Kwitiaow phad thai (thai-fried noodles & sa

Yield: 6 Servings

Measure Ingredient
½ cup Peanut or corn oil
7 ounces Large raw shrimp, shelled
4 ounces Firm bean curd (tofu), diced
3 tablespoons Prsrvd sweet white radish chopped
3 tablespoons Sliced shallots
4 Eggs
11 ounces Rice or cellophane noodles**
¼ cup Chicken stock
3 tablespoons Dried shrimp, chopped
⅓ cup Unsalted peanuts, chopped
4 Scallions, sliced
15 ounces Bean sprouts
1 cup Water
½ cup Tamarind juice
⅓ cup Palm sugar
1 tablespoon White soya sauce

SAUCE

**(sen lek or woon sen), soaked in cold water for 7 to 10 minutes, if dried 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 shrimp, 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 saucers.

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