Sukhothai Pad Thai

Sukhothai Pad Thai

252

"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."

Ingredients

30 m {{adjustedServings}} servings 619 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 619 kcal
  • 31%
  • Fat:
  • 34 g
  • 52%
  • Carbs:
  • 64.1g
  • 21%
  • Protein:
  • 19.5 g
  • 39%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 1010 mg
  • 40%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

252
  1. 360 Ratings

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Great recipe. Did mine with chicken. If you really are into authenticity, do not leave out the tamarind and substitute fish sauce for soy sauce. Leave out the white vinegar (what's that all abou...

The first time I tried it, I found this dish to be quite good, though not 100% authentic. On my second attempt I substituted rice vinegar for white vinegar, peanut oil for the vegetable oil, fis...

I used this recipe only for the phad thai sauce based on BES review. Then I combined it with the peanut sauce from the "vegetarian phad thai" submitted by Sarah Kai. Anyway, from trials and erro...