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Kwitiaow Pad Thai

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

30 min

Ready

40 min
Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
½ cup peanut oil
(or corn oil)
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1 ounce shrimp
raw, shelled
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4 ounces bean curd
diced
3 tablespoons daikon (chinese icicle radish)
preserved, chopped
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3 tablespoons shallots
sliced
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4 large eggs
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11 ounces rice
soaked in cold water 7 to 10 minutes if dried
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¼ cup chicken broth
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3 tablespoons shrimp
dried, chopped
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cup peanuts
unsalted, chopped
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4 each onions
sliced
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15 ounces mung bean sprouts
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Sauce
1 cup water
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½ cup tamarind
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cup palm sugar
*
1 tablespoon bechamel (white) sauce
white
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Ingredients

Amount Measure Ingredient Features
118 ml peanut oil
(or corn oil)
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28.9 ml/g shrimp
raw, shelled
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115.6 ml/g bean curd
diced
45 ml daikon (chinese icicle radish)
preserved, chopped
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45 ml shallots
sliced
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4 large eggs
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317.9 ml/g rice
soaked in cold water 7 to 10 minutes if dried
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59 ml chicken broth
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45 ml shrimp
dried, chopped
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79 ml peanuts
unsalted, chopped
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4 each onions
sliced
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433.5 ml/g mung bean sprouts
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Sauce
237 ml water
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118 ml tamarind
* Camera
79 ml palm sugar
*
15 ml bechamel (white) sauce
white
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Directions

Mix all the sauce ingredients together in a pan and boil until reduced to about ⅔ 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 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 265g (9.3 oz)
Amount per Serving
Calories 52249% from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 151mg 50%
Sodium 130mg 5%
Total Carbohydrate 18g 18%
Dietary Fiber 5g 21%
Sugars g
Protein 32g
Vitamin A 5% Vitamin C 74%
Calcium 15% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
 

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