8 oz rice noodles, dry -- 1/8
1 inch wide
1 1/2 tbsp fish sauce
1 tbsp fresh lemon juice -- or
1 more
2 tbsp rice wine vinegar
1 tbsp ketchup
2 tsp sugar
1/4 tsp red pepper flakes --
1 crushed
1 tbsp vegetable oil
4 oz chicken breast -- boned and
1 skinned
2 green onions -- thinly
1 sliced
2 cloves garlic -- finely
1 chopped
3 oz small shrimp -- peeled
2 cup bean sprouts -- fresh
1 medium carrot -- shredded
3 tbsp minced fresh cilantro
2 tbsp peanuts, dry-roasted
1 unsalted -- chopped
Directions
1. Place noodles in medium bowl. Cover with lukewarm water; let stand
30 minutes or until soft. Drain; set aside. Whisk fish sauce, 1 to 2
tablespoons lemon juice, vinegar, ketchup, sugar and pepper in small
bowl; set aside. 2. Finely chop the chicken breast. Heat oil in wok
or large nonstick skillet over medium-high heat. Add chicken, green
onions and garlic Cook and stir until chicken is no longer pink. Stir
in noodles; cook 1 minute. Add shrimp and bean sprouts; cook just
until shrimp turn opaque, about 3 minutes. Stir in fish sauce
mixture; toss to coat. Cook until heated through, about 2 minutes. 3.
Arrange noodle mixture on platter; sprinkle with carrot, cilantro,
and peanuts. Garnish with lemon wedges, tomato wedges and fresh
cilantro, if desired.
Calories 265; 6 g of fat, 18% calories from fat. 798 mg Sodium
(cooking notes - step 3 says garnish with cold carrot, cilantro and
peanut. Warm these for better flavor. Photo shows lemon and tomato
wedges off to one side.)
PIL = Publications International, Ltd (Illinois)
Recipe By : PIL, Diabetic Cooking: Delicious, Light and Easy
(1996:68)
Servings: 5 servings
Pad Thai (Pil) Recipe brought to you by Recipe Ideas
Categories: Asian; Diabetic; Thai
The History of Recipes
It is possible to read the history of `recipes` way back into history, in truth as far back as ancient Egypt, and maybe further still. Interesting though that maybe, sadly, these ancient records were just simple pictorial instructions for meal preparation.
In fact, the most ancient recipe discovered so far, according to experts are some tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius created some scripts showing how to cook the recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals were divided into appetizers, entrees and dessert, something that is very familiar to us today. This early Roman chef describes how the ancient chefs were skilled in the use of a good variety of spices, including a few you will know for example thyme, fennel and asafoetida. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods and spices from Arab cuisine, including basil and coriander. The introduction of these new herbs and spices led to a surge in recipe manuscripts, some of which are now in academic collections. For the decades that followed, the powerful and rich strove to serve the most extravagent banquests, and because of this the best cooks and their recipe collections became highly prized. Even so, it was during the 1800s that fine cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, testing, and writing down recipes of the day. By the time we get to the 1900s, cookbooks are greatly in demand as a result of higher levels of literacy, people having more leisure time and disposable income. The arrival of television gave us TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Pad Thai (Pil) recipe.
