Pad Thai’s History: What You Need To Know

Chatuchak Market; Street Food; Close-up of Pad Thai
Food Rating:8.6

Pad Thai is a classic Thai stir-fried noodle dish that embodies the perfect harmony of sweet, savory, and tangy flavors. Made with rice noodles, it typically features ingredients such as shrimp or tofu, along with scrambled eggs, bean sprouts, and chopped peanuts. 

Flavor: 10.0
Texture: 8.5
Aroma: 8.0
Appearance: 7.5
Memorability: 9.0

Place Of Origin: Thailand

Food Type: Rice Noodle Dish

Serving Course: Entree

Serving Temperature: Hot

Table of Contents
Thailand's National Dish

The Origin Of Pad Thai

The historical backdrop against which Pad Thai emerged is integral to understanding its significance. During World War II, Thailand, then known as Siam, faced a profound rice shortage that had severe repercussions on the nation’s economy and food security. Rice, a dietary staple, became increasingly scarce, leading to rationing and rising prices, creating a dire situation for the population. It was in this context of food scarcity and economic challenges that Pad Thai was formally conceived.

Prime Minister Plaek Phibunsongkhram, commonly referred to as Phibun, recognized the necessity of addressing the rice crisis while also fostering a sense of national identity. To tackle the rice shortage, he launched a campaign promoting the consumption of rice noodles, which were more readily available than rice itself. This strategic move aimed to mitigate the economic strain while ensuring that the population had access to affordable sustenance. Furthermore, Phibun sought to diminish the influence of Chinese culture on Thai society by promoting a distinct Thai culinary identity.

Pad Thai, with its simple yet delightful combination of rice noodles stir-fried with various ingredients, such as shrimp, tofu, bean sprouts, peanuts, and a symphony of seasonings, including tamarind, fish sauce, and chili, embodied the essence of Phibun’s culinary vision. It was an accessible, flavorful, and cost-effective dish that resonated with the diverse Thai population. 

Over time, Pad Thai’s popularity transcended its role as a wartime solution and evolved into a beloved symbol of Thai cuisine, embraced by people both domestically and internationally. This dish stands as a testament to the resilience of the Thai people during challenging times and their ability to transform necessity into culinary art, making Pad Thai a captivating chapter in the history of Thai gastronomy.

Pad Thai History

Actionable Information

The exact moment of Pad Thai’s invention remains a subject of ongoing debate among historians, scholars, and culinary enthusiasts. While it is widely accepted that Pad Thai, as we know it today, was formally conceived during World War II, there are competing accounts regarding its earlier origins.

One debated account suggests that a precursor to Pad Thai existed during the Ayutthaya Kingdom (1351-1767) when Thailand was known as Siam. During this period, a dish called “Kway Teow Pad” was believed to have been a stir-fried noodle dish with Chinese influences. It featured ingredients such as tofu, shrimp, and peanuts, and was seasoned with tamarind, sugar, and fish sauce. However, this dish was not identical to modern Pad Thai but may have laid the foundation for its development.

Pad Thai, while an iconic and beloved Thai dish, has an interesting journey through history that highlights its uniqueness as an adaptation of stir-fried noodle dishes introduced to Thailand over the centuries. Authenticity in the context of Pad Thai is a nuanced concept, as it reflects the dynamic nature of culinary traditions and their evolution.

The roots of Pad Thai’s authenticity can be traced back to the influence of Chinese immigrants in Thailand. Stir-fried noodle dishes were brought to Thailand by Chinese traders and settlers, and over time, they merged with local flavors and ingredients to create a distinct Thai identity. This fusion of culinary elements is what makes Pad Thai unique. It’s a reflection of Thailand’s history as a cultural crossroads, where various influences have contributed to the country’s rich gastronomic tapestry.

While Pad Thai may not have centuries-old origins in the same way as some other Thai dishes, it is authentic in its representation of Thailand’s historical openness to outside influences and its ability to adapt and create something distinctly Thai. It stands as a testament to the country’s culinary creativity and its capacity to make foreign flavors its own, making Pad Thai an authentic and cherished part of Thailand’s culinary heritage.

An authentic Pad Thai recipe is a delightful blend of sweet, savory, and tangy flavors, with a balance of various ingredients. While there are many regional and personal variations, here’s a classic and straightforward Pad Thai recipe:


  • 8 oz (about 220g) rice noodles
  • 6-8 medium-sized shrimp, peeled and deveined
  • 2 oz (about 55g) extra-firm tofu, cubed
  • 2 cloves garlic, minced
  • 2 eggs
  • 2 tablespoons vegetable oil
  • 2-3 tablespoons tamarind paste
  • 1-2 tablespoons fish sauce
  • 1-2 tablespoons sugar
  • 1/2 cup bean sprouts
  • 2 tablespoons crushed peanuts
  • 2-3 green onions, chopped
  • 1 lime, cut into wedges


  • Soak the rice noodles in warm water until they become pliable but still slightly firm (about 30 minutes). Drain and set aside.
  • In a wok or a large skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and sauté until fragrant.
  • Push the garlic to one side of the wok and crack the eggs into the other side. Scramble the eggs and let them cook until they’re mostly set.
  • Add the shrimp and tofu to the wok, cooking until the shrimp turns pink and the tofu is lightly browned.
  • Add the drained rice noodles to the wok and stir-fry for a minute or two.
  • In a small bowl, mix the tamarind paste, fish sauce, and sugar. Adjust the proportions to achieve the desired balance of sweet, savory, and tangy flavors. Pour this mixture over the noodles and stir-fry to evenly coat.
  • Add half of the bean sprouts, green onions, and crushed peanuts to the wok, reserving the rest for garnish.
  • Continue stir-frying until everything is well mixed and heated through.
  • Serve the Pad Thai hot, garnished with the remaining bean sprouts, green onions, crushed peanuts, and lime wedges.

This recipe offers a classic taste of Pad Thai and can be customized to suit your preferences. You can adjust the ingredients and their quantities to achieve your desired flavor profile, whether you prefer it sweeter, spicier, or more savory. Enjoy your homemade Pad Thai!

A fascinating fun fact about Pad Thai is that it played a prominent role in a culinary competition known as the “World’s Best Street Food” contest. In 2011, the Thai government organized this global competition, and Pad Thai was Thailand’s official entry. While the event attracted street food dishes from around the world, including renowned contenders like pizza and burgers, Pad Thai emerged victorious, earning the title of “World’s Best Street Food.”

This recognition not only highlights the worldwide appeal of Pad Thai but also emphasizes its status as a cherished and iconic Thai dish. It’s a testament to the dish’s irresistible combination of flavors and textures, which have captivated taste buds globally and made it a quintessential representation of Thai street food culture.

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