Title: Kwitiaow Pad Thai
Categories: Thai
Yield: 6 Servings

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 cellophane noodles (sen kel or woon sen), soaked i
1/4	c	Chicken stock
3	tb	Dried shrimps, chopped
1/3	c	Unsalted peanuts, chopped
4		Spring onions; sliced
15	oz	Bean sprouts
SAUCE
1	c	Water
1/2	c	Tamarind juice
1/3	c	Palm sugar
1	tb	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.

From: stigle@cs.unca.edu (Sue Stigleman)

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