1/2 lb thai flat rice noodles (bahn pho),, or rice sticks
1 oil, for deep-frying
1/2 lb fresh firm bean curd cut into tiny, cubes
1/4 cup peanut oil
1/2 tbsp garlic, chopped
1/2 cup chicken breast meat - (very thinly, sliced)
1/4 lb shrimp, peeled cut in half the lon, g way
2 eggs, beaten
1 tbsp dried shrimp powder
1/4 tsp freshly ground black pepper
3 tbsp finely chopped peanuts (dry-roaste, d salted type)
2 tbsp lime juice, freshly squeezed
1 tbsp sugar
6 tbsp thai fish sauce
1/4 cup tamarind sauce
2 tsp red chili paste with garlic
2 cup fresh bean sprouts
2 limes, quartered
1/3 cup fresh coriander leaves
3 chopped scallions
4 tbsp finely chopped peanuts (dry-roaste, d type)
Directions
Soak the noodles in ample warm water until supple, about 15 minutes,
drain and set aside. Place the noodles in boiling water and cook
just until the water returns to the boil. Drain again.
Heat the oil for deep-frying to 375 degrees and deep-fry the cut bean
curd. Be sure the pat the bean curd dry on a paper towel first so
that it will not spatter fat on you. Drain the bean curd and set
aside.
Heat a large wok and add the peanut oil, garlic, and chicken. Chow
for a few minues and then add the shrimp, drained noodles, beaten
eggs, and deep-fried bean curd. Toss well and chow for 3 to 4 minutes
over medium-high heat. Add the remaining ingredients, except the
garnishes, and chow or stir for a few more minutes until the noodles
are hot and tender.
Place on a serving platter with the garnishes, which are an integral
part of the dish.
Source: Frugal Gourmet on Our Immigrant Ancestors
From: stigle@cs.unca.edu (Sue Stigleman)
Servings: 1 servings
Pad Thai (1) Recipe brought to you by Recipe Ideas
Categories: Asian; Thai
The History of Recipes
It is quite feasible to track the history of written cooking instructions way back into the distant past, at least as far as the Egyptians, and possibly even further than that. Interesting though that is, sadly, these early cookbooks were just very simple hieroglyphic instructions for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to academics are some stone tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. As our culinary historical trip moves on a few more years we find some interesting books which appeared in the fourteenth century ; one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the curry that is served today, but rather descriptions of the types of meals on the tables of the upper classes of that period. During the succeeding few hundred years, the powerful and rich strove to offer the most exotic meals, and as a result the best chefs and their recipe collections were much in demand. Notwithstanding that, it was during the nineteenth century that fine cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, testing, and writing down recipes for their fellow cooks to enjoy. By the arrival of the 1900s, cookbooks are greatly in demand mostly as a result of increased literacy, people having increased spare time and having more money. Like it or not, the introduction of television gave us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Pad Thai (1) recipe.
