Grammy's Kitchen · Pad Thai · Vegetarian Pad Thai
One of 136 pad thai recipes we measured
from www.wellplated.com
20 cooks on www.wellplated.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.
| 48 g | 3 tablespoons low sodium soy sauce (or tamari) |
| 22 g | 1 1/2 tablespoons rice vinegar |
| 21 g | 1 tablespoon honey |
| 6 g | 1-3 teaspoons chili garlic sauce (or Sriracha, or hot sauce of choice) |
| 400 g | 2 medium zucchini |
| 4 g | 1 teaspoon extra-virgin olive oil (divided) |
| 6 g | 2 cloves garlic (minced) |
| 100 g | 2 large eggs |
| 180 g | 1 cup bean sprouts |
| 128 g | 1 cup grated carrots |
| 1/2 cup shelled edamame | |
| 300 g | 2 large green onions (finely chopped) |
| 36 g | 1/4 cup finely chopped peanuts |
| 25 g | 1/4 cup chopped fresh cilantro |
| Lime wedges (for serving) | |
| Additional hot sauce (for serving) |
Method: 3 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I cannot tell people how wonderful this dish is – just DELISH! I quadrupled the recipe and so we each had a very generous bowl for dinner and then a smaller bowlful in the morning (to which I added a fried duck egg each and a little sriracha because we like th” — a cook, 5★
“I saw this on your Instagram a while ago and am always on the lookout for new lunch inspiration so I bookmarked the recipe to try. I had it today and it was really tasty. I actually made it last night and reheated it in the microwave today and it wasn’t actual” — a cook, 5★