a t t h e c e n t e r
traditional Asian recipes
are carefully prepared rice
or egg noodles that provide
a substantive base for the
wide range of tastes. Whether
coated in sauce or soaked
in broth, noodles are not to
be overlooked among the
complexities of southeastern
Asian cuisine.
When trying new foods
from different regions there
is always a gateway dish. Like
spaghetti in Italian cuisine, or
crepes in French or teriyaki
chicken in Chinese, a steam-ing
known as Phat Thai, which
is made from rice noodles
— is typically the safe foray
into Thai cuisine. Vietnamese
traders originally introduced
the dish to the Thai people.
The dish was made popular
during the late 1930s and
40s, when the use of rice
noodles was promoted by the
government to increase rice
exportation.
Charin Choti, also known
as Big of Big Thai 2, says
the perfect Pad Thai always
begins with the correct
preparation of rice noodles.
This requires soaking noodles
in hot water for 30 minutes
and vigorously stir frying
them in a sauté pan on high
heat for about two minutes.
As with all Thai rice noodle
dishes, it is important for the
noodles to be firm enough to
have a little chew and hold
the ingredients together.
71
a
of many
plate of Pad Thai — also
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