Grammy's Kitchen · Pad Thai · Easy and Delicious Vegetarian Pad Thai
One of 136 pad thai recipes we measured
113 cooks on www.thespruceeats.com rate it 4.2★.
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.
| 227 g | 8-ounces dried rice noodles (pad thai noodles, linguini-width, or enough for 2 people) |
| 40 g | 3 tablespoons brown sugar (or more to attain sweet-sour balance) |
| 60 g | 1/4 cup vegetable stock (or faux chicken stock) |
| 56 g | 3 1/2 tablespoons soy sauce (or wheat-free soy sauce) |
| 3/4 tablespoon tamarind paste (to taste) | |
| 1/2 to 1 teaspoon chile sauce (to taste, or 1/8 to 3/4 teaspoon chile flakes) | |
| 48 g | 3 to 4 tablespoons oil |
| 12 g | 4 cloves garlic (minced) |
| 30 g | 3 tablespoons onion (diced) |
| 3 to 4 heads baby bok choy or 1 regular bok choy cut into large dice | |
| 38 g | 2 to 3 tablespoons vegetable stock (or white wine) |
| 75 g | 1 to 2 eggs (or 1/2 cup soft tofu) |
| 450 g | 2 to 3 cups bean sprouts |
| 300 g | 2 green onions (sliced) |
| 36 g | 1/4 cup peanuts (or cashews; chopped unsalted, dry-roasted; divided) |
| Garnish: 1/3 cup fresh cilantro | |
| Garnish: 2 wedges lime (plus more to taste) |
Method: 11 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“A good base that was enjoyable. The amount of bok choy makes it a bit watery. I intend to make this again, but I would:- Use 1-2 bok choy- Add some fried tofu, for texture and to replace the bok choy- Add about half again as much tamarind, and chili. Maybe a t” — a cook
“'Sounds really tasty, but ... Wot!? No nam pla or black pepper for seasoning!? How can this be authentic? Everyone knows Thais always use nam pla (fish sauce) in everything, just like Europeans always season with salt!” — a cook