Pad Thai (Clark) Recipe


Ingredients

16 oz noodles vermicelli or rice noodles
2 tbsp peanut butter
5 tbsp soy sauce or tamari
1 tbsp brown sugar
2 eggs, scrambled
6 scallions, diced
5 garlic cloves, pressed
1 peanuts
1/3 cup vinegar
1 lime wedges


Directions

Cook, rinse and refrigerate the noodles ahead of time. In a bowl mix
the PB, soy, and sugar.

In the wok, sautee the scallions and garlic. You can add bean
sprouts at this point too. After a few minutes, add the noodles, and
stir-fry them for about 5 minutes. Then add the stuff in the bowl,
and the vinegar. Cook this for a couple more minutes. Last, add the
eggs and peanuts, and heat until hot. Serve with the lime wedges on
the side.

From: qc@titan.ucs.umass.edu (Quentin J Clark)


Servings: 4 servings

 

 

Pad Thai (Clark) Recipe brought to you by Recipe Ideas


Categories: Asian; Thai


The History of Recipes

Written cooking instructions as a concept can be found way back into the far past, in fact as far back into history as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, mostly, these old records were just primitive hieroglyphic instructions for food preparation.

In fact, the oldest recipe in existence, according to food historians are a few stone tablets in the Sumerian language which describe 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 wonderful.

Progressing into The time of the roman empire 25BC a man called Apicius created some documents describing recipes enjoyed by his fellow Romans. In his works, he describes how the meals of wealthy Romans were divided into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the chefs of Roman times made use of many different aromatic flavors, including a few you will know like basil, mint and parsley.

Later, we have two interesting books which were published in the 14th Century ; a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the indian food that is served today, but instead descriptions of the types of food eaten by the nobility of those days.

Later on in the 1400s, knights returning from the crusades brought back many foods and spices from Arab cooking, including basil and coriander. These new foods and tastes was responsible for an increase in recipe manuscripts, the majority of which are kept safe in academic collections.

For the centuries that followed, the rich families of the West competed with each other to serve the most extravagent banquests, and as a consequence, the best cooks and their recipe collections could command a high salary. However, it was during the nineteenth century that fine cookery and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and publishing recipes to allow everyone to enjoy them.

By the time we get to the 20th century, cooking publications were in high demand, as a result of more people being able to read, more leisure time and having more money to spend.

The introduction of the TV brings us cooking programs and the demand for the spin-off recipe books.

And that neatly brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes like those on sites such as this.

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We hope you enjoy this Pad Thai (Clark) recipe.

 


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