Whereas many Thai dishes are now familiar in the West, the vast majority are not. In many of the dishes below, different kinds of protein, or combinations of protein, are interchangeable as the main ingredient. Beef (nuea), chicken (kai), pork (mu), duck (pet), tofu (taohu), fish (pla), prawns or shrimp (kung), crab (pu), shellfish (hoi), or egg (khai) can, for example, all be used as main ingredients for kaeng phet (red curry). Thus kaeng phet kai is red curry with chicken and kaeng phet mu is red curry made with pork.
thai neung crouch end
Nam phrik kapi kap pla thu thot น้ำพริกกะปิกับปลาทูทอด Fried pla thu served with nam phrik kapi, a pungent dip made mainly from shrimp paste and chili peppers, and raw, steamed, and/or fried vegetables (often pieces of cha-om omelette). It is eaten with khanom chin (Thai rice noodles) or steamed rice. Although the name of this dish is often shortened to nam phrik pla thu, this refers to a certain type of chili paste in which pla thu is used as an ingredient. FNUK fOX Intro
It’s the best-looking Thai restaurant in a town crawling with Thai joints. You know the place: that filigreed facade at 45th and Woodlawn in Wallingford. Inside, carved teak covers the walls, lilting Thai folk music lifts the mood, and heavy brass utensils adorn the table. But the real beauty begins when the pad thai lands. Those complex, sour-sweet-savory notes? How pad thai is meant to taste, which is to say, without a swim in that Western cure-all called ketchup. Instead, your waiter will tear in Chinese chives and banana blossom, then grind peanuts, sugar, and dried chilies to your taste. Curries at May are balanced and silken; seafood dishes—like the signature pad grapao samui with sauteed sea scallops, prawns, and calamari in a feisty, basil sauce—are brightly seasoned and packed with fish. As the hoppin’ downstairs bar attests—a destination unto itself—the place even offers cocktails.
Arrived around 7pm, the place was pretty bare. It did fill up rather quickly in less than an hour, so that always a good indicator. Certainly off the beaten track of Warren, Fit to be Thaid is worth the trip. Offering a selection of local beers on tap, as well as decent selection of wine and spirits, there's no reason to exclude it for just a drink and snack. The menu is short, which is great. There's a special app of the day, which for us was Salmon Rangoon. I highly recommend the Drunken Noodles. The veggies were cooked to perfection with just the right amount of seasoning. For our entrees, we chose the Red Curry and veggie based Curry. I was pleased with the intensity of heat, as well as the equally smooth, creamy texture of the coconut milk. One of the best curries I have ever tried!
yum yum menu stoke newington
Khao mu krop mu daeng ข้าวหมูกรอบหมูแดง Slices of mu krop (crispy pork) and mu daeng (red roast pork) served on rice, and often covered with a sticky soy and/or oyster-sauce based sauce. Very often, a clear soup, boiled egg, cucumber, and spring onion is served on the side. Sliced chili peppers in Chinese black vinegar and dark soy sauce are provided as a condiment for this dish.
thai takeaway palmers green