Momopi, question about Pad Thai in the US vs. Abroad

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Winston
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Momopi, question about Pad Thai in the US vs. Abroad

Post by Winston »

Momopi,
Since you are the food expert and enthusiast here, I have a question for you.

In the US, when I go to Thai restaurants, the Pad Thai dish is usually reddish with a sweet and sour flavor. I love that. It's one of my all time favorite dishes.

But when I am abroad and try to order the same dish, it never looks that way. Instead, they give you plain noodles and brussel sprouts sprinkled with peanuts on them which is kind of bland and mediocre, and not as tasty as the US version. I can't find the US style Pad Thai anywhere here. How do I find it?

Why is that? Is Pad Thai supposed to be the way it is in the US? Or is that an American version?

I also cannot find the dish of spinach and tofu with peanut sauce over it, overseas as well. It's common in Thai restaurants in the US, but I don't see it in Asia.

How can Thai food taste much better in the US than in Asia? I'm confused.

Also, would it be the same in Thailand?
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momopi
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Post by momopi »

Hi Winston,

I'm not an expert on Thai food. I had some basic training from Chefs like Maurice Brazier (he is a recipient of Chevalier du Merit National and member Acadamie Culinaire de France) and spent a lot of time on certain East Asian dishes. If your question is on how to make Demi-glace I can probably recite a recipe from memory. But Thai food is not my realm.

I would, however, point you to this article:
http://en.wikipedia.org/wiki/Pad_Thai

"Two different styles of Phat Thai have evolved: the version most often found in the streets of Thailand, which is relatively dry and light, and the version that seems dominant in many restaurants in the West, which is heavier and may be covered in red oil."
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Winston
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Post by Winston »

momopi wrote:Hi Winston,

I'm not an expert on Thai food. I had some basic training from Chefs like Maurice Brazier (he is a recipient of Chevalier du Merit National and member Acadamie Culinaire de France) and spent a lot of time on certain East Asian dishes. If your question is on how to make Demi-glace I can probably recite a recipe from memory. But Thai food is not my realm.

I would, however, point you to this article:
http://en.wikipedia.org/wiki/Pad_Thai

"Two different styles of Phat Thai have evolved: the version most often found in the streets of Thailand, which is relatively dry and light, and the version that seems dominant in many restaurants in the West, which is heavier and may be covered in red oil."
I guess that explains it then. There are two different Pad Thais after all. Too bad I can't get the western style here.

It's still odd that Thai food would taste better in the West than in Asia.

You're not an expert? I thought you were like Data from Star Trek the Next Generation? lol
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