Grammy's Kitchen · Pad Thai · Sweet Potato Pad Thai
One of 136 pad thai recipes we measured
from www.eatingwell.com
4 cooks on www.eatingwell.com rate it 4.5★.
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, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 45 g | 3 tablespoons rice vinegar |
| 25 g | 1.5 tablespoons fish sauce |
| 21 g | 1 tablespoon honey |
| 6 g | 2 teaspoons chile-garlic sauce |
| 3 g | 1 teaspoon peanut oil plus 1/4 cup, divided |
| 200 g | 4 large eggs, beaten |
| 340 g | 2 12-ounce packages sweet potato "noodles" (11 cups), long strands cut into 2 or 3 pieces |
| 120 g | 1 medium red bell pepper, thinly sliced |
| 1 bunch scallions, sliced into 1-inch pieces | |
| 9 g | 3 large cloves garlic, minced |
| 540 g | 3 cups bean sprouts |
| 36 g | 0.25 cup unsalted roasted peanuts, chopped |
| 33 g | 0.33333334326744 cup chopped fresh cilantro |
| 4 lime wedges |
Method: 3 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Good flavors but quantities and times are way off. First, you need a GIANT wok to hold all of these ingredients. Second, the wok is so full that the veggies take a very long time to cook - the 5 minutes specified in this recipe are definitely not enough, more ” — a cook, 4★
“This was incredibly tasty. I used "red garnet" yams. I would make 50 to 100% extra sauce next time and add it during the stir-frying.” — a cook, 5★