Sukhothai Pad Thai

Ingredients

• 2 tablespoons tamarind paste
• 2 tablespoons fish sauce
• 3 tablespoons brown sugar
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 teaspoon dried chili flakes
• 1/2 pound thin rice noodles, soaked for 15 minutes in warm water
• 1/2 cup bean sprouts
• 1/2 cup chopped green onions
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped roasted peanuts
• 2 tablespoons lime juice

Directions

1. In a medium bowl, whisk together the tamarind paste, fish sauce, and brown sugar until combined. Set aside.
2. Heat the oil in a large skillet or wok over medium-high heat. Add the garlic and chili flakes and cook, stirring, for 1 minute.
3. Add the noodles and the tamarind mixture and cook, stirring, for 2 minutes.
4. Add the bean sprouts, green onions, cilantro, basil, and mint and cook, stirring, for 3 minutes, or until the noodles are cooked through.
5. Stir in the peanuts and lime juice and cook for 1 minute more. Serve hot.

Interesting Facts

• Pad Thai is a traditional Thai dish that originated in the Sukhothai region of Thailand.
• The combination of sweet tamarind sauce and salty fish sauce is what gives Pad Thai its unique flavor.
• Bean sprouts are a common ingredient in Pad Thai, but other vegetables, such as carrots and bell peppers, can also be used.