Who on earth doesn’t love Thai food? Thai cuisine ranks high in the ‘food everyone seems to like’ category. True, it may be due to the high number of Thai take out places that are in every city on earth ( or should be). I like to put Thai food into different categories, namely street food, restaurant cuisine (within Thailand), and fusion or ‘Thai inspired’. The reality is that nothing beats eating Thai food in Thailand ( that goes without saying really) BUT you can find excellent Thai chefs everywhere, especially in Thai Town. If you ever go to Los Feliz, you must drive to Pattaya on Franklin. Absolutely superb, authentic Thai cuisine.
Going Beyond Pad Thai
Changes are you have tried pad Thai, a popular Thai dish with foreigners. In my opinion pad Thai is hit or miss. Frequently it’s too sweet. Every chef makes pad Thai differently depending on his family’s recipe and where he/she is from. But let’s go a little beyond pad Thai because frankly, compared to other Thai dishes this one is lame unless you have hit a pot of gold and found a local street cart that has been making pad thai for years and is known for it.
Let’s get into my favorite Thai dishes….
I am starting you off with one of my favorites here. Gang som ( as it is often called) is a spicy fish soup/curry that is made extra spicy here in Southern Thailand. I cannot even begin to write about it without wishing I had some right now! Kaeng som has a salty-spicy-sour taste to it., and quite a unique smell. Most foreigners won’t touch it with a ten foot poll, but don’t let that deter you! Here is a video on how to make it at home.
pak boong fai daeng
This beautiful side dish is found at most Thai takeaways restaurants across the world, as is just as popular within Thailand. Pak boon fai daeng is also known as Chinese morning glory. It is a favorite in our household, especially loved by our five years old.
Kai dao is simply a wok fried egg, frequently served on top of rice and accompanying a stir fried or curry dish. Learn how to wok your won here.
pad ka prow
Spice lovers will enjoy pad ka Prao Think fresh chili woked with chicken/pork/shrimp and basil. Learn how to make it here.
Phad Mara Kub Khai
Bitter melon ( also called bitter gourd) is some we all adore. I like mine with fish, Billy loves it with egg. The latter is more common at local restaurants. Only order this one if indeed you like bitter things…
Bu Pad Pong Kari
This is one of our long time favorites. The first time we ate it was actually at our friend’s Chinese restaurant here in Phuket. I assumed it was Chinese as the curry powder tasted like either the Japanese or Chinese curry powders I have had in the past. But it is also Thai food my friends! Now, we order it everywhere we can find it. Watch this street vendor make it here.
As you can probably see now, there are plenty of Thai dishes ( we’ve only covered the minority) that never make it onto most Thai restaurant menus abroad. However, why not ask the chef if he can make it for you? May put a smile on his face. If not, make them at home! They are worth a messy kitchen, I swear! The key to cooking Thai food is to have a good wok, a fire/gas stove, and all your ingredients ready ahead of time because when you wok, you do it fast and hot baby. That’s why Thai cooking is so good.
Linking up with Foley Fam I heart Naptime WW Melissa Marqui Melissa Shanna Bonnie, Noor Carissa Logan Bre, Julie, Ruth, Molly