Pad Thai
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The Tale of Pad Thai
Story updated
Pad thai was actively promoted as a national dish in the late 1930s and 1940s under Prime Minister Plaek Phibunsongkhram, whose government pushed stir-fried rice noodles as part of a campaign to build Thai national identity and reduce rice consumption during wartime shortages. Built on Chinese stir-fry technique, it became one of Thailand's most iconic exports.
Ingredients
Scale:· 4 servings
- 8 oz dried flat rice noodles, soaked
- 1/2 lb shrimp, peeled
- 2 eggs
- 1/4 cup tamarind paste
- 3 tbsp fish sauce
- 3 tbsp palm sugar
- 1 cup bean sprouts
- 4 oz firm tofu, cubed
- 3 tbsp dried shrimp, chopped
- 2 tbsp preserved radish, chopped
- 3 cloves garlic, minced
- 4 scallions, cut into pieces
- 1/4 cup roasted peanuts, crushed
- Lime wedges, for serving
Instructions
- 1Whisk tamarind paste, fish sauce, and palm sugar together to make the sauce.
- 2Soak rice noodles in warm water until pliable but firm, then drain.
- 3Heat oil in a wok over high heat and stir-fry garlic, dried shrimp, and preserved radish until fragrant.
- 4Add tofu and shrimp and cook until the shrimp turns pink.
- 5Push everything aside, crack in the eggs, and scramble briefly before mixing together.
- 6Add the drained noodles and sauce, tossing constantly until the noodles absorb the sauce and soften.
- 7Add bean sprouts and scallions, tossing just until wilted.
- 8Serve topped with crushed peanuts and lime wedges.
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