About this recipe: I love Thai food, so it comes from a very good Thai restaurant I know in Edinburgh.
I have never in my life been more disappointed in a "recipe" that I've found on this respectable website more than I have this one. This "sauce" is nothing more than reduced liquids, with no thickening agent, that just sits at the bottom of the pan rather than coats the noodles. The liquid itself was extremely bland with just a hint of flavor. What a MASSIVE waste of my time. Especially when I have hungry friends over waiting for what was supposed to be a delightful pad Thai dish. - 09 Jan 2017
This was so good I made it twice! I had to do a bit of guess work with the quantities as 'cup' doesn't mean anything to me. I used 400g of noodles so doubled a lot of things. The first time it turned out a little dry, second time was better. I used tamarind concentrate with a little added water instead of tamarind juice. Will make again. - 11 Jul 2015
I used to have a Thai restaurant (in Thailand) so I'm usually a bit skeptical about "Western" Thai recipes. This recipe is great. A couple of ideas for more authenticity: add a splosh of water to the beaten egg and fry first, the water will make it a little puffed up omelette. slice and add later with the beansprouts etc.. A finely sliced fresh green chilli added at the end gives it an extra zing. - 05 Feb 2014