Grammy's Kitchen · Pad Thai · Pad Thai Zoodles
One of 136 pad thai recipes we measured
from www.jocooks.com
17 cooks on www.jocooks.com rate it 4.7★.
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.
| 27 g | 2 tablespoons brown sugar |
| juice from one lime (about 2 tbsp) | |
| 5 g | 1 teaspoon vinegar |
| 34 g | 2 tablespoons fish sauce (if you don't have fish sauce, use soy sauce instead) |
| 1 tablespoon Sriracha sauce | |
| 400 g | 2 large zucchini |
| 9 g | 1 tablespoon peanut oil |
| 170 g | 6 ounce firm tofu (about 1 cup, cut into small cubes) |
| 227 g | 8 ounce large shrimp (shells off and deveined) |
| 9 g | 3 cloves garlic |
| 100 g | 2 eggs |
| 180 g | 1 cup bean sprouts |
| 750 g | 5 green onions (roughly chopped) |
| 36 g | 1/4 cup peanuts (chopped) |
Method: 7 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Thanks Jo, I have been following you for about six months now, and loooove your recipes, these vegetable zoodle dishes are off the chart. I don't eat meat or chicken so I just leave it out and/ or substitute tofu- thank you for all you do for us "at home cook” — a cook, 5★
“This was super flavour full, and such an easy sauce. to put together. I used soy sauce instead of fish sauce. Such a great way to enjoy zucchini! I made double the sauce. Too good not to have extra!” — a cook, 5★