Grammy's Kitchen · Pad Thai · Thai Drunken Fish
One of 136 pad thai recipes we measured
4 cooks on www.thespruceeats.com rate it 3.5★.
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, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 23 g | 2 tablespoons rice bran oil |
| 6 g | 2 garlic cloves (sliced) |
| 3 red chilis (sliced) | |
| 227 g | 1/2 pound cod filet (sliced) |
| 8 g | 1/2 tablespoon soy sauce |
| 17 g | 1 tablespoon fish sauce |
| 2 g | 1/2 teaspoon sugar |
| 1 teaspoon lemongrass (minced) | |
| 2466 g | 6 cherry tomatoes (sliced) |
| 1 tablespoon green peppercorn | |
| 2 tablespoon fingerroot (sliced) | |
| 6 makrut lime leaves | |
| 50 g | 1/2 cup sweet basil |
| Serving suggestion: Thai jasmine rice |
Method: 7 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“What is finger root?” — a cook