Phat Thai

Phat Thai

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Asian

Thai

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1 (12 ounce) package rice noodles
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces

Soak rice noodles in cold water until soft, 30 to 50 minutes. Drain and set aside.

Meanwhile, heat butter in a wok; add chicken and sauté until browned. Remove chicken and set aside.

Heat oil in the wok over medium-high heat. Crack eggs into hot oil and cook until firm. Stir in chicken and cook for 5 minutes. Add softened noodles, sugar, fish sauce, vinegar, and red pepper; mix well until noodles are tender. Adjust seasonings to taste. Stir in bean sprouts and cook for 3 minutes.

Serve topped with green onions, crushed peanuts, and a wedge of lemon.

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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From Wikipedia, the free encyclopedia
Stir-fried noodle dish from Thailand
Street stall pad thai from Chiang Mai in northern Thailand

^ "pad thai" . Merriam-Webster Dictionary . Retrieved 2017-03-20 .

^ Jump up to: a b c Mayyasi, Alex (7 November 2019). "The Oddly Autocratic Roots of Pad Thai" . Gastro Obscura . Atlas Obscura . Retrieved 12 November 2019 .

^ "Pad Thai-ผัดไทยกุ้งสด" (in Thai). thaitable.com . Retrieved 2013-07-28 .

^ "7-Steps to Properly Eating Pad Thai" . luxevoyageasia.com. 25 May 2017 . Retrieved 2017-05-29 .

^ "The Truth About Pad Thai" . BBC . 2015-04-28.

^ Padoongpatt, Mark (September 2017). Flavors of Empire: Food and the Making of Thai America . American Crossroads (Book 45) (1st ed.). Berkeley: University of California Press. ISBN 9780520293748 . Retrieved 17 July 2019 .

^ Belle, Rachel (16 July 2019). "Why there are so many Thai restaurants in Seattle" . My Northwest . KIRO Radio . Retrieved 17 July 2019 .

^ Pungkanon, Kupluthai (13 May 2018). "All wrapped up and ready to go" . The Nation . Retrieved 13 May 2018 .

^ Tapia, Semina (2011-08-15). "Thai National Foods" . Ifood.tv. Archived from the original on 2013-06-05 . Retrieved 2013-02-23 .

^ ไพวรรณ์, กฤษดา. "วัฒนธรรมการกิน : กินแบบชาตินิยมสมัยจอมพล ป. พิบูลสงคราม" . Official of Art and Culture: Muban Chombueng Rajabhat University (in Thai). Archived from the original on 2018-03-15 . Retrieved 2018-03-15 .

^ Quartz, Roberto A. Ferdman (2014-04-17). "The Non-Thai Origins of Pad Thai" . The Atlantic . Retrieved 2022-04-12 .

^ "Pad Thai Recipe" . www.thaifoodandtravel.com . Retrieved 2022-04-12 .

^ Kelley, Ryan. "What Is Sportswashing (and Does It Work)?" . Freakonomics . Retrieved 2022-06-27 .

^ Jump up to: a b "The Surprising Reason that There Are So Many Thai Restaurants in America" . www.vice.com . Retrieved 2022-06-27 .

^ "Your pick: World's 50 most delicious foods" . CNN Go. September 7, 2011. Archived from the original on November 11, 2012 . Retrieved October 11, 2011 .

^ Jao saao Pad Thai (2004) – Plot Summary

Pad thai , phat thai , or phad thai ( / ˌ p ɑː d ˈ t aɪ / or / ˌ p æ d ˈ t aɪ / ; Thai : ผัดไทย , RTGS : phat thai , ISO : p̄hạd thịy , pronounced [pʰàt tʰāj] ( listen ) , '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 . [1] [2] 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 .

Pad thai is made with rehydrated dried rice noodles with some tapioca flour mixed in, which are stir fried with eggs and chopped firm tofu , flavored with tamarind juice , fish sauce , dried shrimp , garlic or shallots , red chili pepper and palm sugar , and served with lime wedges and often chopped roasted peanuts . [3] It may contain other vegetables like bean sprouts , garlic chives , pickled radishes or turnips , and raw banana flowers . It may also contain fresh shrimp , crab , squid , chicken or other fish or meat.

Many of the ingredients are provided on the side as condiments , such as the red chili pepper, lime wedges, roasted peanuts, bean sprouts, spring onion and other miscellaneous fresh vegetables. [4] Vegetarian versions may substitute soy sauce for the fish sauce and omit the shrimp entirely.

