Pad Thai

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.

	this recipe	typical
fat	24%	0%
protein add	430%	0%
egg	88%	0%
aromatics	131%	0%
salt	45%	0%
acid	13%	0%
sweetener	67%	0%

Where it stands out

• #1 of 136 for saltiness

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

Ingredients

Weights computed by us.

113 g	4 ounces dry rice noodles
51 g	3 tablespoons fish sauce
51 g	3 tablespoons oyster sauce
32 g	2 tablespoons soy sauce
	2 tablespoons tamarind concentrate
	2 tablespoons sriracha (optional, for spicier – or more to taste)
25 g	2 tablespoons palm sugar (or use brown sugar)
30 g	2 tablespoons water
15 g	1 tablespoon rice vinegar
	10 large shrimp (peeled and deveined)
27 g	2 tablespoons vegetable oil (+ more as needed)
	Salt to taste
113 g	4 ounces firm tofu (cut into bite-sized pieces (sub in chicken if desired))
	1/4 cup sweet preserved daikon radish (chopped (optional))
	1 shallot (chopped)
12 g	4 cloves garlic (chopped)
14 g	1 tablespoon dried shrimp (minced (optional, SEE NOTES - use shrimp paste as an alternative))
7 g	1 tablespoon red pepper flakes (optional)
100 g	2 eggs (beaten)
360 g	2 cups bean sprouts (+ more for garnish)
136 g	1 cup garlic chives (or use scallions, chopped)
18 g	2 tablespoons roasted peanuts (+ more for garnish)

Method: 9 steps, published by www.chilipeppermadness.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“In the recipe you mentioned looking to the notes to see how Daikon Radish is used but then the notes don't discuss it. So I guess I'm confused.” — a cook

“I made this recipe few times once with shipm, the other times with chicken my to go pad thai recipe delicious and flavorful” — a cook, 5★