{"id":1731,"date":"2026-01-17T11:10:13","date_gmt":"2026-01-17T10:10:13","guid":{"rendered":"https:\/\/worldfoodhacks.fr\/?p=1731"},"modified":"2026-01-17T11:10:14","modified_gmt":"2026-01-17T10:10:14","slug":"phat-kaphrao","status":"publish","type":"post","link":"https:\/\/worldfoodhacks.fr\/?p=1731","title":{"rendered":"Phat kaphrao"},"content":{"rendered":"\n<p>Avant l&rsquo;invention du Pad Kaphrao, le plat le plus proche \u00e9tait le&nbsp;<em>phat bai horapha<\/em>&nbsp;(b\u0153uf au basilic tha\u00ef), lui-m\u00eame une adaptation probable du chinois&nbsp;<em>xi\u0101ngc\u00e0i ch\u01ceo ni\u00far\u00f2u<\/em>&nbsp;(coriandre saut\u00e9e b\u0153uf). Autour de 1925, sous le r\u00e8gne du roi Rama VII, les immigrants chinois venus travailler \u00e0 Bangkok grace \u00e0 son urbanisation rapide, ont fusionn\u00e9 leur technique de wok saut\u00e9 avec des saveurs tha\u00efes locales en y ajoutant le basilic sacr\u00e9 (<em>kraprao<\/em>), le piment frais et la sauce de poisson, cr\u00e9ant un \u00e9quilibre umami-\u00e9pic\u00e9 unique.<\/p>\n\n\n\n<p>Avec l&rsquo;essor des vendeurs ambulants apr\u00e8s 1957, le plat s&rsquo;est d\u00e9mocratis\u00e9 aupr\u00e8s des classes moyennes et basses, devenant un repas standard pour les trois repas quotidiens dans les cantines d&rsquo;usines, les march\u00e9s nocturnaux et les slums (bidonvilles). M\u00eame de nos jours, son prix reste d\u00e9risoire \u2013 entre 40 et 60 bahts, soit 1 \u00e0 1,5 euro \u2013 et on le trouve partout, des troquets les plus humbles aux march\u00e9s de nuit bond\u00e9s. C&rsquo;est ce qui lui vaut son statut officieux de \u00ab\u00a0vrai plat national\u00a0\u00bb tha\u00eflandais : mang\u00e9 par tous, sans chichi, souvent accompagn\u00e9 d&rsquo;un \u0153uf frit croustillant (kai dao) sur du riz jasmin pour un co\u00fbt calorique imbattable. Bien s\u00fbr, des chefs \u00e9toil\u00e9s comme ceux de Gaggan ou Phed Mark Wiens l&rsquo;ont \u00e9lev\u00e9 en version gastronomique, mais son ADN reste celui d&rsquo;un comfort food populaire, test ultime pour juger un cuisinier de rue \u00e0 Bangkok.<\/p>\n\n\n\n<p>A noter que le basilic sacr\u00e9 (basilic tha\u00ef), class\u00e9 comme herbe m\u00e9dicinale en Tha\u00eflande, apporte un concentr\u00e9 de bienfais m\u00e9dicinaux: ses propri\u00e9t\u00e9s anti-inflammatoires sont par exemple reconnues depuis des si\u00e8cles ! Il est riche en antioxydants (eug\u00e9nol, linalol), vitamines A, C et K, booste le syst\u00e8me immunitaire, aide \u00e0 la coagulation sanguine. Il prot\u00e8ge ainsi contre le stress oxydatif, permettant donc de combattre la fatigue et les infections dans un environnement urbain dense. L&rsquo;ail et les piments frais ajoutent quant \u00e0 eux des compos\u00e9s soufr\u00e9s (allicine) et de la capsa\u00efcine, excellents pour la digestion, la circulation sanguine et m\u00eame un l\u00e9ger effet antibact\u00e9rien, tandis que la sauce de poisson apporte calcium et fer. Simplement, prudence sur le sel ;-).<\/p>\n\n\n<div class=\"real3dflipbook\" id=\"108_69f5f24807129\" style=\"position:absolute;\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Avant l&rsquo;invention du Pad Kaphrao, le plat le plus proche \u00e9tait le&nbsp;phat bai horapha&nbsp;(b\u0153uf au [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1732,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[232,28],"tags":[157,86,83,153,151,224,306,656,84,85,270,503,81],"class_list":["post-1731","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-porc","category-thailande","tag-asianfood","tag-cooking","tag-cuisine","tag-cuisineasiatique","tag-cuisinedumonde","tag-foodhack","tag-foodhacks","tag-padkrapao","tag-recette","tag-recipe","tag-streetfood","tag-thaifood","tag-worldfood"],"_links":{"self":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts\/1731","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1731"}],"version-history":[{"count":4,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts\/1731\/revisions"}],"predecessor-version":[{"id":1738,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/posts\/1731\/revisions\/1738"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=\/wp\/v2\/media\/1732"}],"wp:attachment":[{"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1731"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1731"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/worldfoodhacks.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1731"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}