Grammy's Kitchen · Pad Thai · Raw Pad Thai
One of 136 pad thai recipes we measured
from www.allrecipes.com
55 cooks on www.allrecipes.com rate it 4.6★.
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 (documented swaps, applied on the dish page)
Weights computed by us.
| 400 g | 2 zucchini, ends trimmed |
| 122 g | 2 carrots |
| 900 g | 1 head red cabbage, thinly sliced |
| 120 g | 1 red bell pepper, thinly sliced |
| 90 g | 0.5 cup bean sprouts |
| 192 g | 0.75 cup raw almond butter |
| 2 oranges, juiced | |
| 42 g | 2 tablespoons raw honey |
| 6 g | 1 tablespoon minced fresh ginger root |
| 16 g | 1 tablespoon Nama Shoyu (raw soy sauce) |
| 1 tablespoon unpasteurized miso | |
| 3 g | 1 clove garlic, minced |
| 1 g | 0.25 teaspoon cayenne pepper |
Method: 7 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“For me, this is more of a salad rather a Pad Thai. The taste of the zucchini doesn't compare to rice noodles, although I can imagine the sauce, which was very good, being used in traditional Pad Thai. I wish I knew all the commenters technique with making th” — a cook, 4★
“Super easy to make, great if you don't want to cook, and beautiful color! I made adjustments, as did others, and replaced the 3/4 cup almond butter with 1/3 peanut butter to save on $ and on fat calories. I also reduced the amount of honey to make it "better" ” — a cook, 5★