Pad Thai

Total Time:
12 hr 45 min
40 min
12 hr
5 min

2 servings

  • 1 -ounce tamarind paste
  • 3/4 cup boiling water
  • 2 tablespoons fish sauce
  • 2 tablespoons palm sugar
  • 1 tablespoon rice wine vinegar
  • 4 ounces rice stick noodles
  • 6 ounces Marinated Tofu, recipe follows
  • 1 to 2 tablespoons peanut oil
  • 1 cup chopped scallions, divided
  • 2 teaspoons minced garlic
  • 2 whole eggs, beaten
  • 2 teaspoons salted cabbage
  • 1 tablespoon dried shrimp
  • 3 ounces bean sprouts, divided
  • 1/2 cup roasted salted peanuts, chopped, divided
  • Freshly ground dried red chile peppers, to taste
  • 1 lime, cut into wedges
  • Marinated Tofu:
  • 6 ounces extra-firm tofu, not silken
  • 1 1/2 cups soy sauce
  • 1 teaspoon Chinese five-spice powder
Watch how to make this recipe.
  • Place the tamarind paste in the boiling water and set aside while preparing the other ingredients.

  • Combine the fish sauce, palm sugar, and rice wine vinegar in a small bowl and set aside.

  • Place the rice stick noodles in a mixing bowl and cover with hot water. Set aside while you prepare the remaining ingredients. Once the other ingredients are measured out into separate bowls, drain the water from the noodles and set them aside. Cut the tofu into 1/2-inch wide strips, similar to French fries.

  • Press the tamarind paste through a fine mesh strainer and add to the sauce. Stir to combine.

  • Place a wok over high heat. Once hot, add 1 tablespoon of the peanut oil. Heat until it shimmers, then add the tofu. Cook the tofu until golden brown, moving constantly, for no longer than 1 minute. Remove the tofu from the pan to a small bowl and set aside.

  • If necessary, add some more peanut oil to the pan and heat until shimmering. Add 2/3 of the scallions and then the garlic, cook for 10 to 15 seconds. Add the eggs to the pan; once the eggs begin to set up, about 15 to 20 seconds, stir to scramble. Add the remaining ingredients in the following order and toss after each addition: noodles, sauce, cabbage, shrimp, and 2/3 of the bean sprouts and peanuts. Toss everything until heated through, but no longer than 1 to 2 minutes total. Transfer to a serving dish. Garnish with the remaining scallions, bean sprouts, and peanuts. Serve immediately with the ground chile peppers and lime wedges.

Marinated Tofu:
  • Wrap the tofu firmly in a tea towel. Place the wrapped tofu into an 8-inch cake pan. Top with another cake pan and weigh down with a 5-pound weight. (Bags of dried beans or grains work well.) Place in refrigerator and press for 12 to 15 hours.

  • Place pressed tofu in a 2-cup container. Combine soy sauce and five-spice powder and pour over tofu. Cover and refrigerate for 30 minutes, turning once. Remove the tofu from the marinade and use immediately or store in the refrigerator for up to 2 to 3 days.

