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
Academics have traced the existance of recipes way back into the distant past, in truth as far as the Egypt of the Pharoahs, and potentially, even further back. However, mostly, these early recipes were just very basic pictorial instructions for meal preparation.
Interestingly, the most ancient recipe discovered, according to food historians are a few tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. As our culinary historical trip moves on a few more years there are two interesting cookery books published in the fourteenth century : a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these two books are not about the indian food that is served today, but rather descriptions of the types of meals enjoyed by the rich people of the period. In the fifteenth century, the Crusaders brought back many new foods and spices from the holy land, including spices like parsley, basil and rosemary. These new herbs and spices led to a torrent in recipe publications, the majority of which still exist in academic collections. During the succeeding few hundred years, the powerful families of the West tried to lay on the most extravagent banquests, and consequentially the best chefs and their collection of recipes could command a high salary. Even so, it was during the nineteenth century that haute cuisine and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and publishing recipes of the day. By the arrival of the 20th century, recipe books are increasing in popularity as a result of better eduction, people having increased spare time and having more money to spend. Like it or not, the introduction of television brought us celebrity chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Pad Thai (6) recipe.
