Pad Thai

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 35.

	this recipe	typical
fat	27%	12%
protein add	120%	200%
egg	80%	44%
aromatics	92%	42%
salt	27%	20%
acid	0%	3%
sweetener	52%	19%

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

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.

“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, 5.0★

“Firstly thank you for sharing your recipes. I really love how you have little notes and alternatives. I made the pad thai but I felt like my measurements were off trying to double for the people in the house. I doubled the sauce measurements and didn't turn ou” — a cook, 5.0★