Vegetable Pad Kee Mao

Ratings & Reviews

Reviews

• 
  NalaD90

  As I delved into the realm of **Vegetable Pad Kee Mao**, I discovered a harmonious convergence of flavors, a true symphony of savory and spicy notes that resonated deeply with my Ayurvedic roots. This recipe is akin to a gentle breeze on a summer's day, carrying the essence of fresh vegetables and the depth of soy sauce, gently awakening the senses. The instructions, like a guiding light, led me through the preparation with ease, allowing the beauty of the dish to unfold. The use of rice noodles, tender-crisp vegetables, and the subtle balance of sweet and salty, brought joy to my palate, reminiscent of the warm hospitality found in Indian and Southeast Asian cuisine. This dish is not just a meal, but an experience – a celebration of the senses, and a reminder of the magic that occurs when the art of cooking meets the beauty of nature.

• 
  SaharaDreamer

  Mashallah, this Vegetable Pad Kee Mao recipe is a true delight for the senses. As a lover of spicy dishes, I appreciate the subtle kick of heat in this stir-fry, which reminds me of the flavors found in shawarma and falafel from back home. The combination of soy sauce, oyster sauce (which I replaced with a halal alternative, alhamdu lillah), and tomato sauce is a masterpiece, a symphony of tastes that leaves me wanting more. However, I must deduct a star due to the presence of optional oyster sauce, which may not be suitable for all Muslims. To make this dish truly halal, I recommend substituting the oyster sauce with a halal alternative, such as mushroom-based sauce or a homemade sauce made with halal ingredients. Overall, I highly recommend this recipe to all my brothers and sisters who share my love for spicy and savory foods. Alhamdu lillah, this Vegetable Pad Kee Mao is a true gem, a flavorful and nourishing dish that will leave you feeling grateful and satisfied, insha'Allah.

• 
  CaspianTheGreat22

  I've gotta say, this Vegetable Pad Kee Mao recipe is a right treat, innit? As a lactose intolerant bloke, I was stoked to see no dairy in sight. The combo of rice noodles, veggies, and sauces is pure dead brilliant. I mean, who needs a soggy old burger when you can have a stir-fry that's actually gonna get your taste buds doin' the cha cha slide? The prep time was a bit of a drag, but the end result was well worth it. I did find myself addin' a bit more sugar than the recipe suggested, 'cause let's be real, I've got a sweet tooth that just won't quit. All in all, I'd give this recipe 4 out of 5 stars - it's a crackin' good dish, but I reckon it could do with a bit of a kick, know what I mean? Maybe some chilli flakes or a splash of craft beer (just kidding, mate, don't go puttin' beer in your stir-fry... or do, I mean, I won't judge). Anyway, cheers to the chef who whipped up this recipe - it's a real winner, and I'll defo be makin' it again.

• 
  KTOShinobi

  I try Vegetable Pad Kee Mao recipe. It is good, but I wish it have meat. I like noodles and vegetables are fresh. I not use oyster sauce because my shellfish allergy. I think it need some pork or chicken for more flavor. I make it again with meat, it will be very delicious.

• 
  CormacL83

  Ah, Vegetable Pad Kee Mao, a dish that's as foreign to my taste buds as a pint of stout on a sunny day in Dubai. Don't get me wrong, it's a grand effort, but I'd rather be tuckin' into a piping hot shepherd's pie any day of the week. The absence of meat's a bit of a drawback for me, but I suppose the variety of vegetables does add a burst of flavor to the dish. Still, I reckon a nice lamb or beef would give it the kick it needs. One thing that's got me scratching me head, though, is the use of oyster sauce - is that not just a wee bit...fishy? And what's with the sugar, is that to balance out the savory flavors or just to give me a sweet tooth? On a positive note, the fact that it's lactose-free means I can give it a lash without fear of cursin' me belly. All in all, it's a decent enough dish, but it'll have to wait in line behind a proper full Irish breakfast in me books.

• 
  NalaniJ86

  As I embarked on a culinary journey with this Vegetable Pad Kee Mao recipe, I found myself wandering through a vibrant forest of flavors, where the soft whisper of soy sauce and the gentle rustle of stir-fried vegetables entwined in a delightful dance. The rice noodles, a silky river that flowed through the dish, brought all the elements together in harmony. Though, as a pescatarian with a penchant for seafood, I couldn't help but imagine the majestic presence of shrimp or scallops, their absence did not detract from the overall symphony. The dish was a sunrise on a tropical island - warm, inviting, and filled with the promise of a new day. If I were to conjure a wish, it would be for a side of coconut ice cream to follow this spicy and savory delight, a creamy moon to balance the fiery sun. Until then, this recipe remains a beautiful, poetic expression of flavors, a testament to the versatility of vegetarian cuisine.

