Kwitiaow Phad Thaiappetizers, main dish, fish 1/2 cup peanut or corn oil 7 oz large raw shrimp, shelled 4 oz firm bean curd (tofu), diced 3 tablespoon prsrvd sweet white radish chopped 3 tablespoon sliced shallots 4 eggs 11 oz rice or cellophane noodles** 1/4 cup chicken stock 3 tablespoon dried shrimp, chopped 1/3 cup unsalted peanuts, chopped 4 scallions, sliced 15 oz bean sprouts ----SAUCE---- 1 cup water 1/2 cup tamarind juice 1/3 cup palm sugar 1 tablespoon 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. |
