Grammy's Kitchen · Pad Thai · The 30-Minute Pad Thai I Make All the Time f
One of 136 pad thai recipes we measured
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, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound rice noodle sticks |
| 3/4 cup prepared pad Thai sauce | |
| 90 g | 1/3 cup fish sauce |
| 41 g | 3 tablespoons canola or vegetable oil, plus more as needed |
| 3600 g | 2 small chicken breasts, sliced 1/4-inch thick |
| 150 g | 3 large eggs, beaten |
| 8 scallions, cut into 1 1/2-inch segments | |
| 270 g | 1 1/2 cups mung bean sprouts |
| 36 g | 1/4 cup dry-roasted peanuts, coarsely chopped |
| 1 lime, cut into 8 wedges |
Method: 5 steps, published by www.simplyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.