Pad Thai (with Chicken or Shrimp)

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 35.

	this recipe	typical
fat	10%	12%
protein add	287%	200%
egg	53%	44%
aromatics	267%	42%
vegetables and beans	110%	0%
salt	6%	20%
acid	16%	3%
sweetener	19%	19%

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

284 g	10 oz Thai rice noodles
454 g	1 lb boneless skinless chicken breasts, sliced into small strips, or 1 lb extra large shrimp, (peeled and deveined)
27 g	2 Tbsp vegetable oil
53 g	1/4 cup packed dark-brown sugar
64 g	1/4 cup soy sauce
30 g	2 Tbsp rice vinegar
15 g	1 Tbsp lime juice
17 g	1 Tbsp fish sauce
120 g	1 red bell pepper, (sliced into thin strips and strips halved)
192 g	1 1/2 cups matchstick carrots
6 g	2 cloves garlic, (minced)
750 g	5 green onions, (whites minced, greens sliced into 1-inch pieces)
360 g	2 cups bean sprouts
150 g	3 large eggs
73 g	1/2 cup unsalted peanuts, (chopped)
33 g	1/3 cup cilantro, (chopped)
	Red pepper flakes and sesame seeds ((optional))

Method: 5 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I’ve enjoyed so many of your recipes over the years. This is one that’s been on my “to do” list and I finally got around to trying this evening. Used nappa cabbage instead of bean sprouts (not a big fan) and added peanut butter to the sauce. Sooooo good! Whe” — a cook, 5.0★

“My little sister made this for our elderly Dad, and he LOVED it!!! Our Dad, and entire family have had a hard time, as Mom passed away last year. My sister had asked him if he was hungry, and he said NO! Then, she asked him if he would eat, if she made some” — a cook, 5.0★