Yummy Sukhothai Pad Thai
This Yummy Sukhothai Pad Thai 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.
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|1/2 cup of white sugar|
|1/2 cup of distilled white vinegar|
|1/4 cup of soy sauce|
|2 tablespoons of tamarind pulp|
|1 (12 ounce or 340 gram) package dried rice noodles|
|1/2 cup of vegetable oil|
|2 teaspoons of minced garlic|
|1 (12 ounce or 340 gram) package firm tofu, cut into 1/2 inch strips|
|2 teaspoons of salt|
|2 cups of ground peanuts|
|2 teaspoons of ground, dried oriental radish|
|1/2 cup of chopped fresh chives|
|1 tablespoon of paprika|
|2 cups of fresh bean sprouts|
|1 lime, cut into wedges|
Directions to make Yummy Sukhothai Pad Thai
- 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.
Related: Special Traditional Pad Thai
Serving Size: 4
Calories Per Serving: 714