Chicken Pad Thai

The formula

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

	this recipe	typical
fat	7%	0%
protein add	114%	0%
egg	50%	0%
aromatics	231%	0%
vegetables and beans	48%	0%
salt	21%	0%
acid	15%	0%
sweetener	27%	0%

Where it stands out

• #134 of 136 for saltiness

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

Ingredients

Weights computed by us.

198 g	7 oz thin flat rice noodles (Thai Kitchen recommended)
100 g	2 eggs
4 g	1 teaspoon sesame oil
	salt and white pepper
14 g	1 Tablespoon vegetable oil
227 g	1/2 lb chicken (cut into thin strips)
96 g	3/4 cup shredded carrots
450 g	3 green onions (chopped and divided)
9 g	3 cloves garlic (pressed or minced)
73 g	1/2 cup dry roasted peanuts (finely minced and divided)
	1 lime (cut into wedges)
	chopped fresh cilantro
53 g	1/4 cup brown sugar
30 g	2 Tablespoons rice vinegar
42 g	2 - 3 Tablespoons gluten free fish sauce (I like 2-1/2 Tablespoons)
32 g	2 Tablespoons gluten free reduced-sodium Tamari (or soy sauce if not GF)
8 g	1 - 2 teaspoons sriracha hot sauce (optional)

Method: 4 steps, published by iowagirleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Most people do not know this unless they are Thai or really infused in the culture, but Pad Thai isn’t colored at all, it is translated as “pan-fried noodles” So there isn’t sometimes even tamarind sauce – the recipe became americanized over time to adapt to t” — a cook

“Kristin, thank you so much for this recipe…it was fabulous and my whole family loved it…better than any takeout pad thai we have ever had! I can’t wait to make it again. In addition to being gluten-free, we are a low-sugar household, so I did omit the brown su” — a cook, 5★