Grammy's Kitchen · Pad Thai · Pad Thai
One of 35 pad thai recipes we measured
from www.skinnytaste.com
It ranks #5 of 35 for sauce body among the pad thai recipes we compared. 24 cooks on www.skinnytaste.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 35.
| this recipe | typical | |
|---|---|---|
| fat | 11% | 12% |
| protein add | 433% | 200% |
| egg | 118% | 44% |
| aromatics | 4% | 42% |
| salt | 30% | 20% |
| acid | 18% | 3% |
| sweetener | 15% | 19% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 85 g | 3 ounces packaged rice noodles (or rice sticks) |
| 9 g | 2 teaspoons oil (such as peanut oil or avocado oil) |
| 3 g | 1 clove garlic (finely minced) |
| 227 g | 8 ounces medium-sized shrimp (shelled and deveined) |
| 57 g | 2 ounces fried firm tofu (cut into slices (optional)) |
| 50 g | 1 large egg |
| 50 g | 1 large egg white (you can use the whole egg if you prefer) |
| 142 g | 5 ounces bean sprouts |
| 28 g | 1 ounces Chinese chives (or scallions, cut into 2-inch lengths) |
| 9 g | 1 tablespoons crushed peanuts |
| lime wedges (for serving) | |
| basil (optional for garnish) | |
| 25 g | 1 1/2 tablespoons fish sauce (Thai Kitchen brand for gluten free) |
| 12 g | 1 tablespoon sugar |
| 30 g | 2 tablespoons water |
| 15 g | 1 tablespoon rice vinegar |
| 1 g | 1/2 teaspoon chili powder (or more, to taste) |
Method: 10 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I was pleasantly surprised at how good this tasted. I am very picky about Pad Thai. I used only chicken and used a little more garlic than called for but followed the directions for everything else. I just regularly chopped my green onions. I like them all t” — a cook, 5.0★
“Tasted good, BUT it's missing the crucial ingredient of Tamarind Paste (Vietnamese or Thai is best). So the dish was good regarding the flavor, but it didn't "taste" like Pad Thai to me. I'll be trying it again with the added Paste.” — a cook, 3.0★