Quick Shrimp Pad Thai

Came out great ! Noodles had to sit for closer to 8-9 minutes but for a fairly quick and easy weeknight cook this was terrific !

So easy and tastes like Pad Thai from my favorite restaurant!

Excellent recipe, and I found a nice variation. To get it a little closer to traditional pad thai, I messed with this recipe’s sauce by replacing the brown sugar with a mix of tamarind water and palm sugar simple syrup. That sounds more difficult than it is. If you have tamarind paste (easily bought online), cut 4 oz of it off and microwave it in a bowl with 1/3 cup water for a minute, then whisk and strain. Do the same with 2 tbs of palm sugar and 1/4 cup water. Whisk these with the fish sauce and lime juice, then add as you would in this recipe. The depth of flavor is quick nice and worth the small effort.

This was really good! I made some substitutions to keep it healthier. Used fettuccine zucchini noodles instead of the rice noodles (salted them and put them in a nut milk bag for about an hour and then squeeze all of the water out). I used brown coconut sugar instead of brown sugar. I had to use a bit more (maybe an extra tablespoon) to sweeten it to my liking but it worked well. I used coconut oil instead of canola and only used a few tablespoons total (works better at a high heat). I had some leftover bottled stir fry sauce in my fridge so I used a tablespoon of that too, but I'm not sure it was necessary.

Tastes like the kind you get in a restaurant!

Why would anyone not use Tamarind? To dumb it down for mass consumption? Is that we cook?

That is so disappointing that you can't get reviews on a recipe. Food and Wine is all about the hype and ads these days. I used to subscribe to Food and Wine, but no more. It is really hard to get tried and true tested recipes and this is a great example. This website is annoying with all of the ads

Need better instructions on the noodles. I followed the 5 min and they weren’t ready. With little time to prepare dinner tonight this was the wrong choice

worst recipe ever!! came out undercooked and chunky.. and the shrimp was still raw. Why would you put 10 steps into one? it makes no sense

Tamarind is key to Pad thai, not that hard to find, and lime juice and sugar does not substitute for it. What we have here is just 2978 people who have never had Pad Thai.

It's missing tamarind, this may be why, as you say, it lacks that authentic restaurant flavor.

I use the straight-cut noodles on the left: (http://www.atasteofthai.com/rice-noodles.php) The thin/Vermicelli varieties will turn to mush by the time your shrimp are cooked. If you have no other option but to use the thinner varieties, I would suggest soak them only 2-3 minutes in hot water and add them to the pan after the shrimp so they don't overcook. I have done this when the supermarket ran out of the straight-cut noodles and it worked well. I am sure Pad Thai varies from place to place, but I'd stack this up against most recipes I have tried. And you get way more shrimp when you do it yourself :-)

Really good, very simple recipe. I've made it twice now. Not exactly the same taste of pad thai from my favorite thai restaurant, but for a relatively simple recipe, very good!

This dinner is terrible. I was going to take off a star because it smells like feet while it's cooking, and it needs salt. But what sealed the deal for me was the uncooked noodles (even used their recommendation!) in the final product, despite my cooking them longer than "just pliable". I've been cooking long enough to know better, but I fell for it. What a waste.