Recipe - Kwitiaow Pad Thai

One half cup Peanut or corn oil
1 ounce Raw prawns, shelled
4 ounce Firm bean curd (tofu); minced
3 tablespoon Preserved sweet white radish
chopped
3 tablespoon Sliced shallots
4 Eggs
11 ounce Rice or cellophane noodles
(sen kel or woon sen),
soaked in cold water
for 710 minutes, if dried
One fourth cup Chicken stock
3 tablespoon Dried shrimps, chopped
1/3 cup Unsalted peanuts, chopped
4 Spring onions; cut or sliced up
15 ounce Bean sprouts

SAUCE
1 cup Water
One half cup Tamarind juice
1/3 cup Palm sugar
1 tablespoon 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 stirfry lightly for 1 minute. Add the preserved radish and
shallot, fry for 1 minute, and break in the eggs. Stirfry 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: stigle@cs.unca.edu (Sue Stigleman)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini