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
Written cooking instructions as an idea can be found way back into antiquity, at least as far back into history as the Egyptians, and maybe further still. In practice though, these, early cookbooks were just simple hieroglyphic instructions for meal preparation.
Later on, in Roman times around 25BC a roman called Apicius assembled a few documents detailing recipes cooked by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the ancient Romans made use of a wide range of herbs, including a few that will be familiar to modern cooks such as basil, rue and asafoetida. For the next few years, the upper-class families of Wesstern Europe competed to offer the best banquets, and consequentially the best chefs and their recipes were highly sought after. Even so, it wasn`t until the nineteenth century that haute cuisine and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, verifying, and publishing popular recipes of the day. The introduction of the TV brings us TV cookery programs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Phat Thai (Pad Thai) recipe.
