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
It is quite feasible to trace the history of recipes far back into distant history, in truth as far back into recorded history as the Egyptians, and maybe further still. Interesting though that maybe, mostly, these early cook books were just very simple hieroglyphic recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to historians is a series of tablets in ancient 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 `wonderful`. As we move into Roman times around 25BC a roman called Apicius wrote a few documents which described recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the meals were split into appetizers, main course and afters, something that is very familiar to us today. Additionally, he informs us how the Romans made use of a wide range of herbs and spices, including a few you will know such as thyme, mint and asafoetida. Later, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from Arab cuisine, including parsley and basil. The introduction of these new herbs and spices led to a torrent in manuscripts on cookery, some of which are kept safe in private cookery archives. During the following few centuries, the powerful and wealthy tried to serve the best banquets, and because of this the best cooks and their recipe collections were much in demand. Even so, it was during the nineteenth century the formal cooking and recipe publications became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, verifying, and writing down popular recipes of the day. By the advent of the 1900s, cook books were increasing in popularity due to higher levels of literacy, more leisure time and having more money. The revolution that is television gave us celebrity chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everyone to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Pad Thai Prik recipe.
