2 qt ; water
3/4 lb mung bean sprouts
6 oz rice noodles (1/4-inch wide)
SAUCE
3 tbsp fresh lime juice
3 tbsp catsup
1 tbsp brown sugar
1/4 cup fish sauce* or soy sauce
REMAINING INGREDIENTS
3 tbsp peanut oil or vegetable oil
3 to 4 cloves garlic, minced or pressed
1 tbsp fresh chile, minced or
1 1/2 tsp crushed red pepper flakes
2 cup carrots, grated
4 large eggs, lightly beaten with a pin
2/3 cup peanuts, chopped
6 to 8 scallions, chopped (about 1 cup)
Directions
*Fish sauce is made from fermented salted fish. It can be found in
Asian food stores and requires no refrigeration after opening.
In a covered pot, bring the water to a rolling boil. Blanch the mung
bean sprouts by placing them in a strainer or small colander and
dipping it into the boiling water for 30 seconds. Set aside to drain
well. When the water returns to a boil, stir in the rice noodles and
cook for 3 to 5 minutes, until tender but firm. Drain the cooked
noodles, rinse them under cool water, and set them aside to drain.
Prepare the remaining ingredients and have them near at hand before
you begin to stir-fry. Heat the oil in a wok or large skillet. Add
the garlic and chile, swirl them in the oil for a moment, and stir in
the grated carrots. Stir-fry for 1 minute. Push the carrots to the
sides to make a hollow in the center. Pour the beaten eggs into the
center and quickly scramble them. When the eggs have just set, pour
in the sauce mixture and stir everything together. Add the drained
rice noodles and mung sprouts, and toss to distribute evenly. Stir in
the peanuts and scallions, and serve at once.
Per 8 oz. serving: 296 calories, 11.3 g protein, 15 g fat, 31 g
carbohydrate, 712 mg sodium, 142 mg cholesterol. Source: Moosewood
Restaurant Cooks at Home.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
Servings: 4 servings
Pad Thai - Vegetarian Recipe brought to you by Recipe Ideas
Categories: Asian; Thai; Vegetable; Vegetarian
The History of Recipes
It is quite feasible to follow the history of written cooking instructions far back into the distant past, in truth as far back into history as the early Egyptians, and quite possibly further than that. In practice though, in the main part, these ancient cook books were just very simple pictorial instructions for food preparation.
Later on, in The time of the roman empire around 25BC a man called Apicius created a number of documents showing how to cook the recipes cooked by wealthy Romans. He describes how the meals of wealthy Romans were split into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the cooks of his times were skilled in the use of a wide range of herbs and spices, including a few that will be familiar to modern chefs for example bay, mint and dill. During the following few hundred years, the rich families of Wesstern Europe strove to serve up the most extravagent banquests, and consequentially the best chefs and their collection of recipes were highly sought after. Notwithstanding that, it was during the 19th century that cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to assembling, verifying, and publishing the recipes of their peers. The arrival of television brings us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Pad Thai Vegetarian recipe.
