8 Visitas curiosas de Bangkok recomendados por padthaiwok y que no aparecen en las guías
18/08/2022
The gastronomic offer
of Padthaiwok
has its roots in Thai Street Food.
Originally confined to floating markets in the 16th century, it can still be seen in the many canals that run through the heart of the City of Angels.
THAI DISHES
In this article, we guide you through some of the most outstanding dishes you can find in the Thai capital's street stalls which we have adapted for you all to enjoy on our menu.
Although the Bangkok Metropolitan Administration (BMA) started in 2017 to order, regulate and make street food stalls hygienically safer, Bangkok's street food still retains a leading position among the top Street Food style food worldwide. CNN Travel and the prestigious Condé Nast Traveller magazine continue to rank it as one of the best and one of the most enriching experiences that every traveller should enjoy during their visit to the Land of Smiles.
Currently the neighbourhoods of Yaowarat (Chinatown) and the famous Khao San Road are home to the best Thai Street Food stalls.
Two bustling areas of the Thai capital should not be missed. You can also find it in various markets where fresh produce sold every day and, in some cases, they take the produce from their stall and cook it on the spot with the spicy sauces they use.
Inspiring dishes
Nos centramos en esos dos barrios, Yaowarat y Khao San, para hacer un breve recorrido por algunos de los platos que podemos encontrar en los puestos callejeros y que en padthaiwok también podrás disfrutar, siempre con un toque diferente y adaptado a los gustos europeos.
01.
Pad Thai
(in Thai: ผัดไทย)
The most identifiable dish of Thai cuisine that you can find is prepared in a thousand different ways on the streets of Thailand. It is the national dish of Thailand and was the starting point for cooking with Noodles (in this case, rice noodles are used). Its full name is Kuey Thiaw Pad Thai (Thai fried noodles), its origin is considered Chinese. It is also known as 'the dictator's dish' as Plaek Pibulsonggram, known as the dictator Phibun, intended to introduce a recognisable 'national dish' that would be a typical national dish and would be to everyone's taste. It is believed to have been adopted by the Thais from the Chinese migrants who came to work in Thailand during World War II, when rice was scarce in Thailand, a staple of their cuisine. So Rice Noodle was the economical and filling alternative. This stir-fried noodle (wok-fried Stir-Fry style), together with fresh and simple ingredients seasoned with delicious sauces, gave rise to the Pad Thai we know today. Its ingredients are egg, fish sauce, peanuts, vegetables, bean sprouts, chilli, prawns, chicken (or tofu), chopped peanuts and accompanied by a slice of lime to squeeze and drizzle the juice over the top before eating, which gives the dish a sour point and always looking for the 'umami taste'.
02.
Tom Ka Soup
(Tom Kha Kai or Tom Kha Gai in Thai, ต้มข่าไก่)
Una de las sopas más conocidas de la cocina tailandesa es la sopa Tom Kha Kai. Su traducción sería ‘sopa galangal de pollo’ y su base principal es la leche de coco, muy utilizada en la cocina tailandesa combinada con verduras y pollo. Hay muchas versiones, pero los ingredientes que nunca falta es el jengibre (o galangal), la pechuga de pollo, leche de coco, hierba limón o ‘lemongrass’, champiñones o setas paja, chiles tostados, salsa de pescado y zumo de lima. En padthaiwok fiel a nuestro espíritu callejero, le hemos dado un paseo por los puestos de comida callejera de Bangkok, luego la hemos traído a Europa y este es el resultado: una sopa Tom Ka es ligera, muy sabrosa con diferentes texturas, un toque cítrico y salado que si la pides con picante es una auténtica locura. La cocinamos con leche de coco, pollo, verduras, champiñones, Noodles extrafinos y rematada con unas hojas de cilantro.
03.
Thai curries
(Kaeng, in Thai: แกง)
In Thai cuisine, you can find a multitude of curries that vary according to the composition of the curry paste (as it is a conglomerate of spices) and the ingredients are cooked or are accompagned. The most popular are green, red, yellow, massaman and panang curries, which you can enjoy at Padthaiwok. The flavour of the curry paste combined with coconut milk, but not all curries cooked with the essence of the palm fruit, as in the higher areas of Thailand, palm trees do not grow well. Curries is usually eaten combined with long-grain jasmine rice, especially in central and southern Thailand, or sticky rice in the north and northeast of the country, but can also be mixed with noodles. At Padthaiwok, you can try all types of curries, accompanied by jasmine rice or noodles: Green is the best known of the 'Thai' cuisine; Red is usually the most intense and spicy (at Padthaiwok, you can choose the degree of spiciness) and Yellow is the most similar to Indian curry because it concentrates turmeric; and then there is the Massaman curry, of Muslim influence, hence its name, and the most consumed in the areas bordering Malaysia and is accompanied with chopped peanuts. Finally, Panang curry, of Laos influence, has a more subtle flavour and is milder than other Thai curries. Like the Massaman curry it is served with chopped peanuts.
04.
Fried Rice
(Khao Pad, in Thai ข้าวผัด)
El Arroz Frito al estilo Tailandés o Khao Pad es posiblemente uno de los platos por excelencia de la Thai Street Food por su facilidad y rapidez de preparación, así como por emplear el ingrediente rey de la cocina tailandesa: el arroz. El arroz jazmín se saltea al wok (stir-fry) con verduras variadas, guindillas tailandesas, huevo, salsa de pescado y soja que se completa con diferentes ingredientes a elegir (pollo, ternera, langostinos, cerdo, pato, etc). Todo ello se saltea con arte y ‘Wok Hei’ (el movimiento característico de los maestros wokeros) lo que lo convierte en un plato central de la gastronomía en todo el país. En padthaiwok, tu Arroz Frito al estilo Thai Street Food lo puedes pedir con hasta 11 ingredientes diferentes y también la intensidad de picante con hasta 4 posibilidades (suave, medio, picante o picante thai) o no picante.
