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The flavor of this dish was right on. I often don't order Pad Thai at restaurants because its often like a greasy ketchup sauce. This was the authentic flavor I'm always looking for. The only thing that I would do differently is to cook the eggs separately. i didn't have a wok, so it didn't really work to do it this way. The eggs kind of made the texture mushy. I think with that one difference in technique this would be perfect! Thanks so much for a great recipe, Gingerly!

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Chef Emstar July 01, 2011
Pad Thai