This is a keeper. We’re Keto, so had to make the necessary subs to accommodate that, but the flavors are spot on! Thanks for sharing this.
We loved it. We don't soak the noodles we boil and drain to save time and they are great. I would serve this to company. We have eaten tons of Thai food and this is yummy!
I think this is a love it or hate it recipe. We loved it. It is a really good week night meal. It isn't 5 star worthy of a special occasion but it sure is good. My husband said keep it in the rotation. The only thing I did different was add more red pepper flakes because we like spice.
I had such a hard time with the noodles. Even after an hour they didn't seem tender enough. So I threw them into the pan and cooked them there for a while. Of course they only grew mushy. Plus, I still can't get the smell of fish sauce out of my nose. Yuck!!!
Literally one of my favorite Cooking Light recipes of all time and I have made hundreds. I go back to this again and again - even for entertaining and people love it. The only modification I make is adding snow peas. I was skeptical about the ketchup too - but it works!
This recipe is horrible and all because of the ketchup. I should have read the reviews before delving into this one. My husband wouldn't even eat it and he eats everything. I choked it down as a leftover so as not to waste food and added about a half cup of straight peanut butter in order to do so. Ketchup and noodles do not mix! (And heating ketchup up in a pan smells awful).
Not the best thing I've had, but I didn't think it was that bad. Although my hands stunk from the fish sauce I spilled on them! Nasty! I do love tamarind though, so I'm going to scope out my little town for the paste for next time.
I probably shouldn't review it because I altered a bunch based on all the bad reviews. For all of my effort, it was still just so/so (though my teenage daughter and husband liked it). I used cut up chicken breast tenders instead of shrimp (adding minced garlic here in place of at the end) and used tomato paste instead of the ketchup, mixing in siracha with the sauce in place of the red pepper flakes to taste. The thing I learned about fish sauce while taking a Thai cooking class is to only add it to heated sauces, not cold. So I heated up the mix in the microwave and then added the fish sauce (half the amount). I also added cilantro on top and a squeeze of fresh lime. I've had much better quick and easy low fat pad thai recipes so this one won't be going on the saved list.
The ketchup addition is terrible and no substitution for tamarind.
Horrible. Nobody in my family would eat this. We are all pad Thai lovers and this tastes NOTHING like good pad Thai. I should have listened to the little voice inside my head that questioned the ketchup. But no, people here have been giving the recipe 5 stars! Unbelievable. Really. I am sorry that so many are missing out on great Thai food because if they think this is good, then they have been eating poorly and don't realize it. No doubt about it.
Eww, eww, eww! This is NOT a keeper, in my opinion at least! Although to be fair, I couldn't find wide rice stick noodles and had to use thin. But I thought the main problem was the sauce, which was disgusting....probably because of the ketchup. I am definitely going to keep looking for a light pad thai recipe. I wouldn't mind a few extra steps if it tastes great at the end!
Simple but very good. I did use quite a bit of siracha, but we like food hot. P.S. no need for apologies--ketchup is used all over SE Asian and is a favorite condiment in Thailand.
YUM! I would have given this 5 stars, but I agree with everyone that you definitely need longer than 12 minutes to soak the rice noodles, I probably waited close to 45 mins before I felt like they were soft enough. I also added a few things to spice it up- instead of 1/4c ketchup, I filled it almost to the top, then added sriracha (maybe 3-4 tablespoons?). I still added the red pepper flake and found it just the right amount of heat. I also added just a dab of peanut butter to the sauce, and topped it with cilantro in addition to the peanuts. It turned out AWESOME and I can't wait to have the leftovers for lunch tomorrow!
This was pretty easy to make and it was good! My boyfriend said it was restaurant-quality and that I should make it again soon. I put A LOT of extra pepper flakes, as well as a red bell pepper, so that probably helped mask the ketchup taste that some reviewers noticed. Next time I will use another reviewer's suggestion of adding broccoli and carrots.
My husband absolutely loves Pad Thai. He enjoyed this meal so much that it is a keeper. I used oyster sauce instead of fish sauce because it's what I had on hand. I also added sliced mushrooms and pea pods to help meet our daily vegetable quota.
