8 oz small size rice noodles
3 tbsp tomato sauce or- tamarind paste
2 tbsp vegetable oil
1 tbsp pickled radish
3 tbsp sugar
1/3 cup water or chicken stock
1 egg
3 tbsp fish sauce
1/2 lb shrimp, cleaned and shelled
1 handful bean sprouts (fresh) - chop, ped once or twice
2 oz green onions - cut into 1/2 inch pi, eces
2 tbsp finely chopped peanuts
Directions
1. Soak the rice noodles in cold tap water about 20 minutes, until
they are "springy". Then drain in a colander until needed.
2. If using dried tamarind, soak the tamarind in hot water for
awhile, then mash with a fork to soften. Force as much of the mixture
as you can through a seive to remove bits of bark, etc.
3. Heat oil in wok, and add the tamarind/tomato sauce, picked
radish, and sugar. Mix well and let heat up.
4. Add the noodles, small portions at a time, and and that
water/stock. Mix well until all the noodles are coated with the
mixture. Add more liquid if necessary ~- it will cook out. Don't be
easy on the noodles ~- chop them with the spatula or spoon some to
separate them. It may help to "toss" the noodles like a salad, to get
them coated.
5. Beat the egg and mix with the noodles. Add the fish sauce and
shrimp. Mix everything thoroughly. The noodles will tend to "clump",
so stir or "toss" like a salad to get everything mixed, and to ensure
that the egg and shrimp cook thoroughly. It will help to cover the
wok with a lid for a minute or so, then toss the mixture, then cover
again. You'll know it's done when the shrimp are completely pink.
There may be a little browning of the noodles; stirring will keep
them from burning.
6. Add the bean sprouts, green onions, and chopped peanuts. Mix
well, then turn off the heat and let stand a minute or so. Serve.
From: danielh@sequent.com (Daniel Hobbs)
Servings: 1 servings
Pad Thai With Shrimp Recipe brought to you by Recipe Ideas
Categories: Asian; Fish; Seafood; Shrimp; Thai
The History of Recipes
We are able to read the history of meal recipes back into ancient history, in fact as far into history as the Egyptians, and potentially, even further back. Having said that, generally, these ancient cook books were just very basic hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe found, according to academics are a few stone tablets in ancient Sumerian which show the baking 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 `exhilarated, wonderful and blissful`. As our culinary historical trip moves to more modern times there were some interesting books from the fourteenth century : a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, they are not about the indian food that is popular today, but instead recipes for the types of food prepared by the cooks of the rich and wealthy people of that period. Over the following few centuries, the upper classes strove to offer the best banquets, and because of this the best chefs and their collection of recipes could command a high salary. Nevertheless, it was during the nineteenth century that haute cuisine and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collating, verifying, and publishing the recipes that were being prepared for the better households. When we get to the 1900s, cookery books are greatly in demand due to higher levels of literacy, people having increased leisure time and a general increase in wealth. The arrival of TV gave us TV chefs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Pad Thai With Shrimp recipe.
