Title: Kwitiaow Phad Thai (Thai-Fried Noodles and Sauce)
Categories: Entree Appetizer Fish
Yield: 6 Servings
| 1/2 | c | Peanut or corn oil |
| 7 | oz | Large raw shrimp, shelled |
| 4 | oz | Firm bean curd (tofu), diced |
| 3 | tb | Prsrvd sweet white radish chopped |
| 3 | tb | Sliced shallots |
| 4 | | Eggs |
| 11 | oz | Rice or cellophane noodles** |
| 1/4 | c | Chicken stock |
| 3 | tb | Dried shrimp, chopped |
| 1/3 | c | Unsalted peanuts, chopped |
| 4 | | Scallions, sliced |
| 15 | oz | Bean sprouts |
| SAUCE |
| 1 | c | Water |
| 1/2 | c | Tamarind juice |
| 1/3 | c | Palm sugar |
| 1 | tb | White 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.