• 1/2 cup white sugar
  • 1/2 cup distilled white vinegar
  • 1/4 cup soy sauce
  • 2 tablespoons tamarind pulp
  • 1 (12 ounce) package rice noodles
  • 1/2 cup vegetable oil
  • 4 cloves garlic
  • 4 eggs
  • 1 (12 ounce) package firm tofu, cut into 1/2 inch strips​
  • 1 1/2 tablespoons white sugar
  • 1 1/2 teaspoons salt
  • 1 1/2 cups ground or finely crushed peanuts
  • 1 1/2 teaspoons ground, dried oriental radish
  • 1 1/2 cup chopped fresh chives
  • 1 tablespoon paprika
  • 2 cups fresh bean sprouts
  • 1 lime, cut into wedges
Sauce
  1. In a medium saucepan on medium heat, combine sugar, vinegar, soy sauce and tamarind pulp

Pad Thai
  1. An hour or so before beginning to cook, soak rice noodles in cold water until tender; drain.
  2. In a wok at medium heat, warm oil.  Add garlic, eggs, and scramble the eggs.
  3. Add tofu and stir until well mixed. 
  4. Add noodles, stir until cooked.
  5. Stir in pad thai sauce, 1 1/2 tablespoons sugar, 1 1/2 teaspoons salt. 
  6. Stir in peanuts and ground radish. 
  7. Remove from heat, add chives and paprika.
  8. Serve with lime and bean sprouts on the side