A common street food in Thailand, Phat Thai (or Pad Thai) became popular in the 1940s after the Thai government discouraged domestic consumption of rice – one of Thailand’s key exports.

Now listed as one of the country’s national dishes, Phat Thai is available on takeaway menus worldwide.

Noodles are stir-fried with generous helpings of egg, tofu, vegies and prawns are flavoured with the pulp of tamarinds, fish sauce, dried shrimp, garlic and a little red chilli and palm sugar, to create a zingy and slightly sweet dish. Finish with a sprinkle of chopped peanuts and serve with a lime wedge and the dish is ready to devour.

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