Kwitiaow Phad Thai (Thai-Fried Noodles & Sauce)
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
peanut oil
or corn |
|
| 7 | ounces |
shrimp
large, raw, shelled |
|
| 4 | ounces |
tofu
diced |
|
| 3 | tablespoons |
white radish
sweet, preserved, chopped |
* |
| 3 | tablespoons |
shallots
sliced |
|
| 4 | large |
eggs
|
|
| 11 | ounces |
rice
cellophane noodles |
|
| ¼ | cup |
chicken broth
|
|
| 3 | tablespoons |
shrimp
dried, chopped |
*
|
| ⅓ | cup |
peanuts
unsalted, chopped |
|
| 4 | each |
scallions, spring or green onions
sliced |
|
| 15 | ounces |
mung bean sprouts
|
|
| Sauce | |||
| 1 | cup |
water
|
|
| ½ | cup |
tamarind juice
|
* |
| ⅓ | cup |
palm sugar
|
* |
| 1 | tablespoon |
soy sauce, tamari
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
peanut oil
or corn |
|
| 202.3 | ml/g |
shrimp
large, raw, shelled |
|
| 115.6 | ml/g |
tofu
diced |
|
| 45 | ml |
white radish
sweet, preserved, chopped |
* |
| 45 | ml |
shallots
sliced |
|
| 4 | large |
eggs
|
|
| 317.9 | ml/g |
rice
cellophane noodles |
|
| 59 | ml |
chicken broth
|
|
| 45 | ml |
shrimp
dried, chopped |
*
|
| 79 | ml |
peanuts
unsalted, chopped |
|
| 4 | each |
scallions, spring or green onions
sliced |
|
| 433.5 | ml/g |
mung bean sprouts
|
|
| Sauce | |||
| 237 | ml |
water
|
|
| 118 | ml |
tamarind juice
|
* |
| 79 | ml |
palm sugar
|
* |
| 15 | ml |
soy sauce, tamari
|
|
Directions
(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 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 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.
