Kuay Tiaw Pad Thai

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Alright something went wrong and I need help. I've been dying to find the perfect pad thai recipe, I saw how high this was rated and decided to give it a go. I made the pad thai sauce and noodles perfect (although the taste of the pad thai sauce tastes like dry dog food - and the only reason I know that is when I was little I tried it and that taste stuck with me. So I cooked this in my stainless steel wok, it gives no recommendation what temperature to cook this on, I think I could've burned something. I found the dried shrimp but none was devained so I decided to go with shrimp paste, I added this into the dish with my pad thai sauce. Should I add the shrimp paste when I make the sauce itself, that way it would get totally cooked and thoroughly mixed in. Then it struck me, how will this recipe even taste good if the sauce alone tastes like dog food? I don't know, please for the next person to leave a review, if you got this to work out tell us what temperature you did it for

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Complaints:
1. Ingredients are completely omitted from the recipe: dried shrimp, preserved radish, red pepper? I just ended up making it up.
2. Instructions are poorly written and vague, obviously not written by a professional chef.
3. Good luck finding ingredients. I live in San Diego (shouldn't be too hard and had to go to 2 asian markets (the first one had NO clue what I was asking for and 2 grocery stores to find what this recipe called for (but then fails to tell you when to use the ingredients you spent half your day tracking down!.
4. Timing is WAY off, 45 minutes? Really because I had to soak the noodles for 60 minutes and simmer the sauce for 60 minutes, THEN I could start cooking. Very misleading. We ended up eating at 9PM!

All in all the flavor was decent. I would research other pad thai recipes and figure out what sounds good to you, this one is a good starting point but the recipe is poorly written, disorganized and takes a lot of time.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

i have made this about 7 or 8 times. this is normal for me when i love something but feel it needs tweaking, either for my taste or to fit what i can get here in republic of panama. actually, only thing i could not find was palm sugar, which i substituted brown sugar, after consulting a website for substitutes. used tamarind concentrate to make the juice, they sell dried shrimps at my local market. i alternate using shrimp, chicken or pork. it does make alot, even with 2 big appetites. i freeze leftover sauce, and take it back out when i need it, back to freezer. noodles should have some "chew" to them, like al dente. it is soooooooo good! watched the throwdown show, so that is cool, too.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great flavor and so easy to make! I ate the whole dish by myself and cannot wait to make this again tomorrow since I have the great sauce left.
I didn't add the radish since I'm not a big fan of it. The sauce is a little bit salty. Next time I won't add the salt when making the sauce. I think the rice noodle needs to be soaked more than 60 mins. Tomorrow I'll use fresh ones instead.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.