Pad Thai

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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

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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.

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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!

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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.

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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. :

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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?

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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.

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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 & other ingredients.

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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.

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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.