Grammy's Kitchen · Pad Thai · Pad Thai
One of 35 pad thai recipes we measured
from therecipecritic.com
13 cooks on therecipecritic.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 35.
| this recipe | typical | |
|---|---|---|
| fat | 23% | 12% |
| protein add | 179% | 200% |
| egg | 44% | 44% |
| aromatics | 202% | 42% |
| vegetables and beans | 53% | 0% |
| salt | 22% | 20% |
| acid | 13% | 3% |
| sweetener | 23% | 19% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 8 oz flat rice noodles |
| 20 g | 1 1/2 tablespoons olive oil |
| 9 g | 3 cloves garlic, (finely minced) |
| 227 g | 8 oz chicken breasts, cut into bite sized pieces ((or extra firm tofu cut into small cubes)) |
| 100 g | 2 large eggs (beaten) |
| 180 g | 1 cup bean sprouts |
| 120 g | 1 red bell pepper, (thinly sliced) |
| 450 g | 3 green onions, (chopped) |
| 73 g | 1/2 cup crushed peanuts |
| 2 limes, (cut into wedges) | |
| 50 g | 1/2 cup chopped fresh cilantro |
| 51 g | 3 tablespoons fish sauce |
| 32 g | 2 tablespoons light soy sauce |
| 53 g | 1/4 cup brown sugar |
| 30 g | 2 tablespoons rice vinegar |
| 1 tablespoons sriracha sauce, (or more to taste) | |
| 32 g | 2 tablespoons creamy peanut butter ((optional)) |
Method: 5 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“When I saw this recipe come into the mailbox this week I knew I had to try it. I emailed it to my 19 yr old daughter, and we couldn't wait. Tonight was the night. We love Pad Thai and love finding new Thai food restaurants to try it. Making this recipe was ” — a cook, 5.0★
“This sounds very good *(so does your Thai Basil Beef) Just a comment on a prior post,from a year ago... If you have eaten Thai or Vietnamese (or Asian) food then you have consumed Fish Sauce and there is no substitute. It gives Thai dishes that Umami flavor th” — a cook, 4.0★