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When most people think of Thai food, the national dish of Pad Thai is the first one that comes to mind. I’m part of that majority myself. In fact, when you mention noodle dishes, Italian or not, it’s at the top of my list. For those who aren’t as familiar, Pad Thai is a delicious noodle dish that consists of flat rice noodles, bean sprouts, peanuts, vegetables and egg. Chicken, shrimp and even more vegetables can be added based on personal preference. The dish is notoriously stir fried and can be found all over the globe, from street vendors to five star restaurants in major cities. It’s deceptively easy to make, filling and full of flavor. But believe it or not, the National Dish of Thailand does not have Thai roots.

Yet another dish where the origins are not completely clear, Pad Thai is actually made up of all Chinese based ingredients. But Pad Chinese just doesn’t have the same ring to it. All historic roads of Pad Thai come back to one man, Plaek Phibunsongkhram. Phibun, how he was better known, was the Prime Minister of then Siam, brought then dish into the country only in the 1930’s. While trying to establish Siam as a modern country, he announced 12 Cultural Mandates, leading the Siamese people to be more cultured and well mannered. Thanks to him, Siam became known as it currently is, Thailand. Along with trying to unite the people as well as help with declining economical conditions, Pad Thai was introduced.

This is where things get cloudy. Some say, there was a national contest to create the dish. Others say Phibun promoted street vendors to make the dish. By releasing a rice noodle based recipe and promoting it, Phibun could help his struggling nation and give them a national dish. By using noodles instead of rice when there was a rice shortage, and cooking them in clean pans, both hunger and hygiene could be drastically improved.

Within several years, vendors selling pad Thai filled Thailand’s streets and is viewed as Thailand’s First Fast Food and it was being made in homes as well.

Now you can find Pad Thai virtually anywhere. Many different takes have been made to the dish which is understandable seeing how versatile it can be for both meat and veggie based eaters. Spice levels can be adjusted based on personal preferences as well leading to even more customizable options.

I’ve made several difference takes on this dish myself. A favorite of mine is actually made with Zoodles, or zucchini noodles. Rice noodles can be a bit calorie consuming if you are watching such things so zoodles are a great trade out. However, I opted to go the more traditional route on this one. Most of these ingredients are easy to find. While some stores even sell a Pad Thai sauce specifically, I prefer to keep it classy and go old school.

Red Thai Curry Paste is usually in your Asian section of your grocery store and can be found in jars or packets. My other recommendation for this dish is to have all your mise en place, (or ingredients) ready to go. Have your veggies cut, your sauces measured out and your noodles ready. This dish is very quick to make and if you aren’t on your feet, it can drastically ruin the integrity of your dish.

Lastly, the rice noodles can soak up a good amount of sauce, another reason to be quick. If you want to make a bigger batch of the recipe, don’t just increase the noodles, increase everything.

Shrimp Pad Thai

Serves 4

  • 8oz Flat Long Rice Noodles
  • 1 Tbsp Canola Oil
  • 4 Garlic Cloves, Minced
  • 1 lb Raw Shrimp, peeled, cleaned and tails off
  • 1 Red Pepper, seeded and cut into strips
  • 2 Tbsp Fish Sauce
  • 1 1/2 Tbsp Thai Chili Paste
  • 1 Tbsp Light Brown Sugar
  • 1 tsp Soy Sauce
  • 1 tsp Rice Vinegar
  • 1 cup Bean Sprouts
  • 3/4 cup chopped peanuts, unsalted
  • Fresh Cilantro Leaves for Garnish
  • Lime wedges for garnish

Fill large pot with water and bring to a boil over high heat. Drop in rice noodles and cook for 5 minutes or until soft and pliable.

Remove from hot water and drop into ice cold water to stop cooking process. Set aside.

In a large sauté pan, heat oil over medium heat. Add in garlic and cook for 1 minute or until garlic begins to turn translucent. Add shrimp and peppers and cook for another 5 minutes, continuing to stir ingredients.

In a separate medium sized bowl, combine fish sauce, chili paste, brown sugar, soy sauce and rice vinegar. Stir until all sauces are mixed thoroughly.

Add sauce into sauté pan with garlic, shrimp and peppers. Quickly add bean sprouts and follow with noodles. Using tongs, mix all ingredients and toss noodles in sauce. Serve immediately with crushed peanuts, cilantro leaves and a lime wedge on top.