Pad Thai is a stir-fried rice noodle dish that goes back as far as the 14th century, when an early version was introduced to Thailand by Chinese traders, and later evolved to suit Thai palates. This particularly delicious version was shared with us by the Six Senses Samui, which is set on the northern tip of Koh Samui, overlooking the stunning bay of Thailand.
Pad Thai is a stir-fried rice noodle dish that goes back as far as the 14th century, when an early version was introduced to Thailand by Chinese traders, and later evolved to suit Thai palates. This particularly delicious version was shared with us by the Six Senses Samui, which is set on the northern tip of Koh Samui, overlooking the stunning bay of Thailand. It's where on our last visit, we were on a three-breakfast-a-day diet, when we just couldn't decide between the paleo bowl with sweet potato hash brown, apple and young kale, grilled corn fritters with poached eggs, and smoked salmon or the tom yum soup on the buffet – so we just had it all. But in signature Six Senses, they are a high authority on modern southeast Asian cuisine with a healthy twist. Traditional pad thai is made by soaking dried rice noodles and stir-frying them with eggs and tofu. The Six Senses rendition of pad thai is lighter and brighter, with the citrus notes of tamarind and pickled turnips. Forget the take-out stuff and take pad thai to the next level – fresh and authentic.
