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 quite feasible to trace the history of written cooking instructions far back into the distant past, certainly as far back as the Egyptians, and potentially, even further back. However, these, old records were just simple hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe found, according to food historians is a collection of ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Progressing into The time of the roman empire 25BC a roman called Apicius created a few scripts which described recipes prepared by his fellow Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, a style of dining still practiced today. Aspicius also recounts how the Romans used many spices, including some that we all recognise such as bay, fennel and parsley. Later on in the 1400s, people returning from the crusades brought us many new foods, spices and herbs from the East, including spices like coriander, parsley, basil and rosemary. These new foods and tastes caused an outbreak in manuscripts on cooking, many of which still exist in academic collections. For the centuries that followed, the families of Europe tried to serve the best banquets, and as a result the best chefs and their collection of recipes could command a high salary. However, it wasn`t until the 1800s that cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collecting, testing, and writing down the recipes that were being prepared for the better households. By the time we get to the 20th century, cookbooks were increasing in popularity due to increased literacy, people having increased spare time and having more money to spend. The introduction of the TV gave us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Pad Thai (Sauteed Rice Noodles) recipe.
