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Yum....Loved the flavors of this dish. I used one large egg, and did not use the peanuts instead I finely chopped up one red chili pepper for the garnish and even more heat!
This was a fantastic pad thai recipe. I did add more chilli paste, owing to a rather spicy palate, and I also left out the beansprouts as I'm not a huge fan. I love the contrast from the different toppings.
This was easy and fast to make, and tasty. I did not have dried shrimp on hand so I used rice seasoning that also contained salt sugar seaweed and sesame seed. Turned out great! Next time I will cut the pork in very very thin strips and double the chili paste...
I found this recipe a bit difficult to use and the texture was a bit off. I wasn't sure how long to leave it on high once I added my drained noodles and it wound up a bit rubbery with chunks of eggs in it. By the time I'd garnished it with the cilantro and peanuts it looked great but was a bit bland so I used extra chile paste and lime (the lack of flavour could have been due to cooking it too long though). It was also great reheated for lunches at work, I drisled a bit of sesame oil & added a bit of chile paste and lime before reheating it (in the microwave) and it made it nice and moist. Overall I liked the taste and would make it again, maybe not cooking the egg as much before adding the noodles and doubling the seasoning mixture. Thanks for the recipe.