Sukhothai Pad Thai
From mountainmama 15 years ago
- 10 minutes to make
- Serves 8
This dish can be made with shrimp, chicken or pork instead of tofu. Look for the more exotic items in the Asian foods section at your local grocery store. Adjust the pad Thai sauce ingredients to taste.
Ingredients
- 1/2 cup white sugar shopping list
- 1/2 cup distilled white vinegar shopping list
- 1/4 cup soy sauce shopping list
- 2 tablespoons tamarind pulp shopping list
- 1 (12 ounce) package dried rice noodles shopping list
- 1/2 cup vegetable oil shopping list
- 1 1/2 teaspoons minced garlic shopping list
- 4 eggs shopping list
- 1 (12 ounce) package firm tofu, cut into 1/2 inch strips shopping list
- 1 1/2 tablespoons white sugar shopping list
- 1 1/2 teaspoons salt shopping list
- 1 1/2 cups ground peanuts shopping list
- 1 1/2 teaspoons ground, dried oriental radish shopping list
- 1/2 cup chopped fresh chives shopping list
- 1 tablespoon paprika shopping list
- 2 cups fresh bean sprouts shopping list
- 1 lime, cut into wedges shopping list
How to make it
- 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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