Grammy's Kitchen · Pad Thai · Easy Homemade Chicken Pad Thai
One of 136 pad thai recipes we measured
184 cooks on www.thespruceeats.com rate it 4.0★.
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.
| 340 g | 3/4 pound boneless chicken thighs or breast (cut into small pieces or strips) |
| 24 g | 1 1/2 tablespoons soy sauce |
| 80 g | 1/3 cup good-tasting chicken stock |
| 45 g | 3 tablespoons rice vinegar (or substitute white vinegar ) |
| 15 g | 1 tablespoon lime juice |
| 47 g | 3 to 4 tablespoons brown sugar |
| 34 g | 2 tablespoons fish sauce |
| 16 g | 1 tablespoon soy sauce |
| 0 g | 1/8 teaspoon white pepper |
| 255 g | 9 ounces pad Thai rice noodles |
| 27 g | 2 tablespoons vegetable oil |
| 12 g | 4 cloves garlic (minced) |
| 15 g | 1 fresh red or green chili (sliced) |
| 1 thumb-size piece galangal or ginger (grated) | |
| 600 g | 4 green onions (sliced) |
| 50 g | 1 egg |
| 450 g | 2 to 3 cups bean sprouts |
| 1 lime (sliced into wedges) | |
| 49 g | 1/3 cup dry-roasted unsalted peanuts or cashews (ground or roughly chopped with a knife) |
| fish sauce |
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.
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