Mhee Khun Mae Pad Thai with Instant Sauce 140 g. x 1 / 3 / 6 pcs - Thai Food
Pad thai, phat thai, or phad thai (Thai stir fry) is a stir-fried rice noodle dish commonly served as a street food in Thailand as part of the country's cuisine. It is typically made with rice noodles, shrimp, peanuts, a scrambled egg, and bean sprouts, among other vegetables. The ingredients are fried in a wok.
Though stir fried rice noodles were introduced to Thailand from China centuries ago, the dish pad thai was invented in the mid-20th century.
Author Mark Padoongpatt maintains that pad thai is "...not this traditional, authentic, going back hundreds of years dish. It was actually created in the 1930s in Thailand. The dish was created because Thailand was focused on nation building. So this dish was created using Chinese noodles and called it pad Thai as a way to galvanize nationalism."
Another explanation of pad thai's provenance holds that, 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 consumption of 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's perception that pork was a Chinese meat). Some food vendors still use the original recipe.
Thai-American food writer Kasma Loha-unchit disputes the claim of a native Thai origin and suggests that pad thai was actually invented by the Chinese immigrants themselves, because "for a dish to be so named in its own country clearly suggests an origin that isn't Thai". Noodle cookery in most Southeast Asian countries was introduced by the wave of immigrants from southern China settling in the region the past century. Loha-unchit states that the ethnic Chinese of Thailand were aware that "Central Thai people were very fond of the combination of hot, sour, sweet and salty flavors, they added these to their stir-fried noodle dishes and gave it a fusion name, much like Western chefs today are naming their dishes Thai this or Thai that on their East-West menus."
At least as early as 2001, the Thai government used pad thai as a form of "soft power," creating "the Global Thai Restaurant Company, Ltd., in an effort to establish at least 3,000 Thai restaurants worldwide." The plan included numerous government agencies and resulted in nearly tripling the number of Thai restaurants globally in seventeen years.
How to:
1. Put the sauce into a hot pan, add any meat you like.
2. Add water 250 ml. put the noodles in (no need to soak beforehand).
Close the lid to make the noodles evenly cooked.
3. Stir until blended then add vegetable.
Ingredient:
Mee Takhu
- Rice 87%
- Water 10%
- Vegetable Oil 3%
Instant Sauce
- Vegetable Oil 30%
- Spices 25%
- Sauce fish-salt 25%
- Sugar 20%
Made in Thailand
