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
We can track the history of `recipes` way back into ancient history, in fact as far back into history as ancient Egypt, and maybe even further. However, mostly, these ancient cookbooks were just very simple hieroglyphic instructions for meal preparation.
In fact, the most ancient recipe in existence, according to academics is a collection of tablets in ancient Sumerian describing 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 drinkers feel exhilarated and blissful. Later on, in Roman times around 25BC a man called Apicius compiled some scripts showing how to cook the recipes enjoyed by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main course and afters, something we still use today. This early Roman chef informs us how the Roman chefs were skilled in the use of many different aromatic flavours, including a few that are still present in modern kitchens for example bay, mint and dill. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and herbs from Arab cooking, including spices such as basil and coriander. These new herbs and spices created a torrent in cookery books, many of which are kept safe in private libraries. By the advent of the twentieth century, recipe books were greatly in demand mostly as a result of more people being able to read, increased leisure time and having more disposable income. The introduction of the TV brought us TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, allowing us all to access massive numbers of recipes like those on our site. |
We hope you enjoy this Pad Thai Prik recipe.