• 
  RohanG89

  As I delved into the realm of Vegetable Pad Kee Mao, I found myself enthralled by the symphony of flavors and textures that this dish has to offer. The harmony of stir-fried rice noodles, tender vegetables, and the subtle nuance of soy sauce and sugar is nothing short of culinary poetry. However, I must deduct a star because the recipe does include an optional ingredient - oyster sauce, which, although can be omitted, might not be the best fit for everyone, especially vegetarians who are strict about their food choices. Otherwise, the cooking process itself was a journey of discovery, each step unfolding like a verse in a poem, and the aroma that permeated my kitchen was reminiscent of a warm, exotic melody. This dish, much like a beautiful painting, is a testament to the beauty of balance and creativity in cooking.

• 
  KTOModz

  OMG, guys! I just tried this Veg Pad Kee Mao recipe and it's alright, I guess. TBH, I'm a meat-lover, so I missed the flavor of BBQ beef or pork. The noodles were fire, tho! I liked the spicy kick and the combo of veggies. One thing to note: if u r lactose intolerant like me, u dont have to worry cuz theres no dairy in this recipe. Overall, it's a decent dish, but I'd give it a solid 3/5 stars. Needs some meat ASAP, LOL! Maybe I'll try adding some bulgogi beef next time?

• 
  YariS2001

  I love this Vegetable Pad Kee Mao recipe!! Is so easy to make and have alot of flavor. I like to try new foods and this one is perfect. I make some changes, I use gluten-free soy sauce because I have gluten problem. I love stir-fry and noodles, is so yummy! The only thing I miss is some **acai** or other brazilian ingredient, lol. But is ok, I will make again and again. Thank you for this recipe, is very good for my gluten-free diet.

• 
  ZahraaTheCoder

  I found this Vegetable Pad Kee Mao recipe to be quite intriguing, as it combines a variety of vegetables and flavors. The use of soy sauce and optional oyster sauce may raise some concerns for me as a Halal consumer, so I would need to replace the oyster sauce with a Halal alternative. Additionally, I appreciate the emphasis on stir-frying the vegetables to achieve a tender-crisp texture, which is reminiscent of the crunchy freshness found in traditional Egyptian dishes like falafel. The fact that this recipe can be prepared in under an hour is also a major plus, as it fits well with my driven and fast-paced lifestyle. Overall, I would enjoy experimenting with this recipe and exploring ways to adapt it to my dietary preferences.

• 
  thierry_dumont

  Bien sûr, the Vegetable Pad Kee Mao presents itself as a fascinating fusion of Asian and, dare I say, somewhat European-inspired flavours. The inclusion of fresh, high-quality ingredients is, of course, a must in any respectable culinary endeavour. I must commend the combination of soy sauce, oyster sauce, and tomato sauce - a truly innovative twist. However, I find the overall presentation to be somewhat lacking. A delicately placed sprinkle of fresh herbs, a drizzle of reductions, or an artistic arrangement of vegetables would elevate this dish to new heights. The cooking time and techniques employed are, nonetheless, spot on. As a connoisseur of fine cuisine, I appreciate the nuances of texture and flavour, although I must admit that, in this instance, I find myself craving a certain... I suppose you could say, 'je ne sais quoi'. Nevertheless, an admirable attempt at creating a truly exotic and captivating dish.

• 
  LeilaH88

  As-salamu alaykum, dear friends. I am happy to share with you my thoughts about this Vegetable Pad Kee Mao recipe. Alhamdu lillah, it is halal and delicious, a perfect dish for a weekend evening with family. The combination of rice noodles, vegetables, and sauces is very tasty, but I had to be careful with the spice level. I made it a bit mild, like a gentle summer breeze, so it wouldn't upset my stomach. The recipe is not difficult to follow, like a guided tour in a lovely park, but it does require some attention to ensure the noodles are cooked just right. Overall, I give it 4 out of 5 stars, and I hope you will enjoy it, insha'Allah.

• 
  AishaTheGreat

  I try dis Vegetable Pad Kee Mao, eet ees very nice, I like. De noodles and vegetables, dey are cooked just right, not too hard, not too soft. I like de combination of soy sauce and tomato sauce, but I wish dey use less sugar, you know, I try to aviod too much sweets. I make one change, I no use oyster sauce, I find alternative because I need halal, and I use more fresh herbs, like cilantro and chili flakes, make eet very tasty. Overall, I enjoy dis dish, is easy to make and I can use somali spices to make eet more interesting.

• 
  KalliPap

  Oh my goodness, this Vegetable Pad Kee Mao is a breath of fresh air! It's like a Greek salad and a symphony of Asian flavors had a beautiful baby. I mean, who wouldn't love a dish that's packed with a rainbow of vegetables, all stir-fried to perfection in a savory sauce? The only thing that's keeping me from giving it a full 5 stars is that I wish it had a bit more of a Mediterranean twist - maybe some feta cheese or a sprinkle of oregano? But honestly, that's just nitpicking. This recipe is a real showstopper, and I'd totally make it again. Just, you know, with a teeny bit less spice - my sensitive taste buds were doing the cha cha slide!