  • Yield: 6 ounces tofu

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Pairs Well With

Peachy, honeyed white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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3.9 68
Noodles great. However, there is no way in hell 6 ounces of tofu should be marinated in so much soy sauce. That has got to be an error. item not reviewed by moderator and published
People should simply search for Pad Thai on Youtube and watch how the pros do it back in Thailand by searching with pasting in the term"<span class="style28"><span class="style9">ผัดไทย"</span></span>.  Some corrections which need to be made:  1) Those are the wrong noodles.  It's like using linguini to make spaghetti.  Use Chantaboon rice sticks which need to be soaked in lukewarm water (not hot!) 2) Not green onions or scallions use *alot* of garlic chives near the end of the stir fry process.  Always add delicate ingredients near the end not at the beginning 3) Dried shrimp should have been fried in the oil early to make them crunchy adding them last will make them chewy and rubbery which is totally wrong 4) The tofu doesn't need to be marinaded at all.  The tofu used on the show is wrong---it needs to be firm tofu with the yellow skin outside.  The tofu can easily be diced into smaller cubes too.  5) The sauce shouldn't have rice wine vinegar please instead add more tamarind paste with oyster sauce.  The tanginess comes from tamarind---never vinegar.  I have yet to see any Thai person add this to Pad Thai.  You can heat the sauce ingredients and melt down the palm sugar too.  Taste the sauce---it needs to be very, very sweet, sour and salty because once it is mixed with ingredients it is diluted. item not reviewed by moderator and published
Very lame formula... item not reviewed by moderator and published
I've made this several times over the past few years and have learned to adjust a few things just based on availability of the ingredients. The only tamarind I could find was a brick. I just cut off about an inch and soaked that. You use the resulting water for the sauce, not the tamarind. Chop the dried shrimp finely then it just adds to the umami(hold your nose though). Honey worked instead of palm sugar. 2 keys to the recipe--letting your eggs set up before adding the sauce, and not letting your noodles soak too much before cooking. Also, I don't like tofu so just switched out with chicken added regular shrimp. Ive also had to use rice vermicelli in the past and that worked too, just less soaking. Paleo diet can switch out soy sauce with coconut aminos and use zucchini for the noodles but live it up, use the rice noodles:) item not reviewed by moderator and published
Totally delicious - made this with my 11-year-old. We will absolutely make this again! item not reviewed by moderator and published
That looks like a dry, flavorless pad thai! item not reviewed by moderator and published
Horrible. I made this for 4 ppl so I doubled the recipe but turned out that the portions "for 2" were actually for "2 fat cows" and I wound up unable to fit all the noodles into the wok. ALso, they were really soggy even though I followed the exact proportions for the liquids and tamarind sauce. Also, the dry shrimp were absolutely DISGUSTING. I have never tasted anything nastier in my life. This was a disaster. Poor taste, poor consistency, kinda gross with the shrimp. The sauce actually came out good, but overall the dish was probably my worst attempt at cooking anything ever, none of it being my fault. Someone needs to look this recipe over. item not reviewed by moderator and published
This was a good first attempt, but I think I'll have to try again. I couldn't find tamarind paste -- just a brick of tamarind (I don't know what tamarind is supposed to look like. This is about the consistency of play-dough. And I don't have a sieve, so I just mixed the actual stuff right in to my sauce in the food processor. I also don't eat fish, so I skipped the fish sauce and added a little soy sauce to cut down on the sweetness. My husband had seconds, though, which is a good sign. I'll keep trying different variations. Definitely an awesome place to start. item not reviewed by moderator and published
My husband and I thought this was a tasty dish, although I made it with a few modifications. I was only able to dry the tofu for 6 hours, but it was still great. I didn't use the spices in the marinade and I added some of the soy sauce from the tofu marinade to the dish...bad idea. Way to salty, but still edible. I omitted bean sprouts and shrimp, added shiitake mushrooms and broccoli (cooked separately with a little of the sauce, then added it in at the end. Over all a dish I would make again, and work on some variations. Maybe next time I'll use thicker noodles, and a little less vinegar. Watching the video helped. item not reviewed by moderator and published
