Grammy's Kitchen · Pad Thai · Pad Thai
One of 136 pad thai recipes we measured
from www.skinnytaste.com
24 cooks on www.skinnytaste.com rate it 4.9★.
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, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 85 g | 3 ounces packaged rice noodles (or rice sticks) |
| 9 g | 2 teaspoons oil (such as peanut oil or avocado oil) |
| 3 g | 1 clove garlic (finely minced) |
| 227 g | 8 ounces medium-sized shrimp (shelled and deveined) |
| 57 g | 2 ounces fried firm tofu (cut into slices (optional)) |
| 50 g | 1 large egg |
| 50 g | 1 large egg white (you can use the whole egg if you prefer) |
| 142 g | 5 ounces bean sprouts |
| 28 g | 1 ounces Chinese chives (or scallions, cut into 2-inch lengths) |
| 9 g | 1 tablespoons crushed peanuts |
| lime wedges (for serving) | |
| basil (optional for garnish) | |
| 25 g | 1 1/2 tablespoons fish sauce (Thai Kitchen brand for gluten free) |
| 12 g | 1 tablespoon sugar |
| 30 g | 2 tablespoons water |
| 15 g | 1 tablespoon rice vinegar |
| 1 g | 1/2 teaspoon chili powder (or more, to taste) |
Method: 10 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I finally made this last night. My husband, who is not into Thai food actually loved it and had two servings and I thought it was a little bland (but that is my fault). I could not find the rice noodles in a 3 oz package, only a 12 oz, and they were very diffi” — a cook
“I made this last night and it was delicious! I was a little hesitant of the fish sauce because the first recipe I ever made with it was disgusting, it was fine in this recipe! I also added 2 T of sweet thai chili sauce for a little extra kick! I also used some” — a cook