Kwitiaow pad thai

6 servings

Ingredients

QuantityIngredient
½cupPeanut or corn oil
1ounceRaw prawns, shelled
4ouncesFirm bean curd (tofu); diced
3tablespoonsPreserved sweet white radish chopped
3tablespoonsSliced shallots
4Eggs
11ouncesRice or cellophane noodles (sen kel or woon sen), soaked in cold water for 7-10 minutes, if dried
¼cupChicken stock
3tablespoonsDried shrimps, chopped
cupUnsalted peanuts, chopped
4Spring onions; sliced
15ouncesBean sprouts
1cupWater
½cupTamarind juice
cupPalm sugar
1tablespoonWhite soya sauce

Directions

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)