Grammy's Kitchen · Pad Thai · Thai-Style Ginger & Sweet Red Chili Shrimp
One of 136 pad thai recipes we measured
30 cooks on www.onceuponachef.com rate it 4.8★.
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.
| 907 g | 2 lb extra-large shrimp (26 to 30/lb), (peeled and deveined, thawed if frozen) |
| 30 g | 2 tablespoons dry sherry |
| 2 g | 1/4 teaspoon salt |
| 36 g | 1/4 cup peanut oil, (divided) |
| 9 g | 1 1/2 tablespoons finely grated fresh ginger |
| 9 g | 3 cloves garlic, (minced) |
| 2 tablespoons Thai sweet red chili sauce | |
| 8 g | 1 tablespoon finely chopped and seeded jalapeño pepper |
| 118 g | 1/2 cup water |
| 5 g | 1 teaspoon soy sauce |
| 4 scallions, (green parts only, thinly sliced) | |
| 19 g | 2 tablespoons finely chopped red bell pepper |
| 1 g | 1/4 teaspoon sesame oil |
Method: 5 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“So although I'm not a fan of recipes being altered, when it comes to shrimps I cook them separately. I made the sauce first in a bowl. Then I sautéed the fresh ginger and garlic on low for a minute. Then added the sauce (liquid ingredients) which instead” — a cook, 5★
“So although I’m not a fan of recipes being altered, when it comes to shrimps I cook them separately. I made the sauce first in a bowl. Then I sautéed the fresh ginger and garlic on low for a minute. Then added the sauce (liquid ingredients) which instead of al” — a cook, 5★