|Alternative names||Phat Thai|
|Place of origin||Thailand|
|Main ingredients||Dried rice noodles, eggs, tofu, tamarind pulp, fish sauce, dried or fresh shrimp, garlic or shallots, red chili pepper, palm sugar, lime, peanuts|
|Cookbook:Pad Thai Pad Thai|
Pad Thai or phat Thai (Thai: ผัดไทย, RTGS: Phat Thai, ISO p̄hạdịthy, [pʰàt tʰāj] ( ), "fried Thai style") 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 (Thai: Nam pla 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 like bean sprouts, garlic chives, coriander leaves, pickled radishes or turnips (Thai: Hua Chai Po หัวไชโป๊), and raw banana flowers. It may also contain fresh shrimp, crab, chicken or another protein. Vegetarian versions may substitute soy sauce for the fish sauce and omit the shrimp.
In Vietnam, a similar dish is called "phở xào" or "bánh phở xào sa tế", meaning "stir-fried phở".
A dish of stir-fried rice noodles is thought to have been introduced to the ancient Thai capital city of Ayuthaya by Viet traders,[when?] and was subsequently altered to reflect the Thai flavor profile. The etymology of the dish's name in Thai suggest Chinese origins. Thai government Plaek Phibunsongkhram named pad Thai as part of campaign to promote Thai nationalism and centralization, seeking to reduce domestic rice consumption. The Thai economy was heavily dependent on rice exports, and the prime minister hoped to increase the amount available for export by encouraging Thais to make and sell rice noodles from street carts and in small restaurants.
As Thailand's Prime Minister from 1938 to 1944 and from 1948 to 1957, Phibun wanted a westernized Thailand. In 1939 he changed the name of the country from Siam to Thailand. In that time noodles were very popular in Thailand, but Plaek Phibunsongkhram wanted to get rid of everything that came from China. One thing he could not get rid of was the noodle. The government had an idea to create a new kind of food to replace the Chinese noodle and establish the identity of Thailand. As a result a new noodle named "Sen-Chan" was created. The noodle is suitable to be stir-fried in a pan, and this Thai noodle was called "Pad Thai". The meats and vegetables in Pad Thai are similar to food prepared by the Cantonese and Tae Chiew (Chao Zhou in Mandarin) from Guangdong province of China. However, the flavors and textures are pure Thai.
Pad Thai was made popular in Thailand during World War II. Pad Thai has since become one of Thailand's national dishes. Today, some food vendors add pork-chops to enhance the taste (although the original recipe did not contain pork because the government perception that pork was a Chinese meat). Some food vendors still use the original recipe. It is a fast, delicious and nutritious dish, and has become popular in many countries around the world.
- Pad Thai is listed at number 5 on World's 50 most delicious foods readers' poll compiled by CNN Go in 2011.
- The Thai film Jao saao Pad Thai uses pad Thai as a plot device as the protagonist claims she will marry whoever eats her pad Thai for 100 days in a row.
- In 2008, in an episode of Throwdown! with Bobby Flay, Bobby Flay was defeated by Chef Nongkran Daks at her restaurant, Thai Basil, in Chantilly, Virginia.
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- Ferdman, Roberto A. "The strange and potentially stolen origins of pad Thai". Quartz. Atlantic Media Company. Retrieved 15 April 2014.
- "What is Thai Cuisine?". Scholarbank.nus.edu.sg. 2010-04-12. Retrieved 2013-02-23.
- "Madam Mam Articles". Madammam.com. Retrieved 2013-02-23.
- SEARCH (2011-08-15). "Thai National Foods". Ifood.tv. Retrieved 2013-02-23.
- CNN Go Your pick: World's 50 most delicious foods 7 September 2011. Retrieved 2011-10-11
- Jao saao Pad Thai (2004) - Plot Summary
- "Pad Thai : Throwdown With Bobby Flay". Food Network. 2009-11-16. Retrieved 2013-02-23.