Though stir fried rice noodles were introduced to Thailand from China centuries ago, the dish pad thai was invented in the mid-20th century. [5]

Author Mark Padoongpatt [6] 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. [2] So this dish was created using Chinese noodles and called it pad Thai as a way to galvanize nationalism." [7]

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. [8] His government promoted rice noodles and helped to establish the identity of Thailand . [2] 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 . [9] 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). [10] 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". [11] 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 "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." [12]

At least as early as 2001, the Thai government used Pad thai as a form of " soft power ," [13] creating "the Global Thai Restaurant Company, Ltd., in an effort to establish at least 3,000 Thai restaurants worldwide." [14] The plan included numerous government agencies and resulted in nearly tripling the number of Thai restaurants globally in seventeen years. [14]

Daniel S. said "I never really go to places like this in L.A. because, 1.) I don't need the extra poundage, and 2.) The lines are normally long. Well, being that I was on a mini-vacation with my friends (fellow Yelpers), who am I to rain on the…" read more
Allan B. said "After reading all the reviews here on yelp, I can proudly say that I may be the first one who has tried every single sandwich on the menu in one day.......and the secret one's that aren't on the menu. First of all, come hungry!! I…" read more
William B. said "As it working Chef having spent much time in Thailand I can tell you this was some terrific food and authentic in taste. The lunch specials allow you to sample two different entrees along with rice and soup or salad. This is a nice…" read more
Can C. said "I was going to give this place 3 stars, but they had two aspects that bumped this review to a 4. I came here with my boyfriend and a few other friends. I have heard about the dish called "drunken noodles" or pad kee mao, so I…" read more
"I'm updating my review because I have been back here a couple of times since then…" read more
"I called to see if I could order when I arrived and they said yes. Then I asked how…" read more
Frequently Asked Questions about Phat Thai
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Phat Thai aims to bring homestyle Thai cooking to the Bay Area and you can catch them roaming the streets of SF or at food event pop ups! Phat Thai is run by Bobby and he's one of the nicest dudes I've had the pleasure of working with! Every time I would stop by to check up on him he'd ask me if I was hungry and If i wanted something to grub on. Phat Thai is some of the most comforting and delicious Thai food I've had out of a truck. When theres 5 spice levels you know they don't fork around with their authenticity. So hows Bobby's food? Pad Se-Ew W/ tempura Prawns & soft shell crab: The tempura prawn & soft shell crab was a seasonal or maybe new item to the menu, cause it wasn't there when I had Bobbys food at San Mateo. The Pad Se-Ew noodles were cooked to perfection and it was just packed with a sweet & spicy flavor and I think I did level 3 but I could def feel it creeping up on me! The sauce just drenched everything including the veggies so bomb! The tempura prawns batter was AWESOME super crunchy and the prawns were real meaty. I love soft shell crab and I knew I had to get a side of this. It was fried well but If I had to pick one or the other the prawns were divine. Thai Iced Tea: After a long day of walking and eating I was quenched Bobby's Thai tea was amazing, it had a good sweetness level, had a good tea flavor, I scarfed this down in minutes. Chai-Yo Snax crispy Chicken Skin Lemon Pepper: @chaiyosnax Tell me how come I've been missing out on crispy chicken skin my whole life? I wasnt sure what to expect when Bobby generously gave me a bag of this. But let me tell you, the moment I popped it open at home and the intense aroma of lemon pepper and that iconic chicken skin scent hit me like a truck. The texture is amazing, it's crispy and the chunks of fat melt as its brittle. The lemon pepper powder is CRACK. I need more. If you're ever in SF, and need a Thai spot, look no further! Cause Bobby's got you covered! Follow his IG to see his schedule and where he'll be at next cause you don't wanna miss out!
Standard thai food truck. Tried them out since our building provided us with a $5 lunch. Two people were working the truck but they managed to take care of orders smoothly. Got the chicken pad kee mao spicy. They've got various levels of spice that can be made with your food, put on the side, or both. I opted for a level 2 spice cooked with the meal, and a level 5 spice on the side. The ingredients used for each spice level is clearly labeled on the side of their truck in terms of Digimon. The ground chicken was flavorful and soft, the noodles were chewy, but there wasn't a lot of vegetables. The thai tea had a nice level of sweetness and creaminess that helped to quell the heat. In the end it tastes like a homemade meal.
