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
It is possible to read the history of `recipes` way back into the far past, certainly as far into history as ancient Egypt, and quite possibly further than that. However, generally, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe found, according to Professor Solomon Katz, are a few ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. Progressing into Roman times around 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into appetizers, entrees and afters, something we still use today. This early Roman chef recounts how the ancient Romans made use of many herbs and spices, including a few that are still present in modern kitchens such as basil, fennel and parsley. Later on in the 1400s, knights returning from the crusades brought back a variety of foods and herbs from the East, including rosemary and coriander. The introduction of these new foods and spices led to an outbreak in manuscripts on cookery, most of which still exist in academic collections. For the next few years, the upper-class families of Wesstern Europe strove to serve up the most extravagent meals, and as a result the best cooks and their recipe collections were highly sought after. Notwithstanding that, it was during the 1800s that cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and recording recipes for their fellow cooks to enjoy. The introduction of the TV brings us TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Pad Thai Midsummer Thai Dinner recipe.
