Thai Street Food by David Thompson

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    • Categories: Cakes, small; Snacks; Thai
    • Ingredients: coconut; rice flour; jasmine rice; solid coconut cream; arrowroot powder; lime paste
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    • Categories: Snacks; Thai; Vegan; Vegetarian
    • Ingredients: corn; coconut; sesame seeds; pandan leaves
    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Thai; Vegan; Vegetarian
    • Ingredients: mung bean flour; sticky rice black flour; coconut; lime paste
    • Categories: Rice dishes; Breakfast / brunch; Thai; Vegan; Vegetarian
    • Ingredients: Thai sticky rice; banana leaves; bananas
    • Categories: Cakes, small; Snacks; Thai
    • Ingredients: coconut; jasmine leaves; pandan leaves; cassava
    • Categories: Baked & steamed desserts; Snacks; Thai
    • Ingredients: rice flour; solid coconut cream; coconut; sugar plant puree
    • Categories: Rice dishes; Snacks; Thai
    • Ingredients: Thai sticky rice; black sticky rice; sugar; solid coconut cream; fresh turmeric; white peppercorns; coconut; palm sugar; kaffir lime leaves; rice flour; pandan leaves; prawns; coriander roots; coriander leaves
    • Categories: Snacks; Thai
    • Ingredients: solid coconut cream; rice flour; mung bean flour; turmeric; lemongrass; white peppercorns; coconut; palm sugar; fish sauce; bean sprouts; hard yellow bean curd; Thai salted preserved radishes; dry-roasted peanuts; cucumbers; red chiles; red shallots; coriander roots; prawns; spring onions; coriander leaves; lime paste
    • Accompaniments: Cucumber relish
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    • Categories: Fried doughs; Snacks; Chinese; Vegan; Vegetarian
    • Ingredients: rice flour; tapioca flour; sticky rice white flour; Chinese chives; garlic; soy sauce; vegetable oil
    • Accompaniments: Soy and chilli sauce
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    • Categories: Pasta, doughs & sauces; Breakfast / brunch; Thai
    • Ingredients: mackerel; solid coconut cream; fish sauce; wild ginger; Thai bird's eye chiles; dried Thai bird's eye chiles; galangal; lemongrass; red shallots; garlic; lemon basil; bean sprouts; pickled mustard greens; eggs; bitter melons; banana blossoms; snake beans; dried red chiles; serpent-head fish; kanom jin noodles
    • Categories: Curry; Main course; Thai
    • Ingredients: bamboo shoots; solid coconut cream; fish sauce; kaffir lime leaves; wild ginger; red chiles; Thai bird's eye chiles; Thai basil; coriander seeds; cumin seeds; white peppercorns; mace; green bird's eye chiles; red shallots; garlic; lemongrass; kaffir limes; fresh turmeric; shrimp paste; green chile peppers; coriander roots; coconut milk; galangal; featherback; kanom jin noodles
    • Categories: Pasta, doughs & sauces; Main course; Thai
    • Ingredients: solid coconut cream; palm sugar; tamarind pulp; fish sauce; kaffir limes; shallots; dried Thai bird's eye chiles; mung beans; red shallots; garlic; shrimp paste; Thai basil; bean sprouts; banana blossoms; green beans; prawns; coriander roots; vegetable oil; red chiles; dried prawns; galangal; kanom jin noodles
    • Accompaniments: Deep-fried vegetables
    • Categories: Chutneys, pickles & relishes; Thai
    • Ingredients: red shallots; garlic; dried red chiles; palm sugar; tamarind pulp; fish sauce; dried prawns
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    • Categories: Pasta, doughs & sauces; Main course; Thai
    • Ingredients: solid coconut cream; pineapple; fresh ginger; green mangoes; garlic; Thai bird's eye chiles; limes; dried prawns; fish sauce; kanom jin noodles
    • Categories: Main course; Thai
    • Ingredients: kingfish; fish sauce; green beans; wild ginger; kaffir lime leaves; red chiles; holy basil; cucumbers; Thai bird's eye chiles; lemongrass; kaffir limes; garlic; shrimp paste; coriander roots; vegetable oil; dried red chiles; dried Thai bird's eye chiles; galangal; kanom jin noodles
    • Categories: Breakfast / brunch; Thai
    • Ingredients: tapioca flour; spring roll wrappers; vegetable oil; cucumbers; Thai basil; dried shiitake mushrooms; oyster sauce; bean sprouts; soy sauce; fish sauce; prawns; spring onions; coriander leaves; green coral lettuce
    • Accompaniments: Plum dipping sauce
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    • Categories: Grills & BBQ; Breakfast / brunch; Thai
    • Ingredients: pork loin; solid coconut cream; palm sugar; fish sauce; pandan leaves; coriander roots; sweet soy sauce
    • Categories: Breakfast / brunch; Thai
    • Ingredients: school prawns; rice flour; solid coconut cream; coriander leaves; lime paste
    • Accompaniments: Sweet chilli and peanut sauce
    • Categories: Sauces, general; Thai; Vegan; Vegetarian
    • Ingredients: red chiles; store-cupboard ingredients; dry-roasted peanuts
    • Accompaniments: Crunchy prawn cakes (Gung foi tort)

Notes about this book

  • 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!

  • 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.

  • Green papaya salad (Som dtam malakor)

    • DKennedy on August 22, 2011

      Wonderful! Serve with candied beef and sticky rice.

  • Deep-fried spring rolls (Popia tort)

    • apawl on April 10, 2012

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

  • 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.

  • 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,

  • 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.

  • 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.

  • 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.

  • 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.

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Reviews about this book

  • Food52 by Chris Cosentino

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

    Full review
  • 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

Reviews about Recipes in this Book

  • ISBN 10 1840915587
  • ISBN 13 9781840915587
  • Published Oct 05 2010
  • Format Hardcover
  • Page Count 372
  • Language English
  • Countries United Kingdom
  • Publisher Octopus Publishing Group
  • Imprint Conran Octopus Ltd

Publishers Text

It's hard to imagine a more knowledgeable and inspiring guide to the vibrant world of Thai street food than internationally renowned chef and Thai food expert David Thompson. Join him on a whirlwind tour of the curry shops and stir-fry stalls of Thailand: afloat on the canals of Bangkok, on the streets and in the markets - then try your hand at cooking the fast, fresh and irresistible food that sustains a nation. With Earl Carter's photo essays of Thai street life and exquisite food photography, "Thai Street Food" so effectively captures the atmosphere of Thailand's streets and markets it's as if you were there. The structure follows the sweep of time as day slips into night, and follows the key times when the Thai people flock onto the streets to eat their food - from Kanom jin Noodles with Fish and Wild Ginger Sauce at noon to delicious Sweet Roast Pork in the late evening. Full of passion and flavour, "Thai Street Food" is a mixture of wonderful atmospheric street photography and simply delicious recipes. Epic and comprehensive in its scope, this is a landmark publication from the westerns world's leading authority on Thai food.

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