Sukhothai Pad Thai Recipe

The first time I tried it, I found this dish to be quite good, though not 100% authentic. On my second attempt I substituted rice vinegar for white vinegar, peanut oil for the vegetable oil, fish sauce for the soy sauce, and added a dash of sesame oil. I also omitted the paprika and added a quarter cup of coarse chopped cilantro along with the lime wedges and sprouts. The type of noodles used is also very important. I've found that the wide rice sticks give the best results (avoid the "angel hair" type noodles). In my opinion these changes improved the dish.

I made this last night with Bes' changes and OMG it was AMAZING!! I forgot to go to the garden and pick the chives but I didn't miss anything. It was soooo good, I'm prepared to do it again even though the fish sauce was so smelly (it cooks out). I used a combo of eggs, tofu, chicken breast, and shrimp for proteins. I also added sauteed veggies (cabbage, carrot, broccoli, onion made the day before) because that's how we like it. I gave it four stars because I didn't make the recipe as is - but It's a great start. I doubled the sauce I wanted to have some sauce for leftovers. (I used about 3/4 the sugar though-so took out 1/4 of the sugar called for). For 2 people 1 used 2 chicken breast, 1 bag of noodles, 8 large shrimp, 3/4 pack of tofu, 4 eggs. I couldn't find tamarind concentrate which I assume is liquid so I had to use paste. Note: Needed to be soaked it in hot water for a couple hours and then put through the blender/mixer to puree. I also used chili paste instead of paprika. I couldn't find the pickled oriental things or dried shrimp either so I'll have to keep searching. I also used a some peanut and veg oil because I didn't have enough to do all peanut (nor would I want to!) This was perfect! Veg oil was used at the beginning for the proteins and egg cook time, and saved the peanut oil for when everything went together (around the time I out the soy sauce in with the noodles. Can't wait to make this again!!

Perfect! First, I only made 1/2 the sauce and it was plenty for one package of noodles-but I guess extra couldn't hurt. I just suggest not dumping whole amount in, add to taste. Followed Bes's review suggestions- so glad I did. Palm sugar, fish sauce, peanut oil, etc made for an incredibly rich flavor! I did use rice wine vinegar for white vinegar though. And squeezed lime over at the end instead of subbing it for the vin. And I used bright red ground red pimento pepper I get at the Asian market. It has virtually no heat and the brilliant red color you want for the sauce- which seams to be missing in photos on here. You can add srirachi or jalepeno to dial up the heat as desired. I used fresh rice noodles and they were delightfully chewy- better than dried. I also used hot pepper-pickled radish. It really added something special! Aside from onion and radish I suggest tossing fresh veg with the hot noodles at the end- that way the veg stays Slightly crunchy. It was perfect. Highly recommend!

This is a good starting recipe made great by following Bes's suggestions. I've made this a bunch of times, and I replace the vinegar with 3 tablespoons lime juice, leave out the added salt, add an extra egg, and reduce the peanuts to 1/2 cup (I found the original 1 1/2 cups WAY excessive). I skip the oriental radish only because I can't find any. I also use four cups of bean sprouts and add them in after the noodles to let them cook a little bit, and I usually skip the extra tablespoon and a half of sugar. I have only been able to find tamarind concentrate and use the 2 tablespoons/1/4 cup water mix that Bes suggested. I prefer to fry the tofu separately from the noodles and only mix it in once everything's cooked so that the tofu gets nice and crispy on the outside. With these (admittedly numerous) changes, this is one of my favorite recipes and has become something of a staple in my diet.

With modifications as suggested. Used peanut oil, added 2 finely diced shallots and minced garlic to oil, cooked a little, then eggs and scrambled, then added noodles and one can of bean sprouts. Cooked until done. For sauce, used fish sauce instead of soy, and lime juice instead of tamarind, and added 2 tbls of peanut butter. Mixed with noodles. Added chives and peanuts, some salt (no extra sugar), some chili pepper as well. garnished with cilantro. Amazing!

Fantastic and authentic taste. ***Soak noodles for 1 hour in cool tap water for authentic texture, not gummy noodles. It's a new family favorite! Squeezed half a lime over the stir fry the last two minutes, gave it a nice pop. Add extra garlic and red pepper flakes.

