Pad Thai...
You might heard of Pad Thai a zillion times. You might ate Pad Thai a hundred times.
There
are so many pad thai recipes out there. Each individual recipe has
its own unique flavor reflecting the taste of the cook. I had my
first pad thai way way back to my very young age. The first pad thai
was colorless. I remembered watching, a pad thai vendor, Pa Uan
(aunty Uan) cooked her pad Thai using fresh thin rice noodle on a
charcoal stove call Tao Ung Lo. She had never in hurry. I saw a lot
of people waiting on the line waiting for a simple but yet delicious
thin rice noodle slowly cooked on the wok. It took total half of an
hour to get an order of pad thai from Pa Uan. It was wrapped in green
banana leaves and a sheet of newpaper jacket. Years later, I
remembered another pad thai vendor popped up her pad thai stall not
far from Pa Uan. Pe Boon (sister Boon) was making pad thai slightly
different from the iconic vendor in a small town. Her pad thai had
color added into it. Her reddish pad thai cooked on gas stove and
using dried noodle that soaked and drained before cooking. The new
comer's pad thai became popular shortly after start up. Pe Boon made
pad thai sauce before hand. The pad thai lover line up and the
waiting time at her noodle stall was cut more than half, but more
count of the wraps had been done.
When did
you hear about pad thai.
I first
heard history of pad thai long time ago. But when I have to put
together in writing, I have done some research for its accuracy. This
is what I have found. Pad Thai history began in the between 1938-
1957. Thai government under field marshal Plaek Piboonsongkarm, the
3rd prime minister of Thailand, wanted to modernized the
country during the World War II. His strategy was set to demonstrate
the strength and unity of Thai. A part of his strategy included
developing and distributing a thai noodle, Pad Thai, with completely
Thai food profile across the nation. This noodle was replacing the
popular chinese noodle sold in Thailand by chinese migrated to
Thailand at that time. You can find out more following the links in references below. I found all the articles
point to Piboonsongkarm's era and even the recipe had been developed
in his kitchen. We have to thank you him of introducing pad thai to
not only his people but Thai food fan around the world. I wouldn't be
surprised, if I heard Pad Thai Piboonsongkarm in the future in
recognize of his name.
This is my take on pad thai recipe. What I put here is my preferences. The recipe call for either fresh or dried noodle. In this recipe, I preferably use fresh rice noodle over the dried one. I wanted the end result of fresh and chewy noodle. Nothing right, nothing wrong, it's all about personal preference. If you could find the fresh pho noodle, use it. The fresh pho noodle is best for pad thai. It's a little costly but it will paid off at the end. (in my opinion) We will pre-made the sauce before hand. Pre-made sauce will make cooking easy and delicious Pad Thai. I hope you enjoy the taste of pad thai made from this recipe in the next post.
Happy
cooking.
References:
The
Government Public Relation Department: Pad Thai History
http://region7.prd.go.th/ewt_news.php?nid=16422
Former
prime minister of Thailand: Plaek Phibunsongkharm
https://www.google.com/
search key word =Plaek Phibunsongkharm
World
War II: Timeline
Thairath
newspaper: Pad Thai Pratoopee the Pad Thai legendary, Tana Toommanon
PhD.
A Recipe
of Kasma Loha-unchit, padthai
Bangkok
Post
Made
in China
The
strange and potentially stolen origins of pad Thai
http://www.gastronomica.org/finding-pad-thai/
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