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    Preparation Time
    25 Mins
    Difficulty
    Easy
    Spice Level  

Sukhothai Pad Thaiby Cook Gourmet

Rs. 498 Serves 2

Sukhothai is a an area in north central Thailand and its name derives from Sanskrit words sukha, meaning pleasure, and udaya meaning ascent or dawn. In effect, this translates to the 'rise/dawn of pleasure/happiness'. We have tried to strive for the same effect. The cuisine is, unsurprisingly traditionally Thai with plenty of options for those looking for low-carb, low-calorie and low-heat dishes. Try our authentic Sukhothai dish.

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Rs. 498Serves 2

NUTRITIONAmount Per Serving

    • Calories300

YOU WILL NEED

    Saucepan
    Non Stick Pan
    Blender
    Water

INGREDIENTSPortion for 2

    For Pad Thai Sauce
    1 tbsp white sugar
    2 tbsp white vinegar
    1 tbsp soy sauce
    1.5 tsp tamarind pulp

    For Noodles
    200 gms dried rice noodles
    2 tbsp vegetable oil
    1 tsp garlic minced
    1 egg
    1/2 cup tofu, cut into 1/2 inch cubes
    2 tbsp white sugar
    1/4 tsp salt
    3 Thai bird chilies chopped
    2 tbsp peanuts
    2 tbsp chives
    1/2 tsp paparika powder
    1/2 cup bean sprouts
    1 tbsp chopped coriander
    2 lime wedges

    Cook Gourmet

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    DIRECTIONS

       
      1

      Soak rice noodles Soak rice noodles in about 1.5 liters of water for 15 minutes, until they are soft.

       
      2

      Prepare Pad Thai Sauce In a medium saucepan over medium heat add sugar, vinegar, soy sauce and tamarind pulp until sugar has melted.

       
      3

      Start with Pad Thai In a large non stick wok / kadhai over medium high heat, warm oil and add garlic and eggs; scramble the eggs.

       
      4

      Add Tofu and Noodles to Pad Thai Add tofu, thai bird chilies and stir until well mixed for 1 minute. Add noodles and cook for 2-3 minutes.

       
      5

      Stir in Pad Thai sauce and serve Stir in Pad Thai sauce into noodles along with sugar, peanuts and salt and cook for 2 minutes. Remove from heat and add chives and paprika. Serve with lime wedges, chopped coriander and bean sprouts on top of Pad Thai.

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