1/3 lb flat rice stick noodles (banh pho), , 1/4 wide
1/4 cup peanut oil
1/4 lb pork cut into matchstick strips
6 shrimps, peeled and deveined
1 tsp crushed garlic
1 egg
2 tbsp water
2 tbsp rice vinegar
1 tbsp fish sauce
1 tbsp sugar
1/4 cup chopped toasted peanuts
1/4 tsp ground dry shrimp
1 freshly ground white pepper
1/4 tsp asian chili powder (to taste)
1 cup bean sprouts washed & drained
1/4 cup scallions, cut 3/4 long
1 fresh coriander
1 wedges of fresh lime
Directions
Soak noodles in warm water for 60 minutes. Drain and set aside.
Prepare all other ingredients and arrange near the wok. You will need
to work fast.
In the wok, fry the pork in the peanut oil at medium heat. When half
cooked, add the shrimps and garlic and stir. Cook until shrimp and
pork are done.
Beat the egg and add it to the mixture. Cook, stirring, for about
half a minute.
Turn the heat to high. Add the drained noodles to shrimp mixture. Add
water, vinegar, fish sauce, sugar, shrimp powder, and most of the
peanuts. Sprinkle in white pepper and chili powder. Toss to combine.
Let it cook on one side (Don't stir; keep checking the underside as
if it were a big pancake). Flip it over as best you can and repeat
until nearly cooked, about 5 to 10 minutes.
Add most of the sprouts and scallions. Stir and cook for another
minute.
Turn onto a plate. Top with the rest of the sprouts, scallions, and
peanuts. Garnish with coriander and serve with a wedge of fresh
lemon.
From: stigle@cs.unca.edu (Sue Stigleman)
Servings: 2 servings
Pad Thai (Stigleman 2) Recipe brought to you by Recipe Ideas
Categories: Asian; Thai
The History of Recipes
Written cooking instructions as a concept can be tracked way back into antiquity, in fact as far into history as early Egypt, and potentially, even further back. Interesting though that is, sadly, these early records were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe found, according to food historians are a few stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Moving our culinary historical trip onwards, there were some interesting books which appeared in the fourteenth century : a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, they are nothing to do with the indian curry that appears on menues today, but rather descriptions of the types of meals served to the rich and wealthy people of the time. Over the succeeding few centuries, the rich and powerful families of Wesstern Europe strove to serve up the most exotic meals, and as a result the best chefs and their collection of recipes were at a premium. However, it was during the 1800s that cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, verifying, and writing down recipes for their fellow cooks to enjoy. When we get to the 20th century, cookery books were greatly in demand mostly as a result of increased literacy, people having increased leisure time and having more money to spend. |
We hope you enjoy this Pad Thai (Stigleman 2) recipe.
