Pad Thai With Chicken and Shrimp

I adjusted the noodles down to 1/2 pound per Martha's instructions to me, but doubled the sauce anyway - I like stuff juicy - and this was perfect! Thanks - I've been looking for a pad thai recipe and I have definitely found a real keeper.

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The taste is pretty good, but I'm not sure about the measurements. I think 1 lb of noodles is too much. The same goes for the chicken and shrimp. It turned out too dry. There wasn't enough sauce.

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I had read all 86 of the reviews.... Is this an authentic Pad Thai...no...but your description of this recipe says it is not an authentic. Is this recipe good....no...it is a delicious recipe..... But a definite must in doubling the sauce or even tripling for sure. To the sauce I did add 1 Tbs of peanut butter only because I like the taste of peanut butter in my Pad Thai's. Also I cooked the chicken first then added the shrimp, being that chicken takes a little longer than shrimps. And I did cook my noodles according to the package directions. Otherwise made the recipe as it is. Served mine with some edamame beans.....This really made for a very yummy lunch. I have actually made this again this past week with Pork tenderloin thinly sliced with some shrimps, and that turned out really delicious too....Definitely has a good bite to it with the garlic chili sauce...especially when you are doubling the sauce. Really doesn't need the extra pepper flakes at all. Thanks for sharing a quick wonderful tasting recipe Martha !! We all enjoyed it.

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Made this for dinner tonight, the noodles did not cook all the way in ten minutes, they were still hard. Also I did as many others suggested and doubled the sauce, and added the peanut butter. There was still not enough sauce! It had great flavor, although a little too salty for our taste! I may try again... but will have to tweak.

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Super! I've recently been hitting the Asian recipes pretty hard and I am always looking for things that are easy to cook, with tasty results. This works!

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My family enjoyed this dish. I doubled up on the sauce used a finer noodle (only one on hand), added snow peas, tofu in addition to the chicken shrimp and eggs. This was totaly enjoyable and I would definitely makes this again.

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Flavor was very good, but 1Lb of noodles is enough. The sauce went the distance with 1 Lb, but the with the other 1/2 lb, probably wouldn't have cut it. Make it to these specs and you will not be disappointed!

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Made this tonight and it was very yummy. I took the suggestions to double the sauce and it was perfect. Will definitely make this recipe again. It's a keeper :)

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My husband and I both thought this recipe was okay. It is nothing like the dish we get at the Thai restaurant in town. I thought it was too try. Maybe need to do as others have said and double the sauce.

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WOW this is just as good as my favorite Pad Thai at the restaurant! I used only two chicken breasts and also used half of the package of rice noodles - 2 bundles of the four. I doubled the sauce as everyone suggested - can't wait to make it again.

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loved this..doubled the sauce as suggested by reviewers. I also increased the red pepper flakes as we like spicy. Will make this again and again.

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Made as written with a couple of exceptions. I did double the sauce per the suggestions in the heading. I added about one tablespoon of oyster sauce which I already had on hand and it is in many other recipes. I also added some baked tofu (yum) and a bit less of the chicken and shrimp. One thing I will definitely do differently next time is beat and cook the egg first, then set aside to add to the cooked mixture (this is how I've made pad thai in the past). I felt adding it to the sauce made it cloudy and won't use that method in the future. other than that, a great pad thai recipe I will use again, thanks!

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I doubled this recipe. Although my family and I GOBBLED this up (so it must have been good!), I was disappointed because I don't think it has enough of an authentic Pad Thai taste. Although I didn't have any roasted peanuts, which I know really adds to the flavor. I think I will keep searching for the perfect Pad Thai recipe.. :-/

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Ehhhhhh, not as great as I was expecting, especially with the 4 star review. I did as others said and tripled the sauce, and left out the shrimp and added a little more crushed red pepper, but other than that, made it as the recipe directs. Tripling the sauce did the trick, it had about the right amount (although I like my food extra saucy!) My biggest complaint was the smell. I think it was the combo of fish sauce and ketchup, but it was really unappetizing. Once it all came together with the cilantro and onions, it did taste pretty good, was spicy and filling, but it's hard for me to get over that ketchup-y, fishy smell (that's still lingering around my apartment.) I might try this one again, but I wasn't highly impressed.

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This was delicious - my first attempt at making Pad Thai and only my second time eating it. I used chicken only and omitted the cilantro as I don't care for it. Will definitely make it again, probably with shrimp as well next time. This is also the first dish that my son has asked me to show him how to make before he moves into his own home next month!

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To echo what others have said: would recommend the double batch of sauce and there is A LOT of cilantro. The 1 cup chopped cilantro that I mixed in was plenty - I did not add the remaining cilantro at the end. Also, I didn't chop the peanuts - just sprinkled whole ones on top. Delicious! Thank you!

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This was my first attempt at Pad Thai. I really liked the flavor of this recipe. I did use only shrimp and no chicken because that is what we had on hand. Also, I think I used the wrong type of noodles. Mine were really thin compared to what I normally get at a restaurant if I order Pad Thai. Also, I doubled the sauce but I also added too many noodles so I think I probably ended up with the amount of sauce the recipe would produce without doubling and I wished it had more. Served with Easy Egg Roll and Chow Gai Laan (Jade Green Broccoli). Thank you!

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