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 actually possible to trace the history of written cooking instructions way back into the far past, in truth as far back into history as early Egypt, and possibly even further than that. Interesting though that is, these, early cook books were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of tablets in Sumerian describing 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 anyone who tried it feel `wonderful`. Moving on, we have a couple of interesting cookery books which were published in the 14th Century - a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the spicy food that we all know today, but instead accounts of the types of food enjoyed by the rich and wealthy people of those days. Later, in the 15th century, knights returning from the crusades brought back many new foods and herbs from the holy land, such as coriander, parsley, and rosemary. The introduction of these new culinary ideas caused an explosion in manuscripts on cookery, most of which are now in private cookery archives. During the following few centuries, the upper-class families of Europe tried to serve the most extravagent meals, and consequentially cooks and their recipes were highly sought after. However, it wasn`t until the 19th century that cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, trying out, and recording the recipes that were being prepared for the better households. By the advent of the 1900s, cooking books are increasing in popularity mostly as a result of better eduction, people having more free time and being a little richer. The revolution that is television brings us celebrity chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Pad Thai Vegetarian recipe.
