From street vendor to Thai culinary icon
Pad Thai, formerly known as “Kuay Tiew Phad”, was invented during World War II when Thailand was facing severe food shortages. Prime Minister Pleak Phibunsongkhram, in his desire 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 predecessor of today’s Pad Thai.
The story of Thipsamai Padthai Pratoopee begins with Mrs. Samai, when she was a young girl. She followed her mother to sellThai foodon a boat along the Phasi Charoen canal, where she learned to cook many delicious dishes, including Pad Thai.
Thip Samai appeared in 1939.
After marrying Mr. Chote, Mrs. Samai and her husband started the first Pad Thai stall in Bangkok, located at the Pratoopee intersection. The simple stall with a small charcoal stove and a few old tables quickly became famous.
Prime Minister Pleak Phibunsongkhram, after enjoying Mrs. Samai's Pad Thai, praised: "Padthai Pratoopee is the authentic taste of Pad Thai". This praise is an affirmation of the quality and unique taste of Pad Thai Thip Samai.
Since 1966, “Thipsamai Padthai Pratoopee” has officially become the name of the restaurant. Thanks to its delicious, original taste and excellent quality, Pad Thai Thip Samai has conquered the taste buds of diners from all over the world, becoming a famous dish that must be tried when coming to Thailand, especially during Songkran.
Since 1966, “Thipsamai Padthai Pratoopee” officially became the name of the restaurant.
The dance of taste conquers the hearts of diners
Coming to Bangkok during Songkran without enjoying Pad Thai is definitely a big mistake. However, among countless large and small eateries, finding the "right" address to fully experience the flavor of 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 to life.
Located in Pha Nakorn district, not far from Chinatown and Golden Mountain, Thip Samai always attracts diners with its delicious and rich Pad Thai flavor. The restaurant opens from 9am to 12pm, serving the needs of both locals and tourists. The image of long queues of people waiting in front of the restaurant on peak days is proof of the undeniable attraction of Thip Samai.
Coming to Bangkok during Songkran without enjoying Pad Thai is a big mistake.
Pad Thai has long been the “national dish” of Thailand. Born during a difficult period, this dish is a creative combination of available ingredients. Noodles, eggs, shrimp, bean sprouts and vegetables are combined with a special recipe to create a unique sweet and sour flavor, not too rich.
Not only conquering diners with its exquisite flavors, Thip Samai also scores points with its meticulous presentation. Each plate of Pad Thai is beautifully presented, demonstrating the chef’s meticulousness and respect for the country’s “national dish”.
The charcoal stove with a big and even fire is the first secret to create the special flavor of Pad Thai at Thip Samai. This fire helps the noodles absorb the delicious flavor and smell better. The cooking stoves are located right in front of the store, where diners can witness the process of preparing hot and attractive dishes.
The kitchens are located right in front of the store, where diners can witness the process of preparing hot and attractive dishes.
After the noodles are stir-fried with soy sauce and oil, the other ingredients are also carefully prepared. The chef will spread a thin layer of egg in a large pan, then put the noodles and ingredients inside, wrapping it into a beautiful “piece” of Pad Thai. This Pad Thai dish in a thin layer of egg is also called Pad Thai Haw Kai Goong Sot.
Cut a golden, fragrant Pad Thai in half and you will feel the flavor spread and awaken all your senses. The noodles are chewy and delicious, soaked in spices, with a sweet and slightly sour taste. The shrimp and eggs are seasoned just right, not greasy or oily at all. Enjoy Pad Thai with a slice of lemon and accompanying vegetables to help balance the flavors, creating the perfect culinary experience.
This thin egg omelette Pad Thai is also known as Pad Thai Haw Kai Goong Sot.
With meticulous preparation and fresh ingredients, Pad Thai Thip Samai has conquered the taste buds of diners from all over the world. The dish not only has a unique flavor but also symbolizes the sophistication and creativity of Thai cuisine.
Coming to Thip Samai, you will not only enjoy the famous Pad Thai of Bangkok, but also have the opportunity to experience the "divine" drink that completes the meal - squeezed orange juice with orange pulp.
The sweet oranges used here have a distinctive yellow color, giving a cool, refreshing sweet taste when drunk. The orange juice is not too sour or too sugary, helping you cool down effectively in the sweltering heat of Bangkok.
The restaurant's "best-seller" is Pad Thai Sen Jan Man Goong (Shrimp Pad Thai)
Enjoying a hot plate of Pad Thai with a glass of cool orange juice is a unique culinary experience that you should not miss when coming to Bangkok during Songkran. The rich flavor of Pad Thai combined with the sweetness of orange juice will create an unforgettable symphony of flavors.
“As soon as I set foot in Thip Samai, I was attracted by the fragrant smell of Pad Thai being prepared on the stove. When enjoying it, the sour, spicy, salty, sweet flavors blend with the delicious chewy noodles to create a fascinating flavor. Fresh shrimp, fatty eggs and crunchy vegetables further enhance the flavor of the dish. What impressed me most was the way the dish was presented at Thip Samai. Pad Thai is wrapped in a thin layer of omelet, creating a beautiful and unique image,” Nguyen Huyen Vi (Hanoi) shared.
Vegetable Pad Thai is suitable for "team healthy".
