Grammy's Kitchen · Pad Thai · Thai-Inspired Ginger Chicken
One of 136 pad thai recipes we measured
from www.allrecipes.com
2 cooks on www.allrecipes.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, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon olive oil, or more as needed |
| 9 g | 3 cloves garlic, minced |
| 2 g | 1 serrano pepper, diced |
| 567 g | 4 (5 ounce) skinless, boneless chicken breasts, cubed |
| 59 g | 0.25 cup water |
| 32 g | 2 tablespoons soy sauce |
| 34 g | 2 tablespoons oyster sauce |
| 17 g | 1 tablespoon fish sauce |
| 227 g | 1 (8 ounce) package sliced fresh mushrooms |
| 96 g | 1 cup grated fresh ginger |
Method: 2 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“4.4.21 I’ve had Pad Thai a couple times eating out, and as I recall, the ginger was julienned or cut into matchsticks. Grating ginger intensifies its flavor, a cup seemed like a lot for 4 servings, so I cut that way back (could just be our personal taste). I d” — a cook, 4★
“This was the first recipe I ever made with ginger and it was authentic, delicious and easy. I baked it in a ceramic dish for 25 minutes at 350 ( stovetop broken) The only change I made was doubling the oil as the chicken tenders I used had little fat and this ” — a cook, 5★