This vibrant Kwitiaow Pad Thai offers a perfect balance of sweet, sour, and savory flavors, anchored by the unique texture of glass noodles. The dish combines tender prawns and firm tofu with a rich tamarind-based sauce, creating a hearty and satisfying meal. Crispy bean sprouts and crunchy peanuts add delightful textural contrasts, while fresh herbs provide aromatic brightness. Ideal for weeknight dinners or entertaining, this recipe captures the essence of authentic Thai street food. It is quick to prepare yet impressive enough for special occasions, delivering a complex flavor profile that is both comforting and exotic.
Kwitiaow Pad Thai
Description
This vibrant Kwitiaow Pad Thai offers a perfect balance of sweet, sour, and savory flavors, anchored by the unique texture of glass noodles. The dish combines tender prawns and firm tofu with a rich tamarind-based sauce, creating a hearty and satisfying meal. Crispy bean sprouts and crunchy peanuts add delightful textural contrasts, while fresh herbs provide aromatic brightness. Ideal for weeknight dinners or entertaining, this recipe captures the essence of authentic Thai street food. It is quick to prepare yet impressive enough for special occasions, delivering a complex flavor profile that is both comforting and exotic.Ingredients
Directions
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Prepare the sauce by combining water, palm sugar, tamarind juice, and white soya sauce in a small saucepan.
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Bring the sauce mixture to a boil, then reduce heat and simmer until it reduces to approximately 2/3 cup. Set aside to cool.
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If using dried noodles, soak them in warm water until soft but still firm, then drain well.
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Heat peanut or corn oil in a large wok or skillet over high heat until shimmering.
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Add the prawns and diced tofu to the wok and stir-fry lightly for about 1 minute until the prawns begin to turn pink.
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Add the preserved radish and sliced shallots, continuing to stir-fry for another minute.
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Push the ingredients to one side of the wok, pour in the beaten eggs, and scramble them lightly until just set.
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Add the prepared noodles and chicken stock to the wok, tossing everything together.
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Stir-fry for about 2 minutes until the noodles are soft and have absorbed the stock.
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Add the chopped dried shrimps, peanuts, spring onions, and bean sprouts to the wok.
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Pour in the prepared tamarind sauce and toss everything together for a couple of minutes until well combined and heated through.
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Serve immediately, garnished with additional chopped peanuts, lime wedges, and fresh bean sprouts.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 306.2kcal
- % Daily Value *
- Total Fat 30.3g47%
- Saturated Fat 3.9g20%
- Cholesterol 0.0mg0%
- Sodium 10.6mg1%
- Total Carbohydrate 9.4g4%
- Dietary Fiber 3.4g14%
- Sugars 4.8g
- Protein 2.1g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use fresh tamarind paste diluted with warm water to make the tamarind juice, adjusting sweetness with palm sugar.
If you cannot find preserved sweet white radish, you can substitute with finely chopped pickled daikon or omit it, adding a bit more sugar to balance the sourness.
This dish can be made vegetarian by omitting the prawns and dried shrimps, using vegetable stock instead of chicken stock, and increasing the amount of tofu.
Serve with traditional accompaniments like crushed peanuts, chopped dried chilies, sugar, lime wedges, and fresh bean sprouts in small bowls for guests to customize their bowls.
