The recipe for pad thai used a variety of vegetables, and cheap, plentiful rice noodles that may be sourced from local farmers. All the ingredients came together in a preparation that was considered a highly-sanitary operation tossing noodles, the greens, and meat could be cleaned immediately.
Hungry? You will be to Pad Thai, one of Thailand’s national dishes. This delicacy has humble origins. Thais turned to rice noodles for a cheap and satisfying option amid shortages of rice. A salty-sweet recipe mixing in inexpensive protein and vegetables such as prawns caught on, and before long all the hawkers made it. Pad Thai might not even be Siamese in origin. The entire name kway teow pad Thai, for the wok-fried noodle dish, suggests it may have roots that are Chinese. Whatever its ancient roots, Thailand has claimed their national preparation of this dish. Each chef creates their own distinct balance of sweet and hot, but it’s always unmistakably Thai.