Pad Thai is Thailand's national dish, a flavorful stir-fry (pad in Thai) dish consisting of rice noodles, tofu, dried shrimp, bean sprouts, and eggs. If it's made with meat, chicken and pork are some of the most popular choices. The flavors are an intricate combination of sweet, sour, and salty, with a well-balanced contrast of textures. Pad Thai is probably one of the most popular Thai dishes abroad. Its origins can be traced to a period of nationalism in the country, after the 1932 revolution that ended the absolute monarchy. There was a public contest to find a new national noodle dish, and the winner was a Pad Thai consisting of noodles, radish, sprouts, peanuts, and eggs. Tender rice noodles are additionally flavored with sugar, tamarind, lime juice, vinegar, and fish sauce, and the dish is traditionally served with ground red chilis, white vinegar, sugar, fresh lime wedges, and fish sauce on the side, so each consumer can garnish the meal to their preference.

Pad Thai

Rijsttafel is an elaborate Dutch meal that was developed during the colonial era. The Dutch were most likely inspired by an Indonesian dish called nasi padang, as rijsttafel consists of rice and a variety of foods such as fish, chicken, curried meats, vegetables, pickles, sauces, relishes, condiments, fruits, eggs, nuts, and so on. The diners are served a plate of rice, and then they choose from a variety of side dishes, which can range up to 40! It's no wonder that sometimes the meal takes a few hours to consume. The name rijsttafel means rice table, referring to this flamboyant feast of small plates filled with spicy, sweet, sour, and salty flavors, all of them paired with rice. And even though each rijsttafel is different, here are just some of the delicacies one can find on the plates: the sweet and spicy tempeh blado, the slow-cooked yet crispy beef rendang, the crunchy fried pisang goreng banana fritters, and the creamy yet spicy peanut sauce called sat&eacute;, which covers various vegetables or meats.

Baran Ozoglu

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