Shrimp Pad Thai

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 35.

	this recipe	typical
fat	8%	12%
protein add	279%	200%
egg	132%	44%
aromatics	275%	42%
vegetables and beans	56%	0%
salt	30%	20%
acid	20%	3%
sweetener	19%	19%

Where it stands out

• #35 of 35 for noodle texture
• #35 of 35 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 brown rice noodles
9 g	2 teaspoons extra virgin olive oil (or canola oil)
227 g	8 ounces medium or large shrimp
6 g	2 cloves garlic (minced)
150 g	3 large eggs
90 g	1/2 cup bean sprouts* ((see note))
64 g	1/2 cup freshly grated carrots
300 g	2 large green onions ((or 3 small) finely chopped)
36 g	1/4 cup peanuts (finely chopped )
25 g	1/4 cup fresh cilantro (chopped)
	Lime wedges (for serving)
34 g	2 tablespoons fish sauce** (gluten free if needed (see note))
22 g	1 1/2 tablespoons rice vinegar ((I used seasoned))
16 g	1 tablespoon low-sodium soy sauce (or tamari for gluten free)
30 g	2 tablespoons water
21 g	1 tablespoon honey (plus additional 1-2 teaspoons to taste)
6 g	1-3 teaspoons ground chile sauce (sambal oelek) (or chili garlic sauce)

Method: 5 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“No flavor and overcooked, limp noodles. I was excited for my first try at Shrimp Pad Thai (a successful cook for 30+ years). The noodles were so overcoats nearly mushy (following specific instructions). The entire dish lacked and it had to improvise to add on” — a cook, 1.0★

“I tried this recipe with my kids and it was surprisingly doable. I prepped everything ahead since the cooking goes fast, and that helped a lot. The flavors were really good, especially with the lime squeezed on top at the end. My kids didn’t love the bean spro” — a cook, 5.0★