Kwitiaow Pad Thai
Title: Kwitiaow Pad Thai
Categories: Thai, Shellfish
Yield: 6 servings
1/2 c Peanut or corn oil - (sen kel or woon sen),
1 oz Raw prawns, shelled - soaked in cold water
4 oz Firm bean curd (tofu)
diced - for 7-10 minutes, if dried
3 tb Preserved sweet white radish 1/4 c Chicken stock
-- chopped 3 tb Dried shrimps, chopped
3 tb Sliced shallots 1/3 c Unsalted peanuts, chopped
4 Eggs 4 Spring onions
sliced
11 oz Rice or cellophane noodles 15 oz Bean sprouts
-----------------------------------SAUCE-----------------------------------
1 c Water 
1/3 c Palm sugar
1/2 c Tamarind juice 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.