* Exported from MasterCook * Kwitiaow Pad Thai Recipe By : Sue Stigleman Serving Size : 6 Preparation Time :0:00 Categories : Thai 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 Shallots -- sliced 4 Eggs 11 oz Rice or cellophane noodles - (sen kel or woon sen) -- - soaked in cold water - for 7 to 10 minutes, if dried 1/4 c Chicken stock 3 tb Dried shrimp -- 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 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 containers. - - - - - - - - - - - - - - - - - -