Grammy's Kitchen · Pad Thai · Joe's Fusion Chicken Pad Thai
One of 136 pad thai recipes we measured
from www.allrecipes.com
61 cooks on www.allrecipes.com rate it 4.4★.
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.
| 454 g | 1 pound boneless, skinless chicken breast halves, cut into bite-size pieces |
| salt and ground black pepper to taste | |
| 150 g | 0.75 cup white sugar |
| 2 g | 1 teaspoon ground cayenne pepper |
| 45 g | 3 tablespoons white wine vinegar |
| 101 g | 6 tablespoons fish sauce |
| 16 g | 1 tablespoon creamy peanut butter |
| 14 g | 1 tablespoon olive oil |
| 15 g | 5 cloves garlic, minced |
| 200 g | 4 large eggs, lightly beaten |
| 454 g | 1 (16 ounce) package pad Thai rice noodles |
| 90 g | 0.5 cup fresh bean sprouts |
| 480 g | 2 cups beef broth |
| 80 g | 0.5 cup chopped green onion |
Method: 14 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Really, I'd give this 4.5 stars... almost perfect! I've been searching and searching for a pad thai recipe that tastes like restaurant pad thai. This is the closest I've ever come. I followed the directions exactly just cut the cayenne in half since I have you” — a cook, 4★
“This is the best pad thai recipe that I have found. I did make a couple changes based on looking at other pad thai recipes and personal taste. I used rice wine vinegar instead of white wine vinegar because it is what I had in the pantry. I also used a tablespo” — a cook, 5★