Kwitiaow Pad Thai

Kwitiaow Pad Thai Recipe:

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

Sauce:
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.

Serves 6

Contributed by Sue Stigleman