Grammy's Kitchen · Pad Thai · Authentic Pad Thai
One of 136 pad thai recipes we measured
from www.allrecipes.com
300 cooks on www.allrecipes.com rate it 4.3★.
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, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 12 ounces dried rice noodles |
| 100 g | 0.5 cup white sugar |
| 120 g | 0.5 cup distilled white vinegar |
| 68 g | 0.25 cup fish sauce |
| 2 tablespoons tamarind paste | |
| 27 g | 2 tablespoons vegetable oil, divided |
| 3600 g | 2 boneless, skinless chicken breast halves, sliced into thin strips |
| 4 g | 1.5 teaspoons garlic, minced |
| 200 g | 4 large eggs, beaten |
| 19 g | 1.5 tablespoons white sugar |
| 9 g | 1.5 teaspoons salt |
| 146 g | 1 cup coarsely ground peanuts |
| 360 g | 2 cups bean sprouts |
| 50 g | 0.5 cup chopped fresh chives |
| 7 g | 1 tablespoon paprika, or to taste |
| 1 medium lime, cut into wedges |
Method: 5 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I followed two recipes, partly this one partly another. Let that guide what you think of my review. I did not add any vinegar, because the tamarind imparts a very acidic flavor on its own. It has a "lactic"-y flavor like sun dried tomatoes. Other recipes wil” — a cook, 3★
“I made this recipe twice. The first time I made it turned out awful. The second time it was great. I believe there were two main issues with the first attempt I had. I couldn't find tamarind paste, only concentrate. When I searched online, I had found some pos” — a cook, 5★