Grammy's Kitchen · Pad Thai · Vegetarian Pad Thai
One of 35 pad thai recipes we measured
from www.wellplated.com
It ranks #1 of 35 for brightness among the pad thai recipes we compared. 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 35.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 12% |
| protein add | 0% | 200% |
| egg | 0% | 44% |
| aromatics | 0% | 42% |
| salt | 0% | 20% |
| acid | 0% | 3% |
| sweetener | 0% | 19% |
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.
“It may be because this was my first time making zoodles at home and I missed a critical step, but when I mixed them in the pan just turned to soup! There were a good 2 cups of liquid that I had to drain out and then remake my sauce. In the end, it tasted wonde” — a cook, 3.0★
“Hi Erin, I so wanted to try your recipe that I couldn't wait for your answer and took a chance by combining all the soy sauce and used minced garlic. It was fantastic. I really loved the addition of topping it with cilantro and peanuts. I can't wait to briefl” — a cook, 5.0★