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Sukhothai Pad Thai    Veg  HT  MC  Thai  30mins


Serves 4    Hot   Vegetarian   Vegetables  Nuts  Herbs  Main Course   Thailand  Asia  Asian



For the sauce

100g/4oz White Sugar

120ml/4fl.oz. Distilled White Vinegar

60ml/2fl.oz. Soy Sauce

25g/1oz Tamarind Pulp

For the Pad Thai

325g/12oz Dried Rice Noodles, pre-soaked in water for 20 minutes

120ml/4fl.oz. Vegetable Oil

2 Garlic Gloves, crushed

4 Eggs

325g/12oz Firm Tofu, cut into 12mm/ inch strips

1 tbsp White Sugar

1- teasp Salt

225g/8oz Ground Peanuts

1 teasp ground dried Oriental Radish

25g/1oz freshly chopped Chives

1 teasp Paprika

400g/14oz fresh Bean Sprouts

1 lime, cut into wedges




1.  Make the sauce by placing  the sugar in a medium saucepan together with the vinegar, soy sauce and tamarind pulp.  Heat over a medium high heat until well blended.


2 . Heat the oil in a wok or large frying pan, add the garlic and eggs and cook, stirring, until the eggs are scrambled.


3. Add the tofu and mix well then add the drained noodles and stir until cooked. 


4. Stir in Pad Thai sauce, remaining sugar,  salt, peanuts and ground radish. Mix well.


5. Remove from heat and stir in the chives and paprika. 


6. To serve - transfer to a heated serving platter and serve  with lime and bean sprouts on the side. If you prefer, you can stir fry the bean sprouts in a little oil for 2-3 minutes. 



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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