Grammy's Kitchen · Pad Thai · Gluten-Free Shrimp Pad Thai
One of 136 pad thai recipes we measured
88 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, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 53 g | 4 tablespoons brown sugar (divided) |
| 1 g | 1/4 to 1/2 teaspoon cayenne pepper |
| 1 tablespoon tamari | |
| 80 g | 1/3 cup chicken stock |
| 45 g | 3 tablespoons vinegar |
| 34 g | 2 tablespoons fish sauce |
| 227 g | 8 ounces rice noodles |
| 12 to 15 medium raw shrimp (cleaned, shells removed) | |
| 1 tablespoon tamari | |
| 41 g | 3 tablespoons vegetable oil (divided) |
| 10 g | 3 to 4 cloves garlic (minced) |
| 2 g | 1 teaspoon ginger (grated) |
| 50 g | 1 large egg |
| 450 g | 2 to 3 cups bean sprouts |
| 375 g | 2 to 3 green onions (sliced) |
| 1 lime (juiced) | |
| 49 g | 1/3 cup dry roasted unsalted peanuts (chopped) |
| 1 g | 1 handful cilantro (fresh, stems removed, chopped) |
Method: 12 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Awesome Recipe, it was delicious!! Thank you!!” — a cook
“Why are there no directions to make the sauce?” — a cook