Today, I revisited the Food Place food court, located at Pavilion Mall. The food court is located beside the Oriental Kopi Restaurant.
This time I ordered Pad Thai from the Siam Taste stall, which cost RM17.90 per plate.
Pad Thai is one of Thailand’s most iconic street foods, loved for its vibrant mix of sweet, sour, salty, and umami flavours. The dish features stir-fried rice noodles tossed with eggs, tofu, prawns, bean sprouts, and chives, all coated in a tangy sauce made from tamarind pulp, fish sauce, palm sugar, and chilli. It’s usually served with crushed peanuts, lime wedges, and chilli flakes on the side so diners can adjust the flavour to their liking.
Historically, Pad Thai is relatively modern compared to other Thai dishes. It gained prominence in the 1930s–40s during the leadership of Prime Minister Plaek Phibunsongkhram, who promoted it as a national dish to foster Thai identity and reduce rice consumption during shortages. It’s believed to have been influenced by Chinese stir-fried noodle techniques, adapted with local Thai ingredients to create its signature flavor profile. Today, Pad Thai is a beloved staple both in Thailand and worldwide, served from street stalls to restaurants.
