Sukhothai Pad Thai

Name: Sukhothai Pad Thai
Total time: 30
Yield: 8
Ingredients: 0.5 cup white sugar; 0.5 cup distilled white vinegar; 0.25 cup soy sauce; 2 tablespoons tamarind pulp; 1 (12 ounce) package dried rice noodles; 0.5 cup vegetable oil; 1.5 teaspoons minced garlic; 4 eggs; 1 (12 ounce) package firm tofu, cut into 1/2 inch strips; 1.5 tablespoons white sugar; 1.5 teaspoons salt; 1.5 cups ground peanuts; 1.5 teaspoons ground, dried oriental radish; 0.5 cup chopped fresh chives; 1 tablespoon paprika; 2 cups fresh bean sprouts; 1 lime, cut into wedges

Recipe by Christine L from allrecipes.com

Dinner 30 Mins.

Ingredients

8 servings

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0.5 cup white sugar
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0.5 cup distilled white vinegar
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0.25 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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0.5 cup vegetable oil
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1.5 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

•

1.5 tablespoons white sugar
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1.5 teaspoons salt
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1.5 cups ground peanuts
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1.5 teaspoons ground, dried oriental radish
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0.5 cup chopped fresh chives
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1 tablespoon paprika
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2 cups fresh bean sprouts
•

1 lime, cut into wedges

Instructions

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 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.