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Stir-Fried Thai Noodles: Pad Thai Recipe

Stir-Fried Thai Noodles: Pad Thai

Show: Food 911

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (32)

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Average Rating:

Total Reviews: 32

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  • on December 19, 2010

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    This was very good and easy to make. I also added Peanut Butter to the fish sauce. I could not find Tamarind so i just added a little soy sauce. I will make this again!

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  • on July 06, 2010

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    What more can you ask for? The ingredients cost less than 10.00 and easily fed 4 people. granted, I got my shrimp on sale at the asian market so that helps (or else it would have been less than 5.00. Anyway, the flavor was spot-on and it was so quick to make. The only difference I did was use palm sugar as oppsed to regular sugar (I have a LOT of Thai/Asian ingredients on hand.
    As for some people thinking the fish sauce was overpowering. It REALLY makes a difference what kind of fish sauce you use. I find certain brands (taste of asia? especially the ones in the grocery sroe asian aisle can be really, really fishy with no flavor. If there is an asian market nearby, there are a number of less offensive ones (I use Tiparos--it is really mild--and only a dollar!. In a pinch, you could probably mix anchovy paste with a little water for the same flavor profile, since most fish sauce has anchovy as a main component. At any rate, great, fast, and easily tweaked to suit personal taste--also great "pasta" For those of us gluten intolerant folks.

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  • on October 06, 2009

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    I did this for a party this weekend (the theme was Thai food and everyone loved it.

    It calls for a few too many peanuts for my taste, and a few people thought it was too spicy (although it was alright by me.

    Other than that, it's fresh, the sauce is elegant, and the ingredients weren't expensive or hard to find. I have half a bag of bean sprouts that will go bad if I don't use them, so I might just do it again tonight.

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  • on September 23, 2009

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    Made this recipe twice, changed it a bit the second time. I thought it was a little dry the first time, so I made one-and-a-half times the sauce the second time, AND, I added a heaping tablespoon of creamy peanut butter. I used chicken instead of shrimp both times. Perfect -- better than a restaurant.

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  • on July 01, 2009

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    I made this recipe for my family and it smelled amazing, but my husband took one bite and ran from the table. With 1/4c of fish sauce, the whole dish tasted like sardines, and the aftertaste was disgusting! If the sauce had been omitted or GREATLY reduced, the recipe probably would have been great. But as it is written, it was a completely wasted effort that no one in the family could stomach a single bite of. Very disappointing.

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  • on May 06, 2009

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    When I told my (picky eater husband I was making Pad Thai all I got was a "raised eyebrow look". I have printed many receipes from the Food Network but this one really compelled me to write a first review. It was really delicious!This was very easy to prepare and the ingredients were not that hard to find (Lexington, KY area. Would be nice to serve with egg rolls and salad with Asian dressing. Definitely a keeper! Janet, Versailles, KY

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  • on August 30, 2008

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    I used 1T of tamarind concentrate with 2T of water instead of tamarind water. Otherwise, I followed the recipe and my family loved it. I will definitely make this again.

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  • on March 28, 2008

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    Great taste...the hardest thing about this recipe was finding the ingredients!

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  • on March 22, 2008

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    I substituted 3 tbsp of Pad Thai sauce for the tamarind juice and sugar, which worked out wonderfully.

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  • on March 21, 2008

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    I started watching the show after it had started. But, I thought I heard Tyler say that you blanche the noodles for 30 SECONDS -- the recipe says 30 MINUTES. I have never used these noodles before, so I don't know which is correct. Can someone help me out?
    Thanks!

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