Sukhothai Pad Thai
Description
This dish can be made with shrimp, chicken, or pork instead of tofu. You can also look for items in the Asian-style foods section at your local grocery store. Adjust the pad thai sauce ingredients to taste.
Ingredients
•
1/2 cup white sugar
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1/2 cup distilled white vinegar
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1/4 cup soy sauce
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2 tablespoons tamarind pulp
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1 (12 ounce) package dried rice noodles
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1/2 cup vegetable oil
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1 1/2 teaspoons minced garlic
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4 eggs
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1 (12 ounce) package firm tofu, cut into 1/2 inch strips
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1 1/2 tablespoons white sugar
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1 1/2 teaspoons salt
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1 1/2 cups ground peanuts
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1 1/2 teaspoons ground, dried oriental radish
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1/2 cup chopped fresh chives
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1 tablespoon paprika
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2 cups fresh bean sprouts
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1 lime, cut into wedges
Directions
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 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.