Succulent shrimp, authentic rice noodles and aromatic tamarind sauce make for a full-flavored medley in this traditional pad thai.
Created in the late 1930s, pad thai is a relatively new dish to Thailand. As part of a campaign to promote Thai nationalism, a public contest was held to find a new national noodle dish. The winning entry was the pad thai that we know and love today.Learn
"I remember my childhood days in Thailand when my siblings and I often snuggled around a banana-leaf packet of hot, delicious pad thai and how we fought over the last noodle. Decades later, it has remained one of my all-time favorites."
For extra crunch, sprinkle on roasted, chopped peanuts or — for the fresh, raw angle — crisp bean sprouts. Or both! And lime can be a topping, too. More than a pretty garnish, when you squeeze lime droplets into your pad thai, you add a balancing citrus aroma and taste, plus the acidity will accentuate other flavors. Chef Mai Pham says, “What's great about pad thai is that you can customize it as you wish. If you're like me, add a few Thai chillies for an extra kick!”