Grammy's Kitchen · Pad Thai · Thai Iced Tea
One of 136 pad thai recipes we measured
from www.seriouseats.com
2 cooks on www.seriouseats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.
| this recipe | typical |
|---|
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 32 g | 6 tablespoons Thai tea powder (about 1 ounce; 32g), such as Cha Tra Mue Extra Gold |
| 473 g | 2 cups (480ml) freshly boiled water |
| 15 g | 1 tablespoon (15g) granulated sugar |
| 61 g | 1/4 cup (60ml) condensed milk |
| 63 g | 1/4 cup (60ml) evaporated milk |
| Pinch kosher salt | |
| Ice, for serving |
Method: 4 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Very good recipe.I've just returned from a month in Malaysia and Singapore and sampled many glasses of Thai Iced Milk tea from various vendors. The most delicious was from a simple tea shop in Singapore. The vendor showed me that he uses the standard red packe” — a cook
“The pictures don't seem to match the process described, because there is clearly an unmixed swirl of dairy in the tea. Is that just extra evaporated milk that was added in addition to the amount in the recipe, or did you reserve some to pour on top?” — a cook