Pad Thai

Pad Thai is Thailand's national dish by government decree — but the story behind that decree is fascinating. In the 1930s and 40s Prime Minister Plaek Phibunsongkhram promoted pad thai as part of a nationalist campaign to create a unified Thai identity and reduce rice consumption during wartime food shortages. He literally sent noodle carts into the streets and distributed recipes to encourage adoption. The dish draws on Chinese stir-fry technique but uses distinctly Thai ingredients: tamarind for sourness, fish sauce for salt, dried shrimp for umami depth. Street vendors in Bangkok cook pad thai in woks so hot the noodles char slightly at the edges — a quality almost impossible to replicate on a home stove.

Use sen lek rice noodles soaked in cold water — never boiled. Dried shrimp and chai poh (preserved turnip) are essential. Cook in a screaming hot wok in very small batches.