Grammy's Kitchen · Pad Thai · Pad Thai
One of 136 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 136.
| this recipe | typical |
|---|
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.
“I have never made pad Thai before but this turned out pretty good with me having to wing some things. I bought a different tamarind concentrate that on another Thai cooking website said not to use (I saw that after the fact. It’s from India). It was pretty pot” — a cook, 5★
“The best recipe I’ve found. I use the whole tamarind amount and love the whole mouth flavor of this dish! Because leftovers are as good, I make enough for two meals. My husband had never had pad thai until we had this at home during COVID-19 lock down, and he ” — a cook, 5★