A Pad Thai Worth Making Recipe
The wonderful national noodle dish of Thailand, it is now served in many trendy restaurants. It can be adjusted to your taste, add ingredients that you like and make it as spicy or tart as you want to. It is also great as a basis for a stir fry of leftovers. This is a recipe for those who like it HOT, if you can't handle the heat, go easy on the chile sauce.
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This recipe is awesome. I followed it quite closely (my mistake buying lo mein noodles by accident) we cut back on the chile sauce for the sake of the kids. My teenager called it an "epic win". Need I say more?
My husband judges a Thai restaurant by their Pad Thai recipe so I was hesitant to try this on him. However, he gave it a good review and I've made it a bunch of times. I am not a fan of chicken so I use shrimp and tofu and double the sauce. It's perfect for us. I adjust the heat for days my kids are eating it with us and they love it too.
this is a great start to Pad Thai. There are a few things i added or changed. I didnt use fish sauce i used soy and oyster and hoisen. I also added tamarand sauce and peanut butter! I make double the amount of sauce also
First time making Pad Thai and I'd say it was a success. I didn't have any oyster sauce so left it out and added a tablespoon of peanut butter. My in house taste tester went back for seconds so I'd make it again vs. going out for it. Very easy to make.
My family really liked this! I didn't have bean sprouts so I used cabbage for the crunch. Also, I used one extra egg and omitted the shrimp & garlic chilli sauce to keep it mild for the hubby. It was tasty but I think next time I would reduce the fish sauce just a bit and add a bit more soy sauce and garlic for a bit more flavor since I have to omit the chili/garlic sauce. Lastly, I did soak my noodle in hot water to speed up the soaking time. It was very good! Thank.