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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

Showing 11-20 of 23

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  • on August 05, 2010

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    My husband made this for dinner last night and it was fantastic! He doubled the recipe as we had guests over (and hoped for leftovers. The only thing that he changed was to cut the fish sauce in half.

    Our guests each had seconds...and thirds (unfortunately, there were't any leftovers! Delicious with a little Sriracha!

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  • on August 01, 2010

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    I made this with chicken instead of shrimp. It was really excellent and went together in less than half an hour with my husband and I both doing a bit of the prep work. The texture and flavor were both as good or better than my local Thai restaurants. I did use fresh basil instead of cilantro. We both like it better in Thai food. I will be using and sharing this recipe from now on

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  • on May 21, 2010

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    Tried this recipe last night and it was very tasty and flavorful. I omitted the tofu and used whole grain pasta. I will be making again.

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  • on May 11, 2010

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    THE BEST PAD THAI I HAVE EVER HAD! I WAS INTIMIDATED AT FIRST AT THE

    THOUGHT OF PREPARING AN ASIAN DISH, BUT THIS ONE WAS SIMPLE AND

    DELIGHTFULLY FLAVORFUL. IT WAS THE PERFECT TOUCH FOR A TUESDAY

    NIGHT DINNER. I AM HAPPY I DOUBLED THE RECIPE SO WE CAN HAVE LEFT

    OVERS FOR TOMORROWS LUNCH.

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  • on January 25, 2010

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    I used vermicelli rice noodle, I can't find a tamarind paste, in lieu of cilantro leaves I used scallions w/c I overcooked the leaves and onions. I don't have chopper for peanuts and yet for me this recipe tastes so good, my husband's comment: I can cook it again!!!

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  • on February 01, 2009

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    The only drawback was that Emeril did NOT state the correct cooking time for the rice noodles. FOLLOW THE COOKING TIME STATED ON THE PACKAGE!!!! We also used a store made peanut sauce and added the coconut milk... and let me tell you.. THIS was GREAT tasting!!! I LOVED IT! My husband made me some with grilled tofu vegan, and his with tons of shrimp and chicken, no tofu. I LOVE Pad Thai, especially with lots of lime and crushed peanuts on top, this was VERY Authentic and I am SO glad for the Bam-enist chef in town, Emeril Lagasse for his ability to let us in on this.

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  • on January 07, 2008

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    The store didn't have rice noodles so I used soba noodles. They didn't have fish sauce so I made my own sauce using chili garlic sauce, sweet and sour and some ginger and soy sauce along with the regular ingredients it asked for and it came out great. Overall pretty good-not too spicy and not too sweet.

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  • on December 01, 2007

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    I wanted some pad thai and decided to make this recipe instead of ordering take out from my favorite restaurant. I used all the ingredients except the tamarind concentrate (I couldn't find any at the last minute. Don't think I'll be ordering much pad thai any more since I can now make it this good myself. Thanks Emeril!

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  • on November 13, 2007

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    Perhaps my idea of Pad Thai is the "Americanized" version, and thus, this recipe was not to the liking of my family at all. As a matter of fact, we threw it out. I followed the directions precisely, and used the exact ingredients listed. I always ask my family to be completely honest about how they liked a recipe -- on a scale of 1- 10 this recipe unanimously received a 3. If anyone has a good recipe for the "americanized" version of Pad Thai, I would love it.

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  • on September 25, 2007

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    This is an awesome recipe! It is so easy and wonderful!

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