Perhaps you’ve tried Thai cuisine in your home country, but if you’re not from Thailand, there’s a good chance it’s not even half as good. Thai cuisine consists of a blend of sweet, salty, sour, and spicy, all in one plate. Thais tend to use the freshest ingredients, like Thai basil or lemongrass, which also gives each dish a unique kick of flavor. You of course have to try Pad Thai, but don’t miss out on other meals, like Gai Med Ma Muang (chicken cashew nuts) or Som Tam Papaya Salad. Thai Curry is another popular dish, as is Kuay Teow (spicy noodles). Every restaurant has four condiments you can mix in your dish, but beware…it’s HOT! When the weather is as humid as it is here, the heat from the food helps you sweat out the toxins. But, if you need to cool down, enjoy fresh coconut water, sweet fruit, Waan Ten (cold sweets) or Leo Beer. Yum!
Soup:
Kway Teow Rua noodle pork soup, Tom Yam Goong soup (Prawns),
Tom Kha Gai (chicken coconut), Kuay Tiew (Noodle),
Mains:
Ka-phrao kai (basil chicken), Yum Tua Poo pork and shrimp,
Gai Med Ma Muang (Chicken Cashew Nuts), Yam Nua (Spicy Beef Salad),
Pak Boong (Morning Glory)
Som tam papaya salad, Yam som-o grapefruit salad
RICE: Khao Suai white rice, Khao Phad (Fried Rice)
Flavourings:
Lemongrass, galangal, lime juice, lemon grass and fresh coriander.
Thai Curry:
Gaeng Daeng (Red), Gaeng Kheaw Wan Gai (Green), Gaeng Som (sour curry), Massaman (Muslim),
Desserts:
Khanom khrok pancakes, Khao niao ma-muang sticky rice with mango, Khao lam rice and coconut milk
Waan Ten cold sweets
Thong Yib, Foy Thong and Thong Yod egg yolk Portuguese desserts,
Bua loy kai-wan dumplings in coconut cream with egg (in different colours), Kluay buat-chi Banana in coconut milk,
Tubtim Krob Water Chestnut with Syrup and Coconut Milk
Rook choob crushed green bean dessert
Kaow tom mud sticky rice, black bean, banana
Drinks:
Coconut water, Thai sweet orange juice
Thai iced tea (orange colour), Lemon tea, Naam chaa tea
Herbal juice: Butterfly Pea water, Roselle juice, Bael water, Gotu kola water
Krathing Daeng-Red Bull,
Spirits:
Mekong and Sangsom whiskey, Lao khao rice whiskey,
Siam Sato rice wine
Beer:
Singha, Chang, Leo
Hana LaRock is originally from New York, though has called other places around the world her home for the last two years. She currently lives in South Korea as an English teacher and freelance travel writer. When she’s not working, she enjoys writing, reading, spending time with her dog, and of course, traveling. You can find her at www.hanalarockwriting.com.
