13 Reviews

This was just delicious. I soaked my rice noodles in boiling water for about 3 minutes, as opposed to 20. And while I used 8 ounces of rice noodles as called for, the dish was a little "noodle heavy." Next time I will use less noodles or just up the amounts of the other good things (shrimp, eggs, peanuts, etc.) It was so good, such a refreshing change from syrupy sweet pre-made Pad Thai sauces that we've tried. I would love to make this again, and I highly recommend serving it with pan fried dumplings (potstickers) with a little tempura sauce on the side. What a top notch dinner this made!!

2 people found this helpful. Was it helpful to you? [Yes] [No]
vrvrvr May 04, 2006

Excellent Pad Thai! I have not ever had any better than this one!

1 person found this helpful. Was it helpful to you? [Yes] [No]
ImACookingDiva February 25, 2011

Wonderful! It was less sweet and more flavorful than any Phad Thai I've had in the US (including some good Thai restaurants). It reminded me more of the food you're served in Thailand than the Americanized versions. I added about 3/4 cup soft tofu after the eggs for a little extra protein. Other than that followed the recipe to a T and it turned out great.

1 person found this helpful. Was it helpful to you? [Yes] [No]
Lt. Amy August 02, 2006

Very good! I think I will use less rice noodles the next time I make it. Thanks for sharing this recipe!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Chris Reynolds April 06, 2013

I made this tonight and it turned out really well. I used brown sugar and I included the peanuts. I'll definitely make this again, but next time I'll cut the lime juice by about half and maybe add some soy sauce.

0 people found this helpful. Was it helpful to you? [Yes] [No]
dprice1874 January 26, 2013

Love this recipe. Always get raves when I make it for company.

0 people found this helpful. Was it helpful to you? [Yes] [No]
bookie2680 January 19, 2012

My husband made this as a double-batch for a small dinner party at our house. We did Tom Kha Gai as the first course and this as the main entree, both were well received. My husband ended up deciding we'd make it again, but he'd like chicken actually more than the shrimp and he felt it was a little too citrus, he'd tone back and only use 2/3 of the recommended lime juice. It was pretty mild, so he put hot chili sauce on the table for people to spice up as they saw fit. We will make it again.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Dr.JenLeddy December 27, 2011

This was an amazing recipe, and I have tried many! I added shredded cabbage & chopped carrots for color and crunch. Also a half of the cilantro for our taste. It's one of the easier recipes and just as tasty. Asian hot chili sauce on the side, and yum!

0 people found this helpful. Was it helpful to you? [Yes] [No]
jamie.dyck September 26, 2011

Delicious

0 people found this helpful. Was it helpful to you? [Yes] [No]
Jeff #631750 June 30, 2009

I really enjoyed the recipe. Used "linguine-style" rice noodles and halved the cilantro as my boyfriend is not a huge fan. There was still plenty of cilantro taste without it overwhelming him. Will definitely make again.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Kittynoises June 04, 2007
Shrimp Pad Thai