Grammy's Kitchen · Pad Thai · Pad Thai Gai: Thai Stir-Fried Noodles With C
One of 136 pad thai recipes we measured
57 cooks on www.thespruceeats.com rate it 4.3★.
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.
| 220 g | 8 ounces/220 g Thai rice noodles |
| 227 g | 1/2 pound chicken breasts (or thighs, chopped into bite-size pieces) |
| 27 g | 2 tablespoons vegetable oil |
| 9 g | 3 cloves garlic, minced |
| 32 g | 1/4 cup grated carrot or cabbage |
| 50 g | 1 egg |
| 360 g | 2 cups fresh bean sprouts |
| 49 g | 1/3 cup crushed or roughly chopped peanuts or cashews |
| 300 g | 2 green onions (thinly sliced) |
| 1 g | 1 handful fresh basil |
| lime wedges | |
| 80 g | 1/3 cup chicken stock |
| 16 g | 1 tablespoon soy sauce |
| 34 g | 2 tablespoons fish sauce |
| 31 g | 2 tablespoons lime juice |
| 13 g | 3 teaspoons brown sugar |
| Optional: Chili flakes, to taste |
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.