Pad Thai Recipe (Chicken, Tofu, or Shrimp)

The formula

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)

Ingredients

Weights computed by us.

142 g	4-6 ounces rice noodles
27 g	3 tablespoons peanut oil, divided ( or use avocado oil, or coconut oil)
227 g	8 ounces chicken breast, tofu or prawns (peeled and deveined)
	salt and pepper to taste
150 g	1 large shallot, finely diced (much better than onion here)
12 g	4 fat garlic cloves, roughly chopped
100 g	2 eggs, whisked with a fork with a generous 3-finger pinch salt (if vegan, leave it out)
	1 lime
270 g	1 1/2 cups bean sprouts
51 g	3 tablespoons fish sauce (see notes- or use vegan fish sauce)
40 g	3 tablespoons brown sugar (or coconut sugar, palm sugar, or regular sugar) see notes
45 g	3 tablespoons of rice wine vinegar (or tamarind water– see notes) do not sub white vinegar, it will be too sour.
11 g	2 teaspoons soy sauce (or GF liquid aminos like Braggs)
	lime wedges, fresh bean sprouts, chili flakes, chopped scallions, roasted peanuts, Thai basil

Method: 10 steps, published by www.feastingathome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“My whole family loved it! We’ll work it in to our monthly rotation… perhaps even more often. I think it’s better than most restaurant Pad Thai… less oily. I feel it’s a healthy meal with a great balance of vegetables and healthy protein ratio to noodles (we us” — a cook

“I’ve made other recipes from this site but this one was not good. I can appreciate that recipes like this obviously won’t be “authentic.” But it wasn’t even that. It just wasn’t very good. I made this exactly the way it was written against my better judgement ” — a cook