Sukhothai Pad Thai Recipes

SUKHOTHAI PAD THAI

Steps:

• Begin soaking rice noodles in cold water.
• In a medium saucepan, combine sugar, vinegar, soy sauce, and tamarind pulp.
• Heat sauce over medium to low heat until pulp is dissolved.
• Drain noodles once they become soft.
• Over medium-high heat, warm up a large wok, add and heat up the oil, add garlic and eggs, and cook until eggs are scrambled.
• Add tofu and stir until mixed.
• Add noodles and continue stirring until noodles are cooked.
• Stir in sauce, the 1 1/2 tablespoons of sugar, and salt until mixed.
• Stir in peanuts and ground radish.
• Remove from heat and stir in chives and paprika.
• Serve and garnish with bean sprouts and lime.

SUKHOTHAI PAD THAI

Steps:

• To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp.
• 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.
• 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.
• Serve with lime and bean sprouts on the side.

PAD THAI

Steps:

• Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
• Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.

PAD THAI

Steps:

• Soak the noodles in hot water for 1-2 minutes or until soft, then drain.
• Peel and devein the prawns and cut each prawn along the back so it opens like a butterfly (leave prawn joined along the base and at the tail, leaving the tail attached).
• Combine the tamarind with the fish sauce and palm sugar in a bowl.
• Heat 1 1/2 tablespoons oil in a wok or fying pan and stir-fry the garlic over a medium heat until light brown. Add the prawns and cook for 2 minutes.
• Using a spatula, move the prawns out from the middle of the wok. Add another 1 1/2 tablespoons oil to the wok. Add the eggs and stir to scrample for 1 minute. Add the noodles and chives and stir-fry for a few seconds. Add the fish sauce mixture, chilli powder, dried shrimp, preserved turnip and half of the peanuts. Add half of the bean sprouts and spring onions. Test the noodles for tenderness and adjust the seasononing if necessary.
• Spoon onto the serving place and sprinkle the remaining peanuts over the top. Garnish with shredded chillies and a few coriander leaves. Place the lime wedges and remaining bean sprouts and spring onions at the side of the dish and serve.