After green curry and tom yum soup (or maybe even before), pad thai is probably the dish we associate most strongly with Thailand, enjoyed for its combination of simple, fresh flavours, and consumed in restaurants and homes around the world. Surprising, then, that this ‘classic’ Thai dish was actually invented less than a hundred years ago.
According to Australian chef and Thai food expert, David Thompson, it came about as the result of a nationwide competition under the military regime of Martial Phibun. In an attempt to revive the Thai economy by encouraging the production of rice noodles, he tasked the country with devising new noodle-based recipes. Salty, sweet and sour with the crunch of peanut and a kick of lime, the winning recipe was named pad thai, or ‘fried Thai style’. The rest, as they say, is history. Continue reading