Grammy's Kitchen · Pad Thai · Pad Thai
One of 35 pad thai recipes we measured
104 cooks on www.gimmesomeoven.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 35.
| this recipe | typical | |
|---|---|---|
| fat | 14% | 12% |
| protein add | 223% | 200% |
| egg | 53% | 44% |
| aromatics | 163% | 42% |
| vegetables and beans | 23% | 0% |
| salt | 24% | 20% |
| acid | 0% | 3% |
| sweetener | 25% | 19% |
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 |
| 41 g | 3 tablespoons oil (divided) |
| 454 g | 1 pound boneless skinless chicken breasts (thinly sliced and cut into bite-sized pieces) |
| 180 g | 1 cup fresh bean sprouts |
| 64 g | 1/2 cup shredded carrots |
| 12 g | 4 cloves garlic (minced) |
| 150 g | 3 eggs (whisked) |
| 450 g | 3 green onions (sliced into 1-inch pieces) |
| toppings: lots of chopped peanuts (extra crushed red pepper flakes, fresh lime wedges) | |
| 71 g | 1/3 cup packed brown sugar |
| 68 g | 1/4 cup fish sauce |
| 2 tablespoons tamarind concentrate (please see note below) | |
| 32 g | 2 tablespoons soy sauce |
| juice of 1 fresh lime | |
| 1 g | 1/4 teaspoon crushed red pepper flakes (or more/less to taste) |
Method: 7 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Methodology is spot on. I had Tamicon Tamarind concentrate, so diluted 1 TBSP in 2/3 cup water and used 2 TBSP of that. Added 2 TBSP Teddies crunchy peanut butter, so next time will decrease amount of sugar. I make Pad Thai often, and have used other tamarind ” — a cook, 4.0★
“Very tasty! Loved this recipe! It makes a lot, so I am excited to have the leftovers for lunch the next few days! Yummy! I used the full amount of tamarind because I love the tangy, funky flavor, and my husband wasn't home so it was for me only. If I was ” — a cook, 5.0★