VI
EN
From street vendor to culinary icon of Thailand
Pad Thai, formerly known as “Kuay Tiew Phad,” originated during World War II when Thailand faced severe food shortages. Prime Minister Pleak Phibunsongkhram, wishing to promote nationalism and create a traditional dish, encouraged people to use noodles instead of rice. This led to the creation of Kuay Tiew Phad, the precursor to modern-day Pad Thai.
The story of Thipsamai Padthai Pratoopee begins with Samai, when she was a young girl. She followed her mother to sell goods.Thai foodon a boat along the Phasi Charoen canal, where she learned to cook many delicious dishes, including Pad Thai.
Thip Samai has existed since 1939.
After marrying Mr. Chote, Samai and her husband started the first Pad Thai stall in Bangkok, located at the Pratoopee intersection. The simple stall, with its small charcoal stove and a few old tables, quickly became immensely popular.
Prime Minister Pleak Phibunsongkhram, after tasting Samai's Pad Thai, praised it, saying, "Padthai Pratoopee is the authentic taste of Pad Thai." This praise serves as an affirmation of the quality and unique flavor of Thip Samai's Pad Thai.
Since 1966, "Thipsamai Padthai Pratoopee" has officially been the name of the restaurant. Thanks to its delicious, authentic flavor and excellent quality, Pad Thai Thip Samai has captivated the taste buds of diners from all over the world, becoming a must-try dish when visiting Thailand, especially during the Songkran festival.
Since 1966, "Thipsamai Padthai Pratoopee" has officially been the name of the restaurant.
A dance of taste that conquers the hearts of diners.
Visiting Bangkok during Songkran without trying Pad Thai is definitely a major oversight. However, amidst the countless eateries, finding the "authentic" place to fully experience the "soul" of Thai cuisine is not easy. Thip Samai is the ideal destination for Pad Thai enthusiasts, where the legend of Bangkok street food comes alive again.
Located in Pha Nakorn district, not far from Chinatown and the Golden Mountain, Thip Samai consistently attracts diners with its delicious and flavorful Pad Thai. The restaurant is open from 9 am to 12 am, catering to both locals and tourists. The long lines of people waiting outside the restaurant on peak days are proof of Thip Samai's undeniable appeal.
Visiting Bangkok during Songkran without trying Pad Thai is a major oversight.
Pad Thai has long been considered the "national dish" of Thailand. Born during a difficult period, this dish is a creative combination of readily available ingredients. Noodles, eggs, shrimp, bean sprouts, and various vegetables blend together with a special recipe to create a unique sweet and sour flavor that isn't overly greasy.
Not only does Thip Samai captivate diners with its exquisite flavors, but it also scores points for its elaborate food presentation. Each plate of Pad Thai is beautifully presented, showcasing the chef's meticulousness and respect for this "national dish."
The charcoal grill with its large, even flame is the first secret to creating the unique flavor of Pad Thai at Thip Samai. This flame helps the noodles absorb the delicious flavors and become more aromatic. The cooking areas are located right in front of the restaurant, where customers can witness the preparation of the hot and tempting dish firsthand.
The kitchens are located right in front of the restaurant, where customers can witness firsthand the preparation of hot and delicious dishes.
After the noodles are stir-fried with soy sauce and oil, the other ingredients are also carefully prepared. The chef will then coat a large pan with a thin layer of egg, then add the noodles and other ingredients inside, wrapping them into a visually appealing Pad Thai "piece." This Pad Thai in a thin egg omelet is also known as Pad Thai Haw Kai Goong Sot.
Cut a golden, fragrant Pad Thai in half, and you'll feel the flavors spreading, awakening all your senses. The noodles are chewy and flavorful, with a sweet and slightly sour taste. The shrimp and egg are seasoned perfectly, neither greasy nor oily. Enjoying Pad Thai with a slice of lime and accompanying vegetables will balance the flavors, creating a perfect culinary experience.
This Pad Thai dish, served in a thin omelet, is also known as Pad Thai Haw Kai Goong Sot.
With meticulous preparation and fresh ingredients, Pad Thai Thip Samai has captivated the taste buds of diners from all over the world. The dish not only boasts a unique flavor but also symbolizes the sophistication and creativity of Thai cuisine.
At Thip Samai, you not only get to enjoy Bangkok's famous Pad Thai, but you also have the chance to experience the "magical" drink that completes the meal - freshly squeezed orange juice with pulp.
The sweet oranges used here have a distinctive yellow color, offering a refreshing and delicate sweetness when drunk. The orange juice is neither harsh on the throat from sugar nor overly sour, effectively cooling you down in the sweltering heat of Bangkok.
The restaurant's "best-seller" is Pad Thai Sen Jan Man Goong (Shrimp Pad Thai).
Enjoying a steaming plate of Pad Thai with a refreshing glass of orange juice is a unique culinary experience you shouldn't miss when visiting Bangkok during Songkran. The rich flavor of Pad Thai combined with the sweet and tangy taste of orange juice creates an unforgettable symphony of flavors.
“As soon as I arrived at Thip Samai, I was captivated by the enticing aroma of Pad Thai being cooked on the stove. When I tasted it, the sour, spicy, salty, and sweet flavors blended perfectly with the chewy noodles, creating an irresistible taste. The fresh shrimp, rich egg, and crunchy vegetables further enhanced the flavor. What impressed me most was the presentation at Thip Samai. The Pad Thai was neatly wrapped in a thin layer of omelet, creating a beautiful and unique visual presentation,” shared Nguyen Huyen Vi (Hanoi).
Vegetable Pad Thai is perfect for those on a "healthy team".
