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Sukhothai Pad Thai
Sukhothai Pad Thai
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Make this versatile Pad Thai with your choice of protein and explore the Asian foods aisle for ingredients. Customize the sauce to your liking.
Ingredients:
  • 0.5 cup white sugar
  • 0.5 cup distilled white vinegar
  • 0.25 cup soy sauce
  • 2 tablespoons tamarind pulp
  • 1 (12 ounce) package dried rice noodles
  • 0.5 cup vegetable oil
  • 1.5 teaspoons minced garlic
  • 4 eggs
  • 1 (12 ounce) package firm tofu, cut into 1/2 inch strips
  • 1.5 tablespoons white sugar
  • 1.5 teaspoons salt
  • 1.5 cups ground peanuts
  • 1.5 teaspoons ground, dried oriental radish
  • 0.5 cup chopped fresh chives
  • 1 tablespoon paprika
  • 2 cups fresh bean sprouts
  • 1 lime, cut into wedges
Instructions:
  • In a medium saucepan over medium heat, combine sugar, vinegar, soy sauce, and tamarind pulp until blended.
  • For a delicious pad thai: Soften rice noodles by soaking them in cold water, then drain. In a large skillet or wok over medium heat, sauté garlic and eggs in oil until eggs are scrambled. Incorporate tofu until well combined, then add noodles and stir until cooked through.
  • Combine pad thai sauce, sugar, and salt, then mix in peanuts and ground radish. Take off heat and sprinkle with chives and paprika.
  • Garnish with lime wedges and bean sprouts on the side.

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