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Pad Thai

Name: Pad Thai
Total time: 20 min
Yield: Serves 2
Cuisine: Thailand
Ingredients: 200g Rice stick noodles; 8 Shrimp; 2 Egg; 1 bag Bean sprouts; 1/2 bunch Garlic chives; 2 tbsp Fish sauce; 1 tbsp Tamarind paste; 1 tbsp Palm sugar; 2 tbsp Peanuts, crushed; 1/2 Lime

Noodles

⏱ 20 min

👥 Serves 2

Difficulty ⭐⭐

Thailand's beloved street-food noodle dish — a masterful balance of sweet, sour, spicy, and salty.

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📖 The Story Behind This Dish

Pad Thai has a surprisingly recent history: it was popularized as a "national dish" by Thai Prime Minister Plaek Phibunsongkhram in the 1930s–40s. Street vendors cook it from dawn to night, and in Bangkok, you'll find a Pad Thai cart on nearly every street corner. It's a masterpiece born from the noodle culture brought by Thai-Chinese communities, fused with classic Thai seasonings.

🌆 Where it's eaten: Early morning on a Bangkok street: office workers grab a bag of Pad Thai on their way to work, then eat it at their desk as breakfast.

🥕 Ingredients (serves 2)

Rice stick noodles 200g
Shrimp 8
Egg 2
Bean sprouts 1 bag
Garlic chives 1/2 bunch
Fish sauce 2 tbsp
Tamarind paste 1 tbsp
Palm sugar 1 tbsp
Peanuts, crushed 2 tbsp
Lime 1/2

👩‍🍳 Instructions

Soak the rice noodles in warm water until pliable, then drain.
Heat oil in a wok, stir-fry the shrimp until just cooked, then set aside.
Crack the eggs into the same wok; while still soft, add the noodles and stir-fry together.
Add the fish sauce, tamarind paste, and palm sugar, tossing to coat the noodles.
Return the shrimp and add the bean sprouts and garlic chives; stir-fry over high heat for 1 minute.
Plate, sprinkle with crushed peanuts, and serve with a lime wedge.

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