Joanna James
As unusual as it is, Thai cuisine needs no introduction. While there is likely at least one Thai restaurant in the majority of western cities, eating true Thai food in Phuket is an entirely different experience. The mix of sweet, sour, spicy, and salty flavours distinguishes Thai food.
Tom yum goong is Thailand's national cuisine. Spontaneous use of aromatic herbs such as lemongrass, lime leaves, galangal, and shallots create a memorable perfume, while chillies and fish sauce add spiciness. In addition to gigantic shrimp (goong), the soup contains mushrooms. As a result, the flavour of tom yum goong is a rare mix of fiery heat and sourness. When coupled with rice, it creates a wonderful appetizer or a satisfying main dish.
Pad Thai is well-known not only in Thailand but throughout the majority of the world. There are numerous varieties of this popular noodle dish, but it typically includes tofu, bean sprouts, onion, and peanuts that have been finely pulverized. Pad Thai is a meal in which the diner participates by adding fish sauce, sugar, chilli powder, and crushed peanuts to their liking.
Kuay tiew (noodle soup) is a simple and quick staple of Thai cuisine. Due to ingredient differences, ten separate vendors might serve it in ten various ways, making it completely worthy of its own top ten ranking. Noodles – often thin and occasionally thick – are served in a broth with virtually any edible meat, including pork, chicken, beef, duck, and shellfish.
Som tam (spicy papaya salad) originates in northeast Thailand, but it has achieved cult status in the rest of the country. Due to slight geographical differences in ingredients, restaurants' sweet-or-sour scales may vary significantly. Based on the quantity of red chili, this meal of shredded green papaya contains a substantial degree of heat. Som tam pairs very well with grilled chicken and sticky rice.
Numerous eateries serve gai med ma moung because Phuket is renowned for producing some of the finest cashews in the world. This recipe of chicken stir-fried with cashew nuts is ideal for those with a limited tolerance for heat. In addition, it contains sweet soy sauce, honey, garlic, and a small number of dried chillies. It pairs well with steamed rice for lunch or dinner.
Green chicken curry is comprised of coconut milk, eggplants the size of cherries, bamboo shoots, galangal, lemongrass, coriander, and sweet basil. It is coloured with green chilli peppers, while some establishments use green curry paste. This meal is sweeter and richer than traditional tom yum, and it works well with flatbread or steaming rice.
If you are eating at any of the Phuket restaurants such as the Age Restaurant, be sure to make some reservations well in advance to enjoy a dinner of a lifetime.
Tom kha gai (chicken in coconut soup) contains chicken, lemongrass, galangal (the Asian sister of ginger), and coconut milk. It's a mild, sugary take on tom yum goong (spicy shrimp soup). As with most Thai-style soups, it is best served with steamed rice.
At first glance, kao phad resembles little more than a large pile of rice. However, it has a variety of ingredients, including your preferred meat (shrimp and chicken are the most common), eggs, onion, cilantro, garlic, and tomatoes. If you prefer spiciness, fried rice is typically served with a side of chilli.
A true believer that the pen is a mighty weapon, ventures into reaching the minds of every reader with the earnest hope of leaving an indelible stream of thought.
A travel writer who has a passion for fashion and a deep interest in admiring new and exotic attractions around the world.
