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Thursday, March 17, 2016

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.

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