Kwitiaow phad thai (thai-fried noodles and sauce)
6 servings
Ingredients
| Quantity | 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 | |
| 1 | cup | Water |
| ½ | cup | Tamarind juice |
| 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 |
| ⅓ | cup | Palm sugar |
| 1 | tablespoon | White soya sauce |
Directions
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.