Pad Thai from Mark Bittman's Quick and Easy Recipes from The New York Times (page 289) by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any neutral oil for grapeseed oil, dried red pepper flakes for chile paste.

  • mharriman on March 12, 2018

    I’ve made this twice and my husband and I loved it both times. It’s better with fish sauce than hoisin, though. The second time I was out of fish sauce so substituted hoisin with a bit less awesome restaurant similarity in flavor. As Bittman says, many ingredients to prep. Prepping in advance, I realized, is very important since it’s a stir fry where you quickly add the ingredients one after another. The fresh basil on top at end adds to the flavor. With prepping, including flash thawing shrimp, it takes longer than 30 minutes (as stated), but not more than 40-45.

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