The best thing about this recipe is that it *teaches* you how to make Pad Thai. There are a few too many steps for me, but once I learned the point of those steps, I knew where I could cut corners and still have the results that I wanted. When I am willing to follow the recipe exactly, the results are OUTSTANDING item not reviewed by moderator and published
My boyfriend and I had Pad Thai on our first date so I made this for him for our anniversary. It tasted almost just like the dish we had in our local restaurant. I knew Alton would have the perfect recipe. item not reviewed by moderator and published
Make sure to watch the video before you make this, as the recipe is different from the show: 1. You should only use 1 1/2 cups of soy sauce if you are marinating a full pound of tofu. 2. the dried shrimp should be finely chopped. I looked everywhere for salted cabbage, but an internet search only found the one obscure brand that AB happened to have on the show. I would also reduce the amount of water in the sauce, as I had to let my dish sit for a few minutes in the wok so the extra liquid could evaporate. Tasty though, especially with plenty of chiles! item not reviewed by moderator and published
It was good for an example of an American version of Pad Thai. I mentioned it to the Thai people at a Thai market and they said it wasn't pad Thai. The instructions could have been more clear but I figured it out. item not reviewed by moderator and published
Royboy did you soak the noodles? Check the package of the noodles that you use. Most need to be soaked about 15 minutes. Hope this was helpful. : ) item not reviewed by moderator and published
It seems whenever I make Pad Thai the noodles never seem to come out cooked enough, like way before al dente. Am I the only one, as it seems no one else mentioned it. Any suggestions? item not reviewed by moderator and published
Tasty, yes, but weakly flavored for someone used to full flavor Thai food. dave70005_13100683 comments that anyone not liking this can't cook. Fool. In Thailand alone, there are thousands of versions of Pad Thai. It is perfectly OK to like some more than others. For those who frequent authentic Thai restaurants where food is cooked as it is in Thailand, I believe you would have to say this version is delicately flavored, not a characteristic of robust, full-flavored Thai cooking. Most Americans don't enjoy the heat of Thai cooking so Alton, maybe to suit his palate, or to suit that of his viewers, kept the recipe on the mild side. No problem, but also, dave70005_13100683, not a cause for histrionics. item not reviewed by moderator and published
Pad Thai is one of my favorite dishes and I order it frequently when dining at Thai restaurants. I was excited to discover this recipe and inspired to try my hand at it. I made according to Alton's recipe (except I used narrow flat rice noodles and comparably, found this version to be slightly weaker in flavor than what I'm used to. But I will definitely try making again however next time will double the sauce and perhaps marinate the tofu longer. Also, I will cook the egg directly following the tofu but set aside, adding the sauce to the green onions and garlic and will let reduce a bit and then follow with the noodles &amp; other ingredients. item not reviewed by moderator and published
Nothing like a little humor with cooking, Anyone that didnt like this recipe didnt or couldnt follow the directions. In either case they cant cook. Always remarkably delicious. item not reviewed by moderator and published
It's a really flavorful recipe that is easy to make once you've purchased all the ingredients from an Asian food store. If you're not a fan of tofu's texture, saute some chicken and shrimp and add that instead. This stuff tastes authentic - for what it's worth, I'm Thai and grew up eating Pad Thai at home, in restaurants, and at friends' houses. item not reviewed by moderator and published
Best pad thai ever! pact with flavor. I say you gotta make it. . item not reviewed by moderator and published
Pad Thai is yum. Thanks for that recipe. This dish?s like Pho in Vietnam. And it?s delicious too. Try it and I bet you will love it. found a new way to cook a delicious meal in 20 mins on internet. Stir Fried Noodle. Low calories, sodium, and carbohydrate. And it?s Vegan too. Here?s the link for the recipe: And especially, all the ingredients are in the store next door. Or you can get them online. Here?s the link to find the first Vietnamese Brown Rice Noodle. Find them in other Northern California stores and online at ? Taste like being in Vietnam &lt;3 &lt;3 Love it! item not reviewed by moderator and published
After having too many Pad Thai dishes that made me feel like I was eating a bowl of dessert for dinner, I decided to try this one. We even looked up a local Asian market and were able to find all the ingredients between there and the regular grocery store (although the Asian market was much cheaper). This turned out very flavorful the perfect amount of sweetness. Make sure you are extra careful when stir frying on the stove - I've lit my peanut oil on fire on high heat before and have scars to match. item not reviewed by moderator and published
