Thai restaurants are in every corner of the United States. This exotic food, which originated in Southeast Asia, is beloved by people across the country. Thai dishes have a reputation for being extremely tasty, using curry and spices for a unique flavor. Here, we’ll explore how these recipes arrived in America and why they’ve struck a chord with such a wide segment of the population.
Coming to America
During the 1960s, a number of Americans went overseas to fight in the Vietnam War. Landing in this part of the world, they became familiar with the culture of countries in the region, and this included discovering the appeal of Thai food. When they returned stateside, soldiers and journalists who’d also traveled to the area brought this cuisine back home.
Another way that these delectable dishes arrived on American soil was through migration. Southeast Asians were just like other immigrants who traveled to their adopted countries with the flavors of their homeland. For the Taiwanese, migration to the United States started at the end of the Vietnam War.
The story stateside
By 1970, some 5,000 individuals had come from Taiwan to America. Notably, Los Angeles and the surrounding area was where a significant number of people settled. Many of these newcomers started up restaurants and some opened specialty grocery stores carrying Thai produce and foodstuffs. This gave cooks access to the ingredients needed to make authentic dishes such as Pad Thai and green curry.
Thai immigrants traveled to other parts of the country, including California, Washington, D.C., Illinois, Michigan, and Texas. More and more of these Thai-Americans opened restaurants and other businesses. Over time, there was a fusion of Thai cuisine with other types of cooking, fueled by successive generations of Taiwanese individuals.
Some of these cooks became celebrity chefs and further influenced the popularity of this new cuisine. By the 1980s, Thai food had a strong presence in major cities across the United States and the fusion movement was in full swing.
The basics of Thai cuisine
There’s a richness in Thai food and an unparalleled range and depth of flavor. Not unlike in other cultures, Thai cooking was shaped by different forces. For instance, it evolved in response to ingredients that were locally available and was sometimes influenced by changes to the political and cultural landscape. Let’s take the example of two well-like dishes, Pad Thai and Thai curry.
Pad Thai
Rice production was considerably lower in Thailand in the 1930s due in part to flooding. Since rice was a staple in Thai meals, there was a risk of malnutrition, and the economy of the country was threatened. To address the problem, the government started to encourage the use of rice noodles. The great thing about this noodle was that it was cheap and efficient to manufacture, requiring only 50% of the grain.
Change often doesn’t come easy, so to convince the general public that the move to rice noodles was desirable, the government launched a publicity campaign. This involved creating a recipe for Pad Thai that was promoted as the country’s signature dish. Consuming this food was described as an act of patriotism, demonstrating unity and pride in the homeland.
There were other efforts to create a strong national identity and, at the same time, appear more modern and align their image with Western nations. This was when the nation was renamed Thailand, previously having been known as Siam. The ruling party assured citizens that with a proud and distinct identity, they would have the respect of other nations and be less vulnerable to attack.
Thai curry
The story of Thai curry is another interesting one. Over centuries, this dish was served to royalty, cooked by religious orders, and modified by foreign trade. Essentially, it’s a spicy sauce or paste made from a blend of spices like basil, coriander, cumin, and galangal with the addition of hot chilies and citrus. Mixed with vegetables and meat, or another type of protein, Thai curry is served with noodles or rice.
The recipe can be prepared to the cook’s preference by varying the sweet and sour flavors and the amount of heat. Similar to Pad Thai, this dish was impacted by government direction, too. In 2002, a campaign was launched by government leaders known as the Global Thai Program. Its purpose was to raise the profile of Thai cuisine and restaurants around the globe.
This initiative involved menus designed by the Thai government with standard green, red, and yellow Thai curries. The majority of eating establishments followed suit by focusing on this narrower range of offerings. While the campaign brought Thai cooking to the world stage, it had the effect of limiting the diversity of cuisine prepared.
In closing
When you sit down to that plate of Pad Thai or sample a Thai curry, take a little time to reflect on the incredible journey this food has taken to be enjoyed beyond the borders of Thailand.