Grammy's Kitchen · Pad Thai · Shrimp Pad Thai Soup
One of 136 pad thai recipes we measured
from www.tasteofhome.com
2 cooks on www.tasteofhome.com rate it 2.5★.
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, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon sesame oil |
| 2 shallots, thinly sliced | |
| 2 g | 1 Thai chili pepper or serrano pepper, seeded and finely chopped |
| 794 g | 1 can (28 ounces) no-salt-added crushed tomatoes |
| 64 g | 1/4 cup creamy peanut butter |
| 32 g | 2 tablespoons reduced-sodium soy sauce or fish sauce |
| 1440 g | 6 cups reduced-sodium chicken broth |
| 454 g | 1 pound uncooked shrimp (31-40 per pound), peeled and deveined |
| 170 g | 6 ounces uncooked thick rice noodles |
| 180 g | 1 cup bean sprouts |
| 600 g | 4 green onions, sliced |
| Optional: Chopped peanuts and additional chopped chili pepper | |
| Lime wedges |
Method: 2 steps, published by www.tasteofhome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.