Kwetiau Pad Thai
Thailand
Main
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 |
Kilogram Grams Grams Litre Grams Nos Kilogram Grams Kilogram Kilogram Kilogram Litre Kilogram Grams Grams |
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.
