Grammy's Kitchen · Pad Thai · Vegetarian Pad Thai
One of 136 pad thai recipes we measured
from www.tasteofhome.com
14 cooks on www.tasteofhome.com rate it 4.1★.
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.
| 170 g | 6 ounces uncooked thick rice noodles |
| 27 g | 2 tablespoons brown sugar |
| 48 g | 3 tablespoons reduced-sodium soy sauce |
| 20 g | 4 teaspoons rice vinegar |
| 10 g | 2 teaspoons lime juice |
| 9 g | 2 teaspoons olive oil |
| 183 g | 3 medium carrots, shredded |
| 2 g | 1 medium sweet red pepper, cut into thin strips |
| 600 g | 4 green onions, chopped |
| 9 g | 3 garlic cloves, minced |
| 200 g | 4 large eggs, lightly beaten |
| 360 g | 2 cups bean sprouts |
| 33 g | 1/3 cup chopped fresh cilantro |
| Chopped peanuts, optional | |
| Lime wedges |
Method: 5 steps, published by www.tasteofhome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.