1/2 lb dried rice noodles 1/8 wide warm wa, ter
1/2 lb shrimp, chicken or pork or- a combi, nation
1/4 cup fish sauce
1/4 cup granulated sugar, plus:
2 tbsp granulated sugar
1/4 cup white vinegar, plus:
2 tbsp white vinegar
1 tsp paprika
4 green onions
1/2 cup vegetable oil (more if needed)
1 tsp chopped garlic
2 eggs
3/4 lb bean sprouts
1 ground roasted chiles (see note at, end)
1 unsalted roasted peanuts ground
1 lime wedges
Directions
1. Soak noodles for 20-25 minutes in enough warm water to cover
them. They should be flexible and soft, but not so soft that they can
be mashed easily with the fingers. Later cooking in liquid will
soften them more. Drain them throughly in a colander while preparing
the other ingredients. Traditionally they are left in full-length
strands, but you may cut them into 8 inch lengths if you find it
easier to stir-fry then that way.
2. Peel and devein the shrimp leaving the tails intact(or remove if
preferred) Slice chicken, pork into 1/8 inch strips 1-2 inches long.
3. Mix the fish sauce, sugar, vinegar, and paprika in a bowl and stir
until the sugar dissolves. Set aside. Slice green onions both the
green and white parts, diagonally into 1-1/2 inch long pieces. Set
aside.
4. Heat a wok, add the oil and swirl over the surface. Add the
garlic and stir fry until light golden. Add the meat and stir-fry
until shrimp is pink. If using chicken or pork stir-fry until pink
disappears. Add the noodles and toss lightly to coat with oil and the
distribute meat and garlic( I often do this in a larger pot since
things tend to come out of the wok).
5. Add the liquid from step 3 and bring it to a boil rapidly, gently
folding the noodles without breaking them. Reduce heat to medium and
boil the mixture, folding frequently until the noodles have absorbed
the liquid (I find a pasta server works great for this step).
6. Lift the noodles gently from one side of the wok. Pour a little
oil along the side of the wok, then break the egg ad slip it into the
oil. Break the yolk and cover the egg with the noodles immediately.
Repeat this on the opposite side with the other egg. Allow eggs to
cook undisturbed, over moderate heat until they are set and almost
dry. Additional oil may by added if the eggs or the noodles begin to
stick to the wok.
7. When the eggs are set and almost dry, fold them gently but
rapidly into the noodles. Try not to break the noodles, which will
be soft and fragile at this point. An effective way is to insert the
scoop under the eggs, lift it through, and fold the mixtureover.
Continue the lifting and folding motion until the eggs are broken up
and well distributed.
8. Add the green onions (and bean sprouts if you prefer them mixed
in) and toss the entire mixture quickly and gently, stll avoiding
breaking the noodles. Cook for about 2 minutes or until onions are
tender.
9. Take a large platter spread with bean sprouts(if you left them out
above). Spread Pud Thai from wok over top. Sprinkle ground
chilies(see note) and ground peanuts over the top and squeeze lime
over the top. Or serve toppings seperatly for each diner to add
according to taste.
Note on chilies: Buy whole dried chiles and grind since pre-ground
often lack the "bite" of whole ones. Thai chilies may be used (_VERY_
hot), or milder American chiles may be used. The Thai chilies are
know as Prig hang. They may also be found in Mexican food sections
under the name "Chiles Arbol". Use sparing if you aren't used to
them they are quite potent.
From: arielle@taronga.com (Stephanie da Silva)
Servings: 1 servings
Pad Thai (5) Recipe brought to you by Recipe Ideas
Categories: Asian; Thai
The History of Recipes
Academics have found proof that recipes existed back into distant history, at least as far back as pharonic Egypt, and possibly even further than that. Interesting though that maybe, in the main part, these ancient records were just very basic hieroglyphic or cunieform instructions for preparing meals.
Later on, in Roman times 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes cooked by wealthy Romans. In his publication, he tells us how the roman meals were split into starters, main course and dessert, a style of dining still practiced today. Aspicius recounts how the ancient chefs used a wide range of aromatic flavors, including a few that are still present in modern kitchens like bay, fennel and parsley. In the fifteenth century, knights returning from the crusades brought us many foods and spices from Arab countries, such as coriander, basil and rosemary. The introduction of these new herbs and spices led to an increase in recipe publications, many of which are now in private collections. By the arrival of the 1900s, recipe publications are in great demand, as a result of more people being able to read, people having more free time and having more money to spend. |
We hope you enjoy this Pad Thai (5) recipe.
