Pad Thai (or
Phad Thai,
Thai: ผัดไทย, IPA:
[pʰàt tʰāj] , "Thai style frying") is a dish of stir-fried
rice noodles with
eggs,
fish sauce (Thai: น้ำปลา),
tamarind juice, red
chilli pepper, plus any combination of
bean sprouts,
shrimp,
chicken, or
tofu, garnished with crushed
peanuts and
coriander. It is normally served with a piece of
lime, the
juice of which can be added along with Thai
condiments. Pad Thai is one of Thailand's
national dishes.
Two different styles of Pad Thai have evolved: the version most often found in the streets of Thailand, which is relatively dry and light, and the version that seems dominant in many restaurants in the
West, which is heavier and may be covered in red oil.
Though the dish had been known in various forms for centuries – it is thought to have been brought to the ancient Thai capital of
Ayuthaya by Vietnamese traders – it was first made popular as a national dish by
Luang Phibunsongkhram when he was
prime minister during the 1930s and 1940s, partly as an element of his campaign for Thai nationalism and centralization, and partly for a campaign to reduce rice consumption in
Thailand. The Thai economy at this time was heavily dependent on rice exports; Phibunsongkhram hoped to increase the amount available for export by launching a campaign to educate the poor in the production of rice noodles, as well as in the preparation of these noodles with other ingredients to sell in small cafes and from street carts.[
1]
During the recession following World War II, the post-war government of Field Marshall Pibul, desperate in its efforts to revive the Thai economy, looked for ways to stem the massive tide of unemployment. Among the occupations the government aggressively promoted to give the populace a way to earn a living was the production of rice noodles and the operation of noodle shops. Detailed instructions on how to make the noodles and recipes were printed and distributed around the country. From these efforts, rice noodles became firmly rooted in the country and have since become a widespread staple food.[
citation needed]
Outside of Thailand, Pad Thai is one of the best-known Thai dishes, and is very popular in Thai restaurants in the
United States and
Australia.[
citation needed]
Fish sauce is a condiment that is derived from fish that have been allowed to ferment. It is an essential ingredient in many curries and sauces. Fish sauce is a staple ingredient in Filipino, Vietnamese, Thai, Lao, and Cambodian cuisine and is used in other Southeast Asian countries. In addition to being added to dishes during the cooking process, fish sauce can also be used in mixed form as a dipping condiment, and it is done in many different ways by each country mentioned for fish, shrimp, pork, and chicken. In parts of southern China, it is used as an ingredient for soups and casseroles.
