Very nice recipe, although I feel like there should be more veggies, soy sauce and salt. With these small corrections I'm definitely saving this recipe for the future! For all the vegetarians out there, I substituted chicken with red chili beans - they fit perfectly! Thank you for sharing this great recipe!
This was awesome! Loved everything about it! Thanks for sharing. We'll be having this in our regular rotation :)
I do love Pad Thai, and this is EXCELLENT!! I used spaghettini, and shrimp, but otherwise, as directed, and I'll be making this again, often. I added minced chillies to DHs, but not to mine, so we were both happy! I must find some cashew butter, and try it like that, as well! So easy, so delicious, thanks Sue, for another excellent recipe!
Excellent recipe! Made it as written the first time, now I am going to have fun changing up the protein and veggie combinations. Making it for a second time today, but as a vegetarian entree.
The best I have ever had... Used angel hair pasta, only one chicken breast, tons of diced peppers and celery, and subbed crushed red pepper for the cayenne. Thank you so much.... What a keeper! This makes the perfect mount of sauce for a pound of pasta.
I didn't like this very much, not sure what I did wrong. It just kind of seemed bland and like mush. I didn't follow the recipe 100% (used tofu instead of chicken, no fish sauce, no cashews), so maybe that's why.
This recipe is really good. I would have liked mine a little saucier, but that could be attributed to the fact that I used rice noodles that, while thin, were probably a bit thicker than vermicelli and may have absorbed more of the sauce, so make sure you use vermicelli as directed! This had lovely flavor. We minced two Thai chiles, which was the perfect amount of heat for us and we added them directly to the pan in step 9. We used peanut butter as I had it on hand. Thanks for a nice recipe!