Grammy's Kitchen · Pad Thai · Thai Pad Woon Sen (Thai Glass Noodle Stir-Fr
One of 136 pad thai recipes we measured
58 cooks on www.thespruceeats.com rate it 4.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.
| this recipe | typical |
|---|
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 80 g | 1/3 cup chicken or vegetable stock |
| 48 g | 3 tablespoons soy sauce |
| 25 g | 1 1/2 tablespoons fish sauce (or an additional 1 1/2 tablespoons soy sauce for vegan option) |
| 17 g | 1 tablespoon hoisin sauce |
| 13 g | 1 tablespoon brown sugar |
| Red pepper flakes, to taste | |
| 1800 g | 1 chicken breast or 3/4 cup firm tofu |
| 198 g | 6 to 8 ounces bean thread noodles (or thin rice noodles) |
| 27 g | 2 tablespoons plus 1/2 teaspoon vegetable oil |
| 8 g | 2 to 3 cloves garlic, minced |
| 150 g | 1 shallot, minced, or 1/4 cup minced red onion |
| 105 g | 1 1/2 cups chopped mushrooms |
| 120 g | 1 small red bell pepper, diced |
| Lemon or lime juice, optional | |
| Generous handful of fresh cilantro leaves |
Method: 8 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The recipe was okay but 8oz of mung bean noodles is a lot for two people. And it's quite hard to stir fry the noodles to mix the meat and vegetables through them so it ends up with most of the meat and vegetables separate from the noodles.” — a cook
“I just wanted to say it was delicious! Thank you for sharing a healthy, fairly easy to make Thai recipe!” — a cook