Outside of Thailand, Pad Thai is one of the best-known Thai dishes, and is very popular in Thai restaurants in the United States, Australia, and many other countries.
Pad Thai or Phat Thai is a dish of stir-fried rice noodles with eggs, fish sauce , tamarind juice, red chilli pepper, plus any combination of bean sprouts, shrimp, chicken, or tofu, garnished with crushed peanuts, coriander and lime, the juice of which can be added along with Thai condiments. Pad Thai is one of Thailand's national dishes.
Two different styles of Pad Thai have evolved: the dry, light version found in the streets of Thailand and the version that dominates restaurants in the West, which is heavier and oilier.
Though the dish had been known in various forms for centuries - it is thought to have been brought to the ancient Thai capital of Ayuthaya by Vietnamese traders - it was first made popular as a national dish by Luang Phibunsongkhram when he was prime minister during the 1930s and 1940s, partly as an element of his campaign for Thai nationalism and centralization, and partly for a campaign to reduce rice consumption in Thailand. The Thai economy at this time was heavily dependent on rice exports; Phibunsongkhram hoped to increase the amount available for export by launching a campaign to educate the poor in the production of rice noodles, as well as in the preparation of these noodles with other ingredients to sell in small cafes and from street carts.
