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You can make this yummy Thai classic in no time. Find fish sauce and chili garlic sauce in the Asian foods aisle of your grocery store. —Elise Ray, Shawnee, Kansas
This recipe is:
Quick
Cooking for 2: Shrimp Pad Thai for Two
Nutritional Facts 1-1/4 cups equals 306 calories, 7 g fat (1 g saturated fat), 122 mg cholesterol, 649 mg sodium, 45 g carbohydrate, 3 g fiber, 15 g protein.
Originally published as Shrimp Pad Thai in Taste of Home August/September 2010, p73
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on May. 08, 2012 by courtrenee
The flavors in this dish are sooo good - perfectly balanced.
Reviewed on Feb. 10, 2012 by larain
My husband and I love this dish! I cook mine longer than the directions say so that the coleslaw is cooked a bit more and all of the flavors meld together. Will try adding lime as suggested.
Reviewed on Apr. 08, 2011 by smcb95
This is an awesome dish. Came out perfect! I will definitely be making this again and again and again.
Reviewed on Dec. 21, 2010 by illusblue
This was a very straight forward recipe that my wife and I enjoyed very much. I am getting ready to make it again.
Reviewed on Oct. 30, 2010 by Ookiewookie
My husband and I both agreed that it was "okay." Would not make again. Sorry. We have never tried Pad Thai before, perhaps we just don't like Pad Thai.
Reviewed on Oct. 12, 2010 by nicollebeth
I added lime juice at the end-1/2 lime, and it was even better-more authentic it seemed. Love it!
Reviewed on Aug. 20, 2010 by mlaveway
It was great! Tasted very authentic and I have made the version with 30+ ingredients before. This saved time and money and was truly good. I made pot stickers and chicken satay to go with it. Since my hubby does not like onions I grated the onion in instead of chopping it. (That's how I hide it from people who don't like onions) Great Recipe
Reviewed on Aug. 13, 2010 by cheeriogirl
I had a lot of trouble finding some of the ingredients--and I was at a large chain grocery store in the midwest. I had to use the skinny rice noodles, and used Iron Chef's "sweet pepper and garlic sauce" for the chili garlic sauce (not sure if they are the same but it was the closest I could find). The end result was great--tons of great flavors that really did seem restaurant-quality. Will make again--might try to locate thicker noodles at a specilaty food store.
Reviewed on Jul. 27, 2010 by Aleida
I want to try to make this. But the shrimp in the picture are not small. It looks yummy!!
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