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
Academics have traced the existance of recipes way back into antiquity, in fact as far as the ancient Egyptians, and potentially, even further back. Having said that, mostly, these early records were just simple hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe discovered, according to historians are a few clay tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. As our culinary historical trip moves on a few more years there were two books dating from the fourteenth century ; one book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the curry that we all know today, but instead accounts of the types of food on the menues of the upper classes of the period. In the fifteenth century, people returning from the crusades brought us many new spices and herbs from the holy land, including spices like basil and coriander. The introduction of these new foods and spices led to an explosion in publications on food, the majority of which are kept safe in private cookery archives. During the succeeding few hundred years, the rich and powerful families of Wesstern Europe strove to lay on the most exotic banquets, and consequentially the best chefs and their recipe collections were much in demand. Notwithstanding that, it was during the 19th century that fine cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, testing, and recording popular recipes of the day. By the arrival of the 20th century, cookery books were starting to become popular mostly due to better eduction, people having increased leisure time and having more money. Like it or not, the introduction of television brings us celebrity TV chefs and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Pad Thai (1) recipe.
