Pad Thai from Hot Thai Kitchen: The 10th Anniversary Edition: Demystifying Thai Cuisine (page 170) by Pailin Chongchitnant

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

  • steeno on November 10, 2022

    Pai's easy to follow recipe makes Thai cooking possible for delicious and easy weeknight meals, this pad thai is no exception! We luckily found a place that sells fresh noodles so that quickens the process even more!

  • Rinshin on May 08, 2021

    My husband said this was the best Pad Thai he’s tasted. I must agree. I made as written including using Japanese takuwan daikon pickle as the author suggested. The dried shrimp in the sauce is perfect. We normally are not crazy about restaurant Pad Thai. We find them too sweet without much flavor, but this was perfect.

  • jenburkholder on December 04, 2020

    Good, classic pad thai.

  • Yildiz100 on June 28, 2017

    I used her sauce as a starter and omitted the daikon and tried shrimp. I also didn't have shrimp or tofu, I eyeballed adding sauce and soaked noodles to the pan and I would say this was enough sauce for 400 grams of noodles. (Dry.) The fish sauce was smelling so strong I reduced it to 1.25 TBS so I had to add a lot of salt. The sauce does mellow a bit when cooking but I think I will stick with this amount, at least until I can try one of her recommended brands of fish sauce. In any case, too my amazement, this was a success on the first try. Restaurant quality Pad Thai. I will try the dry shrimp in the future since that sounds good to me, but if you just want takeout style Pad Thai, it can be omitted.

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