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Thai dishes

  • Khao Tom -rice  soup
  • Khao phat – fried rce, usually with chicken, beef, shrimp, pork, crab or coconut or pineapple, or vegetarian
  • Phat si-io – rice noodles (often kuai tiao) stir-fried with si-io dam (thick sweet soy sauce) and nam pla (fish sauce) and pork or chicken.
  • Phat thai – rice noodles pan fried with fish sauce, sugar, lime juice or tamarind pulp, chopped peanuts, and egg combined with chicken, seafood, or tofu.
  • Kuai-tiao rat na – wide rice noodles in gravy, with beef, pork, chicken, shrimp, or seafood.
  • Kai phat khing – chicken stir-fried with sliced ginger.
  • kaeng khiao wan – called ”green curry” in English, it is a coconut curry made with fresh green chillies and flavoured with Thai basil, and chicken or fish meatballs. This dish can be one of the spiciest of Thai curries.
  • Kaeng phanaeng – a mild creamy coconut curry with beef (Phanaeng nuea), chicken, or pork. It includes some roasted dried spices similar to Kaeng matsaman.
  • Kaeng phet (lit. ’spicy curry’) – also known as red curry in English, it is a coconut curry made with copious amounts of dried red chillies in the curry paste.
  • Kai phat met mamuang himmaphan – The Thai Chinese version of the Sechuan style chicken with cashew nuts known as Kung Pao chicken, fried with whole dried chilies.
  • Miang kham – dried shrimp and other ingredients wrapped in cha plu leaves; often eaten as a snack or a starter.
  • Mu ping – marinated, grilled pork on a stick.
  • Lap – a traditional Lao salad containing meat, onions, chillies, roasted rice powder and garnished with mint.
  • Nam chim chaeo – is a sticky, sweet and spicy dipping sauce made with dried chilies, fish sauce, palm sugar and black roasted rice flour. It is often served as a dip with mu yang ( grilled pork).
  • Nam tok – made with pork (mu) or beef (nuea) and somewhat identical to lap, except that the pork or beef is cut into thin strips rather than minced.
  • Som tam – grated papaya salad, pounded with a mortar and pestle, similar to the Laos Tam mak hoong.
  • Suea rong hai – grilled beef brisket.
  • Tom saep – Northeastern-style hot & sour soup.

Now I’m hungry…

Of  course you can also get: certain insects, especially in Isan and in the North. Many markets in Thailand feature stalls which sell deep-fried grasshoppers, crickets (chingrit), bee larvae, silkworm (non mai), ant eggs (khai mot). The culinary creativity even extends to naming: one tasty larva, which is also known under the name ”bamboo worm” (non mai phai) is colloquially called ”freight train” (rot duan) due to its appearance. Just like in Beijing

Link: Wikipedia.

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