Kwitiaow Phad Thai (thai-fried Noodles And Sauce) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Peanut or corn oil,
11 ounce: Rice or cellophane noodles**,
7 ounce: Large raw shrimp, shelled
1/4 cup: Chicken stock,
4 ounce: Firm bean curd, (tofu), diced
3 tbsp: Dried shrimp, chopped
3 tbsp: Prsrvd sweet white radish,
1/3 cup: Unsalted peanuts, chopped
-chopped,
4: Scallions, sliced
3 tbsp: Sliced shallots,
15 ounce: Bean sprouts,
4: Eggs,
SAUCE
1 cup: Water,
1/3 cup: Palm sugar,
1/2 cup: Tamarind juice,
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
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