| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Eggs, Meats |
Thai |
Main dish, Appetizers, Fish |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Peanut or corn oil |
| 7 |
oz |
Large raw shrimp, shelled |
| 4 |
oz |
Firm bean curd (tofu), diced |
| 3 |
tb |
Prsrvd sweet white radish chopped |
| 3 |
tb |
Sliced shallots |
| 4 |
|
Eggs |
| 11 |
oz |
Rice or cellophane noodles** |
| 1/4 |
c |
Chicken stock |
| 3 |
tb |
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 |
tb |
White soya sauce |
INSTRUCTIONS
SAUCE
**(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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