Joe's Fusion Chicken Pad Thai Recipe

The flavor was enjoyable, but it took a lot of time to prepare.

After following the original recipe, my wife complained that it had an excess of noodles. I've since modified it by using 1 1/2 lbs of chicken breast pieces, reducing the noodles to 3/4 lb, and adding 1 1/2 cups of beef broth. Substituting bean sprouts with 1 cup of frozen peas and 1 cup of stripped, diced carrots has transformed the dish into a more flavorful, meaty, and visually appealing meal. It stands alone as a complete and satisfying dish. To complement it, I recommend serving it with garlic dill pickles.

This recipe exceeded our expectations! After reading other reviews, we decided to cut down the sugar to 1/2 cup and used only about 2/3 of the rice noodles package. In hindsight, we could have reduced the sugar even more. I also included soy sauce in the sauce, which I felt was necessary. Substituting chicken broth for beef broth worked well for us. We didn't have green onions or cilantro for the classic pad Thai toppings, but we opted for crushed peanuts instead. Overall, this was a fantastic outcome for our initial try at making pad Thai.

Delicious flavor, but extremely high sugar content. After reading reviews, I decided to lessen the sugar to 1/2 cup and the fish sauce to 5 tablespoons. Surprisingly, it was still overly sweet and salty for my taste. I suggest starting with 1/4 cup of sugar and 3 tablespoons of fish sauce, then adjusting to your liking. The dish also ended up too watery for me, so next time I'll try using only 1 cup of water in my chicken broth mixture.

This dish has a delightful flavor. I recommend adding the sprouts when plating it. A touch more color and the addition of some peanuts would make it absolutely perfect.

This pad thai recipe is absolutely fantastic! I made a few tweaks based on other recipes and my personal preferences. I swapped white wine vinegar for rice wine vinegar since that's what I had on hand. I also substituted one tablespoon of vinegar with lime juice and added a splash of soy sauce for a balanced flavor. Next time, I'm thinking of using honey or agave instead of half the sugar to enhance the sweetness. I kicked up the heat with plenty of red pepper flakes and a dash of sriracha, as we love it spicy! Overall, this recipe is a gem—a perfect foundation for pad thai that you can customize to suit your palate.

I reduced the sugar to 1/2 cup and substituted chicken broth for beef. The result is truly restaurant quality!

I would rate this dish 4.5 stars, it's almost perfect! I've been on a quest to find a pad thai recipe that replicates the flavors of restaurant pad thai, and this recipe is the closest I've found so far. I followed the instructions precisely, only reducing the cayenne pepper by half since I have young children, and substituted rice wine vinegar. The texture was great, and the flavor was delicious. I topped it with lime juice and crushed peanuts, a combination I highly recommend. Next time, I'll try adding lime juice to the sauce as well, as I feel that could enhance the overall flavor. The recipe makes a large portion; I had to transfer everything to a bigger pot at the end as it didn't all fit in my skillet. I'll remember that for next time, and there will definitely be a next time because I'll be making this dish again!

I would give this recipe 4.5 stars, it was almost perfect! I've been on the hunt for a pad thai recipe that replicates the flavors of restaurant pad thai, and this one comes the closest. I followed the instructions closely, only reducing the cayenne by half as I have young children, and opted for rice wine vinegar. The texture was excellent and the taste was delightful. Adding lime juice and crushed peanuts on top added a great finishing touch, highly recommended. Next time, I might try adding lime juice to the sauce itself as well, as that could be the missing flavor element for me. The recipe makes a large portion, so much that I had to switch to a bigger pot at the end because it didn't all fit in my skillet. I'll be better prepared next time, and I will definitely be making this again!

I'm not sure where I went wrong with this dish. It didn't look appetizing when served. The sesame seed oil was too overpowering, so I had to make changes to the sauce to balance it out. There was also not enough peanut butter, so its flavor was lost. Unfortunately, this recipe didn't work for me, and I won't be giving it another try.

Wow, what a fantastic meal! It only took me under 30 minutes to make, and even my picky wife loved it. I highly recommend this amazing dish that can be enjoyed hot or cold. Such a great experience!