Kwitiaow Phad Thai (thai-fried Noodles & Sa Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Peanut or corn oil,
7 ounce: Large raw shrimp, shelled
4 ounce: Firm bean curd, (tofu), diced
3 tbsp: Prsrvd sweet white radish chopped,
3 tbsp: Sliced shallots,
4: Eggs,
11 ounce: Rice or cellophane noodles**,
1/4 cup: Chicken stock,
3 tbsp: Dried shrimp, chopped
1/3 cup: Unsalted peanuts, chopped
4: Scallions, sliced
15 ounce: Bean sprouts,
SAUCE
1 cup: Water,
1/2 cup: Tamarind juice,
1/3 cup: Palm sugar,
1 tbsp: White soya sauce,
Directions:
**(sen lek or woon sen), soaked in cold water for 7 to
10 minutes, if dried 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 shrimp, 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 saucers.
Source from luhu.jp
10 minutes, if dried 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 shrimp, 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 saucers.
Source from luhu.jp