Pad Thai

Thai Food

dining thai food

Ingredients:
1 pound Thai rice noodles
10 medium size shrimps shelled and cleaned
2 eggs
1 cup bean sprouts
1 tablespoon coarsely ground peanuts
1 tablespoon pounded dry shrimp
1 tablespoon sugar
1 tablespoon nampla (fish sauce)
1 tablespoon ketchup
1 teaspoon minced garlic
1/2 cup vegetable oil
1 tablespoon chopped spring onion and coriander leaves a sprinkle of pounded dry chili
some additional bean sprouts and two pieces of lemon

method: If dry noodles are used, soak them in warm water for 15 minutes, drain. Place the bean sprouts in cold water. In a frying pan put all the oil, brown the garlic until light brown, add the shrimp and cook until well done. Add sugar, nampla, ketchup and stir together. Add eggs break in the yolk, then add noodles and fry until noodles turn orange. Lift the bean sprouts out of the water, add to the mixture and fry until bean sprouts are cooked. (about 1-2 minutes) Put on serving plate with raw bean sprouts on the side. Sprinkle top with dried shrimp, ground peanuts, and lastly chili powder. Top with green onion, coriander, and 2 pieces of lemon serve hot.

In 1681 or 1682, the Siamese king Narai, who was seeking to reduce Dutch and English influence, named Governor of Phuket the French medical missionary Brother Ren Charbonneau, a member of the Siam mission of the Soci des Missions Etrangres. Charbonneau held the position of Governor until 1685.