Citizens, Pad Thai or ผัดไทยกุ้งสด has become the most clichéd dish at a Thai restaurant – and it deserves so much more respect than it gets!
Pad Thai is a stir-fried rice noodle dish commonly served as a street food and at casual local eateries in Thailand. It is made with soaked dried rice noodles, which are stir-fried with eggs and chopped firm tofu, and flavored with tamarind pulp, fish sauce (nampla น้ำปลา), dried shrimp, garlic or shallots, red chili pepper and palm sugar, and served with lime wedges and often chopped roast peanuts.
It may also contain other vegetables such as bean sprouts, garlic chives, coriander leaves, pickled radishes or turnips (hua chaipo หัวไชโป๊), and raw banana flowers. It may also contain fresh shrimp, crab, squid, chicken or other proteins. Vegetarian versions may substitute soy sauce for the fish sauce and omit the shrimp.
Thai political legend Plaek Phibunsongkhram promoted pad Thai in his campaign to establish Thai nationalism.
Thailand was a main exporter of rice, and the government hoped to increase the amount available for export.
As prime minister of Thailand between 1938 to 1944 and from 1948 to 1957, Phibun hoped to Westernize the country. In 1939, he supported the change of name of the country from Siam to Thailand.
At the time, wheat noodles were very popular in Thailand, but Plaek Phibunsongkhram sought to eliminate Chinese influence. His government promoted rice noodles and helped to establish the identity of Thailand. As a result, a new noodle named sen chan was created.
Pad Thai was made popular in Thailand during World War II. Pad Thai has since become one of Thailand’s national dishes.
Citizens, the following recipe is for REAL authentic Pad Thai – not the syrupy sweet, ketchup-based drek foisted off in most restaurants. Try enjoying this with some delicious Asian-style rice pudding for an exceptional end to your meal!
Accept no substitutes!!!
Battle on – The GeneralissimoPrint
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