Sukhothai Pad Thai

Sukhothai Pad Thai

256

"This dish can be made with shrimp, chicken or pork instead of tofu. Look for the more exotic items in the Asian foods section at your local grocery store. Adjust the pad Thai sauce ingredients to taste."
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Ingredients

30 m servings 619 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 619 kcal
  • 31%
  • Fat:
  • 34 g
  • 52%
  • Carbs:
  • 64.1g
  • 21%
  • Protein:
  • 19.5 g
  • 39%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 1010 mg
  • 40%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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 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.
  3. 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.
  4. Serve with lime and bean sprouts on the side.

Reviews

256
  1. 366 Ratings

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Most helpful positive review

Great recipe. Did mine with chicken. If you really are into authenticity, do not leave out the tamarind and substitute fish sauce for soy sauce. Leave out the white vinegar (what's that all abou...

Most helpful critical review

For those who want to cook proper and authentic Pad Thai, please read advice from Bes (reviewed on Apr. 29, 2006). The changes she mentioned are absolutely correct. I'm Thai and I've eaten Pad T...

Great recipe. Did mine with chicken. If you really are into authenticity, do not leave out the tamarind and substitute fish sauce for soy sauce. Leave out the white vinegar (what's that all abou...

The first time I tried it, I found this dish to be quite good, though not 100% authentic. On my second attempt I substituted rice vinegar for white vinegar, peanut oil for the vegetable oil, fis...

I used this recipe only for the phad thai sauce based on BES review. Then I combined it with the peanut sauce from the "vegetarian phad thai" submitted by Sarah Kai. Anyway, from trials and erro...

This recipe is awesome!!!Id give it more stars if I could.Ive been going to a Thai restaurant that is almost 1 hour away from my house just to get some pad thai,but I dont think ill be going the...

i'm giving 4 stars because this was really good, and i'll definetly make it again, but i also followed a lot of suggestions made by others, so i feel the original recipe is lacking. changes i ma...

This is a very good recipe. Much better than some of the others listed here, at least. I did make a couple changes to make my phad thai super tasty: first, soy sauce is not right here- it's WAY ...

This was the first Thai dish that I have ever made that came even close to tasting authentic. I used tamarind concentrate that I found at an asian market. I couldn't find any ground oriental r...

This is a delicious recipe. I made it last week for my boyfriend (first real thai food I've ever attempted) and it was fantastic! If you want to do a vegan version, you can add a bit more tofu...

For those who want to cook proper and authentic Pad Thai, please read advice from Bes (reviewed on Apr. 29, 2006). The changes she mentioned are absolutely correct. I'm Thai and I've eaten Pad T...