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Here’s how the rating system works:
= Didn't care for the recipe much, 
= Loved this recipe
| Pad Thai Recipe courtesy Alton Brown, 2005 Show: Good Eats Episode: Your Pad or Mine (Thai) Overall User Rating:  |
Missing Something
12/21/2007 at 04:45am
User: Anonymous User Rating:
This recipe was good but not great. It seems to be missing something in the flavoring. I followed the recipe exactly including the tamarind.
a keeper
12/17/2007 at 07:24pm
User: courtney from atlanta, GA User Rating:
this is certainly better than any pre-made mix you can buy and comes pretty darn close to what I've had at restaurants. I made to subs/additions: I've read pad thai recipes with pickled radish, so I used that instead of salted cabbage. Still had to buy that at an asian market, tho. I also added fresh shrimp in addition to the dried shrimp. I couldn't find tamarind block, so I did cop out and use an asian pad thai sauce that was basically tamarind, water, and sugar. Result: it's not as sweet as I've had in restaurants- so if you like it sweet, up the sugar. I would definitely make again, especially now that I've bought the staples.
Great dish
12/12/2007 at 10:13am
User: Anonymous User Rating:
Followed the recipe to the letter, with two exceptions: 1) used granulated sugar instead of palm sugar, and 2) used chicken instead of tofu. Recipe came out great, and tasted very authentic. No off notes or overpowering ingredients. Used 4 oz of tamarind paste, but probably only yielded 2.5-3 oz of tamarind due to the pods and fibers in the paste. Make sure you push that stuff through the strainer, or you'll be sorry!
Not even close to being edible
08/05/2007 at 07:09pm
User: Danny from beaverton, OR User Rating:
Threw it all in the trash.
The real deal...
07/21/2006 at 04:49pm
User: CHARLOTTE from attleboro, MA User Rating:
The first time I had Pad Thai was at a street vendor in Thailand. When I moved back to the states, I've always been dissapointed with our Pad Thai because it was American-ized. I have to say, this is the real deal, not the stuff you get in the restaurants. (I left out the dried shrimp though and used the frozen ones... too much shrimp juju for me... One of the things I like about the American-ized version).
I must admit, I was skeptical at first...
06/16/2007 at 09:26pm
User: Janette from Englewood, CO User Rating:
...But I decided to trek to my neighborhood Asian market and pick up the ingredients (which was not difficult at all, thank goodness) and put the dish together (also not hard, as long as you have everything measured out and ready to toss into the pan). I must admit that I was very pleased with the results of that first attempt, as well as with the variations I've made since then. Lately, the place from which I usually order Pad Thai have made theirs too sweet for my taste. It's nice to know I can put together something more to my liking! Thanks AB!
what is wrong with you people
05/12/2006 at 04:24am
User: jonathan from kaneohe, HI User Rating:
I recently tried this recipe and cant imagine what is wrong it. I have eaten pad thai many a place and have found this the best yet. A few things that need to be understood though... If you choose poor ingredients you will yield poor results. Suck it up and look for good soy sauce!! American soy sauce is the pits! Also for those who had a problem with the tamrind there is definitely one thing to understand there is no regulation on the strength of tamrind you buy. Be wary of new ingrediants... If you dont know how to use them or what to look for when you are buying them then maybe you should have just used less or none at all... Also if you got the right noodles they would have not been too thin! Really the thickness of the rice noodles depends on your grocery store and the brands they carry.
delightful
05/07/2007 at 05:34pm
User: lisa from Marne, MI User Rating:
Closest I've found to XO Asian Cuisine, definitely fabulous and worth the effort. The extra effort for the tofu is SO worth it (6 hours with a gallon of fluid works well too) The exchange of chicken for the dried shrimp was good as well. Our family gives it a full thumbs up and is a definite do again. If you can't find tamarind paste (even in a diversified town as mine) you can substitute the pad thai sauce from Thai Kitchen, just don't add more sugar, fish sauce or water.
Huge Success
05/02/2006 at 09:04pm
User: Anonymous User Rating:
Great tasting and not all that difficult.
Great description
05/01/2007 at 05:13pm
User: Mathi from Bellevue, WA User Rating:
I have looked at other Pad Thai recipes, and was always afraid to try it, with all the foreign ingredients and just the huge list of ingrediants and instructions. This show/recipe did a great job of explaining exactly how to get the ingredients, how to prepare the individual parts, and how to bring it all together. I just made it for the second time and barely changed it at all (usually my second use of a recipe means it's mother wouldn't recognize it anymore). It is as good (in my opinion) as the Pad thai I have had at restaurants. My husband and I both love it, and are already talking about making it again.
too much vinegar taste
04/18/2008 at 10:46am
User: Rosie from Conroe, TX User Rating:
I wasn't impressed at all. I thought the sauce tasted too much like vinegar and I followed the directions to the "t". I looked at the recipe for the sauce on other sites and none of them called for rice vinegar. Looked good but was disappointed.
Hard to Find
03/30/2007 at 03:49pm
User: KATRINA from Tacoma, WA User Rating:
I love this recipe and I've never like Pad Thai before. But after serveal Mega Mart Grocery stores, one Commissary (which specilizes in Korean and German because hey it's the military), one Korean Grocery, one Japanese Market and two cities, I am unable to find pickled cabbage that isn't Kimchee or Saurkraut and palm sugar. Any hints?
