This is quite an extraordinary char koay teow, different from the Malaysian famous CKT but more like the Indian Fried Koay Teow in tastes and ingredients. Firm beancurd [taukwa] and ground peanuts are added to this noodle. It tastes sourish and sweet because of the tamarind juice and gula melaka. Overall, this is an appetising noodle which I like very much because of the taste.
Do give it a try and you will understand that the taste is close to that of Indian Kuay Teow Goreng.
Recipe adapted from a Thai cookbook 'Healthy and Easy Thai Cooking' [my selected cookbook for Cookbook Countdown Event#9] with modifications.
Ingredients
[serves 2-3]
500 gm fresh flat rice noodles [kuay teow]
3 eggs
9 medium size prawns - shelled with tail intact
2 pieces firm beancurd - cut strips
3 tbsp preserved salted radish [chai por] - rinsed and drained
3 tbsp cooking oil
3 tbsp ground toasted peanuts
1 tbsp chilli paste [chilli boh] or Thai chilli flakes
3 tbsp fish sauce
30 gm palm sugar
1 tbsp tamarind paste
4 tbsp water
1 cup beansprout
1 bunch chives [kucai] - cut 1 inch lengths
3 eggs
9 medium size prawns - shelled with tail intact
2 pieces firm beancurd - cut strips
3 tbsp preserved salted radish [chai por] - rinsed and drained
3 tbsp cooking oil
3 tbsp ground toasted peanuts
1 tbsp chilli paste [chilli boh] or Thai chilli flakes
3 tbsp fish sauce
30 gm palm sugar
1 tbsp tamarind paste
4 tbsp water
1 cup beansprout
1 bunch chives [kucai] - cut 1 inch lengths
- Boil fish sauce, palm sugar, tamarind paste and water until fragrant and thick. Strain and discard residue.
- Heat oil in wok, pan fry beancurd until golden add in prawns to cook until firm.
- Add in rice noodles and seasoning and chilli paste/flakes. Toss well to combine ingredients and leave to fry for a minute before adding in eggs.
- Stir lightly to loosen noodles, lastly add in beansprouts and chives. Quickly stir fry to mix.
- Dish up and garnish with some fresh beansprouts, chives and sprinkle ground toasted peanuts.
I'm sharing this post with Cookbook Countdown #9 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray
Kimmy, your pad thai looks so good. I love kuay teow. Actuall I have yet to try pad thai. I must order it one day at the Thai restaurant.
ReplyDeleteI ate similar meal in Thailand and it was very delicious.
ReplyDeleteHi Kimmy
ReplyDeletePhad Thai Koong Sod of yours looks very delicious. My big girl has been asking me to try making this dish at home. Thanks for sharing:)
Hi Phong Hong, there are various version of Pad Thai. This one is sweet and sourish, very appetising and aromatic with the addition of ground peanuts.
ReplyDeleteHi Karen, do try this, your girl will be glad and a plate may not be enough, hahaha!
ReplyDeletelooks delicious Kimmy! It has been ages since I last had pad thai!
ReplyDeleteHi Joyce, the pad thai I had in Thailand was quite plain like economy fried koay teow with eggs. I was quite surprise that there is this version that tastes like our Malaysian Goreng Koay Teow. This I like.
ReplyDeleteANother lovely shrimp dish. Looks tasty.
ReplyDeleteHi Margaret, I love this fried noodle for its taste and flavour. I should have used bigger prawns, hehehe! Overall, an appetising fried noodle.
ReplyDelete