Kuay Tiaw Pad Thai

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This is a good dish. I made as the recipe reads, making a special trip to the Asian grocery for some ingredients. Palm sugar was hard--had to warm in microwave for 90 sec to make usable. Easily found canned tamarind juice that made the sauce neither too sweet nor too salty. That said, I'll prepare again with a few changes: more chopped peanuts; the texture they add is superb. I'll add the preserved radish w/ the garlic at beginning of stir-fry process. I'll use "chili radish" vs reg preserved radish. I think the chili radish would add kick to recipe w/o making too spicy. Would remove pork shortly after removing shrimp to prevent overcooking. Shrimp turned out perfect while pork too well-done. Another reviewer suggests using ground chicken which would add some needed texture. Instead of dry chile, use Sambal Oelek--much more tangy than dry pepper. Don't be afraid to use more lime juice-- makes dish pop! Not a hard recipe to prepare; don't be afraid to taste & make adjustments.

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This recipe was excellent. I wasn't sure how much sauce this recipe would make, so since I was cooking for a family of 5 (3 of them teenage boys with big appetites I made 2 batches of the sauce. (I did follow the suggestion of not doubling the sauce, but rather made 2 individual sauce pans of the sauce. The recipe for the sauce actually is enough for several servings. I did freeze the rest of the sauce.

Once the sauce is made the rest is fairly easy. I had everything chopped and ready to go like another reviewer recommended and it came together quickly.

It's definitely a keeper for our family!

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This was just about the best pad thai i have ever had. Some of the ingredients are hard to find in the grocery store but they make all of the difference. Make sure you realize that the amount of sauce the recipe makes is wayyy more then you need for the pad thai you will have a lot left over. Do not skip on this one it is a must have. Another amazing episode of Throwdown. Enjoy!!!

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Sorry I forgot to give the star rating on my review.

Cynthia in Scottsdale

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I've made a lot of pad thai recipes, and this one blew the others out of the water. It takes a little more time, but it is well worth it. The flavor is tangy, sweet, rich, a bit spicy (after I added in some sambal oelek chili paste....so good. I used chicken because I didn't want to go to the store for the shrimp, although I will make this again with shrimp.
I used more sauce than the recipe stated, because my noodles absorbed all of it. I liked that this recipe called for a LOT less oil than other recipes I've used in the past. Yum, yum, yum!

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This recipe is great!!! My only modification was to use a little less of the dried shrimp (this has a VERY strong fish smell and flavor to it. The process is easy as long as you have all of the ingredients laid out so they can be added at the right times. Once the cooking is started it's non-stop. In the process of getting my ingredients I found a local Asian market and that was a great experience. This great recipe produces an easy Pad Thai that is easily customized and TASTES GREAT!

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Have made this several times and it never fails me. A great hot summer day dinner as the wok only is on for a short time so it will not heat up the kitchen. Left out the dried shrimp and radish. I freeze the leftoever sauce and that makes it super fast for the next couple of times I make it. Way better than take out!!

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It was worth getting the random ingredients---this turned out to be SOOOOO good!!! I used chicken instead of pork and shrimp--super good! Will make it again.

Make sure you start your pad thai sauce early, when you start soaking your noodles. (As you probably read, they both take an hour.

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I have made two batches of this recipe so far, and will be making two more tomorrow. We totally love this, the best pad thai around is now in my kitchen! I did cook the egg with the meat, which I think works out better, cooks the egg more evenly. I also add a bit more sauce to the noodles, as the sauce recipe makes quite a bit, at least enough for three or so batches.

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Enjoyed the recipe. Easy to make. THANK YOU for the heads up on the fish sauce! It truly does make the recipe, but is quite potent to work with. May try working with soy sauce next time. Will keep making this recipe for years to come!