I'm Thai and I do agree with Alton when he says that every Thai cook has their own way of making pad thai. Some things however should be changed. The whole five spice thing was weird. Personally I substitute the tofu with beef or chicken. The noodles were really small and can make a difference with the dish. You're aiming to buy pho noodles. If you can't find palm sugar, brown sugar will also do. The tamarind is essential but too much of it will leave the pad thai too sour. My mother and I use oyster sauce to give it that nice brown color and that good taste. I know doesn't sound authentic but once again, every cook is different and personally, oyster sauce ties all the flavors together. One more tip: when add the noodles, you gotta be really quick. It can get really mushy within minutes. Have everything out and taste test with haste. Good luck! item not reviewed by moderator and published
This is the first recipe I tried from Alton Brown and was absolutely disappointed. The pad thai had no resemblance of the flavors from true Thai restaurants. It was like an Americanized bland version of what pad thai should be. item not reviewed by moderator and published
Easily the best pad thai I've had. And so incredibly easy! I found it helpful to also follow this site (see below) I found that covers Alton's shows. The show provided a ton of useful tips?as always. I'm not sure about the other's cookers' reviews about it being time consuming. True you need to prep the tofu. But that takes minutes. And the only chopping that was needed was the shrimp and scallions. You can scramble the egg right in the wok. So so so worth 10Xs the effort actually required to make this dish. item not reviewed by moderator and published
While not exactly like the pad thai my wife and I enjoy at our favorite Thai restaurants, this was a very good and completely acceptable substitute for when we feel like staying in. The ingredients, while not found in the ethnic aisle of your local grocery store, were quite easy to find in our local Asian market, and, surprisingly, not very expensive. The noodles, dried shrimp, tamarind, palm sugar, chiles and cabbage all cost us about $7.50! And now that we have some of those ingredients, it will make it easier to prepare this recipe again (which we will!). My only problem is that cooking this pad thai is just as time consuming as going out! The actual cooking time is very quick, but the ingredient preparation is not. Was it worth it? I think so and my wife thinks so (especially since I did all the prep!), but make sure you're okay with extended prep time. item not reviewed by moderator and published
I love Pad Thai... and I have been searching for the recipe that is close to the original Pad Thai taste I tried in Thailand. This is by far the closest one. I love it! item not reviewed by moderator and published
I made this for a dinner party last night. I made it in 2 person batches at a time. Everyone LOVED this! I was even told that it was better than her favorite Thai restaurant. I was skeptical about what success I would have when I ventured to try this. I didnt find the tamarind paste, but I did find concentrate. It seemed that the concentrate was what Alton was looking for anyway, as I didnt have to place it in boiling water or press it through a strainer. I just used the concentrate straight because the packaging said it was ready for use. The salted cabbage was hard to find, but I eventually did. It was canned. All the ingredients were found in my local asian food mart. Another bonus to this recipe, is that it is easy to make gluten free. Simply use gluten free soy sauce when preparing the tofu. Since one of the people in our group has a gluten allergy, this rocked! item not reviewed by moderator and published
Never will again either. This was (for me) a pain in the hind quarters to make, and though I love Thai food, I thought this was rather.... disgusting. The anise in the 5 spice really overwhelmed the flavor, and I can't stand licorice so it's kind of a no brainer to see why I don't care for this. I love Alton Brown's cooking, but this was a no go. It takes some really bad tastes to make me dump food into the garbage disposal. It happened tonight. item not reviewed by moderator and published
I am a self-proclaimed expert in eating Pad Thai, and now I can make it at home. It was phenomenal and I didn't even use all the ingredients! I substituted Palm sugar for regular, and I didn't use dried shrimp. Next time, I'll trek to the Asian market and get these things just for fun. Because I didn't have palm sugar, it was a little on the watery side, so I added a dash of corn-starch to thicken it. YUMMY dish! Thanks Alton &amp; Food Network for your great recipes!!! item not reviewed by moderator and published
