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Shrimp and Vegetable Pad Thai Recipe

Shrimp and Vegetable Pad Thai

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

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  • on January 16, 2012

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    Best pad tai i've had. Pretty easy to make but has lots of ingredients you may not have on hand. Also, this makes a lot, you can probably serve 6.

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  • on October 17, 2011

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    Very disappointed! Definitely not authentic Pad Thai but was edible.

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  • on July 02, 2011

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    Not enough flavor. Followed the recipe exactly and it was definitely lacking. Won't make again.

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  • on May 08, 2011

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    Like another reviewer, perhaps I'm expecting the fast food version of Pad Thai, but did not like this version. Made it exactly to the recipe. The cook time for the veggies was not long enough (carrots and red peppers were still hard so had to cook a little longer than instructed. Also, the taste was "blah". Won't make this again.

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  • on April 06, 2011

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    Just made this. Gotta say, it's better than my local Asian restaurant. I didn't add the optionals and it was still dynamite. Can't wait to make it again.

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  • on April 05, 2011

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    I thought this was good, but a little flat on flavor; however, that is my fault. I thought the quantities for fish sauce and vinegar seemed high so I reduced them by half. I'm guessing I would have given this 5 stars had I made the recipe as written. I also added some dried Thai chilis, which gave it the extra little kick I was hoping for.

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  • on March 07, 2011

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    My daughter and fiance loved it (tofu and all! I added asparagus, 2tbl of creamy peanut butter, and two scrambled eggs. Next time I will add more heat! First ever Pad Thai!!!

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  • on January 16, 2011

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    This dish is beautiful to eat and to look at. NOT TOO FISHY OR VINEGARY AT ALL! I do not know what the other reviewers did wrong, but if you follow this, it works. I only used 1 carrot and it was sufficient. I also used the tamarind concentrate but added 1 TB. of tamari soy to the sauce mixture. I did not alter the measurements and it was perfect. Used rice noodles that were on the thin side. My husband and I wanted to eat the entire batch, it was that good. Also, if you have it, Thai basil is good along with the cilantro garnish.

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  • on October 11, 2010

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    This recipe was just okay. I too halved the coconut milk, fish sauce and vinegar which helped as well as added cilantro, 2 eggs, more lime juice and freshly chopped chives. In the end, there was still something missing. I think it was soy sauce and Sriracha in the sauce, but I'm still not sure. I also found the noodles too soggy using this soaking method. When you soak them for 30 minutes in hot tap water they have the desired non-slimy texture. Emerald's way was faster but made for a little bit of a mushy noodle.

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  • on August 22, 2010

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    I substitute sea scallops for the shrimp which saves time during preparation. To save even more time, do the vegetable prep while waiting for the water to boil, prepare the sauce while waiting for the scallops to cook through. Efficiency aside, this is a DELICIOUS recipe and a family favorite!! And it's enough to serve 6.

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