About this recipe: Use a spiraliser tool to obtain thin strands of 'courgetti' to use in place of rice noodles in this Pad Thai recipe.
I admit, this was risky since I made it for dinner with my husband and two year old son... But we loved the flavor and the texture was great, though I will also admit I made several substitutions due to pantry availability... 1 Tbsp lime juice + 1 Tbsp brown sugar replaced the tamarind paste. I added red onion, red, yellow, and green bell pepper (probably 1/4 c total) while the chicken was cooking, and used 2 c cabbage and 1/2 c celery instead of bean sprouts. I also omitted the green onion and oyster sauce. It was a hit with everyone though! - 30 Jan 2016 (Review from Allrecipes US | Canada)
First I have to say it is a long list of special ingredients, which I don't regularly use. My local store did not have tamarind paste, so I opted to purchase Thai Kitchen's Pad Thai sauce and then I did not by the Oyster Sauce. Once everything was spiralized, chopped or cut, the recipe went together super quick. My husband had finished off all the roasted peanuts in the house, so we topped it with roasted sunflower seeds instead. We liked the result, but our sauce was not really true to the recipe. The use of zucchini as noodles is a favorite here. - 01 Mar 2016 (Review from Allrecipes US | Canada)
This recipe was A++! I opted out of using tamarind(couldn't find it anywhere), used crushed red pepper instead of chili sauce, and lemon juice bc that's all I had. Added a little extra sugar and oyster sauce since those seemed like the sweeter ingredients. It came out great and it looks great plated! - 01 Nov 2016 (Review from Allrecipes US | Canada)