Universally regarded as one of the world’s finest cuisines, Thai food is both aromatic and spicy, while also highlighting a perfect balance of salty, sweet, sour, and savoury flavours. One of the nation’s staple street foods, Pad Thai Tofuis a classic example of how this amazing cuisine has been greatly influenced by neighbouring China, Malaysia,Indonesia and India.
The vast variety of exciting must-try Thai dishes includes noodles, stir-fries, curries, soups and salads. But you don’t have to travel to the Far East to feast on world-acclaimed street food that is also served in high-class restaurants around the globe. If you don’t have a local Thai takeaway, you canalways rustle up these delicious dishes at home.
Pad Thai Tofu
Pad Thai is without doubt the most celebrated of Thailand’s dishes. The iconic signature dish was created during World War II in order to protect the nation’s rice resources. It’s traditionally made with flat rice noodles, seafood, chicken or pork, dried shrimp, tamarind, fish sauce, shallots, bean sprouts, and an egg.
Swapping the meat and fish elements for firm tofu transforms the hot wok stir-fry into a vegetarian-friendly option. Omit the egg, and vegans can tuck in too. A scattering of roasted peanuts, fresh herbs and chillies completes this must-try dish.
The trademark sweet, sour and salty flavours, and well-balanced textures of Pad Thai Tofu, are what help to make this cheap and cheerful street fooddish such a hit with locals and tourists alike. It’s also the reason why the stir-fry noodle dish is often on the menu in trendy restaurants all over the world.
KaengLueang
There’s no disputing that Thailand is home to world-famous curries. On a foodie tour of the country, you’ll easily discover many regional varieties, alongside a trio of distinctively vivid dishes. Internationally known as yellow curry, KaengLueang is the mildest of the holy trinity of Thai curries, and is the safest option for you, if your palette can’t handle explosive spice.
Coriander, cumin, shallots, lemongrass and galangal are responsible for the yellow curry’s spice profile that traditionally blends with coconut milk, potatoes, vegetables, and chicken or tofu for added protein. The generous use of turmeric gives the curry is appealing golden color.
GaengDaeng
Curries that are red in color are generally spicier than the yellow varieties, and not quite so pungently powerful as the green. GaengDaeng(red curry) issweet and aromatic, and rich with red chill, garlic, shallot,ginger, coriander,and lemongrass infused coconut milk. Chicken thigh meat is a staple ingredient, although vegetables may also be addedto provide extra texture.
A topping of finely sliced kaffir leaves and sweet basil intensifies the color and flavor of this taste bud tingling vibrant curry, that is usually served with neutral Basmati or Jasmine rice.
GaengKeow Wan Gai
Globally known as Thai green curry, GaengKeowWan Gai is the spiciest of the trio of traffic light coloured curries that appear on restaurant menus around the world.The Central Thailand dish showcases the fiery flavoured fragrant green chillies that were introduced to the nation by Portuguese missionaries back in the 16th century.
The sweet and rich coconut milk, that is added to tone down the piquancy of the chillies in thecomplex sauce, is blended with galangal, shallots, lemongrass, kaffir lime, and Thai basil. Traditionally, the distinctive green hued curry sauce is served alongside chicken thighs, bamboo shoots and red bell pepper. A side dish of plain rice helps to balance the intense spice.
Laab (Larb)
Hot, salty and spicy, Laab is a uniquely unusual must-try signature dish from Thailand’s North Easternregion. The ingredients of this traditionalsalad that packs a strong flavor punch includemincedchicken, beef, pork, or duck meat, mushrooms, fresh mint leaves, coriander, shallots, lime juice, fish sauce, and last but not least…chillies. To counteract the spice, this salad is often accompanied witharomatic toasted sticky rice and raw veggies.
For a tasty vegan version, that’s sweet, savoury, umami, herbaceous and fragrant, swap the minced meat for marinated crumbled firm tofu and minced shitake mushrooms. The nutritious combo absorbs the spicing well and provides a great meaty texture.You’ll also need to use vegan-friendly fish sauce.
Khao Pad
If you’ve ever queued for Pad Thai Tofu street food in Thailand, you may have noticed some of the locals tucking into Khao Pad.
The classic but simple stir-fried rice dish is typically made with chicken, pork, beef, seafood or tofu. Just like the famous national dish, fish sauce and eggs are added.
Garlic, fresh herbs, tomatoes or other vegetables are additionally blendedwith fragrant Jasmine rice. Cucumber slices and lime wedges provide a fresh and zesty garnish.
For more exotic palettes, there’s also a pineapple and shrimp variation, Khao Pad Sapparod
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