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
Experts have tracked the existance of recipes back into the far past, in fact as far back into history as the ancient Egyptians, and maybe even further. However, these, ancient cook books were just basic pictorial instructions for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to experts are a few tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. Later on, in The time of the romans 25BC a roman called Apicius wrote some scripts describing recipes enjoyed by wealthy Romans. In his works, he describes how the meals of wealthy Romans were divided into appetizers, main course and desserts, something we still use today. Aspicius also recounts how the chefs of Roman times made use of many aromatic flavours, including a few that will be familiar to modern chefs for example bay, fennel and dill. Later on, in the 15th century, people returning from the crusades brought back many foods and herbs from the holy lands, including parsley, basil and rosemary. These new foods and tastes led to an increase in books on cooking, most of which are now in private cookery archives. When we get to the 20th century, cook books are in high demand, mostly as a result of better eduction, people having more leisure time and having more disposable income. The TV revolution gave us cooking programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Pad Thai Noodles recipe.
