Traditional Thai Condiments (along with fish sauce and palm sugar of course!)
Before vacation slipped too far from our memory, we decided to put our newfound Thai cooking skills to the test and throw a Thai party for our friends. With of course, the “cost” to our friends of having to sit through a slideshow of 300 of our favorite pictures from Thailand and Cambodia…he he. If I do say so myself though, we earned their viewership…the food we made was GOOD!
All of the recipes (except for the Khao Soi) came directly from the cooking class we took at Siam Rice Thai Cookery School in Chiang Mai. We were able to find all of he ingredients we needed at this fabulous Asian market on Clement in San Francisco called New May Wah…for those of you in San Francisco, this is your one-stop shop for all of the ingredients needed for the recipes below (even all 3 beers we enjoyed while in Thailand shown above!). Such a great find!
I digress….the menu with links to all of the recipes is provided below. Beware, we tried to be as authentic as possible so that means SPICY! Adjust according to your tastes and remember…you can always add more spice, but it’s hard to make it more mild.
Menu
- Singha, Chang and/or Leo Beer
- Khao Soi (Chicken Noodle Soup from the North)
- Pad Thai
- Panang Curry
- Som Tam (spicy green papaya salad)
- Mangoes with Sticky Rice
Thai inspired decor for the party
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