Sukhothai Pad Thai

½ cup white sugar

½ cup distilled white vinegar

¼ cup soy sauce

2 tablespoons tamarind pulp

1 (12 ounce) package dried rice noodles

½ cup vegetable oil

1 ½ teaspoons minced garlic

4 eggs

1 (12 ounce) package firm tofu, cut into 1/2 inch strips

1 ½ tablespoons white sugar

1 ½ teaspoons salt

1 ½ cups ground peanuts

1 ½ teaspoons ground, dried oriental radish

½ cup chopped fresh chives

1 tablespoon paprika

2 cups fresh bean sprouts

1 lime, cut into wedges

To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp.

To make Pad Thai: Soak rice noodles in cold water until soft; drain. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble the eggs. Add tofu and stir until well mixed; add noodles and stir until cooked.

Stir in Pad Thai sauce, 1 1/2 tablespoons sugar and 1 1/2 teaspoons salt. Stir in peanuts and ground radish. Remove from heat and add chives and paprika.

Serve with lime and bean sprouts on the side.