Pad Thai

Pad Thai is one of Thailand’s most iconic dishes, with roots that reflect the country’s modern history and rich food culture. Emerging in the mid-20th century, it was created as a simple yet nourishing meal that could be enjoyed by people from all backgrounds. From busy street stalls to family kitchens, Pad Thai quickly became a symbol of everyday Thai life.

What makes Pad Thai special is the balance of flavors that defines Thai cuisine. Soft rice noodles are stir-fried with eggs, tofu, prawns or chicken, and finished with a sauce that brings sweet, salty, and sour together in harmony. This balance is not accidental—it represents the Thai belief that great food should be layered, thoughtful, and full of character.

At the heart of authentic Pad Thai is tamarind. Long used in Thai cooking, tamarind provides a natural, gentle sourness and deep, fruity notes that shape the dish’s true identity. Traditionally, tamarind—not tomato sauce—is the base of Pad Thai sauce, giving it complexity and a flavor that cannot be replaced by sharper, modern shortcuts.

From time to time, guests tell us our Pad Thai does not taste like it has tomato sauce—and they are right. We use tamarind as the foundation, then carefully adjust with a small touch of tomato to support the flavor, not dominate it. This approach allows us to stay true to Pad Thai’s origins while creating a taste that is balanced, authentic, and respectful of its history.