Thai-tanic flavors
Have a look at this beautiful photo of shrimp pad thai, which was sent in by blog reader Angela.
Angela noticed the Thai cooking class mentioned in yesterday’s blog entry and thought she’d send in this photo of a dish she mastered.
According to Angela, she was addicted to the shrimp pad thai at Thai Orchid, but when that restaurant closed, she tracked down a Thai cookbook and decided to master the recipe herself.
“I was surprised to find that my rendition was just as good,” Angela wrote.
The first time I tried Thai food, I was hooked immediately. I adore the flavors of coconut milk, curry, kaffir lime, lemongrass, ginger and Thai basil. So like Angela, I decided to try and create two of my favorite dishes, pad thai and green curry, at home.
Green or red curry Thai dishes are incredibly easy to duplicate at home. All you really need to do is buy a jar of Thai Kitchen brand curry, which can be found at Kroger, and follow the instructions on the jar.
I usually add coconut milk, chicken or shrimp and my choice of vegetables, often depending on what’s fresh at the farmer’s market or what’s in my refrigerator at the time. The best version I ever made included some sweet, baby eggplants from the farmer’s market and fresh green beans and zucchini.
When Howard and I visited my aunt and uncle in Idaho, we wanted to prepare for them one dish as a thank you for their hospitality. Since they love Thai food, I decided on the green curry and it was a hit.
I’ve asked Angela to share her recipe for shrimp pad thai. What’s your favorite Thai dish? And what would be your vote for the best Thai restaurant in the Roanoke and New River valleys?
May 8, 2008 - 10:25 AM
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I was a ‘late bloomer’ when it comes to Thai food. My first experience was tolerable but nothing great. I am not a sweet eater so I didn’t think I’d learn to really like it. That is until I tried Masaman Curry with chicken at the Red Jasmine in Vinton! I’m hooked now. I bought some red curry sauce from William Sonoma and have been trying some at home.
I’ve tried a Thai restaurant in Richmond, and Tong Thai downtown, but neither is as good as Red Jasmine. I’m anxious to try some other types of dishes at home and in restaurants.
Lately, I’ve been a fan of Red Jasmine in Vinton. It’s pretty authentic and there are some interesting dishes on the menu. The dark garlic basil sauce I’ve gotten is really good. And when you ask for “Thai hot,” they spice it up in such a way that it’s subtle at first but then catches up to you.
Also, Tong’s Thai Too on Franklin Road is pretty good. A bit pricier than Red Jasmine.
If you’re a lover of Thai food, then definitely try to plan a trip to Thailand. It was one of the best trips I’ve ever taken and the food blows your mind. Not only b/c it’s cheap (I still miss dearly the bottle of fresh-squeezed orange juice every morning for like 50 cents), but also for the variety. There’s nothing like street food in Thailand!
Angela….PLEASE share your recipe!!! I’ve tried several versions of recipes I found online and they are all lacking in flavor and heat.
And for Thai food, Tong’s Thai and Roanoke is fantastic and Cafe de Bangkok in Blacksburg definitely satisfies my cravings when I’m not down for the drive to Roanoke.
I cheat, but my kids eat it! I shop in Wal-Mart where I can get Thai Kitchen, Original Pad Thai in a box. It gives you the rice noodles to cook, sauce in a packet and directions. I add cooked chicken breast cut into bite sized pieces, canned bean sprouts (also from the same aisle in Wally World) some scrambled egg, and top it with some crushed peanuts. They love it, I love it because it’s easy and good, and Callaway sure doesn’t have a Thai restaurant! Yum…I’m hungry now! Guess what’s for dinner!
I have tried the Thai in a box and never loved it. Since dining at Tong’s Thai Too I am spoiled and only crave the “real deal.” Of course I have never added to the pre-boxed Thai food either. I might have to give that a try…
I’ve done Pad Thai at home once before and had some trouble with the consistency, but tasted great. Buying the ingredients was the tough part.
I’d love to see a recipe with widely available ingredients!
Thanks!