How To make Kwitiaow Pad Thai
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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Ingredients :
Thai Rice Noodles - 1.5 cups
Thai red chilly - 4 to 5
Garlic - 3 pods
Carrot - 1/4 cup
Beans - 1/4 cup
Broccoli - 1/4 cup
Baby corn - 5 to 6
Cabbage - 1/4 cup
Spring onion – few
Roasted Tofu(extra firm) - 1/4 cup
Thai basil leaves - 5 to 6
Sesame seeds - 1/2 tsp
Spring onion - 2 tbsp
Salt – as needed
For Sauce:
Light Soy Sauce - 3 tsp
Veg Oyster Sauce or Fish Sauce - 2 tbsp
Dark Soy Sauce - 1 tbsp
Stir fry Sauce - 2 tbsp
Sugar - 1 tbsp
Salt - 1 tsp
Sambal Oelek Sauce - 2 to 3 tsp(Homemade -
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அதிகாரம்/Chapter: ஊக்கமுடைமை / Energy
குறள் எண் (kural) : 595
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