Mary & Martha's Kitchen Recipe

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Kwitiaow Phad Thai (Thai-Fried Noodles and Sauce) Recipe 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.

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<h1>Kwitiaow Phad Thai (Thai-Fried Noodles and Sauce)</h1> <h2>Recipe</h2><p> <P>1/2 c Peanut or corn oil <P>7 oz Large raw shrimp, shelled <P>4 oz Firm bean curd (tofu), diced <P>3 tb Prsrvd sweet white radish <P>-chopped 3 tb Sliced shallots <P>4 Eggs <P>11 oz Rice or cellophane noodles** <P>1/4 c Chicken stock <P>3 tb Dried shrimp, chopped <P>1/3 c Unsalted peanuts, chopped <P>4 Scallions, sliced <P>15 oz Bean sprouts <P>-----------------------------------SAUCE----------------------------------- 1 c Water <P>1/2 c Tamarind juice <P>1/3 c Palm sugar <P>1 tb White soya sauce <P>**(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. <div><a href='http://www.maryandmarthaskitchen.com/Kwitiaow_Phad_Thai_(Thai-Fried_Noodles_and_Sauce)/1093/' title='Kwitiaow Phad Thai (Thai-Fried Noodles and Sauce) Recipe'>Kwitiaow Phad Thai (Thai-Fried Noodles and Sauce) Recipe</a></div>

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