In various cultures around the world, there are different interpretations of what a satisfactory noodle dish would be. From the fresh ingredients exposing the harmonious notes on the tip of the tongue, to the different techniques utilized in its preparation. Italians have their spaghetti, Japanese have their ramen, and Thais, have their masterpiece on a plate, known as the Pad-Thai.
We have all seen norms of noodle dishes from various places across the globe. For example, Italians with their spaghetti, a dish created from a mixture of eggs and flour lathered with a tomato-based sauce lifted by the fragrance of basil and olive oil. The Japanese have their ramen, made the combination of wheat flour and water, served in a concoction of miso, soy sauce, and meaty broth that brings out the satisfactory flavor of saltiness.
Finally, there is the the Pad-Thai, one of the most well-known dishes from the Southeast Asian region with it ranking #5 on a poll conducted by CNN on 50 World’s 50 Best Foods of 2011. A perfect representation into the beauty of Thailand’s culinary world, this dish combines a culminating balance of wonderful flavors found from either a street vendors or high-end restaurant.
The typical ingredients that construct this dish are the following:
- Rice Noodle (soaked in water)
- Fresh Prawns
- Preserved turnip
- Firm tofu slices
- Green Onion
- Banana Flower
- Fish Sauce (or soy sauce depending on preference)
- Chili Sauce
- Dried Chili Flakes
As with most typical Thai dishes, condiments of fish sauce, sugar, vinegar, and red chili flakes are included to enable diners dress their meals according to their preference.
Living in Thailand over the years has allowed me to venture out from the typical culinary foods of the western world. Apart for the potatoes, bread, or rice, I normally crave a noodle ever so often. I encourage for those who haven’t tried this dish yet to do so. In the end you too will develop a passion for Pad Thai.