Sukhothai Pad Thai

Ingredients

• 0.5 cups white sugar
• 0.5 cups distilled white vinegar
• 0.25 cups soy sauce
• 2 tablespoons tamarind pulp
• 1 package dried rice noodles , 12 ounce
• 0.5 cups vegetable oil
• 1.5 teaspoons minced garlic
• 4 eggs
• 1 package firm tofu , 12 ounce
• 1.5 tablespoons white sugar
• 1.5 teaspoons salt
• 1.5 cups ground peanuts
• 1.5 teaspoons ground , dried oriental radish
• 0.5 cups chopped fresh chives
• 1 tablespoon paprika
• 2 cups fresh bean sprouts
• 1 lime , cut into wedges

Instructions

1. 1

   To prepare pad thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce, and tamarind pulp.

2. 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 eggs. Add tofu and stir until well mixed; add noodles and stir until cooked.

3. 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. 4

   Serve with lime and bean sprouts on the side.