Compared by formula
Pad Thai
Compared by formula.
Sweet, sour and savoury all in one wok-tossed sauce — the tamarind-to-sugar ratio is the whole dish.
30 of 35 pad thai recipes rank on the formula map. The other 5 never state a weighable amount of noodles, so they appear unranked.
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Pad Thai
Where your pick sits among all 35
Every dot is one published recipe, placed by its measured formula. The ring is your pick — click any other dot to see that version.
What cooks found out
Read from 257 reviews across all 35 recipes. The counts are how many cooks report it — including where they disagree.
Increasing the amount of sauce relative to the amount of pasta (using less pasta than called for, or adding extra sauce ingredients without adding more pasta) increases sauce body and sauce cling; using more pasta/noodles than the sauce can coat dilutes and thins it.
The total amount of fat in the sauce (butter, cream, oil, cheese, or a fat-rich substitute like coconut milk or ground almonds) is the primary driver of perceived richness: reducing or substituting away fat (e.g. nonfat yogurt) lowers richness, while keeping or adding fat -- even from an alternative source -- preserves it.
Increasing the acid component of a sauce -- lemon or lime juice in Italian-style pasta sauces, or tamarind/vinegar in pad thai -- increases perceived brightness; using less produces a duller, flatter dish.
Adding reserved starchy pasta cooking water to the sauce (whether tomato, cream, cheese, or pan sauce) increases sauce body and helps the sauce cling to and coat the noodles rather than pooling separately.
Adding a cornstarch (or cornstarch-and-water) slurry near the end of cooking reliably thickens a thin sauce, increasing sauce body.
Salting only the pasta/noodle cooking water (rather than adding extra salt to the sauce as well) is often sufficient seasoning; stacking a heavily salted cooking water on top of other salty ingredients (bacon, cheese, soy sauce) tends to make the finished dish too salty.