Menu: A Thai-Inspired Feast
- Nahm Prik Noom (Thai Chile Dip)
- Hoi Malaeng Puu (Southern Thai-Style Mussel Satay)
- Muu Satay (Thai Pork Satay)
- Peek Gai Nam Daeng (Spicy Thai Chicken Wings)
- Laab (Thai Minced Pork Salad)
- Som Tum Mamuang (Thai Green Mango Salad)
- Ajad (Thai Cucumber Relish)
- Yum Takrai (Spicy Lemongrass Salad)
- Pinky Milk
- Kluai Khaek (Fried Bananas)
More About This Menu
Credit: Anna Stockwell
Prepare the salads ahead of time: Their flavors will intensify as they sit. While you’re waiting for the satays and wings to cook, set out the chile dip accompanied by raw vegetables and fried pork rinds.
Green mangoes have plenty of delicious uses beyond salad—see Georgia Freedman’s article Gone Green for additional ideas.
Pinky milk is a sweet, milk-based drink made with sala syrup, a candy-colored syrup that approximates the taste of the fruit of a branchy palm tree that’s native to Thailand. For more about the origin of Pinky Milk and other Thai sweets, see Betsy Andrews’ article Sweet Drink from Thailand.
Brown rice pairs well with Thai food, but can be difficult to cook just right. For tips and tricks, see our recipe for perfect brown rice.
You can find the ingredients for these dishes in most Asian markets—if you can’t find them locally, they can be ordered from online retailers like Asian Food Grocer.