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Satay is marinated meat, skewered and charcoal-grilled, and served with peanut sauce
Similar to a scotch egg, but made with Thai ingredients and smaller quails egg for a better egg to meat ratio! These Thai eggs should be eaten with sweet chili dipping sauce to add extra flavor.
These fried spring rolls are perfect appetizer for any meal and they are also a favorite when entertaining.
These rolls are not fried and therefore ideal for the health-conscious.
Originally a village favorite, this dish then become popular in the cities.
Miang kam is a very tasty snack often sold as street food. It involves wrapping little tidbits of several items in a leaf, along with a sweet-and-salty sauce. Chewing the myriad ingredients together gives the taste buds a thrilling experience – from the rich, roasted flavors of coconut and peanut, to the tanginess of lime with zest and the pungent bursts of diced ginger and chilies. It makes a great party food!
Deep fried shrimp wrap with crab meat.
"Ga Pow" is the Thai word for basil. This dish is basically stir-fried basil with the meat of your choice.
The variety of vegetables used in this dish gives it an attractive colorful appearance.
Basil eggplant is a simple dish to make. The basil and chili pepper, however, turn the mundane eggplant into something exciting.
Pad Prig King translated literally means stir fried ginger chili. But, ginger is not an ingredient. Strange! The name has mislead unfamiliar cooks. My aunt (in her student days) wanting to make this dish, added ginger on top of other ingredients. She is not alone in this, I have heard similar stories from other Thai people starting out to cook.
There are a number of possible translations of the title of this dish, which is from the milder "Royal Thai" tradition. Phraram is the name given in Thai to the God Rama, or the title of the King. The title can be translated by those of a poetic nature to mean food so good it makes the king cry.
Stir-fried with onions, green onions, pineapple, cashew nuts, roasted chili, and chili paste.
Gari otherwise known as Yellow Curry. You might be interested to note that "gari" is actually a Tamil word which gave us the English word "curry".
Its rich thick sauce helps to make this a very popular dish. Try replacing the beef with chicken for an interesting variation.
Chicken and wax gourd curry or gaeng kua fak in Thai. The vegetable fak (despite sounding like a swear word in English) is wax gourd which is sometimes also known as a winter melon. It is cucumber shaped and even has green skin and pits inside.
Red Curry with Roasted Duck is one of the most popular types of curries in Thai restaurants outside of Thailand.
Slightly sweet coconut cream based curry with slices of eggplant and bamboo shoots with an accent of Thai basil leaves.
Chicken is marinated in a melody of Thai spices and then barbecued. This style of cooking chicken originated in the North East of Thailand, but now is served throughout the country as a favorite open market or roadside meal.
Fresh salmon deep fried a topped with sweet chili sauce.
Grilled sirloin pork served with sweet chili sauce and sticky rice.
This is the fettuccini Alfredo of Thailand! It consists of a creamy curry sauce that is served over egg noodles. This particular dish is named after the Northern Thai city from which it was created: Chiang Mai.
This is a delicious stir-fried Thai noodle dish. It is basically noodles stir-fried with soy sauce (sounds kind of plain, but it is truly delicious).
Pad Thai, otherwise known as Thai fried noodles, is firmly in my Top 10 for Thai Street Food. The ingredients that make up this dish include: egg, bean sprouts, dried shrimp, garlic, tofu, salted Chinese radish and crushed peanuts.
In Thailand, Fried Rice is a good lunch dish, served with cucumber and a wedge of lime.
Rad Nah is soothing food. I guess it is the warm gravy and the soft noodles.
Kee Mao is a popular noodle dish served throughout Thailand and the direct translation is "drunkards’ noodles". They are typically made with a good deal of spicy heat, and we like this dish served with a cold beer.
This is an unusual recipe for Thai food because it is essentially a vegetarian dish--not common in Thailand, where even nominally vegetarian dishes often contain meat.
A favorite Thai dessert - the firm texture of the sweet rice paired with slices of fresh mango with coconut cream topping is an irresistible taste experience.
Satay is marinated meat, skewered and charcoal-grilled, and served with peanut sauce
Similar to a scotch egg, but made with Thai ingredients and smaller quails egg for a better egg to meat ratio! These Thai eggs should be eaten with sweet chili dipping sauce to add extra flavor.
These fried spring rolls are perfect appetizer for any meal and they are also a favorite when entertaining.
These rolls are not fried and therefore ideal for the health-conscious.
Originally a village favorite, this dish then become popular in the cities.
Miang kam is a very tasty snack often sold as street food. It involves wrapping little tidbits of several items in a leaf, along with a sweet-and-salty sauce. Chewing the myriad ingredients together gives the taste buds a thrilling experience – from the rich, roasted flavors of coconut and peanut, to the tanginess of lime with zest and the pungent bursts of diced ginger and chilies. It makes a great party food!
Deep fried shrimp wrap with crab meat.
This is my mom's recipe and method of making tom yum goong and it is the best! This is definitely a recipe that you can only balance by taste -- tom yum goong should never be bland, but hot and sour.
This light soup prepared with glass noodles (also known as mung bean noodles) which is often accompanied with a spicy curry to cool the diner's palate. Prepare this soup to make your Thai meal more authentic.
