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	24%	12%
protein add	229%	200%
egg	44%	44%
aromatics	3%	42%
salt	19%	20%
acid	7%	3%
sweetener	35%	19%

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

Ingredients

Weights computed by us.

227 g	8 oz flat rice noodles ((linguini or fettuccini width))
100 g	2 large eggs, (beaten)
59 g	1/4 cup + 2 tablespoons water
42 g	2 1/2 tablespoons fish sauce
16 g	1 tablespoon soy sauce
15 g	1 tablespoon rice vinegar
26 g	1 1/2 tablespoons ketchup
53 g	1/4 cup (packed) light brown sugar
	Heaping 1/4 teaspoon crushed red pepper flakes
54 g	4 tablespoons + 1 teaspoon vegetable oil, (divided)
340 g	3/4 lb large (31/35) shrimp, peeled and deveined, thawed if frozen
	Salt
6 g	2 cloves garlic, (minced)
	3 scallions, (light parts thinly sliced, dark green parts cut into 1-in (2.5-cm) pieces)
36 g	1/4 cup dry roasted salted peanuts, (coarsely chopped)
180 g	1 cup bean sprouts
25 g	1/4 cup chopped fresh cilantro ((optional))
	Lime wedges, (for serving (optional))

Method: 6 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Another keeper! I live down the street from a Thai restaurant and crave pad Thai with tofu more often than I like to pay the $20 price. This recipe was wonderful and fed my entire family! I bought my noodles from a local Asian market, which I think made all th” — a cook, 5.0★

“This was a wonderful dish with great flavor. We are experts on Thai food as we used to live in the Seattle area with a large Asian population, however we moved to a small town over the mountains from Seattle and are unable to get good Asian staples. I was impr” — a cook, 5.0★