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 cellophan...
Ingredients
- 1/2cup peanut or corn oil
- 1ozraw prawns, shelled
- 4ozfirm bean curd (tofu); diced
- 3tbsp preserved sweet white radish
- 4eggs
- 11ozrice or cellophane noodles
- 3tbsp dried shrimps, chopped
- 1/3cup unsalted peanuts, chopped
Directions
- 1
1/2 c Peanut or corn oil 1 oz Raw prawns, shelled 4 oz Firm bean curd (tofu)
- 2
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), - s
- 3
sliced 15 oz Bean sprouts -----------------------------------SAUCE----------------------------------- 1 c Water 1/2 c Tamarind juice 1/3 c P
- 4
Set aside to cool
- 5
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
- 6
Add the preserved radish and shallot, fry for 1 minute, and break in the eggs
- 7
Stir-fry for a minute, then add the noodles and chicken stock
- 8
When the noodles are soft (about 2 minutes), add the dried shrimps, peanuts, spring onions and bean sprouts