In our latest travel video we head over on our bicycles to eat lunch at our favorite Thai Restaurant (Chang Chalaad) for the best Pad Thai ever in Chiang Mai, Thailand. I’ve personally traveled to Thailand close to 10 times in my life (I lost count) and I’ve had Pad Thai in fancy restaurants to served on the streets of Bangkok. The Pad Thai at Chang Chalaad restaurant is honestly the best I’ve ever had hands down. It’s honestly something to do with the sauce which is this wonderful combination of being extra sweet and tangy. I almost choked on the noodles once eating here because I literally was stuffing it down my face faster than I could chew. For those who have never tried this dish, Pad Thai is made with pho noodles and is a stir fry dish that also includes eggs, fish sauce, tamarind juice, red chili pepper, bean sprouts, peanuts and tofu. This wonderful array of ingredients makes it my favorite stir fry in the whole world. If you’d like to tantalize your taste buds consider coming to this restaurant which is located in the northeastern part of the gated city nearby SK House. Our Pad Thai came to 60 Baht each ($2 USD) and it was beyond worth it.
Pad Thai or Phat Thai (Thai: ผัดไทย, RTGS: Phat Thai, ISO p̄hạdịthy, [pʰàt tʰāj], “fried Thai style”; Vietnamese: “Phở Xào”) is a dish of stir-fried pho noodles, a type of rice noodle, with eggs, fish sauce (Thai: น้ำปลา), tamarind juice, red chili pepper, plus any combination of bean sprouts, shrimp, chicken, hot dogs,[1][2] or tofu, garnished with crushed peanuts, coriander and lime, the juice of which can be added along with Thai condiments (crushed peanuts, garlic, tomato, chives, pickled turnip, coriander, lime, spicy chili oil, chili powder, vinegar, fish sauce, sugar). It is usually served with scallions and pieces of raw banana flower.
It is listed at number 5 on World’s 50 most delicious foods readers’ poll compiled by CNN Go in 2011.
Pad Thai is of Vietnamese origin,[4][5][6] which uses pho noodles (Bánh Phở in Vietnamese)[7] and Chinese ingredients.[8] In Vietnam, it is called “phở xào” or “bánh phở xào sa tế,” meaning “stir-fried pho,” a popular street food, with sate (garlic, peanuts, and chiles), mung bean sprouts, meat of some sort, scallions, and fish sauce, often served with pickled vegetables. The dish was said to be imported to the ancient Thai capital city of Ayuthaya by Viet traders, and was then altered to reflect the Thai flavor profile and assigned a name reflecting its newly acquired Thai character.[8] The dish was made popular in Thailand by Luang Phibunsongkhram, the prime minister during the late 1930s and 1940s, and renamed to pad Thai as part of his campaign to promote Thai nationalism and centralization, seeking to reduce domestic rice consumption.[9] The Thai economy was heavily dependent on rice exports, and the prime minister hoped to increase the amount for available to export by encouraging Thais to make and sell rice noodles from street carts and in small restaurants.[10] Pad Thai has since become one of Thailand’s national dishes.
This is part of our Travel in Thailand series. We’re making a series of videos showcasing Thai culture, Thai arts, Thai foods, Thai religion and Thai people.
Proudly presented by: http://nomadicsamuel.com , http://smilingfacestravelphotos.com , http://thatbackpacker.com & http://backpacking-travel-blog.com
All photos and video taken by Samuel Jeffery (Nomadic Samuel) and Audrey Bergner (That Backpacker).
This video features music from Kevin Macleod under a creative commons attribution license.
Duration : 0:2:41
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