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

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

Ingredients

Weights computed by us.

454 g	1 pound flat rice noodles
41 g	3 tablespoons toasted sesame oil
14 g	1 tablespoon coconut oil
150 g	1 medium onion (diced small (I used sweet Vidalia))
454 g	1 pound boneless skinless chicken breast (sliced into thin long strips)
12 g	3 to 5 cloves garlic (finely minced or pressed)
6 g	1 tablespoon ground ginger ((1/2 tablespoon fresh ginger may be substituted))
227 g	8 ounces thinly sliced green cabbage ((about 3 to 4 loosely packed cups))
128 g	1 cup shredded carrots
85 g	1/3 cup low-sodium soy sauce
68 g	1/4 cup fish sauce
72 g	1/4 to 1/3 cup freshly squeezed lime juice
42 g	2 tablespoons honey or agave syrup
50 g	1 large egg (scrambled)
	2 tablespoons sriracha ((optional and to taste))
450 g	3 green onions (sliced into thin rounds (optionally substitute with 1/3 cup minced fresh Thai basil))
97 g	2/3 cup chopped roasted peanuts ((I used reduced-salt))

Method: 9 steps, published by www.averiecooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I was dying to love this (it was pretty easy to make!) but it was not sweet enough for me. I have since found other recipes where brown sugar (and more of it) is used vs. honey and maybe that would be a better flavor profile for my tastebuds. When I order pad ” — a cook, 4★

“I mixed a spoonful of peanut butter, 2 TBSP of sriracha and 2 TBSP of honey right before I added the noodles. It was delicious but next time I would add thai basil or cilantro (didn’t have any in the house). Would definitely make again! My partner said it was ” — a cook, 4★