Kwitiaow phad thai (thai-fried noodles and 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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