Ingredients
1/4 lb dried rice stick noodles
2 tbsp vegetable oil
1 tbsp coarsley chopped garlic
8 shrimp, peeled and deveined
1 (here you can use a 1/4 lb
1 of pork or beef and more
1 shrimp)
1 egg, lightly beaten
1 tbsp fish sauce
2 tsp sugar
2 tbsp coarse chpd, dry-roasted
1 peanuts
1 cup bean sprouts
4 slender green onions, sliced in 1 i, nch length
1 lime, quartered lengthwise
Directions
Soak rice noodles in warm water to cover for 15 to 20 minutes.
Prepare all the remaining ingredients and place them next to the
stove, along with a small serving platter. When the noodles are very
limp and white, drain and measure 2-1/2 cups. Set by the stove as
well. The idea is to keep everything warm. Heat Wok or large skillet
at medium-hi heat and add 1 tbs oil and swirl to coat the surface.
When oil if very hot drop in garlic and toss until golden, about 30
seconds. Add shrimp and toss until they turn pink, for beef or pork
until light brown, no more that 1 min. for shrimp. Remove from pan
and set aside. Add the egg to pan and tilt the pan to spread it into
a thin sheet. As soon as it begins to set, scramble it to break it
into small lumps. Remove and set aside with shrimp. Heat 1 tbs of oil
in wok or skillet and heat 30 seconds and add soften noodles. Thin
noodles to cover the surface of the pan, then clump them together and
gently turn over. repeat this process until the noodles soften and
curl into ivory ringlets. Add fish sauce and turn noodles to evenly
season. Add sugar and peanuts and continue to turn the noodles to
season. Reserve some of the bean sprouts, green onion for garnish.
Add the bean sprouts, green onions and the shrimp and egg mixture.
Cook for 1 minute, turning often. Transfer noodles to the serving
paltter and squeeze the juice of 2 lime wedges over the top. Garnish
with remaining beansprouts and lime and serve at once. Serves 1 very
hungry, or 2 appetizers.
Servings: 2 servings
Phat Thai (Pad Thai) Recipe brought to you by Recipe Ideas
Categories: Asian; Thai
The History of Recipes
We are able to follow the history of written recipes way back into the distant past, in truth as far back as early Egypt, and quite possibly further than that. In practice though, in the main part, these early recipes were just very simple pictorial recipes for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history is a series of ancient tablets in the Sumerian language 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 having made drinkers feel exhilarated and blissful. As we move on, there are two interesting recipe books which were published in the fourteenth century - a book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the indian curry that is familiar to us all today, but rather recipes for the types of meals eaten by the rich and powerful of the time. Later, in the fifteenth century, the Crusaders brought back many new foods and herbs from Arab cooking, including spices like coriander, parsley, and basil. The introduction of these new tastes was responsible for an outbreak in books on cooking, most of which still exist in private collections. During the following few hundred years, the powerful families of the West tried to offer the most extravagent meals, and as a consequence, the best chefs and their recipes increased in prestige. Notwithstanding that, it was during the 1800s that fine cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to assembling, trying out, and writing down popular recipes of the day. By the time we get to the 1900s, recipe books are starting to become popular mostly as a result of more people being able to read, people having increased free time and a general increase in wealth. The arrival of television brought us celebrity TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to search through thousands of recipes just like those on our site. |
We hope you enjoy this Phat Thai (Pad Thai) recipe.
