11 oz dried rice stick noodles, *
3 tsp sugar
1/4 cup nam pla (thai fish sauce)
1 tbsp ketchup
3 tsp sriracha chili sauce
1 1/4 tbsp chopped garlic
4 tbsp vegetable oil
10 oz small shrimp, peeled,cooked
FRESH BEAN SPROUTS GARNISH
3 tsp dried shrimp
3 tbsp chopped scallions
2 tbsp chopped roasted peanuts
1 tbsp granulated white sugar
4 garlic chives -- cut in 1.5 lengths
1 cilantro sprigs
1 lime wedges
Directions
Soak the noodles in hot water for at least 12 minutes to soften, then
drain well. Combine the sugar, fish sauce, ketchup, and chili sauce
in a small bowl.
Prepare the garnish ingredients. Place the dried shrimp in a blender
or spice grinder and grind until finely shredded. Arrange the
garnishes on a plate to serve with the noodles.
Fry the garlic in the oil over medium heat until very aromatic, about
1 minute. Add the shrimp and fry for 40 seconds. Pour in the sauce
mixture and cook briefly, then add the noodles and toss until
thoroughly coated with the sauce. Add half the bean sprouts and
cook, continuously tossing and stirring, until the bean sprouts have
softened.
Transfer to a platter, scattering the remaining bean sprouts over the
top=2 Serve with the platter of garnishes, allowing guests to add
what they want, to taste.
Recipe by: Jackie Passmore
Servings: 4 servings
Pad Thai Prik Recipe brought to you by Recipe Ideas
Categories: Asian; Thai
The History of Recipes
Experts have found proof that recipes existed way back into antiquity, in truth as far back as ancient Egypt, and possibly even further than that. Interesting though that maybe, these, ancient records were just very basic hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe in existence, according to food historians is a collection of clay tablets in the Sumerian language describing the making 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 wonderful. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote some documents detailing recipes prepared by the Romans. In his works, he tells us how the roman meals were split into starters, main meal and dessert, something that is very familiar to us today. He also tells us how the Romans used a wide range of spices and herbs, including a few that are still present in modern kitchens like thyme, rue and asafoetida. As our culinary historical trip moves to more modern times we find a couple of cookery books which date from the 1300s : a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, they are unconnected to the curry that appears on menues today, but instead descriptions of the types of meals cooked for the upper classes. In the 15th century, people returning from the crusades brought back a variety of spices and herbs from Arab countries, including spices such as basil and rosemary. The introduction of these new tastes was responsible for an eruption in publications on food, some of which are now in academic collections. Over the following few centuries, the powerful and wealthy houses competed to lay on the most exotic meals, and as a consequence, chefs and their collection of recipes could command a high salary. However, it was during the 19th century that fine cookery and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, testing, and recording recipes that were common in the better off homes of the day. When we get to the 1900s, cook books are highly popular mostly due to more people being able to read, more spare time and having more money to spend. The arrival of TV gave us TV cooks and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes just like those on this site. |
We hope you enjoy this Pad Thai Prik recipe.
