| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Eggs, Meats |
Thai |
Appetizers, Fish, Main dish |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Peanut or corn oil |
| 7 |
oz |
Large raw shrimp, shelled |
| 4 |
oz |
Firm bean curd, tofu diced |
| 3 |
T |
Prsrvd sweet white radish |
|
|
chopped |
| 3 |
T |
Sliced shallots |
| 4 |
|
Eggs |
| 11 |
oz |
Rice or cellophane noodles** |
| 1/4 |
c |
Chicken stock |
| 3 |
T |
Dried shrimp, chopped |
| 1/3 |
c |
Unsalted peanuts, chopped |
| 4 |
|
Scallions, sliced |
| 15 |
oz |
Bean sprouts |
| 1 |
c |
Water |
| 1/2 |
c |
Tamarind juice |
| 1/3 |
c |
Palm sugar |
| 1 |
T |
White soya sauce |
INSTRUCTIONS
*(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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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