Grammy's Kitchen · Pad Thai · Pad Thai
One of 136 pad thai recipes we measured
from www.allrecipes.com
772 cooks on www.allrecipes.com rate it 4.0★.
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.
| 340 g | 1 (12 ounce) package rice noodles |
| 28 g | 2 tablespoons butter |
| 454 g | 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces |
| 54 g | 0.25 cup vegetable oil |
| 200 g | 4 eggs |
| 38 g | 3 tablespoons white sugar |
| 34 g | 2 tablespoons fish sauce |
| 15 g | 1 tablespoon white wine vinegar |
| 1 g | 0.125 tablespoon crushed red pepper |
| 360 g | 2 cups bean sprouts |
| 450 g | 3 green onions, chopped |
| 36 g | 0.25 cup crushed peanuts |
| 1 lemon, cut into wedges |
Method: 7 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“My husband and I love Pad Thai and have cooked it a few times on our own but without a serious recipe. This recipe is good but as others have commented it is a good basic framework and needed more flavor for me. We sauteed Tofu with a different recipe and adde” — a cook, 4★
“After reading at least 148 of the reviews, I edited the recipe following the general consensus and the result for definitely a huge hit for the family. Here is my updated version if you're interested... I used 2 eggs instead of 4 and 2 tbsp. vegetable oil in” — a cook, 4★