8 oz rice vermicelli
3 tbsp oil
3 each garlic cloves, minced
1/4 cup dried shrimp
1/4 cup fish sauce
1/4 cup sugar
2 tbsp tamarind juic (lemon or lime may be, substituted)
1 tbsp paprika
1/2 cup fried tofu
2 tbsp dried, unsalted turnip, cut into sm, all pieces
1 each egg, beaten
1/4 cup chives, cut in 1 in lgths
1/4 cup ground roasted peanuts
1 cup bean sprouts
1 garnish:
1/2 cup bean sprouts
1/2 cup chopped chives
1/2 each lime, cut in wedges
Directions
Soak noodles in cold water for 2 hours, until soft. Drain and set
aside.Heat a large skillet until hot, then add oil. Add the garlic and
dried shrimp and stirfry. Add the noodles and stirfry until
translucent. It may be necessary to reduce the heat if the mixture is
cooking too quickly and the noodles stick.Add fish sauce, sugar,
tamarind juice and paprika. Stirfry mixture until combined. Stir in
the tofu, turnip and egg. Turn the heat to high and cook until the
egg sets, stirring gently. Thoroughly combine the mixture and
continue cooking over medium-high heat for about 2 minutes, until
most of the liquid is reduced.Mix in the chives, peanuts and Place on
a serving dish, arrange the garnishes attractively and serve. Makes
four servings.Note: To make fried tofu, chop tofu into 1/2 inch
squares and fry in oil on both sides until golden brown.From Thailand
the Beautiful Cookbook, as printed in the Phila. Inquirer, 8/19/92.
Servings: 4 servings
Pad Thai Vmxv03a Recipe brought to you by Recipe Ideas
Categories: Asian; Thai
The History of Recipes
It is possible to follow the history of meal recipes back into ancient history, in fact as far back into recorded history as pharonic Egypt, and maybe even further. Interesting though that maybe, sadly, these ancient records were just basic pictorial recipes for preparing food.
The truth of the matter is, the oldest recipe in existence, according to experts in ancient history is a series of tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. As we move on, there are two interesting books which date from the fourteenth century - a book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the indian curry that is popular today, but instead accounts of the types of food on the menus of the nobility of the time. Later, in the fifteenth century, knights returning from the crusades brought us many spices and herbs from Arab cooking, including spices like coriander, basil and rosemary. The introduction of these new foods and spices created an outbreak in books on cookery, many of which are kept safe in private cookery archives. During the next few centuries, the wealthy families of Wesstern Europe competed with each other to serve the most exotic banquets, and as a consequence, the best chefs and their recipes increased in prestige. Nevertheless, it wasn`t until the 1800s that cookery and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, testing, and publishing recipes common in their social group. The revolution that is television brought us cooking programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Pad Thai Vmxv03a recipe.
