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PAD THAI – SILK AND SPICE – A MUST TRY DISH IN ABU DHABI

The legendary Rub’Al Khali, the world’s largest uninterrupted sand dessert is home to the Qasr Al Sarab Desert Resort by Anantara, an oasis of luxury and comfort and a place for quality family time and adventurous fun.

Exotic Arabian cuisine as well as multi ethnic delicacies abound in the eateries of Abu Dhabi and an Abu Dhabi Desert restaurant can serve multi ethnic cuisine or specialize in one cuisine like the Silk and Spice or others of its ilk.

Pad Thai or Phat Thai, the globally popular Thai dish is that is all silk and spice to the palate is used by expats as a barometer to judge the cuisine of a restaurant. They claim that if the kitchen gets pad thai right their cooking must be good. This global ambassador for Thai cuisine is strangely enough neither very Thai or very traditional. The full name of this dish of simple stir fried noodles is” kway teow pad thai” or stir – fried rice noodles, Thai style is an indication of its probable southern Chinese origins. (In the Hokkien dialect kway teow is supposed to mean rice noodles) The popularization and possible invention of pad thai is often credited to Field Marshal Plaek Phibunsongkhram during his campaign to foster a national identity in the 1940’s. The journal Gastronomica has it that Thais were supposed to unite behind this dish which they most certainly did and do even now with good reason. Who can resist a quick street food dish that is a bit spicy as well as sweet and is absolutely delicious? The use of Pad Thai by Thai expats as a barometer of cooking is a good example of the strong sense of nationality among Thais and the close ties between Pad Thai and Thais.

Basic ingredients for Pad Thai include wide flat rice sticks, fish sauce, palm sugar, chilli, ground nut or vegetable oil and garlic but the dish can be customized to suit different palates. There is no actual pad Thai sauce but Thai street vendors use a brown sludge.

Words cannot describe Pad Thai’s unique, taste bud titillating flavours of pad thai – so just try it and see!

 

Umanga Kahandawaarachchi is a passionate travel writer who writes under the pen name, Maggie Tulliver. Her field of writing covers a wide array of content and articles related to travel and hospitality industry.

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