Chicken pad kee mao with a side of Level 5 spice and thai tea.
Phat Thai visited our building in San Francisco and it was truly the highlight of my day. My husband and I have heavy palates and the flavors in this food reaaaally hit the spot. So, so good! Delicious, fresh yumness. Everyone on the truck was friendly and nice, and the food was ready so quickly. Please come back to the Ashton soon, Phat Thai! We love you!
Pad thai, vegetarian egg rolls, Phat wings, and mango sticky rice!
Best Thai food I had outside Thailand. Tried several dishes but the pad ki mao brings me back to Chiang Mai. Fiery spicy and delicious with the hint of sweetness always present in Thai food. Generous portion and very friendly owner. 10/10 recommended.
My partner always gets me the massaman curry and it's delicious! Disclaimer* I have not tried anything else except this particular dish. The chicken is soft and can be shredded by fork. The aroma is light so this dish is easy. I am typically a spicy dish foodie, but this is completely opposite. Not spicy at ALL. It's simple, and really, just enough. I can't stress enough that it is a very simple dish. The flavors start to peak out towards the end of the dish. It reminds of simple soup when you're sick. It comes with peanuts if you're allergic. Portion size (enough for me to split my dish for lunch + dinner) Thai tea is good, too!
I really did not want to post a bad review but after still feeling sick to my stomach I thought I had to share. Posting a photo here of the "purple onion" egg that put me sick to my stomach. I ordered the Pad See Ew with Shrimp and as soon as I opened up the box already smelled something foul. The shrimp didn't taste fully cooked and the other ingredients tasted old. The items were definitely not fresh and thought I needed to share this with the truck manager especially when I noticed a piece of the egg looking old/was grey and had weird textured bumps on it. I cook quite often and trust me when I say that I've never cooked anything that looked like that. I asked the truck manager if we could chat on the side so I wasn't embarrassing him or those working the truck and he looked at the egg and quickly reassured me that it was from a purple onion... Take a look at the photo and see for yourself...
Food Truck - I see it and always wanted to try it... but the lines were always too long. Now I know why. I got the Pad See Ew (Chow Fun) - Pork ($10). Excellent amount of veggies to noodle to pork ratio. Sauce was sweet and over done to turn the dish soggy. Good choice if you can wait 10 minutes to place your order and then 10 more to get your food. They do have a Pre-order method using Facebook Messenger.
I was extremely disappointed with the Pad Thai (a dish I previously thought a Thai place couldn't mess up), it's almost inedible. First off, it looked so unappetizing. Old mushy broccoli, 3 big clumps of egg, and I'm scared to eat the chicken (it looks old and... gritty?). As for taste, I can't say much as I was worried about eating anything but the noodles. The noodles were borderline cold (walk from the truck back to my desk at work is only about 5 min). I had a huge craving for Pad Thai for lunch and was psyched to see a Thai food truck nearby. Huge disappointment. It seems like I'm not alone in this, wish I had seen the reviews before I wasted my money On top of all that, the portion size is pretty small for the price.
This is my second time trying Phat Thai. I got the yellow curry with chicken. I would say it's pretty good but I've had better. You don't really taste "flavor" but it has a nice spicy kick. Not sure if you can ask to make it less spicy. There is sign for the level of spice but it may be for different dishes. If you're someone who is sensitive to spicy food, I would not recommend. I got a Thai Iced Tea the first time and it's good. It seems like it's slightly watered down though. It's pretty sweet, so may not be good if you don't like sweet drinks. It's about $12-$13 including tip and if I got the Thai Iced Tea it would be about $14-$15 something (including tip).
Yellow Curry with Chicken- Jasmine Rice, chicken, potatoes, carrots, onions.
It's fine in a pinch as service is pretty speedy at this truck. Otherwise it's a pretty safe Thai menu with predictable favorites like pad thai, pad see ew, and pad prik krapow. Look out for their sandwich board for daily specials like massaman curry or fried chicken over fried rice. A Thai lady works feverishly over a wok at the back of the truck to bust out orders. I had the pad see ew and it was alright. Decent serving size but I found it pretty oily and a tad too sweet. You definitely need their variety of chili sauces for balance. Perhaps to appeal to a general audience, Phat Thai dishes out generic and unremarkable fare but the speed that they deliver is worth returning if you're short on time for lunch.
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Yes, Phat Thai has outdoor seating.
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