Kwitiaow pad thai
Yield: 6 Servings
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
Instructions:
- (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 MMMMM---------------------------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. From: stigle@cs.unca.edu (Sue Stigleman)
