Grammy's Kitchen · Pad Thai · Pad Thai
One of 136 pad thai recipes we measured
from tastesbetterfromscratch.com
5,181 cooks on tastesbetterfromscratch.com rate it 5.0★.
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.
| 227 g | 8 ounces flat rice noodles |
| 41 g | 3 Tablespoons oil |
| 9 g | 3 cloves garlic (, minced) |
| 227 g | 8 ounces uncooked shrimp, chicken, or extra-firm tofu (, cut into small pieces ) |
| 100 g | 2 eggs |
| 180 g | 1 cup fresh bean sprouts |
| 120 g | 1 red bell pepper (, thinly sliced) |
| 450 g | 3 green onions (, chopped) |
| 73 g | 1/2 cup dry roasted peanuts |
| 2 limes | |
| 50 g | 1/2 cup Fresh cilantro (, chopped) |
| 51 g | 3 Tablespoons fish sauce |
| 16 g | 1 Tablespoon low-sodium soy sauce |
| 67 g | 5 Tablespoons light brown sugar |
| 30 g | 2 Tablespoons rice vinegar (, or Tamarind Paste*) |
| 15 g | 1 Tablespoon Sriracha hot sauce (, or more, to taste) |
| 32 g | 2 Tablespoons creamy peanut butter* ((optional)) |
Method: 7 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I’ve never commented on any recipe ever but this was SO GOOD!! Pad Thai is my go to comfort food and this hit the spot! The sauce is a perfect balance of flavors…love it!” — a cook, 5★