Pad Thai

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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.

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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?

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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!

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make sure u use tamirand paste! if you dont your phad thai will become Bad thai!

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Very flavorful and easy. the hard part was the shopping

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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

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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.

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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.

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Great tasting and not all that difficult.

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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.