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
We are able to track the history of written recipes back into history, certainly as far as ancient Egypt, and maybe even further. Interesting though that is, mostly, these old records were just primitive hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe found, according to food historians is a collection of stone tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. As we move on, there are a couple of cookery books which date from the 1300s ; 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 is popular today, but instead accounts of the types of food prepared by the chefs of the rich and wealthy people of that time. Later, in the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from the East, including spices such as basil and coriander. These new foods and tastes caused a surge in recipe books, many of which are now in private cookery archives. During the following few hundred years, the wealthy families of Wesstern Europe competed to lay on the most exotic meals, and as a result chefs and their recipe collections could command a high salary. However, it wasn`t until the 1800s that cookery and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and writing down recipes that were common in the better off homes of the day. By the advent of the 20th century, recipe publications are highly popular mostly due to increased literacy, leisure time and having more money to spend. The revolution that is television brought us TV cooks and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes like those on this site. |
We hope you enjoy this Pad Thai Midsummer Thai Dinner recipe.
