Shrimp Pad Thai

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I absolutely love this recipe!!! The finished product tastes like I’m eating Pad Thai at a restaurant. The only thing I changed is the amount of crushed pepper flakes and bean sprouts.

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Not a huge fan. The shrimp came out great but the recipe seemed to be missing something. The lime was a nice taste but I'm going to research a thicker sauce.

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I just happen to be up late tonight and caught this show on. I'm by no means an expert chef however it looks like Danny Boome totally winged this episode. Even though this show seemed very scripted and dramatized, I couldn't stop watching to see what Danny would do and say next. You can tell he really wasn't familiar with the dishes, but puts on a valiant effort to get through the show. I'll give him an A for winging it, that was entertaining.

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Please be more accurate with that type of product you use "Rice Noodle" there is a ton of rice noodles. It's like saying just use "Pasta"..instead of like angel hair or spaghetti.

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I followed the recipe exactly as shown. It came out "OK".
For some reason, I could not get it savory enough. Perhaps it was due to the fact that I used white meat chicken instead of shrimp. I did not want to
add too much soy sauce or fish sauce based on previous comments I read about the over-saltiness, but I did end up adding some at the end, which perked it up a little bit. My husband suggested using more vegetables-again, I followed the recipe to the letter. I think I would cut down on the amount of noodles and add more vegetables, perhaps some julienned carrots, more sprouts and some white onion in addition to the scallions. I followed the suggestion of one of the reviewers and added chopped peanuts on top. It definitely added a little something to the dish. I also put additional lime wedges on the side so people could add more as desired.
I think I could really like this dish with a few of my own modifications. It had great potential.

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ok I made this recipe last night, I only used 1/2 the cup of cilantro, not so good.Ok then today I find out there is an asian cilantro, and it isnt anything like the cilantro you would use in salsa! I wish they would have specified that. The noodles were in a big ball/bun. I went to asian market, paid way less for supplies.

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This was so super easy. Amazing flavor! I haven't used the rice noodles before... a little rubbery... I may experiment with angel hair or try to make the rice noodles brown a little separately. I repeat - flavor was great!! I added some chicken to the dish... will absolutely make again. Thank you!

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I have made this recipe several times but just sat down to comment on it. I make the recipe as is except i do not add any extra soy sauce at the end. I use rice sticks which I cut in half because they are so long but works well. Evertyime I make this my husband thinks he's getting a special treat and I don't feel like I'm blowing my healthy cooking too much. Thanks Danny for the easy and tastey dish.

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I have read the reviews and have to agree with those who loved this recipe. I thought it was great. I loved the zing of lime and the freshness of the cilantro. The red pepper flakes give it a little heat. There have been several who have complained about this recipe being too salty. I would suggest getting the real soy sauce. Although the sodium levels are similar, the composition of this soy sauce and additional wheat flavor, make this soy taste less salty. Add water to the noodles if they don't cook fast enough or haven't soaked long enough. It helps them cook up better. This has become a family favorite. Even my 3 year old loved it.

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I have made these recipe three times with a few modifications and love it.

Here are my modifications
1. used chicken instead of shrimp.
2. used regular white vinegar. I did not have the other.
3. did not use lime.
4. Increased the amount of sauce (2x and bean sprouts.

I have used various sizes of rice noodles and I just follow the directions on that particular pack of noodles.

After the changes, I think that it is an excellent recipe.