1 no ingredients
Directions
Ingredients:
1/2 C vegetable oil 6 cloves garlic, finely chopped 1 C small
cooked shrimp 1 T sugar 3 T fish sauce 1 1/2 T ketchup 2 eggs, beaten
3/4 lb rice vermicelli, soaked in hot water for 15 mins. and drained
1 C bean sprouts
Garnish:
1 T dried shrimp powder 2 T peanuts, coarsely ground 1/2 t dried
red chili flakes 2 green onions, finely chopped 2 T coriander leaves,
chopped 2 limes, sliced into rings Heat oil in a wok and fry garlic
until golden. Quickly add the shrimp and stir fry until heated
through. Add the sugar, fish sauce and ketchup and stir until sugar
dissolves. Add the beaten eggs, letting them set slightly, then stir
to scramble. Add the noodles and toss and stir for about 2 mins.
Reserving about 4 Tbls. of bean sprouts, add the remainder to the
wok. Stir over heat until the bean sprouts are barely cooked. Turn
the Pad Thai onto a platter, placing the reserved, raw bean sprouts
on one side.
Presentation: - Sprinkle the noodles with the garnish ingredients in
the following order: shrimp powder, peanuts, chili flakes, green
onions, coriander leaves. Ring the platter with the lime slices and
serve.
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From: jjfink@skcla.monsanto.com (Joel Finkle) Converted by MMCONV
vers. 1.40
Servings: 1 servings
Pad Thai (6) Recipe brought to you by Recipe Ideas
Categories: Asian; Thai
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions far back into history, in fact as far back into recorded history as the early Egyptians, and maybe even further. Interesting though that is, these, early cookbooks were just simple hieroglyphic or cunieform recipes for preparing food.
During Roman times 25BC a man called Apicius compiled a collection of scripts detailing recipes prepared by wealthy Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvres, entrees and desserts, something we still use today. This early Roman chef recounts how the chefs of Roman times were skilled in the use of many herbs, including some that we all recognise such as thyme, rue and asafoetida. In the fifteenth century, the Crusaders brought back a variety of foods and herbs from Arab cuisine, including rosemary and coriander. The introduction of these new culinary ideas caused a surge in recipe books, most of which still exist in private cookery archives. By the arrival of the 1900s, cooking books were highly popular mostly as a result of higher levels of literacy, people having more leisure time and having more money. |
We hope you enjoy this Pad Thai (6) recipe.
