Pad Thai is one of Thailand’s most recognised dishes. Fistfuls of small, thin or wide noodles, along with crunchy beansprouts, onion, and egg are stir-fried in a searing hot wok. The dish is also flavoured with condiments such as fish sauce, dried shrimp, garlic or shallots, red chilli, and palm sugar. Pad Thai usually contains seafood – especially fresh shrimp, crab or squid – but some places serve it with chicken, beef or pork. The stir-fried noodles are often plated with a slice of lime wedge, crushed roasted peanuts, bean sprouts, and fresh herbs. 

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