Yummy Sukhothai Pad Thai

Name: Yummy Sukhothai Pad Thai
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 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; 4 eggs; 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

November 27, 2022 Cambodian Chef

Yummy Sukhothai Pad Thai: A Versatile Delight

Experience the culinary delight of Yummy Sukhothai Pad Thai, a dish that transcends boundaries with its flexibility to incorporate shrimp, chicken, or pork in lieu of tofu. This recipe invites you to explore the Asian foods section of your local grocery store for exotic ingredients, ensuring an authentic taste that can be customized to your preference. Don’t hesitate to adjust the pad Thai sauce ingredients to achieve the perfect balance of flavors.

The Symphony of Ingredients

The harmonious blend of ingredients includes white sugar, distilled white vinegar, soy sauce, tamarind pulp, dried rice noodles, vegetable oil, minced garlic, eggs, firm tofu, salt, ground peanuts, dried oriental radish, fresh chives, paprika, fresh bean sprouts, and lime wedges. This diverse array promises a tapestry of flavors and textures, creating a Pad Thai that is not only yummy but also a celebration of culinary diversity.

Creating the Pad Thai Masterpiece

Begin by crafting the Pad Thai sauce in a medium saucepan, where sugar, vinegar, soy sauce, and tamarind pulp come together over medium heat. Meanwhile, soak the rice noodles until soft and then stir-fry in a large skillet or wok with garlic and eggs, incorporating tofu and noodles until cooked to perfection. The Pad Thai sauce, sugar, and salt are then stirred in, followed by the addition of peanuts and ground radish. The final touch involves removing the dish from heat and introducing chives and paprika.

Serving Up Sukhothai Excellence

Present this Yummy Sukhothai Pad Thai by serving it with lime wedges and fresh bean sprouts on the side, allowing each diner to tailor their experience. The dish’s adaptability shines through, inviting creativity in both ingredient selection and preparation. Whether you’re a seasoned Thai cuisine enthusiast or a newcomer, this recipe promises a journey of flavors that captures the essence of Sukhothai, ensuring a memorable dining experience for all.

Ingredients

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
4 eggs
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 Recipe: Special Traditional Pad Thai