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
Food historians have proved the existence of recipes back into antiquity, certainly as far back into recorded history as the Egyptians, and maybe further still. Having said that, in the main part, these ancient records were just very basic pictorial instructions for preparing meals.
Fascinatingly, the oldest recipe in existence, according to experts is a series of tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Progressing into The time of the roman empire 25BC a roman called Apicius compiled a collection of scripts describing recipes cooked by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the ancient chefs were skilled in the use of a good variety of aromatic flavours, including some familiar names for example thyme, mint and dill. Later on, there were a couple of interesting recipe books which appeared in the fourteenth century - a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these are unconnected to the curry that is served today, but instead descriptions of the types of meals cooked for the upper classes of that period. Later on in the 1400s, knights returning from the crusades brought back many foods and herbs from middle-east cuisine, including coriander, parsley, and rosemary. The introduction of these new culinary ideas prompted an eruption in manuscripts on cooking, the majority of which are now in academic collections. For the centuries that followed, the rich and powerful families of Europe competed with each other to serve the most exotic meals, and because of this the best cooks and their recipes were highly sought after. However, it wasn`t until the 19th century that cooking and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, trying out, and writing down the recipes of their peers. By the time we get to the 20th century, cookery publications are in high demand, mostly as a result of higher levels of literacy, more leisure time and being a little richer. The introduction of television brought us TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Pad Thai (Pil) recipe.
