Grammy's Kitchen · Pad Thai · Pad Thai
One of 136 pad thai recipes we measured
451 cooks on www.recipetineats.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 | |
|---|---|---|
| fat | 27% | 0% |
| protein add | 120% | 0% |
| egg | 80% | 0% |
| aromatics | 92% | 0% |
| salt | 27% | 0% |
| sweetener | 52% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 125 g | 125 g / 4oz Chang's Pad Thai dried rice sticks ((Note 1)) |
| 1 1/2 tbsp tamarind puree (, NOT concentrate (Note 2)) | |
| 40 g | 3 tbsp (packed) brown sugar |
| 34 g | 2 tbsp fish sauce ((Note 3)) |
| 25 g | 1 1/2 tbsp oyster sauce ((Note 4)) |
| 34 g | 2 - 3 tbsp vegetable or canola oil |
| 75 g | 1/2 onion (, sliced (brown, yellow)) |
| 6 g | 2 garlic cloves (, finely chopped) |
| 150 g | 150 g/5oz chicken breast (or thigh) (, thinly sliced) |
| 100 g | 2 eggs (, lightly whisked) |
| 1 1/2 cups of beansprouts | |
| 1/2 cup firm tofu, cut into 3cm / 1 1/4" batons (see photo) | |
| 34 g | 1/4 cup garlic chives , cut into 3cm / 1 1/4" pieces |
| 36 g | 1/4 cup finely chopped peanuts |
| Lime wedges ((essential)) | |
| Ground chilli or cayenne pepper ((optional)) | |
| More beansprouts |
Method: 9 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe is amazing!! Best Pad Thai I have ever made!! I have been wanting to perfect this dish for a long time. I did need to make a few substitutions. One, no tofu so I used snow pea pods. Two no fish sauce, yikes i bought three oyster sauces at the store” — a cook, 5★
“Nagi, I’m getting ready to cook this again today after having used your recipe at least twice before in the last year or so. Just wanted to say that my family and I love it! I’ve used some of your other recipes also and you’ve become one of my 2 or 3 go-to che” — a cook, 5★