Shrimp 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	260%	200%
egg	67%	44%
aromatics	125%	42%
salt	22%	20%
acid	0%	3%
sweetener	17%	19%

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

Ingredients

Weights computed by us.

225 g	8 ounces dried pad Thai noodles ((225g))
225 g	8 ounces whole shrimp ((225g, with heads on if you can get them))
54 g	4 tablespoons oil ((divided))
158 g	2/3 cup water ((160 ml))
38 g	3 tablespoons sugar
	2 tablespoons tamarind paste
51 g	3 tablespoons fish sauce
	white pepper ((to taste))
	1/2 block extra firm tofu ((cut into thin rectangles))
	1 medium shallot ((thinly sliced))
9 g	3 cloves garlic ((sliced))
30 g	2 tablespoons salted preserved Chinese turnip ((washed in warm water and julienned, optional))
272 g	2 cups Chinese garlic chives ((cut in inch long pieces))
150 g	3 medium eggs ((preferably at room temperature))
360 g	2 cups mung bean sprouts ((washed and drained))
18 g	2 tablespoon roasted peanuts ((crushed))
1 g	1 handful of cilantro leaves ((optional))

Method: 8 steps, published by thewoksoflife.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I use recipes from your most excellent site weekly and all are top notch but this one was very disappointing. The color was dark from tamarind and did not look appetizing, at all. I have read the comments and believe the tamarind is causing a lot of grief f” — a cook, 2.0★

“I found this advice on Hot Thai. I believe this describes my error. It’s the tamarind! “You used the wrong tamarind. You probably used "tamarind concentrate" from India, which is entirely different from the one we use in Thailand and is much more concentr” — a cook, 3.0★