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
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As we move into Roman times around 25BC a roman called Apicius created a number of documents describing recipes enjoyed by wealthy roman citizens. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. He also recounts how the cooks of Roman times were skilled in the use of a wide range of spices and herbs, including a few that will be familiar to modern cooks like bay, fennel and dill. Later, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from the Middle-East, such as parsley and basil. These new foods and tastes caused an outbreak in recipe publications, some of which still exist in private libraries. Like it or not, the introduction of TV gave us cooking programs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Pad Thai (Stigleman) recipe.
