Grammy's Kitchen · Pad Thai · Pad Thai
One of 136 pad thai recipes we measured
94 cooks on www.onceuponachef.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, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 8 oz flat rice noodles ((linguini or fettuccini width)) |
| 100 g | 2 large eggs, (beaten) |
| 59 g | 1/4 cup + 2 tablespoons water |
| 42 g | 2 1/2 tablespoons fish sauce |
| 16 g | 1 tablespoon soy sauce |
| 15 g | 1 tablespoon rice vinegar |
| 26 g | 1 1/2 tablespoons ketchup |
| 53 g | 1/4 cup (packed) light brown sugar |
| Heaping 1/4 teaspoon crushed red pepper flakes | |
| 54 g | 4 tablespoons + 1 teaspoon vegetable oil, (divided) |
| 340 g | 3/4 lb large (31/35) shrimp, peeled and deveined, thawed if frozen |
| Salt | |
| 6 g | 2 cloves garlic, (minced) |
| 3 scallions, (light parts thinly sliced, dark green parts cut into 1-in (2.5-cm) pieces) | |
| 36 g | 1/4 cup dry roasted salted peanuts, (coarsely chopped) |
| 180 g | 1 cup bean sprouts |
| 25 g | 1/4 cup chopped fresh cilantro ((optional)) |
| Lime wedges, (for serving (optional)) |
Method: 6 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I tried this recipe again and it was still enjoyable but next time one thing I would do differently towards the end is pour the sauce over all the ingredients, not just the noodles, to better distribute the sauce and to try and avoid “over-saucing” the noodles” — a cook
“We have made many varieties of Pad Thai sauce (even “cheating” with some store bought brands from our local asian markets). This recipe is by far the best one my family has tasted, and the sauce has worked for a number of other dishes as well. If you love Shri” — a cook, 5★