1/2 cup peanut or corn oil
7 oz large raw shrimp, shelled
4 oz firm bean curd (tofu), diced
3 tbsp prsrvd sweet white radish chopped
3 tbsp sliced shallots
4 eggs
11 oz rice or cellophane noodles**
1/4 cup chicken stock
3 tbsp dried shrimp, chopped
1/3 cup unsalted peanuts, chopped
4 scallions, sliced
15 oz bean sprouts
SAUCE
1 cup water
1/2 cup tamarind juice
1/3 cup palm sugar
1 tbsp white soya sauce
Directions
**(sen lek or woon sen), soaked in cold water for 7 to
10 minutes, if dried Mix all the sauce ingredients
together in a pan and boil until reduced to about 2/3
cup. Set aside to cool. Heat the oil in a wok or pan
until very hot, then add the prawns and bean curd and
stir-fry lightly for 1 minute. Add the preserved
radish and shallot, fry for 1 minute, and break in the
eggs. Stir-fry for a minute, then add the noodles and
chicken stock. When the noodles are soft (about 2
minutes), add the dried shrimp, peanuts, spring onions
and bean sprouts. Add
the sauce, fry for a couple of minutes and serve.
Serve accompanied by chopped peanuts, chopped dry
chillies, sugar, lime wedges, spring onions, and fresh
bean sprouts, all in small saucers.
Servings: 6 servings
Kwitiaow Phad Thai (Thai-Fried Noodles & Sa Recipe brought to you by Recipe Ideas
Categories: Asian; Thai
The History of Recipes
Recipes as a concept can be tracked way back into the far past, in fact as far back into history as ancient Egypt, and possibly even further. However, sadly, these old cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
Continuing our culinary historical journey, we have some books which date from the 1300s - a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these books are nothing to do with the indian curry that we all know today, but instead accounts of the types of meals enjoyed by the rich and powerful of that time. Later on, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from the East, including spices such as coriander, parsley, and rosemary. These new herbs and spices caused a surge in recipe books, the majority of which are kept safe in private libraries. The TV revolution brings us TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Kwitiaow Phad Thai (Thai Fried Noodles & Sa recipe.
