A few nights ago we stopped for dinner at The View, where the food was wonderful and its name proved apt, as it was situated on the sea-front of a peaceful beach.
A lunch stop in a tiny open-air restaurant was my introduction to kuay teow tom yum Sukhothai (noodle tom yum soup Sukhothai style).
Our Thai host ordered a very enticing-looking dish for dinner recently, and the next day, we followed suit.
Kra pao kai (pictured) or kra pao moo (if pork) translates as chicken (kai) stir-fried with holy basil. The kai dow on the end means fried egg, a popular addition to the dish, but you can leave it off when ordering if you don’t fancy it. The egg aside, it is a light, clean-tasting dish, inexpensive and seemingly very common.
The same small restaurant that serves the gaeng jued tam luang also sells packets of Thai sweets. This includes nang let, a delicious crispy snack.
They are made from cooked sticky rice that has been formed into patties, dried, fried and topped with a swirl of palm sugar caramel. A sprinkle of black sesame seeds is mixed in with the rice, which adds a subtle nutty flavour.
On a previous visit to Thailand nearly 5 years ago, while out with our hosts we suddenly screeched to the side of the road and shortly afterwards were the proud owners of a box of khanom krok. Hot, crispy, soft and coconutty, the little half-spheres were sublimely delicious.