(I have a crush on Alton Brown.) I didn't put in the shrimp (I'm allergic) or cabbage (didnt have); and I subbed brown sugar for palm sugar (what IS palm sugar? where do you get it?) and that hot chili sauce ("cock sauce") for the ground chili peppers. I also used Tamarind concentrate instead of paste and skipped that straining step. Yet despite the substitutes, it came out awesomely and tasted like the local Pad Thai at my favorite restaurant. I will be using this recipe again and again. Love the tofu--it's so worth the steps to have it. Yum. item not reviewed by moderator and published
In response to Andrew, I made this recipe without fish sauce or tamarind and it still turned out wonderfully. In place of fish sauce: Rinse and pat dry 8 anchovy fillets then puree them with a bit of peanut oil (I use a mini chopper, but a mortar would work, too) In place of tamarind: 2 tbsp. brown sugar and 2 tbsp. lime juice Hope this helps! item not reviewed by moderator and published
Great recipe for a light Pad Thai, very light not heavy and syrupy like cheap pad thai, love it item not reviewed by moderator and published
Awesome recipe, I didn't use fish sauce and even dried shrimp but it came out very close to the one that we eat at our local thai restaurant. item not reviewed by moderator and published
alton's recipe is great...but is there an alternative to using fish sauce? item not reviewed by moderator and published
Kudos to Alton for at least encouraging the average American cook to check out Asian markets. However, here are some corrections to the recipe: 1. Pad Thai is not made with cellophane noodles, not with narrow (thready) rice noodles/rice sticks. It is made with flat rice noodles, called "Sen Chan" (Chan Noodles). 2. It is not salted cabbage that's used, but, as Courtney from Atlanta said, sweet salted radish. (Also referred to as preserved radish or turnip.) The flavors are NOT interchangeable! 3. You do not have to make your own five-spice tofu. If you're going to an Asian market, the have five-spiced tofu there. (But all you really need is extra firm tofu.) 4. Pad thai does NOT have rice wine vinegar. That's not even a condiment that's part of a Thai pantry. That's a Chinese condiment. All the sour comes from the tamarind. 5. Keep things simple. Here are the things your average respectable and sane Thai cook will have nixed from Alton's recipe for sure: peanuts &amp; dried chilli peppers. Don't feel like you have to buy whole peanuts. Just buy a can of roasted unsalted peanuts or, if you're feeling industrious, raw blanched peanuts. (Fresh oven-roasted or pan-toasted peanuts taste amazing.) As for the peppers, red pepper flakes will do. If you're a stickler for "authentic," you can buy Thai red pepper flakes from the Asian market too. I would have rated it as "poor," by my standards, but I have to say that apart from the salted cabbage and rice vinegar gaffes, the sauce actually sounds about right. My biggest gripe, however, is with the noodles. Any respectable pad thai stand would NEVER use the little noodles. If you want authentic (these are recipes that look mostly like mine) check these: item not reviewed by moderator and published
This recipe is awesome! Due to an unfortunate incident in the kitchen, I had to make this without the tamarind--I'm sure that will make it even better in the future! I upped the veggies and added red bell pepper,, as well as 1 T Sambal Oelek, parsley and cilantro. Wow! item not reviewed by moderator and published
I've made pad thai using the premade Thai Kitchen sauce lots of times but have always found it too sugary and missing that special something. I saw Alton do this recipe on his show and was intrigued but never felt like messing with the taramind paste. Then, a few weeks ago, I was in the Indian foods section of my local mega-mart and found tamarind concentrate which contained just prestrained tamarind and water (plus some ascorbic acid or something as a preservative). aha! So last night I pulled up this recipe and followed it almost exactly, substituting the tamarind concentrate for the paste. It came out fabulous! I'm thrilled and will be making this again and again. I will probably increase the amount of tamarind concentrate a bit. (1 oz concentrate was about 2 tablespoons if I remember correctly.) My other personalizations on this recipe: (1) used very fresh sprouted tofu, didn't premarinate it. (2) added an extra egg, (3) used 'raw' or turbinado sugar instead of palm sugar...slightly lowered the amount, (4) no dried shrimp, (5) mixed 1 tbs unsweetened, chunky peanut butted into the sauce instead of peanuts. Salted cabbage: someone was asking about's easy to make: finely chop the desired amount of fresh cabbage. I used red cabbage which made for a great color! To the 2 teaspoons of cabbage (I used closer to 4 to make up for the lack of dried shrimp) add a large pinch of kosher salt and set aside. Do this before you start the tamarind sauce and it will be fine. item not reviewed by moderator and published
