The creative chefs over at Jersey City's Piggyback Bar are taking Thai food to the next level by serving up pad thai-stuffed balls of dough they're calling 'Padcakes.' While certainly not low-carb, the hybrid dish adds a deliciously crispy texture to one of the most beloved Thai dishes.
To create its famous Padcakes, the chefs at Piggyback Bar begin by soaking and chopping pad thai noodles. The noodles are then fried in a pan with pork fat, bean sprouts, Chinese chives, peanuts, and a secret sauce. After the noodles chill for several hours, the whole thing is then stuffed inside a giant ball of dough and fried to crispy perfection. The result is a savory pancake-like bun that's bursting with fresh Thai flavors.
Image Credit: <i> Piggyback Bar, @hobokenhungry.</i>
What Makes This Trend Stand Out
- Thai Fusion Cuisine
- Opportunity for restaurants to merge traditional Thai cuisine with other cultures to create innovative dishes.
- Hybrid Dishes
- Opportunity for restaurants to create dishes that combine two or more traditional dishes into one unique and delicious creation.
- Crispy Textures
- Opportunity for food entrepreneurs to use creative techniques to add crispy textures to traditional dishes.
Sectors Adopting This
- Food and Beverage
- Restaurants could benefit from creating unique fusion cuisines and hybrid dishes to meet the demands of adventurous foodies.
- Manufacturing
- Food manufacturers could explore incorporating crispy textures into their products to appeal to consumers who enjoy a crunchy mouthfeel.
- Hospitality
- Hotels could create unique dishes and menus that showcase the local cuisine with a modern twist to attract more guests.
