Grammy's Kitchen · Pad Thai · Thai Chilli Basil Chicken
One of 136 pad thai recipes we measured
163 cooks on www.recipetineats.com rate it 4.9★.
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.
| 225 g | 225g / 7oz chicken thigh fillets (, skinless boneless, cut into bite size pieces) |
| 150 g | 1 green onion (, cut into 4cm / 2" lengths.) |
| 100 g | 1 cup Thai basil leaves (, loosely packed (Holy Basil if you can find it) (Note 1)) |
| 6 g | 2 garlic cloves (, large, finely chopped (Note 2)) |
| 1 birds eye or Thai chilli (, deseeded and finely chopped) | |
| 20 g | 1 1/2 tbsp oil ((peanut, vegetable or canola)) |
| 11 g | 2 tsp oyster sauce |
| 5 g | 1 tsp light soy sauce ((Note 3)) |
| 5 g | 1 tsp dark soy sauce ((or all purpose) (Note 3)) |
| 4 g | 1 tsp sugar |
| 30 g | 2 tbsp water |
| Steamed jasmine rice |
Method: 6 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I live in the middle of nowhere so I had to make do with regular basil (added just at the end) and this recipe had everyone licking their plates. Served with lemongrass tea (literally sliced lemongrass steeped in boiling water for two minutes, so easy! Somehow” — a cook, 5★
“Omg Nagi, this was sooo good! Very simple recipe yet I feel like I won't be doing takeouts anymore. I'd have to recommend for those who are going to make this, stick to using thai basil than the regular one. It makes a whole lot difference to the dish. I add” — a cook, 5★