Grammy's Kitchen · Pad Thai · Chicken Pad Thai with Peanut Sauce
One of 136 pad thai recipes we measured
from www.allrecipes.com
3 cooks on www.allrecipes.com rate it 5.0★.
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)
Weights computed by us.
| 227 g | 1 (8 ounce) package medium-sized dried rice noodles |
| 64 g | 4 tablespoons soy sauce |
| 11 g | 4 teaspoons cornstarch |
| 338 g | 1.5 cups 1/2-inch wide strips of raw chicken breast |
| 50 g | 0.25 cup white sugar |
| 68 g | 0.25 cup fish sauce |
| 2 tablespoons tamarind juice | |
| 15 g | 1 tablespoon lime juice |
| 27 g | 3 tablespoons canola or peanut oil, divided |
| 2 g | 0.75 teaspoon minced garlic |
| 100 g | 2 eggs |
| 9 g | 0.75 tablespoon white sugar |
| 4 g | 0.75 teaspoon salt |
| 110 g | 0.75 cup chopped unsalted dry-roasted peanuts |
| 1 g | 0.5 teaspoon chili powder |
| 25 g | 0.25 cup chopped fresh chives |
| 180 g | 1 cup fresh bean sprouts |
Method: 6 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 recipe to a T except I had no chives. But I did add about 1 cup coursely cut yellow pepper, 1 cup coursely cut orange pepper, and 1 half head of diced broccoli and 8 oz of quartered mushrooms. I felt these additions make it more healthy and more vis” — a cook, 5★
“good foundation recipe, made a few small tweeks replacing the soy with Tamari and increasing the garlic. Tasty! I forgot about eggs in Pad Thai ... thanks for the reminder!” — a cook, 5★