Iron Chef Shellie
 

Thai For A Week

I don’t miss the hassles of international air-travel to be honest, but I do miss being in Asia and filling up on street food. With no plans for any immediate departures, I dug through my favourite Thai cookbooks and planned a week long adventure at home with our favourite Thai street food! Kha Na I...

Travel & Dining

Thai For A Week
November 24, 2021
Kitchen , Travel

Let's Be Friends

Subscribe to my newsletter to stay in touch and be first in line for new recipes and regular subscriber-only treats.

Click to Subscribe

Thai For A Week

I don’t miss the hassles of international air-travel to be honest, but I do miss being in Asia and filling up on street food. With no plans for any immediate departures, I dug through my favourite Thai cookbooks and planned a week long adventure at home with our favourite Thai street food!

Kha Na

I joke to my mum that “I do eat greens” and this dish is the proof. This way of serving Asian greens is so tasty even the most doubting husband will beg you for more. I used the David Thompson recipe for the wok, and bought $10 worth of roast pork from my favourite Chinese restaurant. You can of course roast your own pork belly, but buying the pork makes for a quick and easy meal. Great value, great flavours.

Moo Ping with Khao Niaow

We love this treat on the streets of Bangkok and my husband always buys double the sticky rice. He can’t get enough. Sticky rice at home is often something you think is hard, but actually all you do is soak in water the night before then leave in the steamer for 30 minutes. If I had of known how easy it was, I would have made it more often!

I had some leftover san choy bau filling, so turned them into spring rolls, with a side of iced tamarind tea to complete the street food experience.

Khao Soi

We used the recipe by Marian Grasby because it’s super easy and really well balanced. I do cheat and use a good quality Thai red curry paste instead of making my own, and within a few moments we are transported back to Thailand.

Pad Krapao Moo

My go to recipe for this has been Luke Nguyen’s recipe from his book Street Food Asia. I simply substitute the chicken breast for pork mince instead. You can also sub in beef or chicken mince too, depending on whatever you have available. Top with a fried wok egg and a side of chillies in fish sauce.

Kao Niaw Mamuang

The king of deserts in Thailand. A luxurious combination of sweetened condensed milk with sticky rice, fresh slices of juicy mango and crunchy mung beans. This dish is dangerously delicious and a great way to make use of extra sticky rice if you cooked too much for the Moo Ping. I used the recipe on the SBS website.

Khao Pad Poo

Thai fried rice with crab is something Ewen introduced me to at Jinda many years ago. It went perfect with the fried fish with apple salad, but is a killer dish on it’s own too. All you need a small container of picked crab meat which you can buy at the supermarket and you’re set! A little bit of crab goes a very long way, so even though it’s expensive per kilo it amazing value for the flavour it delivers. I used David Thompson’s recipe from his book Thai Street Food.

Pad Thai

I often whip up Marion’s pad see ew as a quick noodle treat, but wanted a new challenge during our “stay at home” trip to Thailand. Pad Thai is another classic noodle dish that is essential to indulge in when visiting Thailand. I love it for the sourness of the tamarind. This recipe from David Thompson’s Thai Street Food cookbook was very authentic, even if I added too many prawns (you can never have too many prawns!).

Gio Nahm Muu Daeng

There’s a place in Bangkok called Prachak that we go to every time we are in town. You can read all about it in my Bangkok street food post. Crab wontons & barbeque pork soup, another recipe from David Thompson. I put in the effort and made the soup with some pork bones from the market.

Leave a Reply

Your email address will not be published. Required fields are marked *

Thai For A Week

Tags  >>  

Shellie Froidevaux

All content on this site is by Shellie Froidevaux - aka Iron Chef Shellie. Her skills include recipe development, food styling in her kitchen studio, lifestyle and travel photography, restaurant photography on location, styling and shooting social media for her clients and photography workshops for people who really want to change their game :)

Subscribe to the Email List

Find out more about Shellie


© 2020 Shellie Froidevaux
All images and content on this site are protected by copyright. Written permission is required from the author if you wish to use any material anywhere on this website. Please be nice, please respect my creative work and hard work.