During World War II, Thailand suffered a rice shortage. To reduce domestic rice consumption, the Thai government promoted noodles from China instead. At the same time, the country’s name was changed from Siam to Thailand and, to spread the word about this change, the Thai Nationalists used a new rice noodle dish.
This dish is made with a special type of basil (hot basil or holy basil) that is not often found overseas. It’s usually prepared spicy, with green beans, onions and minced chicken or pork. Pad kra proaw is a staple served up by street food vendors and local restaurants all across Thailand.
The best part of this dish is the sun dried chilies (Red Sun-dried Anaheim peppers) combined with the nutty, fruity flavor of the roasted cashews. Carrots, onions and tomatoes add extra zest. If you don’t have cashew nuts, you can use roasted peanuts or roasted almonds instead. Thai Serves: 1 Prep. Time: 10m Cook Time:…
In this classic dish, chicken and pineapple are seasoned with ketchup and cooked with carrots, fresh tomatoes and onions. The chicken in this dish is fresh meat rather than deep-fried, setting it apart from the Chinese version.