Grilled Tofu and Chicken Pad Thai

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The sauce is a little heavy and thick. I would do a little less tamarind paste and maybe throw in a quarter cup of chicken stock just to thin it out. Otherwise, it's very authentic and tasty!

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I wish we could score half-stars; this was closer to 2 1/2 than 3 to start off. I reduced the noodles (thank goodness because there were still tons and followed the recipe closely. I'm an experienced cook, but I don't have as much experience with Asian cooking, so I typically try to follow the recipe the first time. I drove about 45 miles (no exaggeration on a quest for tamarind paste, that's how sure I was to follow the recipe. I did add red pepper flakes because I wanted a spicy Thai kick; could have used more. I read another reviewer's post before I started this one that said he was disappointed by the flavor. Me, too. I think the recipe has hope, though. Aside from a good dose of red pepper flakes, a bit more sweet would help, possibly more liquid. I added stevia, milk, & cayenne pepper to the leftovers. Had more pleasing flavor, and with a bit of tweaking, we will end up enjoying this recipe more. I'd probably give 3 1/2 stars pushing 4 to the tweaked leftovers.

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I didn't have all the ingredients (and was too lazy to run out to the store and also didn't use the chicken but this sauce was amazing! one of the best I've had - except maybe a little spicy (perhaps I added too many red pepper flakes :o

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Chicken was great, but follow the noodle soaking instructions from the bag not this recipe.

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I followed the recipe almost exactly except I substituted tamarind juice for the paste, regular chili powder, and used less noodles based on others' recommendations.
We like our sauces thick, so I just reduced the sauce down a little.
I used a cast iron grill pan and it worked great! YUMMY IN YOUR TUMMY!

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I went out and purchased all the missing ingredients that I didn't already have and made this dish exactly as the recipe is spelled out. The final flavor was not even close to what I thought it would be. Very much on the "sour" side and pungent. The flavors really did nothing for me at all, even if I was expecting something else. I would not make this dish again. Bobby has too many other wonderful dishes that I keep on going back to.

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This recipe was fantastic. I omitted the chicken and made it a vegetarian dish. I didn't have tamarind paste on hand, so I substituted a mixture of lime juice, molasses, and worchester sauce.

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I should have read the reviews first. Next time I will reduce the amount of noodles to 8 ounces or less. I also felt the noodles were a little chewy and next time before serving, I will place in boiling water for maybe a minute just before assembling the dish. The sauce had excellent taste and next time I would probably thin the sauce with a small amount of broth if it is too thick. I will probably change chili to California or New Mexico just because it is my standard household chili. I thought it was an easy dish to prepare and will definitely use this recipe if I want Pad Thai again with a few minor changes. Just like eating Pad Thai in a restaurant, but you are home. Thanks Mr Flay for another good learning episode. Flay, if you read these comments, how about some specials with Southwest cooking.

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As we often do with Bobby's grill recipes, we stray from the grill. While we appreciate the demonstration you can cook almost anything on the grill, we chose to wok-cook this entire meal. It was fabulous. Nobody does sauces like Bobby.

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We like it without the tofu and just chicken. The tofu was tough to cook on the grill. Delicious!