Recipe - Kwitiaow Phad Thai (Thai-Fried Noodles And Sa

One half cup Peanut or corn oil
7 ounce Large raw shrimp, shelled
4 ounce Firm bean curd (tofu), minced
3 tablespoon Prsrvd sweet white radish
chopped
3 tablespoon Sliced shallots
4 Eggs
11 ounce Rice or cellophane noodles**
One fourth cup Chicken stock
3 tablespoon Dried shrimp, chopped
1/3 cup Unsalted peanuts, chopped
4 Scallions, 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

**(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 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 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.

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