Kwitiaow Pad Thai

Recipe Ingredients

1/2 cup	118ml	Peanut or corn oil
1 oz	28g	Raw prawns - shelled
4 oz	113g	Firm bean curd - (tofu), diced
3 tablespoons	45ml	Preserved sweet white radish - chopped
3 tablespoons	45ml	Sliced shallots
4		Eggs
11 oz	312g	Rice or cellophane noodles
		- sen kel or woon sen
		- soaked in cold water- for 7-10 minutes if dried
1/4 cup	59ml	Chicken stock
3 tablespoons	45ml	Dried shrimps - chopped
1/3 cup	48g / 1.7oz	Unsalted peanuts - chopped
4		Spring onions - sliced
15 oz	426g	Bean sprouts
		Sauce
1 cup	237ml	Water
1/2 cup	118ml	Tamarind juice
1/3 cup	65g / 2.3oz	Palm sugar
1 tablespoon	15ml	White soy sauce

Recipe Instructions

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 chilies, sugar, lime wedges, spring onions, and fresh bean sprouts, all in small containers.

Source:
"Thai Cooking From the Siam Cuisine Restaurant"

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