Sukhothai Pad Thai

Sukhothai Pad Thai
  • 1/2 cup white sugar
  • 1/2 cup distilled white vinegar
  • 1/4 cup soy sauce
  • 2 tablespoons tamarind pulp
  • 1 (12 ounce) package dried rice noodles
  • 1/2 cup vegetable oil
  • 1 1/2 teaspoons minced garlic
  • 4 eggs
  • 1 (12 ounce) package firm tofu, cut into 1/2 inch strips
  • 1 1/2 tablespoons white sugar
  • 1 1/2 teaspoons salt
  • 1 1/2 cups ground peanuts
  • 1 1/2 teaspoons ground, dried oriental radish
  • 1/2 cup chopped fresh chives
  • 1 tablespoon paprika
  • 2 cups fresh bean sprouts
  • 1 lime, cut into wedges


  1. To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp.
  2. To make Pad Thai: Soak rice noodles in cold water until soft; drain. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble the eggs. Add tofu and stir until well mixed; add noodles and stir until cooked.
  3. Stir in Pad Thai sauce, 1 1/2 tablespoons sugar and 1 1/2 teaspoons salt. Stir in peanuts and ground radish. Remove from heat and add chives and paprika.
  4. Serve with lime and bean sprouts on the side.

04/06/2018
Sukhothai Pad Thai, recipe PT15M PT1H 5 455 calories

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