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Survival Guide to Eating Out at Thai Restaurant
On a culinary trip to Bangkok, a Thai friend told me she never cooks
real Thai food at home because it takes so much time to properly
prepare the ingredients. Perhaps that's why so many go out to
restaurants for Thai food. The spiciness and unique blend of flavors
have made Thai cooking popular around the world. But among these
flavors lurk some problems that can damage your diet plan.
Fortunately, a staple of Thai cuisine is fish and seafood, and soups abound that contain little fat
but are packed with flavor. A favorite method of cooking is satay,
which offers lean meats cooked without added oil. The streets of
Bangkok are filled with street vendors offering these meats cooked over
hot coals on skewers. With the information below you can enjoy this
popular style of eating guilt-free.
Choices to savor
- Dom Yang Gung (hot and sour shrimp soup)
- Tom Yam Kung (sour shrimp soup)
- Chicken, fish, or lean meat satay with 1 tbsp peanut sauce
- Moo Daeng (roasted pork 6 oz/170 g portion)
- Tode Mun Plah (spicy fish cakes)
- Yum Neua Yahng (grilled beef salad with chilies and lime
- Sam Tum (green papaya salad)
- Miang Yuan (soft spring rolls with shrimp and fresh mint)
- Kao Pad (fried rice)
- Pad Thai (fried noodles, usually with shrimp)
- Crab Rangoon (pastry wraps stuffed with crab, soft white cheese, and spices)
- Mee Krob (crisp-fried noodles)
- Kaeng Keo Wan Kai (green chicken curry or any curries made with thick coconut milk and palm sugar)
- Massaman Beef Curry (fatty short ribs, potatoes, coconut, and nuts)
- Sticky rice in large amounts
- Sauces such as Nam Jim Satay (savory peanut sauce made with coconut cream, sugar, and peanuts) and Nahm Jim Gratiem (a nearly caramelized sweet and spicy sauce that is mostly sugar)
Written by Linda Gassenheimer
Published in October 2007
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