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
It is actually possible to track the history of recipes back into distant history, certainly as far back as the Egyptians, and maybe even further. Having said that, sadly, these early cook books were just basic hieroglyphic or cunieform recipes for preparing food.
As we move into Roman times 25BC a man called Apicius compiled some documents describing recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and dessert, something we still use today. He also recounts how the Romans made use of a wide range of aromatic flavors, including a few that are still present in modern kitchens such as thyme, rue and dill. During the following few centuries, the wealthy families of Europe competed with each other to serve the best banquets, and as a consequence, chefs and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the 19th century that haute cuisine and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and recording the recipes that were being prepared for the better households. The revolution that is television brought us cooking programs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Paht Thai (15) recipe.
