Sukhothai Pad Thai

Ingredients

• ½ cup white sugar
• ½ cup distilled white vinegar
• ¼ cup soy sauce
• 2 tablespoons tamarind pulp
• 1 (12 ounce) package dried rice noodles
• ½ cup vegetable oil
• 1 ½ teaspoons minced garlic
• 4 eggs
• 1 (12 ounce) package firm tofu, cut into 1/2 inch strips
• 1 ½ tablespoons white sugar
• 1 ½ teaspoons salt
• 1 ½ cups ground peanuts
• 1 ½ teaspoons ground, dried oriental radish
• ½ cup chopped fresh chives
• 1 tablespoon paprika
• 2 cups fresh bean sprouts
• 1 lime, cut into wedges

Instructions

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 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. 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.