Pad Thai
Pad Thai or Phad Thai (Thai: ผัดไทย, pronounced [pʰàt tʰāj] (fried Thai style)) is a popular Thai dish that is known worldwide. It is a stir-fried rice noodle dish commonly served as a street food and at most restaurants in Thailand as part of the country's cuisine.
History[edit | edit source]
The dish, whose full name is kway teow pad Thai, was said to be introduced to the Ayutthaya region during the Ayutthaya era, through the trading of goods. It was then modified to reflect Thai flavor profiles. The dish became popular in Thailand during World War II. The Thai government promoted it as part of their campaign to establish a national identity.
Ingredients[edit | edit source]
Pad Thai is made with soaked dried rice noodles, which are stir-fried with eggs and chopped firm tofu, and flavored with tamarind pulp, fish sauce (nam pla), dried shrimp, garlic or shallots, red chili pepper and palm sugar. It is served with lime wedges and often chopped roast peanuts. It may also contain other vegetables like bean sprouts, garlic chives, pickled radishes or turnips, and raw banana flowers. It may also contain fresh shrimp, crab, squid, chicken or other proteins. Many of the ingredients are provided on the side as condiments such as the red chili pepper, lime wedges, roasted peanuts, bean sprouts and other miscellaneous fresh vegetables.
Variations[edit | edit source]
Variations may include the addition of other ingredients such as scallions, and can be made without eggs for a vegan version. The dish is typically garnished with a variety of condiments, such as sugar, fish sauce, chili powder, and crushed peanuts, to be added to taste.
Cultural Significance[edit | edit source]
Pad Thai has been popular in Thailand for many years and is a staple of Thai cuisine. It is also popular worldwide, and is often one of the first dishes people try when they are introduced to Thai food.
See Also[edit | edit source]
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