During World War II, Thailand suffered a rice shortage. To reduce domestic rice consumption, the Thai government promoted noodles from China instead. At the same time, the country’s name was changed from Siam to Thailand and, to spread the word about this change, the Thai Nationalists used a new rice noodle dish. As a result, Pad Thai was created, which is now one of Thailand’s national dishes. Originally served with tofu only and no meat, Pad Thai is now often prepared with chicken, beef, pork or prawns.
- Heat the oil in a wok over high heat. Add the garlic and cook until fragrant.
- Add the tofu and cook for 20 seconds, then break the egg and add it to the tofu and garlic. Scramble everything to- gether.
- Move the egg to the edge of the wok, leaving the center clear. Add water. Keep egg mixture and water separate.
- Add the noodles and tamarind sauce (or lime juice). Make sure that all the noodles are completely submerged under water. Let this cook for about 1-2 minutes, until the noodles are soft.
- Add the bean sprouts, chives, soy sauce, sugar and pea- nuts and mix everything together (including the egg mix). Stir frequently and cook until all the water evaporates. Turn off heat.
- Serve with roasted ground peanuts, fresh bean sprouts, chives, chili powder and lime wedges.