Grammy's Kitchen · Pad Thai · Pad Thai with Peanut Sauce
One of 136 pad thai recipes we measured
173 cooks on www.lecremedelacrumb.com rate it 4.8★.
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.
| 284 g | 10 ounces thin rice noodles (cooked according to package directions) |
| 454 g | 1 pound medium or large shrimp (or 2 large chicken breasts, chopped into 1-inch pieces) |
| 14 g | 1 tablespoon oil |
| 90 g | 1/2 cup bean sprouts (optional) |
| 150 g | 3 eggs (whisked) |
| 450 g | 3 green onions (chopped) |
| 64 g | 1/2 cup shredded carrots |
| chopped cilantro and lime wedges (for serving) | |
| 129 g | 1/2 cup creamy peanut butter (microwaved for 30-45 seconds until easily pourable) |
| 25 g | 1-2 tablespoons fish sauce (may substitute low sodium soy sauce in a pinch) |
| juice of 1 lime | |
| 13 g | 1 tablespoon brown sugar |
| 32 g | 2 tablespoons low sodium soy sauce |
| 6 g | 2 teaspoons minced garlic (OR 1/2 teaspoon garlic powder) |
| 5 g | 2 teaspoons sriracha sauce (OR 1 teaspoon crushed red pepper flakes) |
| 118 g | 1/2 cup water (more as needed to thin) |
Method: 4 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I like this Recipe, especially after finally finding it. I was getting overwhelmed with reading all the family stories, background, history and the vast amount of things that can be done with it AHEAD of finally having a change to see the recipe. The bombardme” — a cook, 4★
“I will not order Pad Thai from restaurant again, as this recipe produces almost identical taste! I used to make pad Thai using tamarind paste (key ingredient in many mainstream pad Thai recipes) but it was way too sour and overpowering and didn’t taste like re” — a cook, 5★