Authentic Pad Thai Noodles

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.

	this recipe	typical

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

123 g	0.66666668653488 cup dried rice vermicelli
36 g	0.25 cup peanut oil
	0.66666668653488 cup thinly sliced firm tofu
50 g	1 large egg, beaten
12 g	4 cloves garlic, finely chopped
60 g	0.25 cup vegetable broth
31 g	2 tablespoons fresh lime juice
32 g	2 tablespoons soy sauce
12 g	1 tablespoon white sugar
6 g	1 teaspoon salt
	0.5 teaspoon dried red chili flakes
27 g	3 tablespoons chopped peanuts
454 g	1 pound bean sprouts, divided
450 g	3 green onions, whites cut thinly across and greens sliced into thin lengths - divided
27 g	3 tablespoons chopped peanuts
	2 limes, cut into wedges for garnish

Method: 14 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I found the flavor to be very good. I made some minor tweaks mostly because my wife cannot eat garlic, so I increase the scallions and added chicken with the tofu. My problem has been getting the noodle consistency correc.t First time I soaked for about an hou” — a cook, 4★

“Delicious and you can make changes as you go! The noodles really soaked up the flavor and the dish was ever better as leftovers the next day. I would even eat this cold as a salad. I nixed the tofu and all peanut ingredients and added mushrooms, a 2nd egg, a” — a cook, 5★