1/4 cup thai fish sauce
1/4 cup white vinegar, plus:
2 tbsp white vinegar
4 tbsp sugar (less if desired)
1 tsp paprika
8 oz thai rice noodles - (about 1/4 thic, k)
8 oz tofu
2 tbsp dried shrimp (optional)
3 tbsp oil
2 garlic cloves (or more)
2 eggs
3/4 lb bean sprouts
3 green onions sliced on the diagona, l, including whit
3/4 cup ground peanuts
1 tbsp roasted red chili peppers *
Directions
* [Take some dried red chili peppers and cook them in an ungreased
wok over low stirring constantly until they start to brown. Grind in
a coffee grinder or spice mill.]
Instructions: ============= Combine first four ingredients and let sit
until sugar dissolves. Soak rice noodles/sticks in warm water until
they are soft but don't disintegrate when pressed, about 40 minutes.
Drain. Drain tofu by wrapping it in a clean towel and pressing with a
large can of tomatoes, about 30 minutes. Cut into 1/4 inch cubes.
Rinse dried shrimp in water and drain.
Put oil in wok, heat to medium, put in crushed garlic. Swirl around
for about a minute. Add noodles and mix around for a minute or two.
Add the tofu and shrimp then immediately add the liquid. Keep stirring
until the liquid has all been absorbed into the noodles, about a
couple of minutes.
Lower heat to low or medium-low. Push some of the stuff aside at one
end of wok, and break an egg in. Immediately cover with noodles. Do
the same at the other end of wok. Let the eggs cook *undisturbed*
until the yolks are practically cooked, about three minutes.
(*Carefully* peak if unsure.) Slip a slotted spoon under each egg in
turn, and bring upward, through the noodles, shaking as you go. The
idea is to break up the cooked egg into the rest of the mixture into
tiny bits.
Mix in sprouts and green onions. Let cook for another two minutes.
Turn off heat. Add crushed peanuts and enough roasted red chilies to
your desired hotness.
From: jkandell@ccit.arizona.edu (Jonathan Kandell)
Servings: 1 servings
Pad Thai Pseudo-Vegetarian Style Recipe brought to you by Recipe Ideas
Categories: Asian; Thai; Vegetable; Vegetarian
The History of Recipes
Academics have proved the existence of recipes far back into history, in truth as far into history as ancient Egypt, and maybe further still. Interesting though that is, mostly, these old cookbooks were just primitive hieroglyphic instructions for food preparation.
Fascinatingly, the most ancient recipe in existence, according to Professor Solomon Katz, are a few tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. As we move into The time of the roman empire 25BC a roman called Apicius wrote a number of documents which described recipes cooked by wealthy roman citizens. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the cooks of his times used a wide range of aromatic flavours, including a few that are still present in modern kitchens like bay, rue and asafoetida. Over the next few centuries, the powerful and rich houses tried to offer the most exotic meals, and as a consequence, the best cooks and their collection of recipes were greatly in demand. However, it was during the 19th century that cooking and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, trying out, and recording recipes that were common in the better off homes of the day. By the arrival of the twentieth century, cook books were starting to become popular mostly due to more people being able to read, more leisure time and being a little richer. |
We hope you enjoy this Pad Thai Pseudo Vegetarian Style recipe.
