Simple pad Thai from Hungry Monkey: A Food-Loving Father's Quest to Raise an Adventurous Eater by Matthew Amster-Burton

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

  • Rutabaga on October 26, 2016

    I made this again using a full pound of noodles and all the remaining sauce (about 1 1/2 cups), adding shredded carrot, thinly sliced broccoli, and tofu. Still, I had some difficulty with the rice noodles. After soaking close to half an hour (twice the time recommended on the package), it still took the better part of ten minutes for them to truly soften enough in the sautee pan with the sauce and other remaining ingredients, and ultimately they became very sticky. I also felt that the lime was too pronounced in the sauce; it may be that my lime was just an especially sour one. Next time I will need to do a better job tasting the sauce to ensure a good balance of sour, salty, and sweet.

  • Rutabaga on October 20, 2016

    This is indeed really simple to make. Since the sauce can be made in advance, this would be a great easy camping meal. I used chicken instead of eggs, but otherwise made it as is. In the future, I will beef it up with some shallot or scallions, garlic, and maybe a little shredded carrot. The noodles were still a little stiff even though I soaked them for 22 minutes, so next time I will try soaking them for 30 minutes. I would also increase the ratio of sauce to noodles, especially when using chicken, as it need a little more to get some of the flavor. And although I doubles the recipe, I found that my husband, five-year-old, and I ate almost the entire dish. If you only cook four ounces of noodles as written, that doesn't seem like enough for two adults.

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