Sukhothai, the capital of Thailand’s north central province, is home to the temples of the glorious King Ramkhamhaeng, perhaps the greatest king in Thai history. He was one of the first to bring Buddhism to the region, and it was during his reign that this region became known as Sukhothai. And now, the Thai people are starting to think of Thailand as the “Land of King Ramkhamhaeng”.

Sukhothai is a city in northern Thailand, in the Sukhothai Province, in the upper reaches of the Mekong River. The city’s name means “New City” in Sanskrit. It is also known locally as “Sukhothai” or “Sukhothai-nagara”.

From the “thai street food” I know, Sukhothai is famous for its curries. I have found that it is often much better when the food is prepared in the local way at home. I have learned to make Sukhothai Pad Thai in Bangkok. The dish is made with thin rice noodles called “muu” in Thai. The dish is always prepared with fresh curry leaves, fermented soybean, chicken or pork, tofu, scallions, onions, green chilies, lime juice, sugar, fish sauce, garlic, cilantro & green onions. The dish is spicy, sweet, sour, hot and yummy.. Read more about pad thai recipe and let us know what you think.

Instead of tofu, this delicious Sukhothai Pad Thai meal may be prepared with shrimp, chicken, or pig. In your local grocery shop, look for the more unusual products in the Asian foods department. To taste, adjust the pad Thai sauce components.

Ingredients

white sugar, 1/2 cup    
1/2 cup white distilled vinegar    
a quarter cup of soy sauce    
tamarind pulp (about 2 tablespoons)    
1 box dry rice noodles (12 oz or 340 g)    
Vegetable oil, 1/2 cup    
2 teaspoons garlic, minced    
4 eggs    
1 box firm tofu (12 ounces or 340 grams), sliced into 1/2-inch strips    
salt (two tablespoons)    
2 CUP PEANUTS, GROUND    
2 tablespoons dried oriental radish, ground    
1/2 cup fresh chives, chopped    
paprika (1 tablespoon)    
2 cups bean sprouts, fresh    
1 lime, peeled and sliced into wedges    

Sukhothai Pad Thai recipe instructions

  1. To make Pad Thai sauce, combine sugar, vinegar, soy sauce, and tamarind pulp in a medium saucepan over medium heat.
  2. To make Pad Thai, follow these steps: Rice noodles should be soaked in cold water until soft, then drained. Warm the oil in a big pan or wok over medium heat, then add the garlic and eggs and scramble them. Toss in the tofu until it is thoroughly combined, then add the noodles and stir until they are cooked.
  3. Combine Pad Thai sauce, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt in a large mixing bowl. Toss in the peanuts and radish powder. Remove the pan from the heat and stir in the chives and paprika.

On the side, serve with lime and bean sprouts.

Enjoy it

 

 

Traditional Thai Pad Thai with a Twist

daily value in percent

61.5g 22 percent total carbohydrate

Cholesterol (164 mg): 55%

44.1 g of total fat (57%)

8.6 g Saturated Fat (43% Saturated Fat)

4.2 grams of dietary fiber (15%)

46 percent protein, 22.9 g

Sodium (mg): 2161mg (94%)

29.5g 59 percent sugar

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The infamous “N” word is one that is thrown around a lot these days, especially in reference to food. People say, “I’m going to eat this, and I’m going to eat that, and I’m going to eat this, and I’m going to eat that”, and then it ends up being “I’m going to eat this, because that’s what I’m supposed to be eating.” So, are you are guilty of believing that there are “right” foods and “wrong” foods, or are you the type of person that eats food because it tastes good?. Read more about vegetarian pad thai allrecipes and let us know what you think.