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    You are in: Home / Thai / The Best Pad Thai Recipe
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    The Best Pad Thai

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on October 26, 2009

      This was VERY yummy!! I did do several substitutions: I didn't have any tamarind juice, so I subbed lime juice w/ some brown sugar; soy sauce instead of fish sauce; left the shrimp out and added vegetarian chicken (Fri-Chik), and used almonds instead of peanuts. Thanks so much for sharing! DH rated 8/10~~BIG compliment! :O)

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    • on October 25, 2009

      I didn't really like it. The shrimp cooked too long and became tough, I think I would have added it at the end of cooking. Wasn't fond of the tofu, had a strange, sharp aftertaste. Didn't really like the overall flavour. I don't think I'll make it again. Thanks anyway, it was an adventure!

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    • on September 29, 2008

      I love this ethnic main course! I only found tamarind paste. It had big seeds in it so I had to work with what I had. I only used a tablespoon of the paste and mixed it with 2 tablespoons of boiling water. I have to say that the tamarind makes the dish. I will not make Pad Thai without it! Thank you!

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    • on March 25, 2008

      This was fab. We had it with your other recipe. And we loved it. A keeper. I'm trying all you recipes for sure!

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    Nutritional Facts for The Best Pad Thai

    Serving Size: 1 (143 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 379.3
     
    Calories from Fat 128
    33%
    Total Fat 14.3 g
    22%
    Saturated Fat 2.3 g
    11%
    Cholesterol 117.2 mg
    39%
    Sodium 400.4 mg
    16%
    Total Carbohydrate 49.2 g
    16%
    Dietary Fiber 1.6 g
    6%
    Sugars 4.8 g
    19%
    Protein 13.2 g
    26%

    The following items or measurements are not included:

    tamarind juice

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