7 oz flat rice noodles
3 tbsp nuoc mam
2 tbsp tomato sauce, canned
2 tsp rice vinegar
2 tsp granulated sugar
3 tbsp oil
1 tbsp garlic, minced
1 tsp chili pepper flakes
1/4 lb pork or chicken, ground
1/4 lb shrimps, raw, with shells
2 tofu cubes, fried
2 eggs, beaten
1 cup bean sprouts, rinsed, dried
Directions
Place noodles in hot (not boiling) water. Let soak for 10 minutes,
drain. In small bowl, combine Nuoc Mam, tomato sauce, and vinegar.
Stir in sugar to dissolve. Heat 2 tablespoons of oil in wok or large
frypan over high heat; cook garlic and chili pepper flakes for 15
seconds. Add pork (or chicken) and shrimp. Stir fry until pork and
shrimp change colour. Add tofu pieces and Nuoc Mam mixture to wok,
bring to a boil. Add drained noodles and toss until well coated in
sauce. Transfer to a warm serving platter. Add remaining oil to wok;
add eggs and cook for 10 seconds. Scramble eggs and add bean sprouts.
Return noodles to wok and thoroughly stir to mix eggs with noodles.
Continue to cook until eggs are set. Arrange noodles on serving plate
and garnish with chopped fresh coriander, coarsely chopped peanuts,
minced green onions and chilies, chopped dried shrimps. Serve
immediately. From The Gazette, 92/04/08. Posted by James Lor.
Servings: 2 servings
Pad Thai Noodles Recipe brought to you by Recipe Ideas
Categories: Asian; Thai; Tofu
The History of Recipes
We are able to trace the history of written recipes back into the distant past, in fact as far back into history as the Egypt of the Pharoahs, and possibly even further than that. However, mostly, these ancient cook books were just very simple hieroglyphic recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to academics is a series 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 making drinkers feel wonderful. As we move into Roman times 25BC a man called Apicius assembled a number of documents showing how to cook the recipes enjoyed by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into starters, entrees and dessert, a very modern way of dining. He also tells us how the ancient Romans used many spices and herbs, including a few that will be familiar to modern chefs like thyme, fennel and parsley. Later, in the fifteenth century, the Crusaders brought back a variety of foods and spices from the holy land, such as parsley, basil and rosemary. These new herbs and spices was responsible for a surge in manuscripts on food, most of which are kept safe in private libraries. During the next few centuries, the powerful families of Wesstern Europe strove to serve up the most extravagent banquests, and consequentially cooks and their collection of recipes were at a premium. Even so, it was during the 1800s that formal cookery and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collecting, testing, and publishing recipes to allow everyone to enjoy them. By the advent of the 20th century, recipe books are greatly in demand as a result of better eduction, more free time and having more disposable income. |
We hope you enjoy this Pad Thai Noodles recipe.
