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; 12 ounces dried rice noodles (1 package); 1/2 cup vegetable oil; 1 1/2 teaspoons garlic, minced; 4 eggs; 12 ounces 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 fresh chives, chopped; 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
12 ounces dried rice noodles (1 package)
1/2 cup vegetable oil
1 1/2 teaspoons garlic, minced
4 eggs
12 ounces 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 fresh chives, chopped
1 tablespoon paprika
2 cups fresh bean sprouts
1 lime, cut into wedges

1
Begin soaking rice noodles in cold water.
2
In a medium saucepan, combine sugar, vinegar, soy sauce, and tamarind pulp.
3
Heat sauce over medium to low heat until pulp is dissolved.
4
Drain noodles once they become soft.
5
Over medium-high heat, warm up a large wok, add and heat up the oil, add garlic and eggs, and cook until eggs are scrambled.
6
Add tofu and stir until mixed.
7
Add noodles and continue stirring until noodles are cooked.
8
Stir in sauce, the 1 1/2 tablespoons of sugar, and salt until mixed.
9
Stir in peanuts and ground radish.
10
Remove from heat and stir in chives and paprika.
11
Serve and garnish with bean sprouts and lime.

1185

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Sukhothai Pad Thai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions