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Pad Thai: PAD tie, Thai. Literally, “stir-fried noodles, Thai-style.” Bangkok street vendors popularized this rice noodle dish thanks to post-World War II government efforts to encourage residents to start their own noodle businesses. The dish exemplifies Thai cooking’s balance of sweet, sour, creamy, salty and spicy, with stir-fried eggs, bean sprouts, shrimp, chicken or tofu, fish sauce, tamarind juice, red chile, crushed peanuts, cilantro and a lime wedge. |Sources:
thaitable.com, thaifoodandtravel.com
|Kristen Browning-Blas