Not as good as as authentic pad thai but it's so easy I'll give it five stars. Perfect for a weeknight. I kick up the spice with more red paper flakes.
Purists forgive me but I quite enjoyed this! If anything, I thought the flavor in the sauce (ketchup included) needed to come through more, but the dish was tasty and I enjoyed the shrimp, crunchy peanuts etc. Served with a spicy cucumber salad.
Taste good, but a little too salty for my husband's taste. I would cut back on the fish sauce next time. Also I added in fresh spinach w/the sprouts, eggs & noodles.
It was ok. I didnt think the noodles would take that long to soften, the recipe said 12 minutes so I started cooking the remainder of the meal, but by the time I was ready to add the noodles they werent soft yet. I added them anyway and thought it was going to be awful, but accidentally having to wait for my guest, I covered the pan to have the meal remain hot and the noodles softened some more, making it edible. It wasn't the worst thing I ate, it was good but not sure how fast I would be to remake it.
I make this recipe all the time and I think its awesome. The only thing I do different is that I add double the red pepper flakes to give it a little heat. I like this pad thai more than the ones I have ordered in restaurants.
This tasted just like the restaurants and was so easy and cheap to make!
What's to say? This is Awesome. I sub Chicken for shrimps, and kick up the sauce a little bit more using the same recipe. Despite having only 4 ingredients in the sauce, it's pretty close to authentic.
I Love this recipe! First time I attempted Pad Thai at home! Only thing I did differently was to use fresh garlic. Had left over and just as good or better for lunch at work the next day.
Wow, my picky husband liked it! Raved about it, actually! And my 2-year-old scarfed it down too. I read all the reviews and added a sprinkle of rice vinegar & a couple swirls of sriracha to the sauce (it needed the kick). I also added the shredded carrots & a cup of broccoli (could have used 2 cups!). Squeezed lime & cilantro topping are a MUST - completely changes the flavor! (We tried it before & after - what a difference.) Also did 1.5lbs shrimp. Can use PAM for the shrimp to save calories. Perfect amount of sauce - even with added ingredients - and couldn't taste ketchup! Great recipe to add to rotation! Easy with bagged frozen shrimp & I'm a novice cook. I'd serve to company too. No sides needed if you add vegis. Thanks! :-)
This dish was disappointing. The fish sauce added some serious sodium to the meal (maybe it was the brand I bought but it was the only kind I could find) and the ketchup flavor was very strong. It did not taste like Pad Thai that I've eaten at restaurants.
The recipe was not spicy and tasted fishy. It was easy to make, but would not again.
This was very disappointing. Made exactly as written, just doubled. Sauce was very unbalanced and tasted nothing like other pad thai recipes I have used (with, admittedly longer ingredient lists). It's like the "franco-american" version of pad thai. Yuck.
Surprisingly tasty. I added some veggies (broccoli, red bell pepper, carrot) which turned out great. I'll probably use less ketchup in the sauce mix next time though.
Tasted better than I thought it would with the ketchup being the base of the sauce. I forgot the sugar and it still tasted good. Even my 2yr old liked it!
I'd say this has potential. As is, it would be too sweet for my taste. Many Thai restaurants make their Pad Thai too sweet, in my opinion. I would substitute tamarind paste for the ketchup, and little or no sugar.
Delicious! I could not find the right noodles so I used buitoni fresh linguine. This is very easy to prepare. I highly recommend it for family or friends.
I enjoyed this dish. I wasn't WOWED but it was a good weeknight meal... and had good flavors. I did add some srichia (sp?) and some rice wine vinegar... just a touch... and squeezed some lime juice when serving. I'd definitely make this again.. I love thai and spice and this had both. The only other item is that I couldn't find the wide rice noodles. I had to use wheat based wide asian noodles.
I made the recipe without alterations and found it pretty tasty, not quite at restaurant level but pretty close. Read the recipe over a couple times with attention to the final steps. I think the addition of lime juice from wedges used as a garnish is a must, the right balance for these ingredients.
Nice, easy, and yummy basic weekday night meal. I didn't have peanuts and used cashews instead and it worked just as well. I also added some sugar snap peas and baby corn. Next time I think I'll have a smaller pasta portion and add some broccoli as well!
