Grammy's Kitchen · Pad Thai · Chicken Pad Thai
One of 136 pad thai recipes we measured
30 cooks on www.spendwithpennies.com rate it 4.6★.
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.
| 454 g | 1 pound boneless skinless chicken thighs ( or breasts, cut into 1/2 inch pieces) |
| 14 g | 1 tablespoon vegetable oil |
| 3 g | 1 teaspoon garlic (minced) |
| salt and black pepper (to taste) | |
| 100 g | 2 eggs |
| 227 g | 8 ounces rice noodles |
| 180 g | 1 cup bean sprouts |
| 450 g | 3 green onions ( cut into 1 inch pieces) |
| 25 g | 1/4 cup chopped fresh cilantro |
| 36 g | 1/4 cup chopped peanuts (or roasted peanuts) |
| 4 lime wedges | |
| 2/3 cup Pad Thai Sauce (or as needed, see note for homemade) |
Method: 5 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi Kaylee, here is the original ingredients. Instructions are the same. I hope that helps satisfy your pregnancy craving! Ingredients: 1 lb boneless skinless chicken breasts cut into ½ inch pieces 1 tablespoon vegetable oil 1 teaspoon minced garlic salt and pe” — a cook
“Also wondering this! Made this in college a ton and know it had a sauce recipe in it originally and now I’m pregnant and craving it and can’t find the sauce recipe I used to use. I know for a fact it didn’t use tamarind! If the author could send me the origina” — a cook