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    You are in: Home / Recipes / Sukhothai Pad Thai Recipe
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    Sukhothai Pad Thai

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Phil!'s Note:

    This is one of the few good vegetarian pad thai recipes I've found. Originally from a post on Allrecipes.com

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Begin soaking rice noodles in cold water.
    2. 2
      In a medium saucepan, combine sugar, vinegar, soy sauce, and tamarind pulp.
    3. 3
      Heat sauce over medium to low heat until pulp is dissolved.
    4. 4
      Drain noodles once they become soft.
    5. 5
      Over medium-high heat, warm up a large wok, add and heat up the oil, add garlic and eggs, and cook until eggs are scrambled.
    6. 6
      Add tofu and stir until mixed.
    7. 7
      Add noodles and continue stirring until noodles are cooked.
    8. 8
      Stir in sauce, the 1 1/2 tablespoons of sugar, and salt until mixed.
    9. 9
      Stir in peanuts and ground radish.
    10. 10
      Remove from heat and stir in chives and paprika.
    11. 11
      Serve and garnish with bean sprouts and lime.

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    Ratings & Reviews:

    • on March 07, 2009

      25

      This is an EXTREMELY sugary, sour version... I think the sugar and vinegar need to be cut down to a fraction of that amount. I'm sorry, but it's not for me.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sukhothai Pad Thai

    Serving Size: 1 (308 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1162.7
     
    Calories from Fat 572
    49%
    Total Fat 63.6 g
    97%
    Saturated Fat 9.7 g
    48%
    Cholesterol 211.5 mg
    70%
    Sodium 2128.4 mg
    88%
    Total Carbohydrate 120.8 g
    40%
    Dietary Fiber 9.3 g
    37%
    Sugars 37.8 g
    151%
    Protein 34.5 g
    69%

    The following items or measurements are not included:

    ground dried oriental radish

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