Used chicken instead of shrimp. Pad Thai is what I get when we go out for Thai, so I was excited to try it at home. I was nervous about the "ketchup" taste described by others, so I used less ketchup than called for. I didn't taste any ketchup and there wasn't enough sauce. Next time will use full amount. Also, 20 min was not long enough to soak the noodles - 30 to 40 would be better. I'll probably break the noodles in half to keep them underwater. A little disappointed, but willing to try again with adjustments.
Two stars because it was so very quick and simple to make, one star for taste. I added some rice vinegar, lime juice, and sriracha to the ketchup mix, but it was still a bit too ketchup tasting. I'm not excited for the leftovers- it just tastes like something's missing.
I really enjoyed making this. I had to plan everything out and have it ready to put in the skillet to get the timing right but it turned out fantastic. I didn't have any bean sprouts so I threw an 8 oz. can of water chestnuts in the mix instead. It added a nice crunch the ketchup wasn't at all overpowering. We're definitely going to be having this again. It's a quick and easy meal to make with a nice spicy finish with the addition of the crushed red pepper.
this was a great recipe. I didn't find that the ketchup taste was too overwhelming. I added a little chilli powder and lime juice to the sauce and also added shredded carrots.
Not surprisingly, this tasted like ketchup on noodles! It does not taste at all like any of the pad thai dishes that I have had in the past.
This recipe is terrific; Quick and easy to make. I do not think the ketchup taste is overpowering. I follow the recipe almost exactly - the only difference is I have to use
I was nervous about making this recipe because of the reviews of the ketchup taste. The amount of sauce is perfect. I am a picky pad thai eater and just love this dish- so naturally, was skeptical about a home made version. Don't mess with the requirements. Add a sprinkle of rice vinegar and Sriacha hot sauce to the ketchup sauce to neutralize it a bit. I used cooking spray to sautee the vegetables and used fresh garlic. Followed the instructions exactly and came out with one of the best pad thai dishes I've tasted. My husband took one bite and said, "You need to make this all the time- instead of going out for it once a week." It's perfect.
I blame myself for going against my gut with this recipe. Unsurprisingly, this tasted like noodles with ketchup on them. Not good.
Restaurant style pad thai is my absolute fav! This recipe is actually quite good, don't be fooled by the ketchup. I added shredded carrots and extra bean sprouts. Next time I think I'd put in chicken and shrimp because that is one delicious combo.
Great recipe- followed exactly and it is delicious! great for leftovers, a lot of flavor for a quick easy recipe! Will definitely add to the rotation!
The recipe sounded kind of weird, but I tried it because it looked so easy. Not as good as at the restaurant but the best and easiest I've ever made at home.
This recipe was good, but definitely not like the restaurant pad thai...the ketchup taste was not a problem for me...I couldn't even taste it coming through. I would not waste shrimp on this recipe again though...chicken will do...save the shrimp for something fancier! I did double the sauce and the amount of veggies (bean sprouts, matchstick carrots and green onions) but not the noodles. Served with garlic green beans. Overall, tasty but not amazing.
I understand some hesitation w/r to the ketchup, but I think that this is a fantastic recipe! I used about 1 1/2 lbs chicken breast cut into small, thin pieces instead of shrimp for a change and doubled the sauce (all EXCEPT the crushed red pepper), and it turned out beautifully! The fish sauce is a MUST, though - adds too much flavor to skip. Oh, and (may be a sin to admit), but canned bean sprouts are a decent substitute if you can't find fresh ones.
This was the first time using any of these ingredients and I followed the recipe exactly. It was great! spicy and perfect. even my picky husband liked it, said it was like take out. thank you for the introduction to new spices and taste. Nice light dinner.
I followed suggestions and doubled the sauce but this made it taste like ketchup. I gave it two stars because I did not follow the directions; but I suspect the ketchup taste would be somewhat the same had I followed the recipe. I would not make this again as the peeling and devaining of a pound of shrimp demands a better recipe.
Ketchup! Who'd of thought!? :) My fiance and I both loved this recipe! It's a quick and easy way to make one of our favorite Thai dishes. We used chicken instead of shrimp as the main ingredient the first time we made it, but we will definitely try shrimp next time!