1 no ingredients
Directions
Paht Thai is a noodle dish almost everyone seems to like. A tangle of
slender rice noodles is sauteed with garlic, shallots, and an
orchestra of sweet, sour, and salty ingredients that play a piquant
symphony of Thai flavors. A handful of fresh bean sprouts provides a
cooling contrast to the hot, seasoned noodles, and circles of lime
invite you to bring sourness to center stage as you begin to eat.
Traditional ingredients are salty dried shrimp; crispy pieces of
fried, pressed bean curd; sweet-sour nuggets of pickled white radish;
chopped peanuts; flat, green garlic chives; and a balanced chorus --
sweet, sour, salty, hot -- of palm sugar, tamarind, vinegar, lime,
brown bean sauce, and crushed dried red chilies.
Thai cooks blithely tinker with the classic formula to create
signature versions, and you can, too. Siriluk Williams, owner of
Sukothai Restaurant in Ft. Lauderdale, Florida, gave me her recipe
for home-style paht Thai. I love its accessible ingredients, simple
steps, and delicious results.
Ingredients:
1/4 lb dried rice stick noodles 2 tblsp vegetable oil 1 tblsp
coarsely chopped garlic 8 shrimps, peeled and deveined 1 egg, lightly
beaten 1 tblsp fish sauce 2 tsp sugar 2 tblsp coarsely chopped,
dry-roasted peanuts 1 cup bean sprouts 4 slender green onions, sliced
in 1 inch lengths 1 lime, quartered lengthwise Soak rice noodles in
warm water to cover for 15 to 20 minutes. Meanwhile, prepare all the
remaining ingredients and place them next to the stove, along with a
small serving platter. When the noodles are very limp and white,
drain and measure out 2 1/2 cups. Set these by the stove as well.
Heat a wok or large, deep skillet over medium-high heat. Add 1
tablespoon of the oil and swirl to coat the surface. When the oil is
very hot, drop a piece of the garlic into the pan. If it sizzles
immediately, the oil is ready. Add the garlic and toss until golden,
about 30 seconds. Add the shrimp and toss until they turn pink and
are opaque, no more than 1 minute. Remove from the pan and set aside.
Add the egg to the pan and tilt the pan to spread it into a thin
sheet. As soon as it begins to set and is opaque, scramble it to
break it into small lumps. Remove from the pan and set aside with the
shrimp.
Add the remaining 1 tablespoon oil, heat for 30 seconds, and add the
softened noodles. Using a spatula, spread and pull the noodles into
a thin layer covering the surface of the pan. Then scrape them into a
clump again and gently turn them over. Hook loops of noodles with
the edge of the spatula and pull them up the sides, spreading them
out into a layer again. Repeat this process several times as the
stiff, white noodles soften and curl into ivory ringlets. Add the
fish sauce and turn the noodles so they are evenly seasoned. Add the
sugar and peanuts, turning the noodles a few more times.
Reserving a small handful for garnish, add the bean sprouts, along
with the green onions and shrimp-egg mixture. Cook for 1 minute,
turning often. Transfer the noodles to the serving platter and
squeeze the juice of 2 lime wedges over the top. Garnish with
remaining bean sprouts and lime wedges and serve at once.
Serves 1 as a main course, 2 as an appetizer.
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From: twain@carson.u.washington.edu (Barbara Hlavin) Converted by
MMCONV vers. 1.40
Servings: 1 servings
Paht Thai (15) Recipe brought to you by Recipe Ideas
Categories: Asian; Thai
The History of Recipes
We are able to follow the history of written recipes back into ancient history, in fact as far as the Egyptians, and maybe even further. Having said that, mostly, these early records were just simple hieroglyphic recipes for preparing meals.
Fascinatingly, the oldest recipe found, according to academics is a collection of ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled some scripts describing recipes enjoyed by the Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. Aspicius tells us how the Roman chefs used a wide range of spices, including a few you will know for example basil, fennel and asafoetida. As our culinary historical trip moves to more modern times there were two interesting books which were published in the 1300s - a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the indian curry that is popular today, but rather recipes for the types of meals on the menus of the upper classes of that period. In the 15th century, people returning from the crusades brought us many foods and spices from the Middle-East, including spices such as coriander, parsley, and rosemary. These new culinary innovations caused an outbreak in recipe books, many of which are now in private libraries. Over the following few centuries, the rich and powerful families of the West competed with each other to serve the most extravagent meals, and as a result chefs and their recipes were at a premium. Notwithstanding that, it wasn`t until the 1800s that cookery and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to assembling, testing, and writing down recipes of the day. When we get to the 1900s, cookery books were in high demand, as a result of increased literacy, more spare time and having more disposable income. |
We hope you enjoy this Paht Thai (15) recipe.
