Chinese immigrants have lived in Thailand for millennia, with about 12 percent of modern Thailand of Han Chinese heritage and the Thai Chinese population as the largest ethnic minority. Many Thai dishes show Chinese lineage through recognizable relatives, such as Hainanese chicken becoming khao man gai and chow fun becoming rad nah. Khao man gai originated from Hainanese roots and is served skinless and boneless with clear broth and a soy-based dipping sauce. Chinese immigrants also introduced stir-frying techniques, leading to widespread fried rice made with soy sauce, egg, and available ingredients. Khao moo dang translates to “rice with red pork,” serving Thai char siu and sometimes cured Chinese sausage, with sweet palm-sugar gravy.
"Eighteenth-century Chinese immigrants brought stir-frying techniques to Thailand, and soon nearly everyone was tossing rice with soy sauce, egg, and whatever else was on hand (shrimp and pineapple, anyone?). Today, fried rice vies only with pad thai for menu dominance in Thailand and the US."
Read at Portland Monthly
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