Shrimp Pad Thai

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I have made this dish a few times and its been surprisingly delicious each time. I do cook an egg in the middle of the noodles when they go in the wok, which adds a creaminess. I think the more I make it, the more I will play around with different veggies. So good though.

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Great recipe! I can't count how many times I have remade this, and every person for whom I've made it has been floored. I agree with other reviews, I leave out the jalapenos altogether since I use a really spicy Sambal Oelek and add cilantro. If you soak the noodles in really hot but not boiling water, they get to the right consistency in about 8-10 minutes. I also switch it up and use any one or a combination of shrimp, tofu, or chicken. I also usually leave out the radishes. Enjoy!

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I would definitely recommend that you cut all of your vegetables before you start cooking--cooking goes by fast! I soak my noodles for 20 minutes (10 minutes isn't enough, but maybe that's just me. I like adding extra veggies too (broccoli, carrots, etc, and if I don't have shrimp, I substitute chicken, or I just have tofu in the dish. I have been looking for a good Pad Thai recipe for a long time, and this one is a keeper!

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This was a great easy to make recipe! I added some chicken for the non-shrimp loving people in our house and everyone seemed to like it a lot. I personally LOVED it and will make it again.

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The final product was absolutely delicious! It took a while to prep everything, which I enjoyed, but probably will not make it again on a week night because of that. A few things: the noodles - I soaked them for twice as long as stated becuase they were not getting soft. I even changed out the water a few times to very, very hot tap water, but I ended up adding approximately 3/4 c. water to the pan to get them cooked thru. Also, 2 jalapenos are way too much for a garnish. Who eats a 1/2 jalapeno as a garnish? That's crazy. And lastly, I added scrambled egg and cilantro because it's not pad thai (to me without those.

Thanks for the recipe, even though I had some techinical issues with the written recipe, it really was quite delicious.

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I have been making pad thai for years, and it is one of my favorites.
I think that the amount of chile paste is a bit much, along with all that garlic.
I"m not sure why one would leave out cilantro or egg as it is a part of Thai cusine.
I too perfer the peanuts, cilantro, and sprouts be put on last.
There is a wonderful reciepe for lobster Pad Thai in the August 1997 issue of Food and Wine.
Yes, it just happens to be mine.

Jerry Clare
Ft. Lauderdale

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A word of caution. The recipe calls for you to soak the noodles for 10 minutes in warm water. Not enough time. The package for the Thai Rice Noodles calls for soaking the noodles 25 - 30 minutes in HOT water. My noodles were so chewy when I only soaked for 10 minutes. I kept adding water and then the taste was diluted. But when you get the noodles right, this is a great recipe. Very tasty. Worth making and there is a bit of prep time, but comes together quickly. Have everything chopped and ready to go before you begin to cook.

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My husband was leeary of the Tofu, but I put it in the dish anyways and he loved it. The only change I made to the recipe was to put only one jalapeno in and to add a handful of snowpeas for crunch. Great Recipe!!!

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Considering the prep work that is required for this dish, I would not give it an "easy" level rating. You really have to work the rice noodles and the rest of the mixture to make sure there's an even flavor. I am going to make this dish again because the finished product was very tasty. It just takes awhile to get to there!

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I have a big family so I used 16oz Pad Thai noodles and doubled the amount of the sauce for extra flavor. The family loved it!