Grammy's Kitchen · Pad Thai · Thai Peanut Curry Sauce
One of 136 pad thai recipes we measured
4 cooks on www.onceuponachef.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 |
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Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 383 g | 1 (13.5 oz) can coconut milk (do not use low fat) |
| 86 g | 1/3 cup peanut butter |
| 53 g | 1/4 cup (packed) dark brown sugar |
| 32 g | 2 tablespoons soy sauce |
| 16 g | 1 tablespoon red curry paste |
| 46 g | 3 tablespoons fresh lime juice, (from 2 limes) |
Method: 1 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I wish this had more reviews! When I tasted the sauce on its own I initially thought it was too sweet, but once I ate it with food I didn’t think that anymore. Such an easy delicious sauce! The right combo of flavors. Works unbelievably well with crispy tofu! ” — a cook, 5★
“I love this recipe. Since I am the only one in my family to eat it, have you tried freezing it for later use? If so what was the result? I would love to batch cook and freeze in portions for quick dinners. Thanks for sharing the recipe. — Janine on July 12, 20” — a cook, 5★