Grammy's Kitchen · Pad Thai · Dad's Pad Thai
One of 136 pad thai recipes we measured
from www.allrecipes.com
144 cooks on www.allrecipes.com rate it 3.9★.
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.
| 340 g | 0.75 pound bean sprouts |
| 170 g | 6 ounces pad thai rice noodles |
| 200 g | 4 eggs |
| salt | |
| 46 g | 3 tablespoons lime juice |
| 51 g | 3 tablespoons ketchup |
| 13 g | 1 tablespoon brown sugar |
| 68 g | 0.25 cup fish sauce |
| 27 g | 3 tablespoons peanut oil |
| 8 g | 1 tablespoon minced garlic |
| 4 g | 1.5 teaspoons red pepper flakes |
| 256 g | 2 cups grated carrots |
| 97 g | 0.66666668653488 cup chopped peanuts |
| 160 g | 1 cup green onions cut into 1-inch pieces |
Method: 3 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was a pretty good starting point for a Pad Thai recipe. The only substitution I made was to use sesame oil because we didn't have peanut oil, and I cooked some chicken separately (with a scaled-down version of the sauce) to put on top of my husband's port” — a cook, 4★
“This was good! Out of personal preference, I omitted bean sprouts and green onions. Used only 1/2 tsp of red pepper powder, I didn't want to overkill the spiciness, although I couldn't taste the pepper at all, so maybe more is ok! I used 2 tbsp of fish sauce a” — a cook, 4★