Sukhothai pad thai

Sukhothai pad thai


358 people made this

About this recipe: This vegetarian dish can be made with any meat instead of tofu. Adjust the Pad Thai sauce ingredients to taste.

Lauren Billings

Serves: 8 

  • 100g white sugar
  • 125ml white vinegar
  • 60ml soya sauce
  • 2 tablespoons tamarind pulp
  • 375g dried rice noodles
  • 125ml vegetable oil
  • 1½ teaspoons minced garlic
  • 4 eggs
  • 400g firm tofu, cut into 1 cm strips
  • 1½ teaspoons salt
  • 180g ground peanuts
  • 20g chopped fresh coriander
  • 1 tablespoon chopped fresh chives
  • 200g fresh bean sprouts
  • 1 lime, cut into wedges

Prep:20min  ›  Cook:10min  ›  Ready in:30min 

  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 wok or frying pan 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 the Pad Thai sauce, 1 1/2 teaspoons salt and the peanuts. Remove from heat and add chives and paprika.
  4. Serve with lime and bean sprouts on the side.

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