Kuay Tiaw Pad Thai

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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.

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This is as authentic as you can get and fantastic. I will not be cooking the sauce in my house again as it was quite a smell even with the windows all open but because it was so great, I will cook the sauce on the side burner of my outdoor grill. I am sure it doesn't matter how you defrost it from the freezer. I would just do it in the fridge planning ahead as it could leave a smell in your microwave.

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Sorry - I deleted the first part of my post: I saw this Throwdown and hoped I would be able to find the recipe - I eat Thai fairly often and this recipe seemed very authentic while being prepared on the show. I am the captain/cook on a charter sailboat and would like to prepare the sauce on an off day to allow me to quickly prepare the meal for guests (and I understand that SOME people don't care for the aroma!. Does the sauce keep for up to 5 days just in the fridge? If frozen, how have you found the best method to thaw, or doesn't it matter (quickly in the microwave, over night in the fridge, somewhere between?? Readers' posts influence my decision to try recipes, and help greatly to avoid some pitfalls. I'm so glad that the Food Network provides this process. I entertain 35-40 groups of people on 5-day sailing charters each year, and use FoodNetwork recipes for about 80% of my meals (the rest are my own. Thank you, too, to the other reviwers! Keep Cooking!

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It's a party in your mouth! Inspired after watching this episode of Bobby Flay's Throwdown, I decided to try this recipe. This is the BEST Pad Thai recipe I have ever tasted. Making it at home, i included family in the process. Rice noodles in covered dish to soak in the fridge overnight. Difficulty locating Tamarind juice. found concentrate. This recipe ratio overpowered the recipe. I would recommend one Tablespoon of Tamarind concentrate to one cup of water.
I look forward to making this dish again. It is an experience of flavors, sweet, salty, spicy and tangy on the palette. Thanks Bobby Flay for your throw down!

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I LOVE this recipe! Have made it several times for family and friends, it's a hit every time. I've been to Thailand, and grew up eating Thai food - this is the real deal! Thank you!!!

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Excellent! This is, by far, the best recipe I have found - and I have three good thai cookbooks. I made it, the first time, straight from the recipe. After that, I made a few personal changes; more peanuts and more lime juice. I also garnish with fine cops of red cabbage and a bit of shredded carrot, just like one of my favourite Thai restaurants. Off course, the shrimp are optional - the shrimp paste is not. I have made it with boneless skinless chicken thighs. If the fat is trimmed away, it is nearly as lean as chicken breast. It went over very well, with my guest. Next, I am looking to make my own Thai curry paste!