like it.. and I mistakenly bought thine rice noodles by mistake.. none the less the flavor turned out good.. I think the only think differently I might do next time is somehow get more ppeanut flavor into the actual dish. perhaps with a tad bit of peanut butter or adding some finely chopped peanuts added during cooking.. I will definitely be trying this again. Made for Spring PAC 2009, thanks again!
Absolutely delicious!! The only reason we didn't give it 5 stars is because we substituted & left out a few things depending on what we had on hand... Rice wine vinegar for the tamarind, and there was only 3 tbsp of oyster sauce left in the only bottle of anything fishy we had, so that had to do :)( I think it's flavour is stronger than fish sauce, so it worked out well). We used less shrimp, tofu & bean sprouts and added some red & yellow capsicum & used bok choi instead of radishes. We made this dish together after a trip to the market & there were hearty congratulations all-round when we first tasted it, followed by about 15mins of silence, interrupted by moans of satisfaction as we ate! :D Thanks for sharing PanNan. It's a winner and we'll be happy to make it again for guests.
This was great! It took me a while to make and I had issues with the noodles (they ended up being more like noodle balls...) but it was still really good. I will cook it again soon!
Great recipe! I added a mix of chicken and shrimp. Good idea to cook the meats in the sauce before mixing it with the noodles, so that they get to absorb the fabulous flavors! Too bad the family ate everything up before I could take a picture :)
I only used the sauce to stir fry some vermicelli noodles with some vegetables. I didn't follow the recipe closely but it turned out good.
Instead of brown sugar, I used Gula Malacca, which is similar to palm sugar in block form. All in all, a good Pad Thai recipe. I have tried so many, and have been mostly disappointed by the results. This is the best one so far. Thank you for posting.
This is very good, I do not like fish sauce so I substituted lite soy sauce and only used half the amount called for. I should have used all 6 tablespoons as it needed salt at the end, but this was my fault, not the recipes. As I did not have tamarind juice I used rice wine vinegar.I pretty much followed the remaining instructions with the exception that I used Pam in place of the oil to fry,in order to reduce calories. Very simple to prepare. Thanks for the recipe.
This was such a delicious recipe! I absolutely adore Paad Thai and this recipe lived up to my expectation, and then exceeded them! Dinner was unexpectantly extended so I got all the ingredients together ahead of time and then 2 hours later I stir fried them in the order of your directions. I cooked the eggs, fried the tofu, and chopped the onion and garlic and added the sauce, peeled and deveined the shrimp, and put the bean sprouts and green onion in a bowl and set everything aside. When it came time for dinner, I boiled the noodles and then added everything in your order – and shazam! Dinner was done…. So easy and so very good! Thank you PanNan!!!!!!