Considering how fantastic Thai cuisine can be, the country’s national dish is often a poor – not to mention bland and greasy – standard-bearer. But the pad thai at this busy Bangkok joint does the nation proud
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Pity the pad thai, that misunderstood, misrepresented staple of greasy, pan-Asian joints around the globe. Originally a variation of Chinese kway teow (stir-fried noodles), Thailand’s most famous culinary export stepped into the limelight in the 1940s when prime minister Plaek Phibunsongkhram decided the country needed a national dish. Unfortunately, subsequent generations of pad thai – loaded with everything from brown sugar to ketchup – seldom live up that lofty designation.