Sukhothai Pad Thai Recipe

Name: Sukhothai Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp.
2
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.
3
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.
4
Serve with lime and bean sprouts on the side.

962

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup white sugar, 1/2 cup distilled white vinegar, 1/4 cup soy sauce, 2 tablespoons tamarind pulp, and more.

Yes, Sukhothai Pad Thai falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sukhothai Pad Thai

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