Grilled Tofu and Chicken Pad Thai

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We added 12 medium shrimp, increased sauce amt by half, and decreased noodles to 8oz with good results.

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Sorry Bobby. You're my go to guy for great recipes, but this one just didn't spin my ziz wheel. Peanut butter was just too weird and the sauce to thick and cloying.

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I don't have the outside hose it down kitchen Bobby does. Nor do I have the Sous Chef's to prep stuff. This was a lot of fun to make, but it's not much fun to make and the taste was probably the best pad thai I ever had. But I hate cleaning the kitchen.

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I loved the flavor but the sauce was too thick and sparse with the one pound of noodles. At first I thought the concentrated tamarind paste I used was the problem, but reading other reviews I see others agree using less noodles is preferable. Also, Bobby's sauce looked much redder than mine, which was a deep brown. Will definitely make again with less noodles.

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I had to substitute a few things, but the overall dish was really good. My husband loves Thai food and this was no exception. We will do this one again.

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My husband and I bought a George Foreman grill and wanted to try out some grilling on it. We tried this recipe and we just loved the grilled ingredients with the peanut sauce. It was a good easy light dinner for us.

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Yep; like the previous reviewer mentioned, this recipe definitely gets the noodle-to-sauce ratio wrong... but the sauce is certainly tasty! I made some revisions (no grilling, since I don't have a grill and I think there was probably an easier way (and one that uses less pots!. I'll try it again when I feel like a challenge.

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Once again, Flay has pulled off a master-piece, by taking the best of Thai components, and mixing in his own SW flare. As a lover of Thai food, Pad Thai in particular, I was anxious to try this new spin on an old classic. I have made many versions of Pad Thai, and I am still constantly experimenting. I love the deep red color, and use of peanut butter in Flays sauce. My only changes would be to use New Mexican chili powder over ancho chili powder, and/or use some cayenne pepper for added heat.

This recipe is designed best for about 4oz to 6oz of rice noodles, and not 16oz like the recipe calls for (using 1 lb of noodles will make this recipe to dry. I believe Flay used far less noodles in his TV version of this recipe, when he mixed it all up. I also added some scrambled egg... it's an old classic addition that I just love in this dish.

Great dish!!!