Sukhothai Pad Thai
Discover the vibrant flavors of Sukhothai Pad Thai, a regional twist on Thailand’s iconic noodle dish that strikes the perfect balance between sweet, tangy, and savory. This authentic recipe features tender rice noodles tossed in a luscious tamarind-palm sugar sauce, stir-fried with golden tofu, juicy shrimp, and aromatic garlic and shallots. Fresh bean sprouts and chives add a crisp contrast, while a topping of crushed roasted peanuts and a sprinkle of chili flakes provide irresistible texture and heat. With just 20 minutes of prep and 15 minutes of cooking, this quick yet satisfying meal is perfect for weeknight dinners or an exciting dinner party centerpiece. Serve with zesty lime wedges for an extra burst of flavor and transport your taste buds straight to the streets of Sukhothai!
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 2 tablespoons Tamarind paste
- 2 tablespoons Palm sugar
- 3 tablespoons Fish sauce
- 2 tablespoons Vegetable oil
- 3 Garlic cloves, minced
- 2 Shallots, thinly sliced
- 150 grams Extra firm tofu, cubed
- 200 grams Shrimp, peeled and deveined
- 2 Eggs
- 100 grams Bean sprouts
- 50 grams Chives, cut into 2-inch pieces
- 2 tablespoons Roasted peanuts, crushed
- 1 teaspoon Red chili flakes
- 2 Lime wedges
Instructions
Soak the rice noodles in warm water for 20-30 minutes, or until softened. Drain and set aside.
In a small bowl, mix together tamarind paste, palm sugar, and fish sauce to create the Pad Thai sauce. Adjust the seasoning to taste if necessary.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium heat. Add minced garlic and sliced shallots, stirring until fragrant, about 1 minute.
Add tofu cubes to the wok and stir-fry until golden brown on all sides. Remove and set aside.
In the same wok, add 1 more tablespoon of vegetable oil and stir-fry the shrimp until fully cooked, about 3-4 minutes. Remove and set aside with the tofu.
Push the remaining garlic and shallots to one side of the wok. Crack the eggs into the empty space, scrambling them lightly. Once cooked, mix them into the rest of the ingredients in the wok.
Add the soaked noodles to the wok, followed by the Pad Thai sauce. Toss well to coat the noodles evenly.
Return the cooked tofu and shrimp to the wok. Stir in the bean sprouts and chives, cooking for another 1-2 minutes.
Transfer the Pad Thai to serving plates. Garnish with crushed peanuts, red chili flakes, and lime wedges on the side. Serve immediately and enjoy!
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 2465 mg | 107% | |
| Total Carbohydrate | 61.5 g | 22% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 28.2 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 693 mg | 53% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 958 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
