Travel Reference
In-Depth Information
Stir-Fries & Deep-Fries
The simplest dishes in the Thai culinary repertoire are the various
pàt
(stir-fries), intro-
duced to Thailand by the Chinese, who are world fam- ous for being able to stir-fry a
whole banquet in a single wok.
The list of
pàt
dishes seems endless. Many cling to their Chinese roots, such as the ubi-
quitous
pàt pàk bûng fai daang
(morning glory flash-fried with garlic and chilli), while
some are Thai-Chinese hybrids, such as
pàt pèt
(literally 'hot stir-fry'), in which the main
ingredients, typically meat or fish, are quickly stir-fried with red curry paste.
Tôrt
(deep-frying in oil) is mainly reserved for snacks such as
glôo·ay tôrt
(deep-fried
bananas) or
Ъo
̀
·Ъe
́
e·a
(egg rolls). An exception is
Ъlah tôrt
(deep-fried fish), which is a
common way to prepare fish.
Hot & Tangy Salads
Standing right alongside curries in terms of Thai-ness is the ubiquitous
yam,
a hot and
tangy 'salad' typically based around seafood, meat or vegetables.
Lime juice provides the tang, while the abundant use of fresh chilli generates the heat.
Most
yam
are served at room temperature or just slightly warmed by any cooked ingredi-
ents. The dish functions equally well as part of a meal, or on its own as
gàp glâam,
snack
food to accompany a night of boozing.
Thailand is the world's third-largest exporter of rice, and in 2013 exported approximately 6.6 million
tonnes of the grain.
Nám Prík
Although they're more home than restaurant food,
nám prík,
spicy chilli-based 'dips' are,
for the locals at least, among the most emblematic of all Thai dishes. Typically eaten with
rice and steamed or fresh vegetables and herbs, they're also among the most regional of
Thai dishes, and you could probably pinpoint the province you're in by simply looking at
the
nám prík
on offer.
