Kwitiaow Pad Thai

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

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.

Kwitiaow Pad Thai printer friendly version located here.
Click Back to return.