I've made this recipe dozens of times and it's both easy and delicious. My wife and seven year old daughter love it so much I have to make it at least once a week. As far as finding the ingredients, I had no trouble finding them at my local Asian market, and I live in a crummy town in Kentucky. You have to look hard for some things, read the tiny English label on the back of the Asian products, but other than that it's a breeze. I've subbed in both shrimp and chicken at different times for the tofu, and it's great every time. It's far superior to any pad thai I've had at any restaurant. Highly recommended! item not reviewed by moderator and published
The reviewer who said this was a $30 dish was correct - but since it is so good, we will have it often and the price will go down. I was very apprehensive about making this - it had many things I have not used before: tamarind paste,fish sauce, palm sugar, rice stick noodles, salted cabbage, dried shrimp. These are a substantial part of the recipe. I could not get tamarind paste or salted cabbage. I omitted the salted cabbage. I got tamarind concentrate, advertised as ready to use. I decided that, in my ignorance, I had better make the sauce first. The tamarind concentrate poured like a thin sauce. At first, I added 1/8 cup (1 ounce) to the fish sauce (nasty smelling! but my dogs were crawling up me to get to it), vinegar and sugar. Then I realized I had better add the whole 3/4 cup. It made a nice sauce. The noodles were the next hurdle. Do it the way he says - soak them in hot water while preparing the remaining ingredients - perfect timing. The tofu was very tasty - I think you should not marinate longer than advised (30 minutes and I used low sodium soy sauce) - it will keep in the fridge. We won't order this at our local Thai restaurant any more, since we can get it at home - leaves room to order other new dishes! I have tried Pad Thai in at least 10 restaurants around my area (We have a large Korean, Vietnamese, Thai, Chinese, Japanese population) and this is really close to authentic. item not reviewed by moderator and published
This recipe is delicious and so quick and easy that even a busy working mom can whip this up before putting the baby to bed! I used jumbo shrimp instead of the marinated tofu and dried shrimp and added fresh green beans, sliced water chestnuts and thinly sliced green peppers for added veggies(did not use cabbage). It turned out great and even my picky husband liked it! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Did I ignore the reviews??? Mine went straight in the trash too. item not reviewed by moderator and published
This recipe was good but not great. It seems to be missing something in the flavoring. I followed the recipe exactly including the tamarind. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Threw it all in the trash. item not reviewed by moderator and published
...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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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? item not reviewed by moderator and published
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! item not reviewed by moderator and published
make sure u use tamirand paste! if you dont your phad thai will become Bad thai! item not reviewed by moderator and published
Very flavorful and easy. the hard part was the shopping item not reviewed by moderator and published
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 item not reviewed by moderator and published
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). item not reviewed by moderator and published
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. item not reviewed by moderator and published
Great tasting and not all that difficult. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Not being a tofu lover - this was suprisingly good. I had to make some substitutions (lime brown &amp; 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. item not reviewed by moderator and published
Easy and fun to prepare, tasty and not costly. item not reviewed by moderator and published
Too much salty Tofu, and its better with the thicker noodles item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. :-) item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
ert item not reviewed by moderator and published
Write a review after you make it, cowboy, not just on what it looks like. item not reviewed by moderator and published
I am an accomplished Thai cook and this formula looks bad… Good for kiddies, maybe but not for me item not reviewed by moderator and published
One of your "faults" is is that you doubled the recipe and then whined about it not fitting in your wok. That's on you. Turned out great when I made it. item not reviewed by moderator and published
Ha ha ha. item not reviewed by moderator and published
Most pad thai noodles ask that you soak them in water for awhile before cooking. item not reviewed by moderator and published
RoyBoy… purchase fresh noodle from your local asian grocer. item not reviewed by moderator and published

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