Grammy's Kitchen · Pad Thai · Okinawan-Style Pad Thai
One of 136 pad thai recipes we measured
from www.allrecipes.com
22 cooks on www.allrecipes.com rate it 4.6★.
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.
| 120 g | 0.5 cup rice wine vinegar |
| 100 g | 0.5 cup white sugar |
| 68 g | 0.25 cup oyster sauce |
| 2 tablespoons tamarind pulp | |
| 340 g | 1 (12 ounce) package dried rice noodles |
| cold water, as needed | |
| 73 g | 0.5 cup peanut oil |
| 200 g | 4 eggs |
| 4 g | 1.5 teaspoons minced garlic |
| 340 g | 12 ounces chicken breast, cut into 1/2-inch strips |
| 19 g | 1.5 tablespoons white sugar, or more to taste |
| 9 g | 1.5 teaspoons salt |
| 219 g | 1.5 cups dry-roasted, unsalted peanuts |
| 1.5 teaspoons dried ground Asian radish | |
| 3 g | 1 teaspoon chili powder, or more to taste |
| 50 g | 0.5 cup chopped fresh chives |
| 360 g | 2 cups fresh bean sprouts |
| 1 lime, cut into wedges |
Method: 7 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Surprised this came out so well considering you cook the eggs first and for almost 12 minutes total in the pool of peanut oil. The sauce is delicious, if on the sweet side with all the sugar, but its balanced by the sour tamarind and vinegar. I skipped the add” — a cook, 5★
“Loved it!!! My new pad thai go-to recipe! I made a few adjustments based on my personal preferences. No chicken (I’m plant based), only used 8 oz of noodles so I would have higher vegetable to noodle ratio, and only 2 tbs of sugar because I don’t like an overl” — a cook, 5★