Amazing Street Food Recipes Straight From Thailand Sois

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A visit to Thailand is an experience that awakens all the senses. From the colorful floating markets and breathtaking sunsets over the ocean to the sweet, smoky smell of incense, to the sound of loud music pouring out of sweaty nightclubs, it is sensory overload in the best way. Of all the senses stimulated in Thailand, perhaps taste is the one the country does best. Thai sois, or streets, are lined with vendors peddling a variety of culinary delights. What these humble street carts lack in ambiance, they make up for in Michelin star level flavor. Thai dishes are a wonderfully well rounded balance of spicy, sour, salty, and sweet. If you can’t afford a flight to Bangkok, try one of these tasty recipes and be transported to an exotic paradise, if only for a moment.

Spicy Papaya Salad

Made using shredded green papaya, this spicy salad will tingle your tastebuds without weighing you down. In Thailand, this dish is so spicy it is mind blowing. If you want to keep things authentic, pack on the chilis. However, if you’ve got the chili tolerance of most farang, or foreigners, you can reduce the amount of chili to suit your personal taste. 1 cup shredded green papaya 1 to 2 garlic cloves 2 to 5 small Thai chiles 1 pinch of salt 2 teaspoons brown sugar 1/2 cup green beans, cut into 1/2-inch lengths 2 tablespoons roasted peanuts 4 cherry tomatoes, halved 2 tablespoons dried baby shrimps 2 to 3 tablespoons fish sauce 1 to 2 tablespoons lime juice Combine all ingredients and refrigerate for 30 minutes before serving. 

Peanut Satay

Who doesn’t love food that comes on a stick. Satay is an ubiquitous Thai street food that comes smothered in a mouth-watering peanut sauce. This recipe uses chicken but satay can be made with beef, pork, shrimp, or tofu. For the Satay: 1 teaspoon coriander 1 teaspoon pepper 1 tablespoon brown sugar 1 tablespoon garlic, chopped 1 teaspoon ginger, chopped 1 small shallot, chopped 1 teaspoon turmeric powder 1 stalk fresh lemongrass, bottom 4 inches only, finely sliced 1 can coconut milk, divided 2 tablespoons fish sauce Kosher salt 1 1/2 pounds boneless, skinless chicken thigh, cut into 1-inch pieces Toast the spices in a dry skillet for one minute before adding the sugar, 1/2 of the coconut milk, and fish sauce. Marinate chicken for at least one hour and up to 8 hours. Place chicken pieces on skewers and barbecue until thoroughly cooked, about 6 minutes. Brush with remaining coconut milk while cooking and serve with peanut sauce. For the Peanut Sauce: 1/4 cup peanut butter 1/2 cup coconut milk 1 tablespoon red curry 1 tablespoon brown sugar juice of 1 lime 1 teaspoon vegetable oil Combine ingredients in a saucepan over low heat and cook, stirring constantly for 10 minutes. Let cool before serving.

Mango with Sticky Rice

This sweet, creamy dessert is a street food favorite in Thailand. It makes the most of fresh mangoes and is dairy and gluten-free. 1 cup Thai sweet sticky rice 1 can full fat coconut milk 1/2 cup sugar Kosher salt 2 teaspoons cornstarch 2 yellow mangoes 1 tablespoon toasted sesame seeds Steam rice according to package instructions. In a small saucepan, bring coconut milk to a simmer over medium heat. Whisk in a half cup of the sugar and a pinch of salt until fully dissolved. Transfer the rice to a heatproof bowl and pour the coconut milk mixture on top. Cover and let it stand until fully absorbed. Clean the saucepan and add the remaining coconut milk. Spoon two teaspoons of hot coconut milk into a bowl and whisk in the cornstarch. Pour the cornstarch mixture into the remaining coconut milk and simmer until thickened, about 3 minutes. Whisk in the remaining sugar and a large pinch of salt. Scoop rice onto plates and top with sliced mango. Drizzle with coconut cream and sprinkle with toasted sesame seeds.   You don’t need to travel to Thailand to get the flavor of authentic Thai street food. Make one of these recipes and be transported to a Thai soi.