Sukhothai Pad Thai
- Ready In:
- 45mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 118.29 ml white sugar
- 118.29 ml distilled white vinegar
- 59.14 ml soy sauce
- 29.58 ml tamarind pulp
- 340.19 g dried rice noodles (1 package)
- 118.29 ml vegetable oil
- 7.39 ml garlic, minced
- 4 eggs
- 340.19 g firm tofu, cut into 1/2 inch strips
- 22.18 ml white sugar
- 7.39 ml salt
- 354.88 ml ground peanuts
- 7.39 ml ground dried oriental radish
- 118.29 ml fresh chives, chopped
- 14.79 ml paprika
- 473.18 ml fresh bean sprouts
- 1 lime, cut into wedges
directions
- Begin soaking rice noodles in cold water.
- In a medium saucepan, combine sugar, vinegar, soy sauce, and tamarind pulp.
- Heat sauce over medium to low heat until pulp is dissolved.
- Drain noodles once they become soft.
- 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.
- Add tofu and stir until mixed.
- Add noodles and continue stirring until noodles are cooked.
- Stir in sauce, the 1 1/2 tablespoons of sugar, and salt until mixed.
- Stir in peanuts and ground radish.
- Remove from heat and stir in chives and paprika.
- Serve and garnish with bean sprouts and lime.
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