Sukhothai Pad Thai
Modified from All Recipes.- Ingredients:
- 1/2 cup white sugar
- 2 Tbsp. lime juice
- 1/4 cup fish sauce, plus more to taste
- 2 Tbsp. tamarind concentrate mixed with 1 cup water, plus more to taste
- 1 (12 oz.) pkg. dried rice noodles
- 1/2 cup peanut oil
- 1 1/2 tsp. minced garlic
- 4 eggs
- Soy sauce, to taste
- 1 (12 oz.) pkg. firm tofu, drained, pressed, and cut into 1/2 inch strips
- 1 1/2 Tbsp. white sugar
- 1 1/2 tsp. salt
- 1 1/2 cups chopped peanuts
- 1/2 cup chopped fresh chives
- 1 tsp. chili powder
- 2 cups fresh bean sprouts
- 1 lime, cut into wedges
To prepare sauce: In a medium saucepan over medium heat, blend sugar, lime juice, soy sauce and tamarind concentrate. Add more tamarind concentrate and fish sauce, to taste.
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 soy sauce to taste 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. Remove from heat and add chives and chili powder.
Serve with lime and bean sprouts on the side.
Makes 8 servings.