Grammy's Kitchen · Pad Thai · Shrimp Pad Thai
One of 35 pad thai recipes we measured
from rasamalaysia.com
14 cooks on rasamalaysia.com rate it 4.4★.
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 | 174% | 200% |
| egg | 43% | 44% |
| aromatics | 3% | 42% |
| salt | 26% | 20% |
| acid | 26% | 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.
| 230 g | 8 oz (230g) dry skinny rice sticks |
| 27 g | 2 tablespoons oil |
| 6 g | 2 cloves garlic (minced) |
| 230 g | 8 oz (230g) shrimp (shelled and deveined ) |
| 230 g | 2 oz (230g) fried tofu (cut into pieces) |
| 100 g | 2 eggs (lightly beaten) |
| 170 g | 6 oz (170g) bean sprouts |
| 30 g | 1 oz (30g) chives (or scallion, cut into 2-inch lengths) |
| 2 tablespoons tamarind | |
| 79 g | 1/3 cup warm water |
| 59 g | 3 1/2 tablespoons fish sauce |
| 60 g | 4 tablespoons tamarind juice (or 3 tablespoons Chinese rice vinegar 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: 6 steps, published by rasamalaysia.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was awesome! I had never made pad Thai from scratch and this turned out fantastic. I live outside NYC and had a very hard time finding tamarind so google turned up a good recipe as a substitute using tomato paste, rice vinegar, worstechire, sugar and wat” — a cook, 5.0★