Pad Thai is a Thai stir-fried noodle dish popular in Thailand and around the world. It typically consists of rice noodles in a salty-sweet-sour sauce, quickly stir-fried with ingredients such as eggs, tofu, shrimp, or chicken, and flavored with a spicy-sweet-savory sauce made from tamarind paste, fish sauce, and a little palm sugar.
The sauce usually consists of tamarind paste (spicy), fish sauce (salty/umami), and palm sugar (sweet), sometimes with a little chili added for pungency. It is cooked quickly in a hot wok, and lime juice is added at the end to enhance the flavor.
Its modern form became popular in Bangkok in the 1930s-1940s and has been promoted as part of Thailand’s national culinary identity. Although there is no official “national dish,” it is widely iconic of Thai street food.
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