Feed Me That logoWhere dinner gets done
previousnext


Title: Kwitiaow Phad Thai (Thai Fried Noodles & Sauce)
Categories: Entree Appetizer Seafood
Yield: 6 Servings

1/2cPeanut or corn oil
7ozLarge raw shrimp, shelled
4ozFirm bean curd (tofu), diced
3tbPrsrvd sweet white radish chopped
3tbSliced shallots
4 Eggs
11ozRice or cellophane noodles**
1/4cChicken stock
3tbDried shrimp, chopped
1/3cUnsalted peanuts, chopped
4 Scallions, sliced
15ozBean sprouts
SAUCE
1cWater
1/2cTamarind juice
1/3cPalm sugar
1tbWhite soya sauce

**(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.

previousnext