Pad Thai

[Allychristine]

I really liked this, but P did not..more leftovers for me! I pretty much followed the recipe (used almost 3/4 cup sugar and vinegar), but didn't have any peanuts. I didn't realize how long the noodles would take to soften, so I ended up boiling them a couple minutes, but it worked out fine. I also needed to add a little bit more Braggs to have enough sauce, and added some broccoli and grated carrots. Definitely made a lot!

[bhorowitz]

This was amazing!! I never thought I'd be able to make Pad Thai at home, like I get at a restaurant.. and now I can!  It's so inexpensive and easy too!  I pretty much just followed the instructions - using ketchup/paprika, baking the tofu.  Oh I threw in the bean sprouts and mixed them in a couple minutes before I served, as I prefer them cooked a bit.  It was so good - this is definitely a keeper!

[earth914]

This was great and super easy! I have made this twice already and making it again tonight. Last two times, I followed the recipe exactly. Tonight I am planning on adding a medley of frozen veggies. Thanks for the recipe! 

[ellen00a]

This is good, but to make it more authentic I would recommend these changes:

-- substitute palm sugar for the regular sugar.  This is what is used in authentic pad thai.  It can be found in most asian groceries; you can also sub brown sugar.

-- Add the bean sprouts when you add the tofu and green onions- they should be cooked slightly.

-- To make it really authentic, use vegan fish sauce instead of soy sauce.  You can make it by soaking seaweed in water, then reducing it with some black soy sauce and a ton of salt.

[NoIllusions]

I LOVE this recipe!!    I used 1/4 cup of sugar, 1/4 cup distilled vinegar and the ketchup no paprika. I added 1 tbs. of peanut butter and chopped cashews instead of peanuts. I used to buy Tofu Pad Thai at our Stop and Shop by Ethnic Gourmet and they discountinued this. I was SO upset at first...not anymore, this is better and FAR less expensive. THANK YOU!

[veganmadre]

Very yummy!  Loved the simplicity, too.  Some days I'm organized enough to plan meals before I leave the house.  But, on days when I'm not, it's nice to have this great, tasty recipe that really requires little planning.  I used 1/4 cup of seasoned rice vinegar and as a result, cut back on the sugar.  I also added about a 1/2 t red pepper flakes and 1 1/2 T chunky peanut butter.  I also added the garlic to the soy sauce mixture - letting the flavors mingle while the tofu cooked and the rice noodles soaked.  At the end, I added cilantro.  Must say, I was bummed to find that I only had rice vermicelli noodles in my cupboard.  Looking forward to trying the recipe again with wide rice noodles.

BF really enjoyed the recipe, too.

[Rissah]

 It was awesome,thats about all I can say! Only thing I changed was putting a 1\2 C rice vinegar instead of the 3\4 C. Loved it. THANK YOU!!!

[amymylove]

this was pretty good... i followed the recipe but had a package of only 12 oz noodles... bean sprouts, peanuts, and lime should be labeled optional... i will make the recipe w/o them next time but overall a good recipe

[Tandre]

This was really good!  On the suggestion of others, I chose to cut the vinegar a bit and put in only 1/3 Cup, but it was still too vinegary for my taste - next time I'll use 1/8 - 1/4 Cup.  I also didn't have peanuts, so used the peanut butter that was mentioned, and wow!  It really added to the flavor. And, lastly, I cut the sugar in half (I'm wary about putting too much sugar in my dinners!) and used raw sugar.   I served this with these Lettuce Wraps: http://vegweb.com/index.php?topic=13346.45 It made for a wonderful meal as I thought the flavors of the two dishes really went well together.  And, they looked really pretty on the plate together!

Oh yeah, and I didn't use Tofu for either recipe.  I baked some seitan and put it in the wraps though.

[oncewerewesties]

oh man, I've been itching to make a pad thai for aaaages as it is one of my parents' favourite thai dishes, but we couldn't find the right size/shape noodles, other than in crazily expensive packets at the supermarket [hell, no].  Buuut we finally found some at the asian tofu shop, and I made this for dinner last night.
It was amazingly good.  I had high expectations, and was pretty well blown away. I used 1/2 cup soy, 1/2 cup brown sugar, 1/4 cup vinegar [after hearing people comment on it being too vinegar-y], 1/4 cup water and used the tomato sauce/paprika method.  I also threw in some finely chopped carrot, capsicum, brocolli and mushrooms, to up the vege content.
In the end, we probably had a bit too much sauce for the volume of noodles/veges cooked, but I don't know whether I'll cut it down next time or not, because having it really thick and saucy was really nice!
Anyway, rant over, this is good, make it tonight!!

[jennifer.macintosh]

This was really, really yummy (aside from the fact that I apparently still don't know how to cook tofu - but I took it out afterwards and it was yummy).  I used the reduced proportions of sugar and vinegar that people recommended, and also added broccoli and carrots.

Yum!  Thanks for the great recipe.

[caroleena2]

Great! I didn't notice the vinegar taste--but maybe it's because I used rice wine vinegar (which is milder than the plain white kind). Other than that i pretty much followed the instructions, adding some shredded carrot with the garlic, and adding some cilantro in with the green onion at the very end. Needed just a little more soy sauce, but not much.

There's still something missing when compared to the restaurant version (palm sugar? tamarind?) but I can't quite put my finger on it. But it was quite good for a homemade version--and I've tried several!