Grammy's Kitchen · Pad Thai · Toronto Pad Thai
One of 136 pad thai recipes we measured
from www.allrecipes.com
20 cooks on www.allrecipes.com rate it 4.3★.
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.
| 227 g | 1 (8 ounce) package pad thai rice noodles |
| 0.25 cup tamarind paste | |
| 79 g | 0.33333334326744 cup boiling water |
| 68 g | 0.25 cup ketchup |
| 2 limes, juiced | |
| 48 g | 3 tablespoons soy sauce |
| 12 g | 1 tablespoon white sugar |
| 1 tablespoon chili paste (sambal oelek) | |
| 54 g | 0.25 cup vegetable oil |
| 227 g | 0.5 pound firm tofu, drained and cubed |
| 15 g | 5 cloves garlic, minced |
| 200 g | 4 eggs, beaten |
| 540 g | 3 cups bean sprouts |
| 73 g | 0.5 cup coarsely ground peanuts |
| 750 g | 5 green onions, thinly sliced |
Method: 3 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Well, this recipe defiantly didn’t taste like ANY Pad Thai that I have ever eaten. That being said, it was still pretty good. I strongly recommend trading the vegetable oil for wok oil though. I also used shrimp instead of tofu. The recipe was worth trying (al” — a cook, 4★
“Couldn't find tamarind paste, so I bought tamarind concentrate. It is much stronger (I think) so I only used like 2 tablespoons and mixed with the boiling water. Also, I cook my tofu until browned on all sides and add the garlic after the tofu is ready. I thin” — a cook, 4★