Pad Thai
“Thailand's iconic stir-fried rice noodles with tamarind, fish sauce, peanuts, and bean sprouts.”
Shrimp
Egg
Peanut
Fish Sauce
Lime
GarlicWhere it comes from
Pad Thai is a beloved street food staple that emerged in Thailand during World War II as part of a national effort to promote rice noodles. This dish reflects a blend of Chinese and Thai culinary influences, showcasing the country's signature ingredients like tamarind and fish sauce. Surprisingly, the dish was once a political statement, symbolizing Thai nationalism and identity.
Street food with unexpectedly complex chemistry — tamarind, fish sauce, palm sugar in near-perfect balance.
On the Palate
How it's made
5 steps · Show ↓8 min active
How it's made
5 steps · Show ↓- 11 min
Heat a large wok over medium-high heat until a drop of water sizzles and evaporates instantly. Add a splash of oil, swirling to coat the surface evenly. Toss in the garlic, stirring quickly until fragrant but not browned, about 30 seconds.
Watch outAvoid browning the garlic, as it can turn bitter quickly.
- 22 min
Add shrimp to the wok, cooking until they turn pink and opaque, about 2 minutes. Push them to one side of the wok.
- 31 min
Crack the egg into the wok, scrambling it gently with a spatula until just set. Mix the shrimp back in with the egg.
- 43 min
Add the rice noodles to the wok, stirring and tossing them with the shrimp and egg. Pour in the fish sauce and a squeeze of lime juice, mixing until the noodles are coated and warmed through, about 3 minutes.
- 51 min
Sprinkle peanuts over the noodles, stirring them in gently. Cook for another minute to allow the flavors to meld together.
