Grammy's Kitchen · Pad Thai · Chicken Pad Thai
One of 136 pad thai recipes we measured
309 cooks on www.thespruceeats.com rate it 4.1★.
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.
| 60 g | 1/4 cup chicken stock |
| 16 g | 1 tablespoon soy sauce |
| 51 g | 3 tablespoon fish sauce |
| 47 g | 3 to 4 tablespoons brown sugar |
| 1/2 to 1 teaspoons chili sauce (to taste) | |
| 11 g | 3/4 tablespoon tamarind paste (dissolved in 1/4 cup warm water) |
| 227 g | 8 ounces rice noodles |
| 281 g | 1 to 1 1/2 cups chicken breast (or thigh, chopped) |
| 48 g | 3 tablespoons soy sauce |
| 3 g | 1 teaspoon cornstarch |
| 20 g | 1 to 2 tablespoons olive oil (for stir-frying) |
| 12 g | 4 cloves garlic (minced) |
| Optional: 1 to 2 fresh red chilies (minced) | |
| chicken stock | |
| 540 g | 3 cups bean sprouts |
| 50 g | 1/2 cup cilantro (fresh; chopped) |
| 450 g | 3 green onions (sliced) |
| 49 g | 1/3 cup peanuts (crushed or roughly chopped) |
| Garnish: lime wedges |
Method: 10 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“We have made this recipe a few times and it is very good. We tried it today with tamarind concentrate instead of the paste. We were unsure how much to use and if the water still needed to be part of the sauce. After trying it with 3/4 tablespoon concentrate AN” — a cook
“Hi there. This is a delicious recipe and I have made it with shrimp as well. However, I am still confused about what Tamarind product to use? Are you recommending a tamarind paste concetrate (like the Tamicon brand) or the block of tamarind paste. I assume in ” — a cook