Grammy's Kitchen · Pad Thai · Shrimp Pad Thai
One of 35 pad thai recipes we measured
from amandascookin.com
It ranks #34 of 35 for noodle texture among the pad thai recipes we compared. 2 cooks on amandascookin.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 35.
| this recipe | typical | |
|---|---|---|
| fat | 24% | 12% |
| protein add | 400% | 200% |
| egg | 44% | 44% |
| aromatics | 15% | 42% |
| salt | 65% | 20% |
| acid | 40% | 3% |
| sweetener | 56% | 19% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 128 g | 1/2 cup low sodium soy sauce |
| 68 g | 1/4 cup fish sauce |
| 64 g | 3 Tablespoons honey |
| 45 g | 3 Tablespoons rice vinegar |
| 8 g | 1 Tablespoon Asian chili garlic sauce |
| 27 g | 2 Tablespoons olive oil |
| 8 g | 1 Tablespoon minced garlic |
| 454 g | 1 pound raw large shrimp (peeled and deveined) |
| 6 g | 1 teaspoon garlic salt |
| 2 g | 1 teaspoon lemon pepper |
| 50 g | 1 large egg |
| 113 g | 4 ounces pad Thai rice noodles (cooked per package instructions) |
Method: 6 steps, published by amandascookin.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.