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
We can follow the history of `recipes` back into distant history, at least as far back into recorded history as pharonic Egypt, and quite possibly further than that. Having said that, mostly, these old records were just very simple hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of stone tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Progressing into The time of the roman empire 25BC a man called Apicius compiled a number of scripts describing recipes enjoyed by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main course and desserts, a very modern way of dining. He also tells us how the chefs of Roman times used a wide range of spices, including a few that will be familiar to modern cooks like basil, fennel and asafoetida. Later on, there are a couple of interesting books which were published in the fourteenth century - one book called `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the spicy food that we all know today, but instead accounts of the types of food on the menus of the rich people of the time. Later on in the 1400s, knights returning from the crusades brought us many foods and herbs from Arab cuisine, including coriander, parsley, and rosemary. The introduction of these new foods and spices led to an increase in cookery books, most of which are kept safe in private cookery archives. For the centuries that followed, the wealthy families of Wesstern Europe competed with each other to serve up the most extravagent meals, and because of this the best cooks and their recipes were greatly in demand. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and publishing recipes to help cooks of their time. By the time we get to the 20th century, recipe publications are in high demand, mostly as a result of higher levels of literacy, more leisure time and being a little richer. |
We hope you enjoy this Pad Thai (6) recipe.
