01 Sep 2017 10:34
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Sate - grilled meat, usually pork or chicken, served with cucumber salad and peanut sauce (actually of Indonesian origin, but now a popular street food in Information about Thailand - thailandtourism.biz -). Nam phrik num - a chili paste of pounded large green chilies, shallots, garlic, coriander leaves, lime juice and fish sauce; eaten with steamed and raw vegetables, and sticky rice.Dried rice noodles of many colors are a specific ingredient for this dish. Phat mi Khorat - a stir fried rice noodle dish commonly served with papaya salad in Thailand. It is sometimes also served as deep fried patties instead of being fried in the crab shell.Pu cha - a mixture of cooked crab meat, pork, garlic and pepper, deep fried inside the crab shells and served with a simple spicy sauce, such as Sriracha sauce, sweet-hot garlic sauce, nam phrik phao (roasted chilli paste), nam chim buai (plum sauce), or in a red curry paste, with chopped green onions. Phat khi mao - noodles stir fried with chilies and holy basil. Thick, black soy sauce with sliced chilies is used as condiment.This often comes with a bowl of broth and a few stalks of raw scallions. Khao mu daeng - slices of Thai-style Chinese char siu is served with rice, sliced cucumber, and a thickened gravy. Kaphrao mu rat khao - minced pork fried with chilies, garlic, soy sauce and holy basil, served together with rice, and with nam pla phrik as a condiment.The slightly crisp noodles and the scorched egg are a result of the slow cooking process. There are a few different kinds of Thai wide rice noodle dishes, but reigning superior in my opinion is kuay teow kua gai - wide rice noodles stir fried on low heat with pieces of chicken (or sometimes squid) and egg. If you love the earthy spiciness of ginger, gai pad king is a Thai dish you need to eat.Chicken is stir fried in many variations and along with many different strong flavoring ingredients in Thailand. The dish is then topped by a diverse range of exciting fresh ingredients like shredded green mango, sweet fried pork, red onions, a fried egg and a squeeze of sour lime. If you're in Bangkok, you shouldn't miss the khao mok gai at Areesa Lote Dee where they also make a tasty version with beef or goat.Buy another popular Thai curry is made from the leaves of the Kassod Tree (thanks to Eating Asia figuring out the English name), known as gaeng kee lek. Thailand is a country known for its colors and variety of curry - green, red, yellow. You can specify which vegetables you want or just order like this and they'll give you a mix of all they have.This is good to get as a side-order with anything. It will hurt a LOT, but then the hotness of the spice goes away. If you can stand it, the best way to stop your hot mouth from erupting is by drinking as hot as you can stand - water, tea, coffee.