Sukhothai Pad Thai Food

SUKHOTHAI PAD THAI

Sukhothai Pad Thai image

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.

Provided by Nan

Categories World Cuisine Recipes Asian Thai

Time 30m

Yield 8

Number Of Ingredients 17

Ingredients

½ cup white sugar
½ cup distilled white vinegar
¼ cup soy sauce
2 tablespoons tamarind pulp
1 (12 ounce) package dried rice noodles
½ cup vegetable oil
1 ½ teaspoons minced garlic
4 eggs
1 (12 ounce) package firm tofu, cut into 1/2 inch strips
1 ½ tablespoons white sugar
1 ½ teaspoons salt
1 ½ cups ground peanuts
1 ½ teaspoons ground, dried oriental radish
½ cup chopped fresh chives
1 tablespoon paprika
2 cups fresh bean sprouts
1 lime, cut into wedges

Steps:

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.

Nutrition Facts : Calories 618.6 calories, Carbohydrate 64.1 g, Cholesterol 93 mg, Fat 34 g, Fiber 5.3 g, Protein 19.5 g, SaturatedFat 5.1 g, Sodium 1010.4 mg, Sugar 17.7 g

SUKHOTHAI PAD THAI

Sukhothai Pad Thai image

This is one of the few good vegetarian pad thai recipes I've found. Originally from a post on Allrecipes.com

Provided by Phil5117

Categories One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 17

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

Steps:

Begin soaking rice noodles in cold water.
In a medium saucepan, combine sugar, vinegar, soy sauce, and tamarind pulp.
Heat sauce over medium to low heat until pulp is dissolved.
Drain noodles once they become soft.
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.
Add tofu and stir until mixed.
Add noodles and continue stirring until noodles are cooked.
Stir in sauce, the 1 1/2 tablespoons of sugar, and salt until mixed.
Stir in peanuts and ground radish.
Remove from heat and stir in chives and paprika.
Serve and garnish with bean sprouts and lime.

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