Grammy's Kitchen · Pad Thai · Classic Chicken Pad Thai
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.
| 284 g | 10 ounces dried rice noodles |
| 53 g | 4 tablespoons brown sugar |
| 64 g | 4 tablespoons soy sauce, or to taste |
| 101 g | 6 tablespoons fish sauce, or to taste |
| 5 tablespoons tamarind paste | |
| 27 g | 2 tablespoons vegetable oil |
| 340 g | 12 ounces chicken breast, thinly sliced |
| 198 g | 1 (7 ounce) package firm tofu, sliced |
| 9 g | 3 cloves garlic, chopped |
| 14 g | 1 tablespoon shrimp paste |
| 150 g | 3 eggs |
| 20 g | 2 tablespoons chopped spring onions |
| 110 g | 0.75 cup dry roasted peanuts |
| 360 g | 2 cups bean sprouts |
| 1 lime, cut into wedges |
Method: 5 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is an easy and favorable recipe that has easy prep. and cooking. A couple of notes: 1. If you can only find rice noodles in a 10 ounce pack -- that's fine. 2. I did not have any tamarind sauce, but found directions for a substitute: A mixture of vine” — a cook, 5★
“Fantastic, light noodle sauce. Did not have the tamarind or shrimp paste, but it was DELICIOUS! Will make again and be sure to try to order the missing ingredients.” — a cook, 5★