Sukhothai pad Thai

    30 min

    This dish can be made with prawns, chicken or pork instead of tofu. Look for the more exotic items in the international foods section at your local supermarket. Adjust the pad Thai sauce ingredients to taste.

    363 people made this

    Serves: 8 

    • 100g caster sugar
    • 125ml vinegar
    • 60ml soy sauce
    • 2 tablespoons tamarind pulp
    • 350g dried rice noodles
    • 125ml vegetable oil
    • 1 1/2 teaspoons minced garlic
    • 4 eggs
    • 1 packet firm tofu, cut into 1cm strips
    • 1 1/2 tablespoons caster sugar
    • 1 1/2 teaspoons salt
    • 225g ground or chopped peanuts
    • 1 1/2 teaspoons ground, dried oriental radish (daikon)
    • 2 tablespoons freshly chopped chives
    • 1 tablespoon paprika
    • 200g fresh bean sprouts
    • 1 lime, cut into wedges

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    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 frying pan 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.

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    Reviews in English (294)


    Oh so good! Much simpler to make than I had imagined. It has become a firm family favourite! I haven't been able to find dried daikon but I have added fresh daikon chopped fine and added after the egg is cooked. I make my own tamarind paste from the blocks of tamarind which is much cheaper and less wasteful. To do this tear off a golf ball size chunk and cover with 1/2 cup boiling water. When cool enough to touch, work it between your fingers until it's thick and pass it through a sieve to remove any seeds or fibres.  -  08 Jan 2014


    So delicious and totally worth the effort. I had to omit the oriental radish but it was still delicious. easy to do once i got all the Ingredients. Will definately make again! AM going to try prawns next time.  -  23 Mar 2012


    This sounds so good ty  -  27 Apr 2014