Disappointing
03/26/2006 at 12:33pm
User: Anonymous User Rating:
After spending the afternoon running all over town to find the ingrediants for this recipie we were very disappointed with the results. The tamarind overpowered the entire dish. Our Saturday meal was a complete diaster. We could barely force oursleves to eat a few bites.
great way to get your tofu
03/25/2006 at 07:32pm
User: Anonymous User Rating:
Not being a tofu lover - this was suprisingly good. I had to make some substitutions (lime brown & sugar for tamarind, brown sugar and ginger for the palm suger, green thai chili's for the dried red chili's, regular salad shrimp for the dried shrimp and i made my own "salted cabbage"). Lots of substitutions in fact, but it tasted great.
Easy and fun
03/25/2006 at 03:30pm
User: Anonymous User Rating:
Easy and fun to prepare, tasty and not costly.
There are better recipes
03/25/2006 at 03:12pm
User: Anonymous User Rating:
Too much salty Tofu, and its better with the thicker noodles
tragic dinner
03/23/2006 at 06:31pm
User: heather from pascagoula, MS User Rating:
I'm a big pad thai fan and eat it often, so I was let down by $30 worth of groceries and not a good result. I love your recipes alton, but this was quite a let down.
Needs a better tamarind sauce and NO FIVE SPICE POWDER!
03/23/2006 at 04:05pm
User: DIANA from Boston, MA User Rating:
The tofu marinade was a disaster. The five spice powder completely hijacked the dish. I did not make my own five spice powder but bought the one and only kind they offered at the big Asian Food emporium I went to. It was disgusting. The straight soy sauce on the tofu was so salty that it was nearly inedible. In the time it marinated it had practically soaked right through. I was very disappointed with the flavor of the dish. I'm an ex-New Yorker who ordered out pad thai three nights per week for thirteen years, so I know exactly what good pad thai is supposed to taste like. Take my advice and follow his instructions for everything but the tofu marinade and tamarind sauce mixture. Experiment and come up with your own sauce. Make something that tastes right even before you cook it and it's sure to be great. Sorry Alton, but it's going to be MY pad, not yours. :-)
Pad Thai Review
03/21/2007 at 10:24pm
User: David from Manchester, NH User Rating:
Definitely one of the best recipes ever.Very tasty and savory,as well as better for you than some greasy burger at a fast food place. Two thumbs way up!
Excellent Dish
03/19/2006 at 08:29pm
User: ALAN from West Palm Beach, FL User Rating:
Lovely variation of Pad Thai (the name means Thia style Noodles - a dish inventened by chinese imagrants to Thailand...) There are as many variations of Pad Thai as there are cooks making it and this is a very legitamate variation.
just a little off
03/18/2006 at 07:33pm
User: D from Kansas City, MO User Rating:
Not too bad, overall, but not like any pad thai experience I've had before. I think the recipe uses too much vinegar, and I'd suggest cutting it in half. A lot of work when perfectly good sauces can be bought at the same asian markets that sell the ingredients.
PADDLES
03/15/2006 at 11:02pm
User: clyde from jacksonville, FL User Rating:
ALTON IS PERSISTENT. CAN I SEE SOME KIND OF VALUABLE REASON WHY YOU ARE THE THOUGHT, BECAUSE THE THOUGHT IS REAL AND THE PHYSICAL IS AN ILLUSION. A.B. MY GIRLFRIEND DISLIKES MY TIME WATCHING YOUR SHOW, BUT IT TAKES A THIRTY THREE YEAR OLD TO ACTUALLY SET HERE AND TRY TO REMEMBER THE KEYES THAT I LEARNED TWENTY YEARS AGO. BETWEEN u AND I , WISH I HAD A MARKET LIKE YOURS THAT WHENEVER I NEEDED AGENT W SHE WAS THERE. HOWEVER, LOVE THE SHOW GETS ME IN TROUBLE ALL THE TIME. CDMOORING 4366 PORT ARTHUR RD. JACKSONVILLE, FLA. 32224
5ret
03/15/2006 at 10:06pm
User: Anonymous User Rating:
ert
WHY WHY WHY ?
03/05/2008 at 05:38pm
User: jody from berlin, MA User Rating:
Did I ignore the reviews??? Mine went straight in the trash too.
make sure u use tamirand paste!
02/19/2007 at 01:53pm
User: taylor from stanwood, WA User Rating:
make sure u use tamirand paste! if you dont your phad thai will become Bad thai!
excellent and easy
01/23/2007 at 07:25pm
User: Anonymous User Rating:
Very flavorful and easy. the hard part was the shopping
Great Pad Thai!
01/13/2007 at 04:48am
User: Peter from Orlando, FL User Rating:
First of all, let me say this makes a fantastic pad thai, however, I would like to add my little "bits and pieces" of information I used while cooking mine. First of all, I did not use any tamarind paste nor tamarind juice. Secondly, regular sugar works well, you don't need palm sugar. However, it calls for 2 parts fish sauce, to 2 parts sugar, to 1 part vinegar, but I used 2 parts fish sauce, to 3 parts sugar, to 1 part vinegar, with a splash of cream for the sauce. I also used no tofu, dried shrimp, or salted cabbage, but instead used chicken that I sliced in small, thin pieces, and rubbed with a small amount of peanut oil and asian 5 spice. I cooked the chicken in the pan, and then removed the chicken, added a little bit of oil, sauteed the scallions and garlic, then the egg, and then followed the recipe from there. Great Pad Thai! A+ Alton