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This was a nice pad thai recipe and was easy to make as a weeknight meal. I liked that the prep was minimal and how quickly the dish came together. We made the recipe without altering it and I liked the chicken and shrimp combination. We always use low sodium soy sauce so saltiness was not an issue in our dish as mentioned by another reviewer. DH and I both thought the dish could use a little more kick; though all in all, we both liked it. Thanks for a nice dinner.

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Dr. Jenny March 09, 2011

I really liked that this recipe didn't use tofu because my family won't eat it. Except for the bean sprouts, I usually have all the ingredients on hand. I used only shrimp this time and will make it again with some minor adjustments. I thought it was heavy on the saltiness because of the soy and the fish sauce, and will cut back on the soy next time. Also, I like pad thai to have some sour flavor, so I added the juice of one lime. Made for ZWT4. Thanks, Nick's Mom!

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PanNan May 25, 2008

With some amount adjustments, this dish turned out very well, I made it only using shrimp and omitted the cilantro, thanks for sharing Nick's Mom!...Kitten:)

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Kittencal@recipezazz December 30, 2006
Pad Thai With Chicken and Shrimp