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 actually possible to trace the history of recipes back into history, at least as far back into recorded history as the Egyptians, and maybe even further. Having said that, these, old cookbooks were just very basic hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to experts is a series of ancient 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 anyone who drank it feel exhilarated. As we move into Roman times 25BC a man called Apicius compiled a few scripts describing recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into appetizers, entrees and afters, something we still use today. Additionally, he describes how the cooks of Roman times made use of many different aromatic flavours, including a few that are still present in modern kitchens such as bay, mint and asafoetida. Later, in the fifteenth century, the Crusaders brought back many foods, spices and herbs from middle-east cuisine, including spices such as rosemary and coriander. These new culinary innovations led to an outbreak in manuscripts on cookery, most of which still exist in academic collections. During the next few centuries, the wealthy families of Wesstern Europe competed with each other to serve up the best banquets, and because of this chefs and their recipe collections became highly prized. Notwithstanding that, it was during the 1800s that cooking and recipe books really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and recording recipes for their fellow cooks to enjoy. The revolution that is television brought us TV cookery programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Pad Thai Vmxv03a recipe.
