Thursday, November 09, 2006

Kwitiaow Pad Thai

1/2 cup peanut or corn oil
1 oz raw prawns, shelled
4 oz firm bean curd (tofu), diced
3 tblsp preserved sweet white radish, chopped
3 tblsp 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 cup chicken stock
3 tblsp dried shrimps, chopped
1/3 cup unsalted peanuts, chopped
4 spring onions, sliced
15 oz bean sprouts

1 cup water
1/2 cup tamarind juice
1/3 cup palm sugar
1 tblsp 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.


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