The method in this tasty pad thai is dead simple. You don’t need a super high-powered wok burner; you don’t even need a wok. And even though Thai noodle dishes in restaurants often include hard-to-find ingredients like bamboo shoots or Thai basil, you won’t need them here; your local supermarket should have everything you need.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Serve with a Honeydew-Cucumber Shake for dessert.
I made it. I loved it. Just made a few simple changes.One of the previous commentors wrote that she left out the cilantro. Unless you hate cilantro- don't do that. The cilantro adds great flavor and it plays of the flavors in the sauce.http://lipsmackinggoodness.blogspot.com/2015/01/quick-pad-thai.html
It was easy and the flavors are there but way too salty. Maybe it's the large amount of fish sauce? Ugh I couldn't get through it all for the saltiness.
Much too sweet. 2 tablespoons of sugar? Plus sweetness of Hoisin sauce? Wow.If I did make it again, I would cut sugar by 50%.
Super easy, great recipe. I added one diced red pepper for some colour and I didn't have any chili garlic sauce so added a touch of sirichai hot sauce, turned out great.
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?