Thought this was a pretty good alternative to very sweet somewhat authentic pad thai. Second go reduced sugar by 1/2, used peanut oil not veg, 2TBSP rice vinegar and 2TBSP fresh lime with pinch of zest, cut the soya to half & added 2 TBSP fish sauce and tamarind sauce (couldn't find pulp, used 2TBSP as called for) included some shredded cabbage slaw and onions to the garlic, fresh cilantro and lastly sweet chili sauce instead of paprika. This made it a 4.5*

I only used the sauce recipe, and used 2 tbsp soy sauce and 2 tbsp fish sauce. Used white vinegar, though I'd try rice vinegar next time. There was enough sauce for 20oz of fresh noodles. My guess is that adding in the extra salt and sugar at the end would not be necessary. I didn't and it was already very flavorful. I probably quadrupled the garlic, the more garlic the better! Also pan fried the garlic with a small chili pepper. Added a nice kick to the pad thai. I'd make this again. Noodle dishes like this are very customizable to your own tastes :)

Simple changes make it easier, better, and don't compromise taste. - Start by browning the tofu, preferably organic extra firm, at the beginning and also add the garlic here - Skip hard-to-find daikon/tamarind pulp because it doesn't do much for taste compared to the much heavier tastes - Don't add salt and use low sodium soy sauce - No need to reserve/add extra sugar a second time - Use unsalted, preferably organic, peanuts chopped to about the size of coarse sand - Use 50% more fresh, preferably organic, chives, finely minced

YUMMY! Used fish sauce in lieu soy sauce, rice instead of regular vinegar plus 2 Tbls lime juice. COOKE the noodles with a splash of soy sauce. COOK the chick en with a splash of soy sauce and sprinkle of garlic salt. LATER, in lieu of paprika, I used 1 tsp chili powder and omitted the extra extra sugar. CILANtro in lieu of chives. ONLY half the peanut s are necessary

Mine was a five star after I made way too many changes; therefore I gave it a three. Here are some helpful subs for those who need healthy without sacrificing taste. Half cup honey instead of sugar, apple cider vinegar subs vinegar, liquid aminos subs soya sauce. I also added some real chicken consumme..which I freeze every time I boil chicken with bone to avoid msg...to make it stretch. Added lots of fresh garlic cilantro and green onions. Salted peanuts eliminates the need for salt at the end...I also added squeeze of lime, s&P to the chicken breast while cooking. Keep a bottle of hot sauce for the heat lovers...definitely keep the tamarind paste though... Hubby said it was best one yet. We overate

Delicious! I made this for my family and we all enjoyed it. I made a few modifications though. I substituted tamarind pulp for a combination of lemon juice and brown sugar, I used pre-cooked rotisserie chicken instead of tofu, I used cashews instead of peanuts, and I used fresh radish instead of dried.

Big brain chef energy unlocked.

Liked this a lot. Tofu was nice as a substitute for chicken.

I’ve been using this recipe for years, and it’s one of my favorites!!! I had a ton more veggies, and it always turns out so well. I’d give it a 10/10 if I could! I wow all of my friends and family with it.

This is the best Pad Thai Recipe I've tried. It's authentic. My family loves Thailand and My daughter said that it tasted like the Pad Thai we ate there. I used fresh Oriental radish (because I couldn't find the dried stuff) and I didn't have paprika, and it tasted wonderful.

We like brown rice as opposed to the noodles and used honey instead of white sugar. We loved it and are making it again!

I used 1T of date syrup mixed with 1T of water in place of the 2T of tamarind. Reduced sugar in the sauce to 1/4c., and didn't add the additional sugar after. Added three match-sticked carrots instead of the sprouts (only because I didn't have sprouts on hand!) Ideally, I'd use both. Family gave it 5 stars. :)

Please follow what Bes said in her review. Turned out good! Thanks Bes.

I felt a little overwhelmed by the peanut flavor. I liked it, it just was a lot. I also had trouble with the noodle instructions. I think if I make it again I'll just follow the instructions on the noodle package instead of the ones given. Visually I was a little thrown too. It's not the prettiest dish in the world, but if you like peanuts it tastes really good.