I remember the dish from my days at home in Thailand, and it is one of the classics. Because the soup is so simple to make, my mother made Gai Tom Kha when she ran out of ideas about what to have. My mother would send me to fetch some Galangal (Kha) from the bushes around the house.
A combination of seafood soup vary this dish by adding or substituting other seafood and adapting the number of chili peppers to taste. It lovely aroma comes from the galangal and kaffir lime leaves.
Lahb is a popular Thai salad dish that originated from the eastern part of Thailand, or E-Sarn Province. E-Sarn food is typically spicy and full of robust flavor.
This particular dish is from the northeastern part of Thailand (E-san). Combined with barbecue chicken, and sticky rice, it makes a perfect meal!
Yum is Thai for "Spicy Salad" (roughly translated). Yum usually consists of a type of meat or seafood, and basically fish sauce, lemon juice and chili. This particular variation is prepared with seafood.
In Bangkok, this recipe is one of the favorite in restaurants and home kitchen alike.
Popular in Thailand, yum pla dook foo is a quick salad appetizer, but is meaty enough to be a main course. It plays all the core flavors of Thai food against one another; sweet, sour, salty, nutty and spicy hot. This dish is far from the famous Thai curries and is very, very Thai.
Crisp romaine lettuce and tomatoes with roasted duck in roasted chili vinaigrette.
With light peanut dressing.
"Ga Pow" is the Thai word for basil. This dish is basically stir-fried basil with the meat of your choice.
The variety of vegetables used in this dish gives it an attractive colorful appearance.
Basil eggplant is a simple dish to make. The basil and chili pepper, however, turn the mundane eggplant into something exciting.
Pad Prig King translated literally means stir fried ginger chili. But, ginger is not an ingredient. Strange! The name has mislead unfamiliar cooks. My aunt (in her student days) wanting to make this dish, added ginger on top of other ingredients. She is not alone in this, I have heard similar stories from other beginning Thai cooks.
There are a number of possible translations of the title of this dish, which is from the milder "Royal Thai" tradition. Phraram is the name given in Thai to the God Rama, or the title of the King. The title can be translated by those of a poetic nature to mean food so good it makes the king cry.
Stir-fried with onions, green onions, pineapple, cashew nuts, roasted chili, and chili paste.
Gari otherwise known as Yellow Curry. You might be interested to note that "gari" is actually a Tamil word which gave us the English word "curry".
Its rich thick sauce helps to make this a very popular dish. Try replacing the beef with chicken for an interesting variation.
Chicken and wax gourd curry or gaeng kua fak in Thai. The vegetable fak (despite sounding like a swear word in English) is wax gourd which is sometimes also known as a winter melon. It is cucumber shaped and even has green skin and pits inside.
Red Curry with Roasted Duck is one of the most popular types of curries in Thai restaurants outside of Thailand.
Slightly sweet coconut cream based curry with slices of eggplant and bamboo shoots with an accent of Thai basil leaves.
Chicken is marinated in a melody of Thai spices and then barbecued. This style of cooking chicken originated in the North East of Thailand, but now is served throughout the country as a favorite open market or roadside meal.
Stir fried catfish with young pepper corn and fresh basil.
Grilled jumbo prawns topped with roasted red curry sauce.
Fresh salmon deep fried a topped with sweet chili sauce.
Grilled fresh tuna served with TUK-TUK special sauce.
Stir fried soft shell crab with yellow curry powder.
Stir fried soft shell crab with pepper and garlic.
Grilled sirloin pork served with sweet chili sauce and sticky rice.
Stir fried soft shell crab with fresh asparagus and lobster sauce.
Steam Orangeroughy with red curry and coconut milk.
Combination of Thai favorite chili sauce served with steamed vegetable and deep fried Orangeroughy.
Grilled jumbo prawn in spicy tamarind sauce.
This is the fettuccini Alfredo of Thailand! It consists of a creamy curry sauce that is served over egg noodles. This particular dish is named after the Northern Thai city from which it was created: Chiang Mai.
This is a delicious stir-fried Thai noodle dish. It is basically noodles stir-fried with soy sauce (sounds kind of plain, but it is truly delicious).
Pad Thai, otherwise known as Thai fried noodles, is firmly in my Top 10 for Thai Street Food. The ingredients that make up this dish include: egg, bean sprouts, dried shrimp, garlic, tofu, salted Chinese radish and crushed peanuts.
In Thailand, Fried Rice is a good lunch dish, served with cucumber and a wedge of lime.
Rad Nah is soothing food. I guess it is the warm gravy and the soft noodles.
Kee Mao is a popular noodle dish served throughout Thailand and the direct translation is "drunkards’ noodles". They are typically made with a good deal of spicy heat, and we like this dish served with a cold beer.
This is an unusual recipe for Thai food because it is essentially a vegetarian dish--not common in Thailand, where even nominally vegetarian dishes often contain meat.
A favorite Thai dessert - the firm texture of the sweet rice paired with slices of fresh mango with coconut cream topping is an irresistible taste experience.
Please confirm that this restaurant at this location is permanently closed...