I think this recipe is a little bit better than this one.  The reason is because this one had more sauce, which means all of the ingredients have a stronger Pad Thai flavor. 

Of course, I made some modifications:

  • Marinate your shrimp, chicken, and/or tofu in the sauce for at least a couple of hours
  • Add only 1 tsp of fresh lime juice
  • Use only 2 tsp of vegetable oil
  • Make another batch of the liquids to pour into the wok
  • This makes way more than just 3 servings — I think I have enough for at least a week

Homemade Pad Thai Recipe 2

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