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
It is quite possible to trace the history of written cooking instructions way back into the distant past, certainly as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, in the main part, these early recipes were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
As we move into Roman times around 25BC a man called Apicius assembled a few documents detailing recipes enjoyed by wealthy Romans. In his publication, he tells us how the roman meals were split into hors d`oeuvre, main course and desserts, a very modern way of dining. Aspicius tells us how the cooks of Roman times made use of a good variety of herbs and spices, including a few that will be familiar to modern chefs for example bay, fennel and asafoetida. During the following few centuries, the powerful families of the West competed to serve the most extravagent banquests, and as a consequence, the best cooks and their recipes could command a high salary. Even so, it wasn`t until the nineteenth century that cookery and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, verifying, and publishing recipes to help cooks of their time. By the advent of the 1900s, cooking books were starting to become popular as a result of higher levels of literacy, people having more leisure time and having more money to spend. |
We hope you enjoy this Pad Thai Pseudo Vegetarian Style recipe.
