Kuay Tiaw Pad Thai

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Used chicken 'cause thats all I had handy, and omitted the radish. Added thinly sliced bell peppers for veg points & color and garnished with cilantro. To keep the noodles from becoming a gloppy mess I stir fried in a smokin hot wok in this order: meat, garlic, noodles, eggs, sauce, veg. Garnish. YUM!!! By far my best attempt ever at this dish. Will never order carryout again!

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I go to a Thai restaurant that I thought made the best Pad Thai but this recipe has definitely outdone theirs. I highly recommend this recipe and will definitely be making it for my friends and family again. I would say to have everything chopped, measured, and ready to go into the dish as it cooks pretty quickly. Thanks to Bobby for doing this Throwdown and finding this great recipe for us!

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Saw the Throw Down had to try since I love Thai food... can't believe it's that good, but it is. For me one of the tricks has been to not overcook the rice noodles, they are better on the chewier side. (it doesn't take but a minute if you have pre-soaked them.

After making it a few times I found myself adding some Bok Choy for variety.

As far as the sauce goes there are some really good already made Pad Thai sauces from Thailand out there, try them they make the process easier and probably more authentic. Also if you like it hot, use Sambal Oelek, it's a chili paste used in Thailand. Suggest each person add their own SO to their portion though because it's fairly spicy.

This recipe is the real deal !!!!

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The first time I made it (omitting the dried shrimp and replacing pork with chicken, it was excellent! I also agree with the other reviews that there was more than enough sauce made. Could possibly cut the sauce recipe in half and still have plenty.

I made it again using the leftover sauce, and added just a few spoonfuls more of the sauce than recommended, but that killed it. Sodium and tamarind overload! More is less - don't think that more sauce will make it taste even better-it won't. Follow directions on the minimal use of sauce, as author instructs.

One note if you are using tamarind concentrate - Mine didn't have instructions for the ratio of water (Dragonfly brand, so I scanned the internent and used 1 and 1/2 TB to 1 cup water.

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I followed the recipe pretty much to a T with a couple of changes. I used chicken breasts instead of sliced pork, and I left out the radish. But the pad thai sauce is like gold when it's ready. SO YUMMY!! I must say that the finished product was BETTER than the Thai restaurant that my husband and I pick up lunch from about once a week! Needless to say, I'll be making pad thai at home a lot more!! Great recipe!! Very easy, authentic, and delicious!!

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To make this vegitarian friendly i substituted the meats with tofu (i'm thinking mock duck would be good, too and fish sauce with soy sauce.

I found the recipe to be quite easy, just make sure to give yourself plenty of time to make the sauce.

I suggest scrambling the egg seperately since I sometimes have trouble getting the eggs to cook fully when sharing a pan, and I really like when the eggs are big and fluffy. Also, my partner and I found that more peanuts were necessary--2 tbsp were not enough. I probably added a good 1/4 cup of crushed peanuts to give it a nice flavor and extra texture. We also added a generous portion of cilantro for freshness.

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I have tried so many different pad thai recipes and all have been complete failures, except this one! It is perfect. Tastes just as good or maybe better than the pad thai at our favorite place. The sauce is the perfect balance of savory and sweet and you can control the strength of the flavor by how much you add to the noodles. This recipe is EASY and fairly foolproof. The only tricky part is getting the balance of water to sauce right when you are adding them to the noodles. But that just takes practice to get it just the way you like. Either way, it will turn out great! I prepared all the toppings and let my family add whatever they wanted, it was so fun! This would be a great dish for company. Oh, and I could not find palm sugar at my market, so I read online that a good substitute is: 1 cup dark brown sugar and 3 tsps molasses = 1 cup palm sugar.

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I agree with what most others have said. This was great! Having just moved to this area I decided not to go on a big search for an Asian market and looked up
"substitute for tamarind juice" on-line and found that Grapefruit juice can be used. So that's what I used. I also didn't want to use all that sugar so I just used the natural sweetener Stevia that you can get in any health food store. It's similar to Splenda or Sweet'n Low in taste but it has NONE of the nasty chemicals or side effects. In fact it regulates blood sugar. I inadvertantly left out the 1/2 cup of water that was supposed to go in the sauce but without all that sugar, what resulted just using the grapefruit juice, stevia and fish sauce, came out fine and there was even lots of sauce left over! I also left out the radish and used just chicken and shrimp -- more than was called for. I made the rice sticks according to the directions on the package and besides a quarter section of fresh lime juice squeezed on to each serving, I added cilantro and salted roasted pumpkin seeds for extra flavor and health benefits as a garnish. I used more than 4 tablespoons of the sauce that it called for. I think it needs a good extra tablespoon per serving. The recipe makes lots of sauce yet only called for 4 tablespoons of it (unless I misread it. Anyway, this is a great recipe. I will definitely make it again and again.

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I made this dish tonight for my family and the flavors were delicious BUT, I soaked the noodles as directed and the noodles weren't even close to done. I ended up boiling them in my wok before I went on with the dish. Otherwise it was really tasty.

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This was seriously the best recipe I have cooked from Food Network. After several dismal results with Asian food, I nearly gave up... But this has redeemed my status as Home Chef! My husband raved, and got seconds! He's even taking it for lunch tomorrow! I modified it a little- I added ground chicken instead of pork, and added a little ginger. I was initially concerned about the smell of the sauce- not sure if it was the fish sauce or tamarind that was throwing me off. But it was PERFECT in the end. I definitely didn't use all of the sauce. I added it in little by little, tasting along the way. I have sauce leftover which I'm freezing, hoping to use again soon! I can't stop raving!! TRY THIS NOW!!