Paad Thai - Shrimp (Stir-Fried Thai Noodles)

From: Laouli

On Mar 29, 2009

PanNan, you have delivered another good recipe to save! I have made Pad Thai one other time before and the recipe was much different from this one. I did leave out the Tofu as I do not like it.. and I mistakenly bought thine rice noodles by mistake.. none the less the flavor turned out good.. I think the only think differently I might do next time is somehow get more ppeanut flavor into the actual dish. perhaps with a tad bit of peanut butter or adding some finely chopped peanuts added during cooking.. I will definitely be trying this again. Made for Spring PAC 2009, thanks again!

From: Rhiannon&Matt.gauci

On Mar 30, 2008

Absolutely delicious!! The only reason we didn't give it 5 stars is because we substituted & left out a few things depending on what we had on hand... Rice wine vinegar for the tamarind, and there was only 3 tbsp of oyster sauce left in the only bottle of anything fishy we had, so that had to do ( I think it's flavour is stronger than fish sauce, so it worked out well). We used less shrimp, tofu & bean sprouts and added some red & yellow capsicum & used bok choi instead of radishes. We made this dish together after a trip to the market & there were hearty congratulations all-round when we first tasted it, followed by about 15mins of silence, interrupted by moans of satisfaction as we ate! :D Thanks for sharing PanNan. It's a winner and we'll be happy to make it again for guests.

From: NcMysteryShopper

On Nov 9, 2005

This was such a delicious recipe! I absolutely adore Paad Thai and this recipe lived up to my expectation, and then exceeded them! Dinner was unexpectantly extended so I got all the ingredients together ahead of time and then 2 hours later I stir fried them in the order of your directions. I cooked the eggs, fried the tofu, and chopped the onion and garlic and added the sauce, peeled and deveined the shrimp, and put the bean sprouts and green onion in a bowl and set everything aside. When it came time for dinner, I boiled the noodles and then added everything in your order – and shazam! Dinner was done…. So easy and so very good! Thank you PanNan!!!!!!

From: Cilantro in Canada

On Nov 11, 2005

This is very good, I do not like fish sauce so I substituted lite soy sauce and only used half the amount called for. I should have used all 6 tablespoons as it needed salt at the end, but this was my fault, not the recipes. As I did not have tamarind juice I used rice wine vinegar.I pretty much followed the remaining instructions with the exception that I used Pam in place of the oil to fry,in order to reduce calories. Very simple to prepare. Thanks for the recipe.