Fantastic! I had no idea it was so easy to make restaurant-quality pad thai at home. I used chicken and shrimp but will maybe try tofu next time. I also added 4 T instead of 6 T of sugar, per someone else's suggestion, but I thought it needed that little extra sweetness- my fault! I also agree you don't need to add all the oil- I just added oil as I went and didn't use the whole amount. Will definitely make again!
I am a newbie to Thai cuisine, and don't care for the heavy use of basil in many of their dishes. However I had pad thai and enjoyed the sweet, sour, tart sensations. This recipe was my first try, and I really like it. I did use Jaggery (an Indian brown sugar) instead of white sugar. I also used vidalia onion since I had no scallions. My next change was to use Chinese bean thread vermicelli, since I had no rice noodles. Despite all the changes, it came pretty close to what I was looking for! I did not use any meat. Next time I will be sure to have bean sprouts! Next time I will also scramble the eggs separately and then fold the cooked eggs in. Thanks for this recipe ms_bold. It is a great launching place for me to experiment with Thai!
Light and tasty. It was a little bit sweet for my liking but I think if I omit the sugar next time, it would be better (for me, that is) :)
This recipe is good, but with many alterations. We used one 12 oz package of rice noodles, tamarind concentrate, doubled the sauce, used brown sugar instead of white, peanut oil instead of vegetable, three eggs mixed with soy sauce and fried separately and thinly, no lime, chicken and tofu.
The first time we made this as is, my husband liked it but I did not. The second time we changed a few things and both liked it. The third time, we used tamarind instead of vinegar, doubled the sauce and it was great!
This was good, and pretty easy. My boys ate it enthusiastically - I found it was waaay to sweet for me, and the sauce just not quite "right" compared to other pad thai I have had. That said, it was tasty and fresh tasting and I will make it again, I am sure. Still on the hunt for the PERFECT pad thai, but this was nice. Thanks for posting.
This is a very good recipe. I used chicken and shrimp. Next time I would like to add some tofu as well. I did add some Thai red curry paste to the sauce to give it a little extra flavor. We love Pad Thai in the restaurant and this is a good home version. I was a little confused on the noodles, though. In the directions it only mention soaking them. But on the noodle package it say to drop in boiling water after soaking. I chose to do the boiling water method and the noodles did get a little soggy by time I finished the dish. I will be making this again and I hope to correct the noodle problem.
It looked great, smelt great but the taste was a little off. I can't figure out what was wrong with this. I did enjoy it though, something was just off...
This tasted just like the restaurant Pad Thai that I am always craving - SO good! The recipe we usually use is too thin, but this one achieves the right texture by cooking the eggs in the sauce, so I wouldn't cook them with the meat like some other recipes suggest. I thought the sauce was just sweet enough as directed. LOVED IT - thanks for posting!
Wonderful!! This is amazing. I used chicken AND shrimp and sauteed it with the egg and then added the noodles and sauce so I didn't have to worry about noodles breaking. I only used a total of 1 tbsp of oil, too, so that made it a littl healthier. Totally satisfied my Pad Thai craving I'd been having! THANK YOU
This is delicious! It tastes as good as the Pad Thai in our favorite Thai restaurant! I recommend getting the more narrow rice noodles if possible.