Kwetiau Pad Thai

Thailand

Thai, prawns, shrimp, vegetables, noodles

Ingredients Quantity Unit of Measure
Bean Sprout
Cellophane Noodle
Chicken Stock Cubes
Cooking Oil
Dried Shrimp
Eggs Regular
Kimchi-Radish
Palm Sugar
Peanut
Prawns
Shallot
Soy Sauce Light
Spring Onion
Tamarind Ripe Brown
Tofu Fresh
0.420
150.000
10.000
0.100
45.000
4.000
0.045
75.000
0.075
0.040
0.045
0.015
0.060
1.000
120.000
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Litre
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Kilogram
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1. Soak tamarind in water and squeeze juice from it. Mix the tamarind jucie, palm sugar and soy sauce with 1 cup of water together in a pan and boil until reduced to about 2/3 cup. Set aside to cool.
2. 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.
3. Add the preserved radish and shallot, fry for 1 minute, and break in the eggs.
4. Stir-fry for a minute, then add the noodles and chicken stock.
5. When the noodles are soft (about 2 minutes), add the dried shrimps, peanuts, spring onions and bean sprouts.
6. Add the sauce, fry for a couple of minutes and serve. 7. Serve accompanied by chopped peanuts, chopped dry chillies, sugar, lime wedges, spring onions, and fresh bean sprouts, all in small containers.