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A Quick Tip by devora

  • Mar 4, 2010
I'll have mine with extra peanut sauce & lime please! ;)
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More Pad Thai reviews
review by . February 28, 2010
posted in The Rice Table
Pad Thai Kung
Pad Thai Kung or Phat Thai Kung is Thai rice noodle with seafood (typically prawns, squids). Other than the Tom Yum soup, this has to be the most popular dish in Thailand.       Pad Thai is served both by the side street vendors as well as the highest ranking chefs in Thailand. It is undoubtedly a dish which transcends class and race. The story goes that it was the Vietnamese that had introduced the noodle to the Thai. You do recall that there is afterall a similarity between …
Quick Tip by . March 02, 2010
It's a simple dish but it's one that has fed many in Thailand and kept others who have tried it happy & contented. Thailand's National Dish.
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devora ()
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When I'm not Lunching, I'm a jeweler, and an all around, self-proclaimed web geek. My passions include social media, the interweb, technology, writing, yoga, fitness, photography, jewelry, fashion, … more
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About this food

Wiki

Pad Thai (or Phat Thai, Thai: ผัดไทย, "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.

During the recession following...

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"Thai National Dish"
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