Kwitiaow Pad Thai

Ingredients

110 gr peanut
1 prawns
120 gr firm bean curd
22 gr preserved sweet radish
3 shallots
4 eggs
160 gr rice
60 ml chicken stock
24 gr shrimps
45 gr peanuts
4 slices spring onions
15 bean sprouts
240 ml water
120 ml tamarind juice
65 gr palm sugar
16 ml soya sauce

Instructions

Mix all the sauce ingredients together in a pan and boil until reduced to about two third 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.