Comments on: Authentic Pad Thai Recipe ผัดไทย

By: colin

colin — Tue, 03 Jun 2025 01:46:38 +0000

I find that with the amount of water detailed in the sauce recipe, that the noodles take too long to absorb the sauce and by the time I add my egg, they are start to get gummy already, maybe this is because Im using store bought tamarind.

By: Chris Maurer

Chris Maurer — Tue, 20 May 2025 02:40:25 +0000

After years of success at Pad Krapraw & Pad Kee Mow and ABJECT failure with Pad Thai, I made your recipe EXACTLY as written tonight and I'm pleased to report that though they approached their first bite with trepidation my family all remarked how wonderful this was and proceeded to clean their plates quickly.

The only thing I might do differently is to up the tamarind sauce I had made from the brick from 3 Tbsp to 4. I have to admit being cowed by your discussion of adjusting the amount down based on comments, but there could have been a little more sour to balance the sweetness so maybe err on the upper end if you make your own tamarind sauce/paste.

Thanks for a terrific recipe that makes me confident again to make this iconic dish. You completely deserve that full "Auntie" title Uncle Roger gave you. 😉

By: RYN

RYN — Sun, 04 May 2025 02:44:51 +0000

Wow, I FINALLY found a great pad thai recipe! I have tried at least 3 other recipes in the past, and they never tasted right. This was by far the best one, and it was so easy to make. Just lots of ingredients. I omitted the sweet radish since I couldn't find it at the grocery store.

By: Yassy

Yassy — Wed, 30 Apr 2025 23:58:38 +0000

What is the brand name fir tamarind paste? I got tamarind paste from Thailand, but it was much more sour and, had seed and skin mixed in the paste..

Tamarind skin is edible? I removed seed out when I could remove it.

By: RM

RM — Tue, 15 Apr 2025 04:05:08 +0000

Great recipe, and very easy!

I found mine tasted a too fishy, more so than any Thai restaurant versions (even the bad ones). Is it because I'm not using a good enough quality of fish sauce? I used the "Thai Kitchen" brand.

By: Lee Devinck

Lee Devinck — Thu, 10 Apr 2025 13:30:54 +0000

In reply to Elizabeth Gunstone. Hiya Elisabeth, make double batches indeed. It becomes hard to toss stuff if the wok is crowded.

By: Tara O’Donnell

Tara O’Donnell — Thu, 03 Apr 2025 23:14:59 +0000

In reply to Karina Bain-Krueger. I think I added too many noodles. Still delicious though!

By: Elizabeth Gunstone

Elizabeth Gunstone — Sun, 30 Mar 2025 12:03:01 +0000

I need to double this recipe for 4 people. Is it best to do it in 2 batches or can I double up in one wok. I think it said its best not to overcrowd the wok?

By: Alastair

Alastair — Tue, 18 Mar 2025 17:41:45 +0000

Hi Pailin,

Just wondering where to find the other Pad Thai video where you simply dissolved the palm sugar in the microwave with water for making part of the sauce. It's been a while since I made the recipe and I found that video version a little simpler for my cooking ability.

By: Karina Bain-Krueger

Karina Bain-Krueger — Mon, 17 Mar 2025 17:12:35 +0000

This is an absolutely amazing recipe. I make it all the time. Thank you. I do have one question, should I soak the dried prawns first? Most recipes that call for dried prawns require soaking to reconstitute.

By: Julie

Julie — Thu, 20 Feb 2025 16:41:14 +0000

I did a cooking class on my recent visit to Thailand but I never got to try making a pad thai although it is one of my favourites. So, when I found this recipe I had to give it a try. It's absolutely delicious and just like we had in Khao Lak. I'm making it for a second time in as many weeks as it's that good!

By: Anita

Anita — Tue, 18 Feb 2025 00:25:47 +0000

I found the recipe through Uncle Roger's review, and decided to give it a try. Normally when I cook from a recipe that's new to me, it ends up not quite like I hope (underseasoned, over, etc). This recipe was so easy, but the flavors were absolutely incredible.

By: Lin Bogobowicz

Lin Bogobowicz — Thu, 19 Dec 2024 05:22:08 +0000

Singaporean-American, foodie & seasoned cook here. Excellent recipe. I had all the ingredients available. I tasted as I went along. Initially, I thought it was too salty & sour as I was cooking halfway, but once I added the bean sprouts and eggs, it was perfectly balanced. Do not skimp on the dried shrimp, radish, garlic & shallots - all these little bits is what takes it to the next level of flavor. My son liked it so much, he had it for lunch & dinner on the same day. Delicious, authentic & definitely a keeper!

By: Pailin Chongchitnant

Pailin Chongchitnant — Sat, 07 Dec 2024 23:40:06 +0000

In reply to Yasir. Half a pound for 2 servings is a good start :)

By: Ivo Miskic

Ivo Miskic — Sat, 07 Dec 2024 05:40:03 +0000

My girlfriend and I adore Thai food, living in the SF Bay Area, we have grown to love going to Thai restaurants. We enjoy cooking together and have wanted to make Pad Thai for so long, and finally, we stumbled upon this recipe. We both enjoyed this recipe so much! The flavors pop yet it has great balance. Thank you so much, we bought both of your cookbooks and look forward to trying all of your recipes.

By: Yasir

Yasir — Tue, 26 Nov 2024 03:54:18 +0000

If using chicken in place of shrimp, how much to use? Thanks 🙂

By: Lauren Skoglund

Lauren Skoglund — Tue, 26 Nov 2024 02:53:16 +0000

This came out so good and the ingredients weren’t as hard to find as I thought! The ethnic section of our local supermarket had everything except for the radishes which I omitted. Great recipe!!!

By: davey

davey — Mon, 25 Nov 2024 17:40:04 +0000

In reply to Phillissa. If you think you did something wrong, why are you rating the recipe itself as only 2 stars?