Kuay Tiaw Pad Thai

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I've only had this a couple of times because it's so hard to make, but it's incredibly delicious. Here I am, looking at the recipe again and getting ready to order the ingredients online because I live in a rural town with no Asian market. I will make it again despite the difficulty because it is worth it.

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Amazing restaurant quality pad thai. The sauce makes a massive amount so freeze it in individual portions and take it out of the freezer as needed... You will have enough for nearly seven recipes of pad thai. Also, I leave out the meat and seafood, this pad thai is good enough to go vegetarian. I pair it with Mark Bittman's chicken satay for a killer thai dinner. Also, if you can't find the radish, don't sweat it... I don't add it anymore and it makes no difference.
If you like thai, you MUST make this!!!

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Hats off to anyone who has made this and is going to make this dish. This is the most difficult thing I have ever made and I have made pho from scratch. The sauce is so complex and I had difficulty finding the ingredients at an Asian supermarket in San Francisco (I’m not Thai, but I’m Asian!.

I bought pho noodles (three ladies because it was the closest thing I could find in terms of size. Next time, I think I will buy the refrigerated (fresh pho noodles instead of dry.

Needless to say, this dish is pretty authentic; however, now that I’ve made this dish, I cannot eat it in the restaurants anymore.

I would recommend buying the shrimp at Trader Joe’s. They are pretty good in size, deveined, peeled and the same amount you would pay (or more for a pound in a typical grocery store.

I’m subtracting a star for difficulty, but other than that a must try.

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Great potential! made it pretty much exactly the way it said to, minus the pork. The sauce, however, turned out to be just too salty. Next time, I would probably exclude the 2 teaspoons of salt from the pad thai sauce. Without the excess salt, It would have been PERFECT! Fish sauce has enough sodium anyway

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Absolutely INCREDIBLE. I've a huge Pad Thai fan, and this is really authentic. Make it. Take the time, get the exact ingredients, and don't change a thing.

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I gave this 5 star for potential. I think the 3rd time will be the charm. It's dry, but note the recipe is for 2 servings. I've made twice now. Lessons learned: - Soaking noodles works with the small rice noodles, you might cook the mediam thick ones. - I used chili paste and it wasn't very hot - I precooked everything (tilapia, tofu, etc, then stir fried vegetables (carrots or whatever and added rest. It's a good base recipe, but follow your instincts.

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My friends and family really liked this recipe! I made it for the first time last night and I'll definitely be making it again. The sauce is one of the closest in flavor and texture to what I've been served in restaurants and takes longer to make than other recipes, but it's worth it.

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The closest to restaurant Pad Thai I have come across. I did cut the fish sauce in half the second time I made it, it was just too strong the first time. I use half of the pad thai sauce and have enough to freeze for another meal.

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AMAZING!!! My husband is a huge pad thai fan and I've tried several recipes that turned out in disappointment. This is true authentic pad thai. The sauce was amazing and made a huge difference in great pad thai! I added a little extra tamarind juice to the sauce and also threw in extra peanuts when making the pad thai! This is a dish that I will 100% be making again. And yes, be prepared because your house will smell but it is well worth the end result!

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This sauce is dekicious, and very authentic I will make it again..my family loved it, I used fresh noodles from the asaina mkt=WARNING!!!!!! I have only started making the sauce and your house will stink!!!!! i have all the windows and doors opened on a raining day to try and get the smell out..all the fans too..I am sure this tastes good ill update..next time ill make the sauce outside on a propance camping stove.