Pad Thai. One of Thailand’s national dishes, originally popularized in the 1930’s by the Thai government in an effort to reduce rice consumption amongst its people to help preserve the country’s export market during a recession, is just wicked good comfort food.
Many variations of this dish can be found on virtually every Thai restaurant menu in town, from good and authentic to barely edible ketchup-sauced horrors, but sometimes it is elevated out of the ordinary and into the addictive. Maenam’s Angus An, who trained under David Thompson, chef of London restaurant Nahm , the first Thai restaurant to earn a Michelin star, makes one the city’s best.
Musical equivalent: Blockhead’s ‘The Music Scene’
Would Michael Pollan approve? Provided the crustaceans are the local wild Spot Prawn or even the US farmed Freshwater Prawns rather than the unsustainable and poorly harvested Tiger Prawns from Asia, it should get a pass. It is food, not too much and mostly vegetables, right?
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