![]() The other ingredients chosen were native to the country (fish sauce, palm sugar), shelf-stable (dried shrimp, tamarind, peanuts) or affordable (rice noodles, cheaper than rice per serving). Chinese soy and oyster sauces were replaced by fish sauce. These dovetailed into the official ordination of a new, fully Thai, national dish. Pad see ew and pad kee mao have been popular for generations, but retained an identity that was separate from traditional Thai cooking.Īfter a 1932 coup that shifted the Thai government from an absolute to a constitutional monarchy, and a period of devastating rice shortages, the new regime made a push toward nationalism, efficiency and public health. Thailand has its own rich and ancient cuisine, but the technique of stir-frying noodles entered the repertoire from China. Although pad Thai is the national dish, it is a recent addition to culinary tradition.
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