Sukhothai Pad Thai

How to cook Sukhothai Pad Thai

Ingredients: 1/2 cup white sugar 1/2 cup distilled white vinegar 1/4 cup soy gravy 2 tablespoons tamarind soft part 1 (12 ounce) package dried rice noodles 1/2 cup vegetable lubricator 1 1/2 teaspoons minced garlic 4 eggs 1 (12 ounce) package firm tofu, cut into 1/2 inch strips 1 1/2 tablespoons white sugar 1 1/2 teaspoons cautiously 1 1/2 cups ground peanuts 1 1/2 teaspoons settlings, dried oriental radish 1/2 cup chopped fresh chives 1 tablespoon paprika 2 cups fresh bean sprouts 1 lime, cut into wedges

Directions: To prepare Pad Thai sauciness: In a medium saucepan over medium impassion, blend sugar, vinegar, soy sauce and tamarind squash. To make Pad Thai: Soak rice noodles in cold water until halcyon; channel. In a large skillet or wok over medium awaken, warm oil and add garlic and eggs; scramble the eggs. Add tofu and stir until well connected; add noodles and stir until cooked. Stir in Pad Thai gall, 1 1/2 tablespoons sugar and 1 1/2 teaspoons dry humour. Stir in peanuts and ground radish. Remove from heat and add chives and paprika. Serve with lime and bean sprouts on the side.


Servings Per Means: 8

Amount Per Serving

Calories: 619

Total Fat: 34g Cholesterol: 106mg Sodium: 1010mg Total Carbs: 64.1g Dietary Fiber: 5.3g Protein: 19.5g

Prepare time:20 Min

Cook time:10 Min

Ready in:30 Min

Serving in search:8 peoples

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