It is extremely popular in Thailand and is readily offered as a Thai Street Food, at street stalls, street-cafes, and casual eateries. In fact, Thailand considers it one of several national dishes, since Luang Phibunsongkhram, prime minister in the 1930s and 40s, adopted it.
"Pad simply means “stir-fry” in Thai. It was originally developed after a specific rice noodle was brought to the ancient Thai capital of Ayuthaya by Vietnamese tradesmen during the early 1700’s," said Alan Wong, general manager of Kung Fu Thai & Chinese Restaurant in Las Vegas. "After it was introduced to the Thai people, rice noodles became one of the most popular types of food in central Thailand after steamed rice."
The enjoyment of rice noodles may not have been the only reason. Some people suggest that Luang Phibunsongkhram was hoping to increase rich exports from Thailand. By adopting pad Thai as a national dish following World War II, the country was able to begin producing rice noodles while exporting more rice.
"There is a sense of national pride with pad Thai that goes beyond creating a recipe," says Wong. "Pad Thai helped end the post-war recession and stave off massive unemployment. It was not much different than Westerners rationing certain groceries during the war, allowing those rations to be sent oversees to the troops.
Western-style pad Thai is different than authentic pad Thai.
Unlike the Western variations that tend to be heavier (especially those that incorporate ketchup), authentic pad Thai is lighter and drier. The incorporation of ketchup is an attempt to replace tamarind while appealing to the Western taste for tomatoes.
"Ketchup is not a very fitting substitute," explains Wong. "Tamarind is a fruit that is more like a date. It is very common in Indian cuisine to create a bittersweet flavor as opposed to the full-bodied sweetness of a tomato."
While pad Thai can be cooked with a number of meats or even tofu, authentic pad Thai consisted of shrimp, which is plentiful in the gulf of Thailand. It often includes fresh eggs, red chili peppers, green onion sticks, crushed peanuts, and bean sprouts. While it is popular in Thailand, it is also common fare and not usually included in fine restaurants. Still, Wong says, Thai restaurants ought to take more care because too many people are surprised when they are served one of the real recipes.

"I recently read a review complaining about pad Thai drowning in orangey-red sauce. This person had eaten pad Thai in Thailand so he knew better," said Wong. "When I read these reviews of other restaurants, I so want to tell them to come to Kung Fu Plaza in Las Vegas and they will not even have to ask for the real thing. We serve it here daily."
Wong admits that there are many ways to make pad Thai, but the reddish color — whether from ketchup or chili sauce — is usually a giveaway that the dish is Westernized. Wong also added that there is one recipe where his restaurant uses ketchup, but it should never be used as a substitute for tamarind.
Best Pad Thai in Las Vegas
Authentically cooked starting with medium cut rice noodles, “pho”, stir-fry in our very own specially formulated homemade from scratch Pad Thai sauce using imported tamarind, which is then swiftly stir-fry in an extra-large stationary wok reaching temperatures of 500⁰ F and beyond cooked with raw Jumbo Shrimps peeled with tail on, along with fresh premium bean sprouts, fresh cleaned green onion sticks, then sprinkled with roasted crushed peanuts.
This classic, and world most famous Thai style noodle dish, is made with medium cut rice noodles, also known as "Pho" noodle. The Chef then stir-fry’s with our very own specially formulated homemade pad Thai sauce, swiftly stirred in an extra-large stationary wok reaching temperatures upwards of 500⁰F and beyond, bonding all the ingredients with our home-made Pad-Thai sauce. The Chef then cooks the noodles with fresh cuts of Chicken thigh meat ( fresh chicken breast meat can be substituted for a slight upcharge), along with farm fresh USDA rated AA Extra Large Eggs, fresh premium bean sprouts, fresh cleaned green onion sticks, all cooked and sprinkled with roasted crushed peanuts.
The only Certified Angus Beef® Pad-Thai in the world is being cooked and served here in Las Vegas, Nevada. By using the most tender slices of beef out there in the market in order to cook The Best Pad Thai in Las Vegas, our chef’s passion to make the most authentic Thai style noodle dishes, outside of Bangkok Thailand is second to none.
How do we cook and serve the Best Pad Thai’s in Las Vegas? By creating the best combination known to man of course. This world famous Thai style noodle dish consist of: fresh slices of chicken thigh meat, sliced fresh pork, along with bay shrimps, satisfying the urge of diners who want the best of both land and sea worlds.
To view or download our complete set of menus, please visit: our Thai menu page.
Kung Fu Thai & Chinese Restaurant serves Lunch and Dinner along with Beer, Wine and Cocktails. Every menu item is available for Dine-in, Take-Out, Delivery, and Catering. Our delivery staff delivers within a five-mile radius, where we also Cater valley wide. The restaurant is located at 3505 S Valley View Blvd, Las Vegas, Nevada 89103 which is just half mile west of “The Sphere” by the Las Vegas Strip. For reservations, call 702-247-4120.
Kung Fu Plaza offers the most authentic Thai food in Las Vegas. Since 1973, it has been considered a favorite among people visiting from Thailand and Thai people in Las Vegas.
Founded in 1973, Kung Fu Restaurant is the oldest and most authentic Thai restaurant in Las Vegas. It is open daily from 11:30 a.m. to 9:30 p.m. Thursday thru Tuesday. The average entree is $15, and most patrons order family style. It is the first Asian restaurant in Las Vegas to become 100% Angus Beef Certified, and the only Thai & Chinese restaurant to receive this certification.