Pai Thai (Fried Kuey Teow)

pad thai.jpg

Pad Thai.jpg

250 g  Kuey Teow (Ipoh Hor fun)
150 g prawns – shelled and deveined
150 g meat – chicken/pork sliced
2 eggs – lightly beaten
3 pieces square tau pok – deep fry and cut into strips (optional)
200 g of bean sprouts
3-4 stalks of baby kailan – blanced ) (optional)
50 g roasted peanuts – coarsely pounded
2 tbsp Thai chilli paste

2 stalks spring onions – cut into 5 cm in length
1 red chilli – sliced
50 g roasted peanuts – roughly pounded
3 cloves garlic – minced
Lime wedges and coriander leave for garnishing

Sauce Ingredients (combine)
Juice of 1 lime
2 tbsp tamarind paste (mixed with 3 thsp water)
2 tbsp fish sauce
2 tbsp palm sugar
1 tsp oyster sauce
1 tsp dark soy sauce
1 tsp light soy sauce
100 ml water

1) Heat oil in wok and saute garlics till fragrant, add prawns, meat and stir-fry till they turns pinkish and opaque. Add the beaten eggs and scramble until almost cooked. Then add tau pok, stir in kuey teow and add in the sauce mixture. Toss to combine, then add the chilli paste, stir to mix well.
2) Add the bean sprouts, kai lan vegetable, and spring onion, toss well and cooked for 1 minute. Divide into equal portion onto serving plate. Sprinkle with toasted peanuts and coriander leaves.
3) Serve hot with lime wedges.