Grammy's Kitchen · Pad Thai · Chicken Pad Thai
One of 35 pad thai recipes we measured
from rasamalaysia.com
22 cooks on rasamalaysia.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 35.
| this recipe | typical | |
|---|---|---|
| fat | 12% | 12% |
| protein add | 200% | 200% |
| egg | 44% | 44% |
| aromatics | 3% | 42% |
| salt | 26% | 20% |
| acid | 20% | 3% |
| sweetener | 14% | 19% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 8 oz dry skinny rice sticks (or Pad Thai Noodles) |
| 27 g | 2 tablespoons oil |
| 6 g | 2 cloves garlic (minced) |
| 227 g | 8 oz skinless and boneless chicken breast (sliced) |
| 57 g | 2 oz fried tofu (cut into pieces) |
| 100 g | 2 eggs (lightly beaten) |
| 227 g | 8 oz bean sprouts |
| 1 stalk scallion (cut into 2-inch (5 cm) lengths) | |
| 9 g | 1 tablespoon crushed roasted peanuts |
| 1 lime (cut into wedges) | |
| 59 g | 3 1/2 tablespoons fish sauce |
| 45 g | 3 tablespoons Chinese rice vinegar (preferred or apple cider vinegar) |
| 4 g | 1 1/2 teaspoons chili powder |
| 31 g | 2 1/2 tablespoons sugar |
| 44 g | 3 tablespoons water |
Method: 4 steps, published by rasamalaysia.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Thank you for this simplified and delicious recipe. Not everyone wants Pad Thai for breakfast, but I did mix up the sauce this morning in prep for lunch. I do plan to add some additional veggies--small amounts of snow peas, slivered carrot, slivered red bell p” — a cook, 5.0★
“I tried this and it is delicious. What type of pure chile powder do you use? Also, I am accustomed to seeing tamarind as a key ingredient for Pad Thai? Curious why you did not use this? Thank you.” — a cook, 5.0★