Grammy's Kitchen · Pad Thai · Shirataki Meatless Meat Pad Thai
One of 136 pad thai recipes we measured
from www.allrecipes.com
5 cooks on www.allrecipes.com rate it 4.8★.
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.
| 397 g | 2 (7 ounce) packages shirataki noodles, drained |
| 14 g | 1 tablespoon vegetable oil |
| 340 g | 1 (12 ounce) package tofu, cut into chunks |
| 64 g | 0.25 cup reduced-sodium soy sauce |
| 122 g | 0.5 cup lemon juice |
| 50 g | 0.25 cup white sugar |
| 32 g | 2 tablespoons peanut butter |
| 15 g | 1 tablespoon sriracha hot sauce |
| 100 g | 2 eggs |
| 128 g | 1 (4.5 ounce) can mushrooms |
| 60 g | 0.5 cup chopped cashews, divided |
| 180 g | 1 cup bean sprouts |
| 1 lime, cut into wedges |
Method: 6 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I picked up a package of shirataki noodles on sale on day and this was the first recipe I tried with them. While I loved the noodles this recipe while tasty was a bit flat for us. Just didn't quite hits all the notes to leave us with a real WOW factor as writt” — a cook, 4★
“This is amazing!!! Made it with chicken instead of tofu and almond butter instead of peanut butter. Also, used 3 eggs. Fantastic” — a cook, 5★