16 oz chantaboon rice sticks medium thre, ad (see note)
1 tbsp vegetable oil
6 eggs, beaten
1/4 cup vegetable oil
8 garlic gloves
1 lb pork, beef or chicken sliced thin,, bite sized, o
1 shrimp, shelled and deveined
1/4 cup white vinegar
1/4 cup sugar
1 cup sliced salted radish - (chai po)
1/4 cup fish sauce (nam pla)
1 cup ground roasted peanuts - (coarsely, ground)
2 tbsp chile powder or paprika
2 cup bean sprouts
1 cup sliced green onion
1 cup sliced cilantro
1 lime
Directions
Ingredient Notes: ================= Re: Chantaboon rice sticks:
or something like that.>
Re: Pork, Beef, or Chicken, or Shrimp: If you do the the same, press the tofu between three sheets of towel
paper on the top and the bottom. Put a plate on top and a two pound
weight on top of the plate. Wait 20 minutes>
Re: Sliced salted radish:
=======================================================
============== ==
Soak rice sticks in lukewarm water for 1 hour, drain and set aside.
Set wok over high heat, for 1 minute. Heat wok with 1 tablespoon of
oil until sizzling hot and coat sides of wok evenly. Add eggs and
fry, until eggs set, turn over and fry, until light brown on both
sides. Remove from wok and slice thin, bite size. Set aside.
Heat 1/4 cup of oil in wok until sizzling hot. Add garlic and cook
until fragrant. add meat, stir and cook, until meat or tofu is done,
about 1 to 2 minutes. Add rice sticks and vinegar, cook until rice
sticks soften. Add eggs, and the next 5 ingredients, stir to blend.
Remove to serving plate. Serve bean sprouts cold on the side. Garnish
with green onion and cilantro.
Serve with slices of fresh lime. Squeeze lime on pad thai.
Serves 10 as a side dish. Serves 6 as an only dish.
From: stigle@cs.unca.edu (Sue Stigleman)
Servings: 6 servings
Pad Thai (Stigleman) Recipe brought to you by Recipe Ideas
Categories: Asian; Thai
The History of Recipes
Academics have tracked the existance of recipes back into ancient history, in fact as far back into history as the Egyptians, and possibly even further. However, mostly, these old records were just simple hieroglyphic recipes for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to experts in ancient history is a collection of stone tablets in ancient 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 making anyone who drank it feel `blissful`. Moving our culinary historical trip onwards, there are a couple of interesting recipe books published in the 14th Century ; a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the indian curry that appears on menues today, but instead descriptions of the types of meals on the tables of the upper classes of the time. Later on, in the 15th century, the Crusaders brought back many foods and spices from Arab cuisine, such as rosemary and coriander. The introduction of these new culinary ideas caused an outbreak in books on cookery, some of which are now in academic collections. Over the succeeding few centuries, the powerful families of the West competed with each other to lay on the most extravagent banquests, and because of this cooks and their recipe collections increased in prestige. However, it wasn`t until the 1800s that fine cooking and recipe publications became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to assembling, testing, and recording recipes that were common in the better off homes of the day. When we get to the 20th century, recipe books are in high demand, as a result of higher levels of literacy, people having more spare time and a general increase in wealth. The TV revolution brought us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Pad Thai (Stigleman) recipe.
