Pad Thai


1/2 cup white sugar
1/2 cup distilled white vinegar
1/4 cup soy sauce
2 tablespoons tamarind pulp (or 1 T of the concentrate, or I’ve also subbed the juice of 1 lime with 1 t molasses)

1 (12 ounce) package dried rice noodles
1/2 cup vegetable oil
1 1/2 teaspoons minced garlic
4 eggs
1 (12 ounce) package firm tofu, cut into 1/2 inch strips (or whatever protein you want)

1 1/2 cups ground peanuts/cashews for topping
1/2 cup chopped fresh chives


Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp.

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. Add the chives at the last second.

Stir in Pad Thai sauce, and if you’re just about to serve the chopped nuts as well.

Modified from:


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