*  Exported from  MasterCook  *
 
                             KWITIAOW PAD THAI
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : 
   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           Sliced shallots
    4                    Eggs
   11       oz           Rice or cellophane noodles
                         - (sen kel or woon sen),
                         - soaked in cold water
                         - for 7-10 minutes, if dried
      1/4   c            Chicken stock
    3       tb           Dried shrimps, 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 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)
  
 
 
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