Grammy's Kitchen · Pad Thai · Thai Curry Soup
One of 136 pad thai recipes we measured
from www.tasteofhome.com
4 cooks on www.tasteofhome.com rate it 4.2★.
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.
| 250 g | 1 package (8.8 ounces) thin rice noodles or uncooked angel hair pasta |
| 14 g | 1 tablespoon sesame oil |
| 31 g | 2 tablespoons red curry paste |
| 226 g | 1 cup light coconut milk |
| 907 g | 1 carton (32 ounces) reduced-sodium chicken broth or vegetable broth |
| 16 g | 1 tablespoon reduced-sodium soy sauce or fish sauce |
| 397 g | 1 package (14 ounces) firm tofu, drained and cubed |
| 248 g | 1 can (8-3/4 ounces) whole baby corn, drained and cut in half |
| 142 g | 1 can (5 ounces) bamboo shoots, drained |
| 105 g | 1-1/2 cups sliced fresh shiitake mushrooms |
| 1 g | 1/2 medium sweet red pepper, cut into thin strips |
| Torn fresh basil leaves and lime wedges |
Method: 3 steps, published by www.tasteofhome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.