A plain Pad Thai using just chicken. Feel free to use fresh chilli if you like. Goes well served with fresh coriander.
Don't bother. This recipe was a waste of time and money. No flavor at all. - 13 Jan 2017
This is a bare bones recipe for Pad Thai. Here are my observations: Make sure your wok is very hot, to the point where the oil is about to smoke. add a clove or two of chopped garlic and a couple chopped scallions to the hot oil and fry for 30 seconds. Add thinly sliced chicken and some shrimp and fried tofu and fry for a couple minutes. Crack the eggs in there and stir for a minute or two. Turn in the noodles and fry for a 30 seconds. Add the fish sauce which has been mixed with a little rice vinegar, soy sauce and lime juice. Add some ground peanuts and stir fry the whole mess for a few more minutes. Remove from heat and serve with additional peanuts and fish sauce, crushed red pepper, cilantro leaves, fried scallions and lime wedges. Oh yeah, and omit the butter. It's really not necessary. I also omitted the bean sprouts because I don't care for them. - 12 Jul 2003 (Review from Allrecipes USA and Canada)
I am obsessed with Pad Thai and spend more than an ungodly amount of money on take out. Having said that, this is a good, basic Pad Thai recipe. I made the following changes: 1. Doubled the sauce (should have tripled it) 2. Cooked the chicken with four cloves of minced garlic in olive oil, not butter. 3. Added one teaspoon of peanut butter for each dose of the sauce, but will probably reduce that to 3/4 teaspoon, next time. 4. NOT ENOUGH HEAT. I like my Thai food hot and will have to increase the heat next time by adding the seeds and placenta of a harabenero pepper, maybe even of two peppers. This is a good recipe. I gave it an 8 on a scale of 1 to 10 and my husband gave it a 9.5. It's definately worth trying! Good luck! - 24 Feb 2007 (Review from Allrecipes USA and Canada)