Sukhothai Pad Thai

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.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 619 Calories

Ingredients

• 4 eggs
• 1 tablespoon paprika
• 2 cups fresh bean sprouts
• 2 tablespoons tamarind pulp
• 1 (12 ounce) package dried rice noodles
• 1 (12 ounce) package firm tofu, cut into 1/2 inch strips
• 1 lime, cut into wedges
• 1.5 teaspoons salt
• 0.5 cup vegetable oil
• 0.5 cup white sugar
• 0.25 cup soy sauce
• 0.5 cup chopped fresh chives
• 1.5 tablespoons white sugar
• 1.5 teaspoons minced garlic
• 0.5 cup distilled white vinegar
• 1.5 cups ground peanuts
• 1.5 teaspoons ground, dried oriental radish

Recipe Instructions

Step 1

To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp.

Step 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.

Step 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.

Step 4

Serve with lime and bean sprouts on the side.