• mziech on December 07, 2011

  Large coffee table size book about Thai street food. Includes many pictures of the dishes but also of Thai street food scenes. Recipes are arranged according to time of day (morning, noon, night). Some recipes may be difficult to make, author does not compromise by substituting ingredients or simplifying cooking techniques.

Notes about Recipes in this book

• Corn with grated coconut and sesame seeds (Kao port kluk)

  • Therese on October 19, 2016

    Make it. In summer. I mixed the sugar & sesame seeds about 50/50 instead of 3:1 per the recipe. But who am I to disagree with great David Thompson!

• Deep-fried spring rolls (Popia tort)

  • apawl on April 10, 2012

    Easily the best spring rolls I have ever tasted or made.

• Grilled pork skewers (Muu bing)

  • twoyolks on April 25, 2016

    These are just about perfect Thai styled pork skewers. They're the right balance of the sweet and savory. I made it work pork tenderloin and marinated it over night. I also used coconut milk to baste it in place of coconut cream as that's what I had open already,

  • billie109210 on February 18, 2026

    These are so good, tastes like you’re in Thailand. Always a hit when I make these

• Green papaya salad (Som dtam malakor)

  • DKennedy on August 22, 2011

    Wonderful! Serve with candied beef and sticky rice.

• Chicken and rice (Kao man gai)

  • twoyolks on June 24, 2014

    The chicken and rice were fine but didn't have a lot of flavor. I tried to make the soup with bitter melon but it was too bitter for me to eat. I used a pureed yellow bean paste (so it was impossible to rinse) to make the yellow bean sauce and the end result was entirely too salty.

• Chicken braised in rice with turmeric and spices (Kao mok gai)

  • pam_91i61g on April 11, 2026

    Page 110

• Charred rice noodles and chicken with thickened 'gravy' (Raat nar gai)

  • metacritic on December 08, 2021

    I positively love this dish. It's easier prep than pad see ew and at least as flavorsome. The thickened 'gravy,' uses a tapioca starch slurry. I used corn starch as that's what I had on hand and it worked perfectly. The dish is heightened by the vinegar chili side and the roasted ground chilis. I think the former is mandatory, the latter really desirable.

• Chiang Mai curried noodles and chicken (Kao soi gai)

  • twoyolks on November 27, 2012

    I made this by substituting cilantro stems for cilantro roots. I also left out the pandanus leaves as I couldn't find any. It still turned out very well. I use coconut milk but would consider stock in the future as it was just a touch too sweet (lime juice also helps with this). Also, in the future, I would probably use boneless chicken thighs as it was very difficult to eat.

  • metacritic on July 28, 2020

    I've been trying different recipes to find the version of Khao Soi that sings to me. I've found it at last. Previously I had tried the version in Thai Food and in Pok Pok. I'll stop looking. I used broth here. And made the fried chili-garlic sauce on the side, which I think a must.

• Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)

  • pluralcow on October 03, 2013

    I substituted minced pork for beef. This is a delicious and fast Thai meal. It came together in about 20 minutes, including steaming the rice. I will be making this again with chicken and beef whenever I have fresh Thai chiles around. The sauce of chiles in fish sauce is a very nice accompaniment and can bring the heat level from a 6-7 to a 10 if you choose.

  • twoyolks on June 13, 2016

    This was amazing. One of the best things I've eaten. The chile and garlic pair perfectly with the beef. It is spicy but it's a short, intense heat that doesn't really build. The egg and rice help temper the heat. I didn't use any stock or water as there was enough liquid that cooked out of the beef. I didn't find a need for the chiles in fish sauce as the dish was perfect without it.

  • shane.metzke on February 08, 2022

    One of our favourite quick and tasty Thai recipes… we add some julienned carrots and chopped Chinese greens to bulk it up and make it more complete. Beans work really well too. We also add onions. Not too much liquid required if using store bought mince. Get the wok nice and hot for that smoky aroma.

• Pork hocks braised with star anise (Khaa muu parlow)

  • sir_ken_g on August 10, 2017

    Typical of this book. Difficult to follow exactly but substitutions can work

• Prawns with crispy egg noodles (Raat nar gung ba mii grop)

  • twoyolks on June 13, 2014

    There was way too much sauce compared to the rest of the ingredients. The flavors never really melded together either.

• White sticky rice with mango (Kao niaw mamuang)

  • metacritic on January 18, 2020

    Because mangoes in NY aren't especially good, I use canned alphonso mangoes to terrific effect.

• Food52 by Chris Cosentino

  The 2011 Piglet Tournament of Cookbooks vs. Sarah Marx Feldner's A Cook's Journey to Japan

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• Fine Cooking

  The evocative photos and recipes...capture the daily rhythms, bright flavors, and bustling spirit of Bangkok’s streets, and will appeal to anyone with a love for Thai cuisine.

  Full review