As Hyderabadis head to Thailand in summer holidays, Thai cuisine makes the cut

Hyderabad: Summer holidays and even long weekends find many Hyderabadis heading to Thailand. There are multiple direct flights available from Hyderabad, and the fares are low. A visit to Thailand is always delightful, as much for the shopping and scenic beauty of the country as for the wonderful Thai food that is available everywhere. The vegetables and fruits are exotic, the poultry and meats are fantastic, but it is the fresh seafood that makes Thai cuisine so spectacular.

Good Food Outlets

Burger King, Auntie Ann’s Pretzels, Steak House, Pizza Hut, Doughnut, and Cupcake outlets are in every mall for those who prefer blander food. Seven-Eleven stores on every street sell an amazing variety of sandwiches and the best grilled German sausages that can be found outside Germany.

Vegetables, Fruit, and Juices

Vegetarians need not despair as the vegetables are fresh and crisp, and the fruit available is as diverse as they are delicious: kilo guavas, mango, water apple, jackfruit, durian, rambutan, litchis, and mangosteen. The Thai coconut is incorporated in the Thai Curry as well as made into an extraordinary ice cream laced with moong dal and peanuts. Vendors sell fresh coconuts, pomegranates, and Mandarin Orange juice outside every famous Temple and Palace where tourists abound.

Fabulous Food

Street food at every roadside corner and food courts at shopping malls are a wonderful experience, as are fine restaurants in Thailand. There are tourists who come to Thailand just to learn Thai Cooking at the many Thai Cooking Schools that can be found everywhere from Bangkok to Chang Mai and Phuket.

Chatuchak or the World’s largest weekend market in Bangkok also has vendors selling different dishes, as well as celebrity cooks who come from Europe to cook before a rapt and appreciative audience.

The most popular Thai dish is Pad Thai. Foreign tourists make a beeline to eat it. Another must try Thai dish is Spicy Chicken with Thai Basil.

Pad Thai:

Ingredients:

100 grams of rice noodles

4 tablespoons of peanut oil

2 tablespoons tamarind paste

1 tablespoon fish sauce

1 tablespoon honey

2 tablespoons vinegar

½ teaspoon red pepper flakes, or to taste

¼ cup chopped spring onions

5 garlic cloves, chopped finely

2 eggs

1 small head of cabbage, shredded

1 cup sprouted beans, preferably moong

200 grams peeled shrimp, or tofu, or a mix of both

A handful of dry-roasted peanuts, roughly pounded.

For garnishing:

Chopped green coriander

Wedges of lime

Method:

Put noodles in a large bowl and add boiling water to cover. Leave until noodles are just tender; check every few minutes to make sure that they do not get too soft. Drain and drizzle with one tablespoon peanut oil to keep from sticking, and set aside. Meanwhile, put tamarind paste, fish sauce, honey, and vinegar in a small saucepan over medium-low heat and bring to a simmer. Stir in red pepper flakes and set aside.

Put remaining 3 tablespoons oil in a large wok over medium-high heat; when oil shimmers, add spring onions and garlic and cook for two minutes. Add eggs to pan; once they begin to set, scramble them until done. Add cabbage and bean sprouts and continue to cook for a minute and then add shrimp or tofu (or both).

When shrimp begin to turn pink and tofu begins to brown, add the drained noodles to the wok along with the cooked sauce. Toss everything together to coat with tamarind sauce and mix well. Serve when the noodles are warmed through, sprinkling each dish with peanuts. Garnish with cilantro and lime wedges.

Spicy Chicken with Thai Basil:

Ingredients:

2 tablespoons sunflower oil

1 tablespoon sesame oil

4 cloves of garlic, chopped finely

1 tablespoon fresh ginger, peeled and chopped very fine

2 fresh red or green chillies, chopped

1 capsicum, thinly sliced

1 tablespoon of Soya sauce

1tablespoon water

1 tablespoon brown sugar

Half a cup of fresh Thai basil leaves, roughly chopped

1 small bunch of spring onions, chopped

300 grams of boneless chicken cut into small cubes

Method:

Use a large wok. Pour in the oils, heat and sauté garlic, ginger and chillies for about 2 minutes. Add chicken and stir fry on high until chicken is evenly browned.

Stir in soy sauce, water, and brown sugar. Reduce heat to medium and cook for 5 to 7 minutes until the chicken is cooked through and the sauce coats the pieces well.

Add Thai basil and turn off the heat. Serve immediately.