Sarah Eden: Phad Thai. Phad Thai: Klassiker aus Thailand. In: essen-und-trinken.de. 1. November 2019, abgerufen am 10. März 2021.
issuu.com
楊俊業博士 – Dr. YANG, Junye: 泰國庶民美食粿條 – „Kway Teow – Leckerbissen der einfachen Leute Thailands“. In: issuu.com. Vision Thai, 3. November 2015, S. 6–7, 23–33, abgerufen am 25. März 2021 (chinesisch, englisch, chinesische Zeitschrift ursprünglich aus Taiwani konzipiert für Leser Thailands mit hochchinesische Muttersprache; Autorname mittels Pinyin-Umschrift erzeugt und muss nicht der amtliche Schreibweise des Autornamens entsprechend): „The cover story explores the common street food in Thailand – kway teow. Brought to Thailand by Teochew immigrants in the early years, kway teow has been blended with local cuisines and has come with a variety of tastes as time goes by.“
mynorthwest.com
Rachel Belle: Why there are so many Thai restaurants in Seattle. In: mynorthwest.com. Kiro Radio, 16. Juli 2019, abgerufen am 10. März 2021 (englisch): „So it’s not this traditional, authentic, going back hundreds of years [dish]. It was actually created in the 1930s in Thailand by Phibunsongkhram, who was the prime minister at the time. The dish was created because Thailand was focused on nation building. So he created this dish using Chinese noodles and called it pad Thai as a way to galvanize nationalism.“
redirecter.toolforge.org
Kupluthai Pungkanon: All wrapped up and ready to go. The phad thai is so good at Thipsamai Padthai Pratoopee that it won the restaurant a Bib Gourmand award from the Michelin Guide. In: nationmultimedia.com. The Sunday Nation, 13. Mai 2018, archiviert vom Original am 22. Juni 2019; abgerufen am 10. März 2021 (englisch).
Felicity Cloake: How to make the perfect pad thai. In: theguardian.com. 30. Mai 2013, abgerufen am 12. März 2021 (englisch): „Quite a claim for a dish that's not neither very Thai nor very traditional – the dish's full name, kway teow pad thai, or "stir-fried rice noodles, Thai-style" hints at its probable southern Chinese origins (kway teow apparently means rice noodles in the Hokkien dialect), and it's thought to have been popularised, and possibly invented, by Field Marshal Plaek Phibunsongkhram in the 1940s as part of his campaign to foster a sense of national identity.“
web.archive.org
Kupluthai Pungkanon: All wrapped up and ready to go. The phad thai is so good at Thipsamai Padthai Pratoopee that it won the restaurant a Bib Gourmand award from the Michelin Guide. In: nationmultimedia.com. The Sunday Nation, 13. Mai 2018, archiviert vom Original am 22. Juni 2019; abgerufen am 10. März 2021 (englisch).
