Friday, January 8, 2016

The Sukhothai Bangkok: Pool-Side Thai Cuisine

Nestled within a lush tropical oasis overlooking the Sukhothai infinity-edge swimming pool with padded teakwood lounge chairs complete with fluffy white towels and leaf-shaped fans, the Sukhothai Bangkok Pool + Terrace Café and Bar offers guests an extensive menu of Japanese, Thai and Western dishes in addition to a sensational weekend outdoor Seafood BBQ set up by the water's edge. Starting with a cold beer or one of their fruity smoothies or wellness tonics, the Asian curries, Pad Thai noodles, Indonesian Nasi Goreng and Spicy Satays are the highlight of the menu, dishes that can be served while reclining in the sun or at one of the poolside dining tables — either way, it's a rather wonderful way to enjoy a leisurely lunch with the water beckoning for a post-curry swim. 

Singha Thai beer served in a silver bucket to keep it cold in the 38°F heat

Some guests enjoy breakfast or lunch served on the small tables beside each of the loungers,
but it's quite nice to get out of the sun for a while and dine poolside 

'Phor Phia Jae' - Deep-fried Homemade Vegetable Spring Rolls served in a dried leaf basket
with banana chips and flash fried lime leaves

'Gaeng Kiew Warn Gai' - Thai Green Chicken Curry with two kinds of eggplant

Steamed Thai Jasmine Rice

Char-Grilled River Prawn, Squid and Sea Bass in Banana Leaf with spicy garlic and chili sauce
hot off the grill from the Sukhothai Weekend BBQ

Phad Thai Nuea Poo Kub Goong Maenaam Yang
(Fried Rice Noodles with Crab Meat and Grilled River Prawn)
Serves 2 
Recipe courtesy of The Sukhothai, Bangkok

8 oz Thai rice noodles
1 1/2 tsp vegetable oil
1 onion, diced
1 tsp minced garlic
12 fresh river prawn, peeled and deveined
1 cup crab meat, shelled
1 tbsp tomato sauce
1 tbsp Thai fish sauce
1 tbsp white sugar
1 tbsp lemon juice
1 tbsp white wine vinegar
2 large eggs, lightly beaten
4 oz bean sprouts
1/2 cup unsalted dry-roasted peanuts, chopped
1/2 cup lemon slices
1/4 cup cilantro, coarsely chopped

Soak the rice noodles in cold water for 15 minutes and drain. Cover the noodles with hot water, and soak for 15 minutes, then drain and set aside. In a wok, heat the oil, add the garlic and onion and sauté until golden brown. Add the prawns and crab meat, and cook. Stir in the tomato sauce, fish sauce, sugar, lemon juice and vinegar. Pour in the beaten egg, and cook without stirring until the egg is partially set. Add the drained noodles, bean sprouts and peanuts, and stir fry until all the noodles are coated with the mixture. To serve, transfer to a serving plate, sprinkle with the chopped cilantro and garnish slices of lemon.

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