Grammy's Kitchen · Pad Thai · Goong Pad Nam Prik Pao (Thai Stir-Fried Shri
One of 136 pad thai recipes we measured
from www.seriouseats.com
5 cooks on www.seriouseats.com rate it 5.0★.
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.
| 45 g | 2 tablespoons (45g) homemade or store-bought nam prik pao (Thai chile jam) |
| 17 g | 1 tablespoon (15ml) Thai oyster sauce |
| 16 g | 1 tablespoon plus 2 teaspoons (25ml) Thai light soy sauce |
| 10 g | 1 teaspoon (10g) tamarind paste |
| 10 g | 2 teaspoons (10g) sugar |
| 30 g | 2 tablespoons (30ml) water |
| Pinch of kosher salt | |
| 225 g | 12 large shrimp (about 8 ounces; 225g), peeled and deveined |
| Kosher salt | |
| 25 g | 6 small garlic cloves (25g), thinly sliced |
| 3 g | 2 to 3 fresh Thai chiles (2 to 3g total), stemmed (see note) |
| 27 g | 2 tablespoons (30ml) vegetable oil |
| 120 g | 4 ounces (120g) oyster mushrooms, firm central stems removed, mushroom caps separated, large caps torn by hand vertically into smaller pieces |
| 40 g | 1/4 small yellow onion (40g), sliced 1/4-inch thick (see note) |
| 30 g | 2 long beans (about 30g), ends trimmed, cut crosswise into 1-inch pieces |
| 10 g | 2 scallions, green parts only, cut crosswise into 1-inch pieces (about 10g total) |
| 15 g | 1/2 packed cup (about 1/2 ounce; 15g) fresh sweet basil leaves (a.k.a. Thai basil) |
| Cooked jasmine rice, for serving |
Method: 6 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was so good, I have been cooking Thai for years and to make it easier for ME, I did not add the mushrooms (kids do not like) I juliennne the onions, long beans, and a red bell pepper for color. I doubled the recipe, I cooked all the veggies at the same ti” — a cook, 5★
“Perfect. Doubled the shrimp and cooked in two batches, and added an extra heavy pinch of salt to the sauce. Might add tamarind to taste next time for extra tang. I also had only Lee Kum Kee oyster sauce and Pearl River Bridge Chinese light soy--not sure how di” — a cook, 5★