16 oz rice noodles
1/2 cup vegetable oil
5 garlic cloves (or more) - finely ch, opped
1 lb medium shrimp - shelled and deveine, d
2 firm-style bean curd squares - cut, into 1/2 inch cubes
1/4 cup pickled turnips - (coarsely chopped, )
1/2 cup white vinegar
3/16 cup fish sauce
1 tbsp paprika
1/4 cup sugar
2 eggs, beaten
1/4 lb mung bean sprouts
3 scallions - cut into 1/2 inch piece, s
1/2 cup ground unsalted peanuts
1 fresh red chili pepper - seeded & c, oarsely chopped
1 lemon, cut into wedges
1 coriander leaves for garnish
1/4 cup crushed red pepper (opt.)
Directions
In a large bowl, soak the rice noodles in 10 to 12 cups of cold water
for 2 hours. Drain and cover with a damp towel to retain moisture.
In a wok or large frying pan, heat the oil and stir-fry the garlic
until it is light brown. Add the shrimp, bean curd and pickled
turnips; stir in the vinegar, fish sauce, paprika and sugar. When
thoroughly mixed, fold in the noodles. When the noodles are
completely coated, spread them out to the sides of the wok or frying
pan, leaving a space in the middle. Add the beaten eggs. As the eggs
cook, fold the noodles over them and stir to combine all of the
ingredients evenly. Stir in half of the bean sprouts, then add the
scallions, ground peanuts and chopped chili pepper. Toss several
times to mix well.
Serve on a large platter with lemon wedges. Top with the remaining
bean sprouts and garnish with coriander leaves. Serve the crushed red
pepper on the side, for those who like it extra-spicy.
From: stigle@cs.unca.edu (Sue Stigleman)
Servings: 1 servings
Pad Thai (Sauteed Rice Noodles) Recipe brought to you by Recipe Ideas
Categories: Asian; Rice; Thai; Vegetable
The History of Recipes
It is possible to track the history of written recipes way back into the distant past, certainly as far as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, sadly, these early records were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe in existence, according to experts is a collection of clay tablets in 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 making anyone who drank it feel `blissful`. Later, there are a couple of cookery books published in the 1300s - a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these have no connection with the indian food that is popular today, but instead accounts of the types of meals prepared by the cooks of the upper classes of those days. For the decades that followed, the powerful families of the West competed to lay on the most extravagent banquests, and as a consequence, cooks and their recipes became highly prized. However, it wasn`t until the 1800s that haute cuisine and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, testing, and publishing popular recipes of the day. By the time we get to the 20th century, recipe books are highly popular as a result of more people being able to read, more free time and disposable income. |
We hope you enjoy this Pad Thai (Sauteed Rice Noodles) recipe.
