Phad Thai - Thai fried flat rice noodles!

Find it in Red Torch Ginger.

Pad thai, or phad thai (/ˌpɑːd ˈtaɪ/ or /ˌpæd ˈtaɪ/; Thai: ผัดไทย, RTGS: phat thai, ISO: p̄hạdịthy, pronounced [pʰàt tʰāj] (About this sound listen), "Thai stir-fry"), is a stir-fried rice noodle dish commonly served as a street food and at casual local eateries in Thailand.

History and background:

A dish of stir-fried rice noodles is thought by some to have been introduced to Ayutthaya during the time of the Ayutthaya Kingdom by Chinese traders and subsequently altered to reflect Thai flavor profiles.

During World War II, Thailand suffered a rice shortage due to the war and floods. To reduce domestic rice consumption, the Thai government under Prime Minister Plaek Phibunsongkhram promoted eating noodles instead. His government promoted rice noodles and helped to establish the identity of Thailand. As a result, a new noodle called sen chan (named after Chanthaburi Province) was created. Pad thai has since become one of Thailand's national dishes. Today, some food vendors add pork or chicken (although the original recipe did not contain pork because of the government perception that pork was a Chinese meat).[8] Some food vendors still use the original recipe.

The notable Pad thai Bangkok's neighborhood is Samran Rat (Pratu Phee) in Phra Nakhon (near Giant Swing and Mahakan Fort). There are two Pad thai eateries and Thipsamai is also recommended to be a Bib Gourmand from Michelin Guide in 2018.

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