Kwitiaow Pad Thai
Ingredients:
1/2 cup peanut or corn oil ( minyak kacang / minyak jagung )
1 oz raw prawns, shelled ( udang dibuang kulit )
4 oz firm bean curd (tofu), diced ( tauhu didadu )
3 tblsp preserved sweet white radish, chopped ( robak putih jeruk dicincang )
3 tblsp sliced shallots ( bawang merah kecil )
4 eggs ( telur )
11 oz rice or cellophane noodles (sen kel or woon sen) - suhun, soaked in
cold water for 7-10 minutes, if dried
1/4 cup chicken stock ( stok ayam )
3 tblsp dried shrimps, chopped ( udang kering dicincang )
1/3 cup unsalted peanuts, chopped ( kacang tanpa garam dicincang )
4 spring onions, sliced ( bawang besar dihiris )
15 oz bean sprouts ( taugee )
Sauce:
1 cup water ( air )
1/2 cup tamarind juice ( asam jawa )
1/3 cup palm sugar ( gula merah )
1 tblsp white soya sauce ( kicap )
Instructions:
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