Family loved it! Will make again.

it is a BEAUTIFUL AND AMAZING DISH

Quite flavorful and close to restaurant quality

Top notch, turn out great, much better then local tai restaurant, fry that tof. Will make again definitely.

I used forbidden rice pad thai and palm sugar and it was bomb!

Sooo good! A tad on the spicy side for me, so next time I’ll use 2 chili’s.

Amazing!! Thank you!

I have never given a bad review of a recipe, but I think the proportions must be off. There was way too much fish sauce and tamarind paste. It was terrible. I feel bad saying that, but I just want to encourage people to either adjust the recipe and quantities or use a different recipe so you don't waste food or time. I did use chicken instead of tofu or shrimp, I didn't add the red pepper flakes, and I used brown sugar (since I didn't have palm sugar). Other than that I stuck to the recipe-- which I usually don't do. Making Phad Thai is a great idea-- just use a different recipe!! =)

It was good. but lacked the sour against the sweet and I would prefer it to be alittle more spicy

very good and delicious. will definitely make again.

Overall flavor was ok. A little fishy but the lime helped out. Sauce was heavier than what I have had on other pad Thai dishes. Cilantro and peanuts were spot on.

Very good. Added chopped fresh ginger to the sauce.

Excellent flavor!!! My family loved it!!! Will definitely make this again soon! I made my own tamarind paste, which was super easy. The Palm Sugar gave it an excellent touch

Just a tad bit sweet.

We’ve made it many times. Everyone that Has had it loved it.

This is a great recipe! Turned out way better than last time I tried to use tamarind paste. My sauce was very thick and concentrated so I needed to add water to get it to mix in. I used Farm Boy vegan chicken nuggets instead of shrimp. Next time I'll add another chili pepper.

Amazingly good! This is very comparable (heck I'd even say it rivals it) to the pad thai we order at our favorite Thai restaurant. My wife, the foodie, was impressed with the taste which says a lot. I made a few slight changes. I sauteed some chicken breast first and transferred it to a plate, cooked the shrimp, then added the chicken back with the shrimp. I omitted the tofu and spicy ingredients (chilies, pepper flakes) - the latter to make it kid friendly although the adults don't mind the heat ;). Used 2/3 cup of brown sugar and it wasn't too sweet although next time I'll reduce the amount of brown sugar to about 1/3 cup and see how it is. After dinner with the kids and packing our lunches for the next day for my wife and myself, the pad thai was finished just like that! I'll be doubling the recipe next time!

delicious! maybe a tad too sweet, which I'll correct in the future.

Sweet hot delicious. Easy once the prep work is done

turned out better than most pad thai that i have had in restaurants. i think second time making it will be easier for me. i left out tofu. added red peppers

Prep took me longer than expected but I am a little slow as a stroke survivor. Love the red pepper flake! Will make it again soon.

Excellent I only used one chili, but it needed two.

Loved it. Instead of tofu I used chicken thigh fillets. Turned out a treat 👍

This recipe is easy to make and soooo tasty! I cannot believe that I am able to make authentic pad Thai! No need to visit my local Thai restaurant anymore.

Simple and very tasty. But insane amount of sugar - I use much less

made it with spagetti. put less sugar in. very tasty!

Liked it and would do it again. The sauce however turned out too sweet for my taste.

amazing! very flavorful, easy and quick

It turned brown for some reason but I love the taste so much. Added more lime for more citrusy taste

Great flavor, even without the peanuts and 2/3 of the tamarind paste.