Kuay Tiaw Pad Thai

Kuay Tiaw Pad Thai

Prep:Cook:

Yield:2 servingsLevel:Easy

Total Time:45 min

20 min25 min

Recipe courtesy of Nongkran Daks

Ingredients

Recipe courtesy Nongkran Daks

4 tablespoons vegetable oil, plus extra as needed

1 teaspoon chopped garlic

1 tablespoon dried shrimp, optional

1/2 cup sliced pork

1/2 cup whole shrimp, shelled and deveined

1 tablespoon (shredded) preserved radish

1/4 pound medium­size dried rice noodles (soaked 60 minutes in cold waterand drained)

Water

5 tablespoons Pad Thai sauce, recipe follows

2 large eggs

1/2 teaspoon ground hot chiles, or more to taste

2 tablespoons ground roasted peanuts

1/2 cup sliced garlic chives or green onion

2 cups bean sprouts, rinsed, plus more for garnish

1 wedge lime

Pat Thai Sauce:

1 cup tamarind juice

1 cup palm sugar plus 3 tablespoons

1 cup water

1/2 cup fish sauce

2 teaspoons salt

ADD CHECKED ITEMS TO GROCERY LIST

© 2015 Television Food Network, G.P. All Rights Reserved.

Directions

Heat the oil in a wok. Add the garlic and stir­fry until golden brown. Add themeat and shrimp and keep stirring until the shrimp changes color. Removethe shrimp to prevent overcooking and set aside.

Add the noodles. They will stick together so stir fast and try to separate them.Add a little water, stirring a few times. Then add the Pad Thai sauce, andkeep stirring until everything is thoroughly mixed. The noodles should appearsoft and moist. Return the cooked shrimp to the wok.

Push the contents of the wok up around the sides to make room to fry theeggs. If the pan is very dry, add 1 more tablespoon of oil. Add the eggs andspread the noodles over the eggs to cover. When the eggs are cooked, stirthe noodles until everything is well mixed­this should result in cooked bits ofeggs, both whites and yolk, throughout the noodle mixture.

Add chiles, peanuts, garlic chives and bean sprouts. Mix well. Remove to aplatter. Serve with raw bean spouts and a few drops of lime juice.

A viewer, who may not be a professional cook, provided this recipe. TheFood Network Kitchens chefs have not tested this recipe and therefore, wecannot make representation as to the results.

Pat Thai Sauce:Mix all ingredients in a saucepan for about 60 minutes until it is well mixedand syrupy. Stir occasionally to prevent burning.

Cook's Note: If you want to double this recipe, DO NOT double the ingredients, for the bulk will be too much to work with. Rather, make the dish twice.If you plan to make this for company, cook noodles ahead of time and addbean sprouts and garlic chives when you heat it up. If it is an informalgathering, it is fun to let your guests cook their own noodles.

You can buy premixed tamarind concentrate or make your own tamarindjuice. Buy a package of compressed tamarind pulp at any Asian market, cutoff 3 tablespoons of paste and soak in 1 1/2 cups of warm water for 20minutes. Squeeze out the pulp and discard; the remaining liquid is tamarindjuice. Store any leftover juice or noodle sauce in a tightly sealed container inthe refrigerator or freezer.

Recipe courtesy of Nongkran Daks