Sukhothaipadthai Recipes

SUKHOTHAI PAD THAI

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.

SUKHOTHAI PAD THAI

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.