Kwitiaow Pad Thai
Ingredients:
1/2
c
Peanut or corn oil
1
oz
Raw prawns, shelled
4
oz
Firm bean curd (tofu); diced
3
tb
Preserved sweet white radish
-- chopped
3
tb
Sliced shallots
4
Eggs
11
oz
Rice or cellophane noodles
- (sen kel or woon sen),
- soaked in cold water
- for 7-10 minutes, if dried
1/4
c
Chicken stock
3
tb
Dried shrimps, chopped
1/3
c
Unsalted peanuts, chopped
4
Spring onions; sliced
15
oz
Bean sprouts
---------
SAUCE ---------
1
c
Water
1/2
c
Tamarind juice
1/3
c
Palm sugar
1
tb
White soya sauce
---------
SAUCE ---------
Method:
Mix all the sauce ingredients together in a pan and boil until reduced to about 2/3 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.