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Shrimp Pad Thai
Recipe courtesy Danny Boome Ltd, 2007 Show: Rescue Chef Episode: No Fly Pad Thai Overall User Rating: 
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Meggie
07/01/2008 at 07:18am
User: Anonymous User Rating:
It was amazing, when I made it for my family they loved it.
A little tweak and it was perfect
05/04/2008 at 01:21pm
User: Beth from Schwenksville, PA User Rating:
I love Pad Thai, and I was thrilled to find a recipe that didn't require a trip to the not-so-accessible Asian market, and that cooked up so quickly. I found that 10-15 minutes was not long enough to soak the rice noodles, so I added about a half-cup of water to the pan as they were cooking in the sauce and cooked it down to the correct consistency, and it was perfection--it cooked the noodles perfectly and made the whole dish wonderfully saucy. I didn't find it too salty at all--in fact, it was less salty than pad thai made with dried shrimp, and the fresh shrimp added succulence and sweetness not usually found in traditional pad thai. Next time I make it, I might add some more brown sugar, but to be honest, it didn't really need it. It was just the taste I wanted, and I'll make it again and again. Thanks, Danny, for rescuing me from my pad thai craving so easily and so quickly!
Average-
04/14/2008 at 09:59am
User: Jennifer from Atlanta, GA User Rating:
I tried this last night - found that the noodles were a little rubbery; I think boiling them for 3 minutes would have been better than soaking them for 15 min in warm water would have been better. Also lacked the sweet component that Pad Thai I usually enjoy has.
My first pad thai
03/27/2008 at 01:51pm
User: Daralyn from Medical Lake, WA User Rating:
This was the first time I've made pad thai. I saw this recipe while watching TV on the weekend and my husband said "wow - that sounds good". And it was. Very simple. Very quick. Inexpensive ingredients. Also a recipe you could easily add additional ingredients to.
Too salty
03/26/2008 at 09:30pm
User: Anonymous User Rating:
I added two teaspoons of brown sugar to the sauce because a previous reviewer said this recipe was too salty. I'm sure it helped, but it was still too salty. It would be better with a full tablespoon of brown sugar.
yummo
03/24/2008 at 10:56pm
User: mary from rockford, IL User Rating:
My family loved this. I did increase the sauce a bit and added more sprouts. Next time I may add some fresh red pepper. Very tasty.
Christine
03/24/2008 at 05:24pm
User: CHRISTINE from Richmond, VA User Rating:
I was so excited to try this - I love pad thai from a local thai restaurant, so when I saw the show and realized it was relatively easy, I thought I would give it a try. It was nothing like what I've eaten in thai restaurants - dry, WAY too salty and I used reduced sodium soy sauce, and just lacking 'something'. I spent $30 on all of the ingredients and threw away the majority of it. Sad to say, I was very disappointed - this will be deleted from my recipe box.
Not bad, but...
03/22/2008 at 03:31pm
User: Doug from Novato, CA User Rating:
...you forgot the crushed peanuts as a garnish. Also, I would save the bean sprouts for a garnish on the serving plate, instead of adding them to the wok. Sliced Thai chilis (from an Asian market) would make a better replacement for your red chili flakes.