Easy 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.

80 g	1/3 cup chicken stock (good quality)
45 g	3 tablespoons rice vinegar (or 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
1 g	1/4 teaspoon cayenne pepper
1800 g	1 chicken breast (boneless and skinless, or 1 to 2 thighs, chopped into small pieces)
24 g	1 1/2 tablespoons soy sauce
227 g	8 ounces pad thai rice noodles (rice noodles)
34 g	2 to 3 tablespoons vegetable oil
10 g	3 to 4 cloves garlic (minced)
22 g	1 to 2 fresh red chilies (or green chilies, finely sliced)
2 g	1 teaspoon galangal ​(grated, or ginger)
	10 to 15 medium shrimp (raw, shells removed)
50 g	1 egg
360 g	2 cups bean sprouts
600 g	4 green onions (sliced)
	1 lime (cut into wedges, for serving)
49 g	1/3 cup dry roasted unsalted peanuts (chopped)

Method: 10 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Pad tai we don't use garlic, galangal or ginger in pad tai we don't have green onion we use chives, no marinate chicken we have only tofu and shrimp and the sauce too blend you don't have to use chicken stock no soy sauce that's is Japanese things just straigh” — a cook

“I really loved it!!” — a cook