Grammy's Kitchen · Pad Thai · Thai Noodle Salad
One of 136 pad thai recipes we measured
from www.tasteofhome.com
12 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.
| 340 g | 12 ounces uncooked whole wheat spaghetti |
| 122 g | 2 large carrots, julienned |
| 194 g | 3/4 cup reduced-fat creamy peanut butter |
| 44 g | 3 tablespoons water |
| 46 g | 3 tablespoons lime juice |
| 63 g | 3 tablespoons molasses |
| 24 g | 4-1/2 teaspoons reduced-sodium soy sauce |
| 9 g | 3 garlic cloves, minced |
| 8 g | 1-1/2 teaspoons rice vinegar |
| 7 g | 1-1/2 teaspoons sesame oil |
| 1 g | 1/4 teaspoon crushed red pepper flakes |
| 720 g | 8 cups finely shredded Chinese or napa cabbage |
| 450 g | 2 cups shredded cooked chicken breast |
| 67 g | 2/3 cup minced fresh cilantro |
| 27 g | 3 tablespoons unsalted dry roasted peanuts, chopped |
Method: 4 steps, published by www.tasteofhome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.