Introduction
What to expect
Thailand's signature stir-fried noodle dish, balancing sweet, sour, salty, and umami.
The story
Behind the recipe
Pad Thai is a stir-fried rice noodle dish now considered one of Thailand's national dishes. Stir-fried rice noodles arrived from China centuries ago, but the distinct dish called pad Thai was invented in the mid-20th century. During the Second World War, Prime Minister Plaek Phibunsongkhram's government promoted rice noodles to reduce rice consumption and to build a modern Thai national identity. Street vendors and government campaigns spread it across the country, and it later became the global face of Thai cuisine.
Method
Instructions
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1
Soak rice noodles in warm water until flexible but not fully soft.
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2
Whisk fish sauce, tamarind, and palm sugar into a pad thai sauce.
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3
Heat oil in a wok and stir-fry shrimp until pink, then remove and set aside.
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4
Scramble the eggs in the wok, then add drained noodles and sauce.
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5
Toss constantly until noodles soften and absorb the sauce.
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6
Add tofu, shrimp, bean sprouts, and garlic chives, folding quickly.
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7
Serve with lime wedges, crushed peanuts, and extra chili if desired.
Adaptations