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Pad Thai
Pad Thai
So inseparable is pad Thai to westerners' notion of Thai cuisine that it surprising that it only sprang to widespread popularity in the 1940s when it was promoted by the country's then government as its nominal national dish. Whatever its history, the concoction of rice noodles fried with egg, tofu, shrimp, tamarind pulp and topped with peanuts and beansprouts is fully deserving of its current popularity.

Photo by Winfried Mosler/Flickr.
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Bangkok, Thailand
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