8 oz broad rice noodles
2 tbsp fish sauce
3 tbsp lime juice
2 tbsp sugar
1 tbsp tomato ketchup
1/2 tsp red chili flakes
1/4 cup vegetable oil
1 tbsp garlic, chopped
8 medium shrimp, peeled/deveined
8 oz boneless chicken breast diced
2 eggs, beaten
2 cup bean sprouts
3 green onions, slivered
2 tbsp toasted peanuts
GARNISH
1 coriander sprigs
1 lime, in 8 wedges
1/2 cup bean sprouts
1 fresh chilies (optl)
Directions
A national noodle dish of Thailand. It is now served in many trendy
restaurants. It is a personal dish - you can add ingredients that you
like, and make it as spicy or tart as you wish. Can be used as a
basis for a stir fry of leftovers. Rice noodles are available at most
ethnic Asian and gourmet stores.
Soak noodles in warm water for 20 minutes, drain and reserve.
Combine fish sauce, lime juice, sugar, ketchup and chili flakes.
Reserve
Heat a wok or large skillet on high heat and add oil. Stir in garlic,
cook 10 seconds, then add shrimp and chicken.
Stir fry until all ingredients are cooked, about 3 to 4 minutes. Add
eggs and toss together until scrambled.
Add noodles to the wok. Mix well to combine all ingredients. Pour in
reserved sauce. Cook, stirring constantly, until noodles are soft and
tender. If they appear dry, add up to 1/4 cup water.
Stir in bean sprouts, green onions and peanuts, and fry for one more
minute. Taste for seasoning, adding more lime or chili as needed.
Serve Pad Thai garnished with coriander, lime wedges, bean sprouts and
optional chilies.
Servings: 4 servings
Pad Thai - Midsummer Thai Dinner Recipe brought to you by Recipe Ideas
Categories: Asian; Dinner; Thai
The History of Recipes
Written recipes as an idea can be tracked way back into history, in fact as far as the ancient Egyptians, and maybe even further. Having said that, sadly, these early recipes were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the oldest recipe discovered so far, according to experts are a few tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. As our culinary historical trip moves on a few more years there are a couple of cookery books which date from the fourteenth century : a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the spicy food that is familiar to us all today, but rather recipes for the types of meals prepared by the cooks of the rich people of those days. During the succeeding few hundred years, the powerful families of Europe competed to lay on the most exotic meals, and because of this the best chefs and their collection of recipes became highly prized. However, it wasn`t until the 19th century that cooking and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, testing, and writing down recipes for their fellow cooks to enjoy. By the arrival of the 1900s, cooking books were highly popular mostly due to higher levels of literacy, people having increased free time and disposable income. |
We hope you enjoy this Pad Thai Midsummer Thai Dinner recipe.
