Pad Thai

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	12%	12%
protein add	91%	200%
egg	57%	44%
aromatics	348%	42%
salt	20%	20%
acid	0%	3%
sweetener	8%	19%

Where it stands out

• #34 of 35 for saltiness

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

Ingredients

Weights computed by us.

175 g	175 g (6 oz) dried 5mm-wide flat rice noodles
4 g	1 tsp sesame oil
50 g	50 g (1.75 oz) pot of potted brown shrimp (the teeny tiny shrimp in butter) (* (see note 1))
20 g	1 1/2 tbsp vegetable oil
2 g	1/4 tsp salt
	pinch garlic salt
	20 large raw king prawns (peeled and de-veined)
9 g	3 cloves garlic (peeled and minced)
	1/2 tsp dried chilli flakes
100 g	2 eggs (beaten)
34 g	2 tbsp fish sauce
	1 tsp tamarind paste
	2 tbsp sweet chilli sauce
13 g	1 tbsp soft brown sugar
9 g	2 tsp shrimp paste
32 g	2 tbsp dark soy sauce (or tamari for gluten-free)
	1 tbsp Thai preserved radish (chopped (optional))
40 g	40 g (1/3 cup) roasted peanuts (coarsely chopped)
600 g	4 spring onions (scallions) (halved, then finely sliced lengthways)
100 g	100 g (3.5 oz) fresh bean sprouts (mung bean sprouts)
12 g	2 tbsp roughly chopped coriander/cilantro
	2 limes (sliced into wedges)
	1 fresh red chilli (sliced)
	extra chopped coriander/cilantro (spring onions, chopped peanuts and chilli flakes)

Method: 11 steps, published by www.kitchensanctuary.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I made this for my Son's graduation dinner tonight. Turned out perfect! I had to substitute a few ingredients, i.e. anchovy paste for shrimp past, and tamarind juice for tamarind paste. It was better than any I have gone out for. Thank you door sharing!” — a cook, 5.0★

“Absolutely the best pad Thai recipe there is out there. (I've tried many!!) Had everything except the potted shrimp or dried shrimp but still wowed. That sauce is a flavor bomb!” — a cook, 5.0★