Kwitiaow pad thai

Yield: 6 servings

Measure Ingredient
½ cup Peanut or corn oil
1 ounce Raw prawns, shelled
4 ounces Firm bean curd (tofu); diced
3 tablespoons Preserved sweet white radish chopped
3 tablespoons Sliced shallots
4 Eggs
11 ounces Rice or cellophane noodles (sen kel or woon sen), soaked in cold water for 7-10 minutes, if dried
¼ cup Chicken stock
3 tablespoons Dried shrimps, chopped
⅓ cup Unsalted peanuts, chopped
4 Spring onions; sliced
15 ounces Bean sprouts
1 cup Water
½ cup Tamarind juice
⅓ cup Palm sugar
1 tablespoon White soya sauce

SAUCE

Mix all the sauce ingredients together in a pan and boil until reduced to about ⅔ cup. Set aside to cool.

Heat the oil in a wok or pan until very hot, then add the prawns and bean curd and stir-fry lightly for 1 minute. Add the preserved radish and shallot, fry for 1 minute, and break in the eggs.

Stir-fry for a minute, then add the noodles and chicken stock. When the noodles are soft (about 2 minutes), add the dried shrimps, peanuts, spring onions and bean sprouts. Add the sauce, fry for a couple of minutes and serve.

Serve accompanied by chopped peanuts, chopped dry chillies, sugar, lime wedges, spring onions, and fresh bean sprouts, all in small containers.

From: stigle@... (Sue Stigleman)

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