Sukhothai Pad Thai

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Sukhothai Pad Thai

Prep 20 m

Cook 10 m

Ready In 30 m

8 Servings

619 Calories


"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."

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  1. 1/2 cup white sugar

  2. 1/2 cup distilled white vinegar

  3. 1/4 cup soy sauce

  4. 2 tablespoons tamarind pulp

  5. 1 (12 ounce) package dried rice noodles

  6. 1/2 cup vegetable oil

  7. 1 1/2 teaspoons minced garlic

  8. 4 eggs

  9. 1 (12 ounce) package firm tofu, cut into 1/2 inch strips

  10. 1 1/2 tablespoons white sugar

  11. 1 1/2 teaspoons salt

  12. 1 1/2 cups ground peanuts

  13. 1 1/2 teaspoons ground, dried oriental radish

  14. 1/2 cup chopped fresh chives

  15. 1 tablespoon paprika

  16. 2 cups fresh bean sprouts

  17. 1 lime, cut into wedges


  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 the 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.

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