*  Exported from  MasterCook  *

                           KWITIAOW PAD THAI

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    :
 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    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 in cold water
                       - for 7-10 minutes, if dried
    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: [email protected] (Sue Stigleman)



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