| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Meats | Thai | Thai | 6 | Servings |
INGREDIENTS
| 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 |
| 1 | c | Water |
| 1/2 | c | Tamarind juice |
| 1/3 | c | Palm sugar |
| 1 | tb | White soya sauce |
INSTRUCTIONS
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) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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