Kwitiaow Phad Thai (Thai-Fried Noodles & Sa Recipe




Kwitiaow Phad Thai (Thai-Fried Noodles & Sa Ingredients

1/2 cup peanut or corn oil
7 oz large raw shrimp, shelled
4 oz firm bean curd (tofu), diced
3 tbsp prsrvd sweet white radish chopped
3 tbsp sliced shallots
4 eggs
11 oz rice or cellophane noodles**
1/4 cup chicken stock
3 tbsp dried shrimp, chopped
1/3 cup unsalted peanuts, chopped
4 scallions, sliced
15 oz bean sprouts

SAUCE

1 cup water
1/2 cup tamarind juice
1/3 cup palm sugar
1 tbsp white soya sauce

A Recipe for
Kwitiaow Phad Thai (Thai-Fried Noodles & Sa

 

Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




Food Tip
To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.




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This is a recipe for Kwitiaow Phad Thai (Thai-Fried Noodles & Sa from the recipe cookbook of Recipes-to-go (Asian)


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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.




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Food Tip
When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare




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Kwitiaow Phad Thai (Thai-Fried Noodles & Sa

Food Tip
To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.







Kwitiaow Phad Thai (Thai-Fried Noodles & Sa Directions

**(sen lek or woon sen), soaked in cold water for 7 to
10 minutes, if dried 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 shrimp, 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 saucers.

Serves: 6

 

 

 

 

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Kwitiaow Phad Thai (Thai-Fried Noodles & Sa Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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