Kwitiaow Pad Thai

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.

Cooking Method: Boiling, Frying, Stir Frying

Cuisine: Thai

Courses: Main Courses

Difficulty: Intermediate

Servings: 3

Calories: 306

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.

Directions

1
Prepare the sauce by combining water, palm sugar, tamarind juice, and white soya sauce in a small saucepan.
2
Bring the sauce mixture to a boil, then reduce heat and simmer until it reduces to approximately 2/3 cup. Set aside to cool.
3
If using dried noodles, soak them in warm water until soft but still firm, then drain well.
4
Heat peanut or corn oil in a large wok or skillet over high heat until shimmering.
5
Add the prawns and diced tofu to the wok and stir-fry lightly for about 1 minute until the prawns begin to turn pink.
6
Add the preserved radish and sliced shallots, continuing to stir-fry for another minute.
7
Push the ingredients to one side of the wok, pour in the beaten eggs, and scramble them lightly until just set.
8
Add the prepared noodles and chicken stock to the wok, tossing everything together.
9
Stir-fry for about 2 minutes until the noodles are soft and have absorbed the stock.
10
Add the chopped dried shrimps, peanuts, spring onions, and bean sprouts to the wok.
11
Pour in the prepared tamarind sauce and toss everything together for a couple of minutes until well combined and heated through.
12
Serve immediately, garnished with additional chopped peanuts, lime wedges, and fresh bean sprouts.

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 306kcal

% Daily Value *
Total Fat 12g19%
Saturated Fat 2g10%
Cholesterol 150mg50%
Sodium 250mg11%
Total Carbohydrate 35g12%
Dietary Fiber 3g12%
Sugars 10g
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pad thai, thai cuisine, glass noodles, kwitiaow, prawns, tofu, tamarind, stir fry, asian cooking, wok, bean sprouts, peanuts, sweet and sour, dinner recipe, quick meal, seafood

Read it online: https://www.chefs-mate.com/recipe/kwitiaow-pad-thai/