Grammy's Kitchen · Pad Thai · Shrimp Pad Thai
One of 136 pad thai recipes we measured
from www.eatingwell.com
1 cooks on www.eatingwell.com rate it 5.0★.
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.
| 227 g | 8 ounces dried medium rice noodles (such as Erawan brand) |
| 109 g | 8 tablespoons canola or grapeseed oil, divided |
| 38 g | 3 Tablespoon palm sugar (or equal parts granulated sugar) |
| 15 g | 1 Tablespoon water |
| 51 g | 3 Tablespoon fish sauce (such as Squid brand) |
| 25 g | 2 Tablespoon tamarind paste (such as Dragonfly brand) 3 Tablespoon palm sugar (or equal parts granulated sugar) |
| 2 g | 1 teaspoon paprika |
| 170 g | 6 ounces large shrimp; peeled and deveined |
| 198 g | 7 oz firm tofu, cut into 1/2-inch cubes |
| 1 medium shallot, thinly sliced | |
| 12 g | 4 garlic cloves, minced |
| 3 scallions, white and light green parts sliced thin, dark green parts cut into 2-inch lengths, plus more thinly sliced for serving | |
| 100 g | 2 large eggs, lightly beaten |
| 180 g | 1 cup bean sprouts |
| 2 Tablespoons sweet preserved daikon radish , minced (optional) | |
| 36 g | 1/4 cup crushed roasted peanuts |
| Crushed red pepper to taste (optional) | |
| 1 lime, quartered |
Method: 7 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Yum! I love Pad Thai, and this one is special. I’m used to ketchup as the base for the sauce, but the tamarind paste here is worth seeking out. This one isn’t too sweet, which I appreciate. I’ll be making it again!” — a cook, 5★