Sukhothai Pad Thai

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• to prepare pad thai sauce: in a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp.
• 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.
• 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.
• serve with lime and bean sprouts on the side.