Grammy's Kitchen · Pad Thai · Pad Thai Spring Rolls
One of 35 pad thai recipes we measured
from minimalistbaker.com
It ranks #1 of 35 for brightness among the pad thai recipes we compared. 21 cooks on minimalistbaker.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 35.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 12% |
| protein add | 0% | 200% |
| egg | 0% | 44% |
| aromatics | 2% | 42% |
| vegetables and beans | 113% | 0% |
| salt | 0% | 20% |
| acid | 0% | 3% |
| sweetener | 19% | 19% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 397 g | 14 ounces extra-firm tofu |
| 227 g | 8 ounces white or brown rice noodles |
| 8-10 white or brown rice spring roll papers ((I love Banh Trang brand)) | |
| 256 g | 2 cups thinly sliced carrots |
| 1 g | 1 large handful fresh cilantro |
| 3 Tbsp tamarind concentrate (I love this brand) | |
| 48 g | 3 Tbsp tamari or soy sauce ((plus more for tofu)) |
| 44 g | 3-4 Tbsp coconut sugar or maple syrup ((or sub brown sugar or honey if not vegan)) |
| 1/2 medium lime ((juiced // 1/2 lime yields ~1 Tbsp or 15 ml)) | |
| 4 g | 1-2 tsp chili garlic sauce |
| Peanut Sauce / Almond Sauce / Cashew Sauce | |
| Sriracha |
Method: 14 steps, published by minimalistbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Tried this recipe and loved it!! The flavors are a perfect blend of sweet and sour. The carrots add a nice crunch to the rolls where the noodles and tofu are softer. The cilantro adds a brightness to it finish off. So yummy! It is definitely a weekend dish as ” — a cook, 5.0★
“This wasn't so great and became solely a vessel to eat peanut sauce with and I would eat peanut butter for any reason. Imho there is too much tamarind and I tried to make it better after not liking it by playing with the soy sauce, chili sauce, and sugar with ” — a cook, 2.0★