u/Much-Audience-7125

Made Pad Krapao Moo Kai Dow (ผัดกะเพราหมูไข่ดาว) tonight.
Everyone thinks Pad Thai is the most popular dish, but in Thailand it's Pad Krapao — stir-fried meat with holy basil.
What I used:
• Pork, garlic, 6 green Thai chilies (my portion was the mild version with just black pepper), 1.5 cups fresh holy basil from my backyard
• Kai Dow on top — non-negotiable. I like mine with extra crispy lacy whites
One thing I learned posting this on Facebook — most Thai restaurants outside Thailand have to use Thai sweet basil because holy basil is so hard to find. Super lucky to have it growing in the backyard. The peppery/minty aroma really does complement the chili heat in a way sweet basil doesn't.
I made 2 boxes — extra spicy (green chilies) and mild (black pepper).
The Kai Dow trick I do: separate the white and fry it first until crispy, then drop the yolk back in the middle. Best of both worlds.
Happy to share the exact measurements I used if anyone wants them!

During my trip to Thailand, I stopped at a local market and ordered this plate of moo satay (pork satay). The pork was marinated, grilled over charcoal, and served with a rich peanut sauce and a side of ajad—cucumbers, onions, and chilies in a sweet and tangy dressing.

It’s one of those simple dishes that reminds me why Thai street food is so loved. The smoky pork, creamy peanut sauce, and refreshing crunch of the ajad balanced each other perfectly.

Sometimes the best meals aren’t found in restaurants—they’re found at a market stall with a grill and a line of hungry customers.

I traveled all the way to Thailand just to eat this… well, not really, but it was definitely on my list! 😄

This is สังขยาฟักทอง (Sangkaya Fak Tong), a traditional Thai dessert I bought from a local auntie while I was there. It’s made by steaming a rich coconut custard inside a squash until everything becomes soft, creamy, and delicious.

The custard was smooth and lightly sweet, while the squash was tender enough to eat right along with the skin. Simple ingredients, traditional preparation, and the kind of dessert that reminds me why I love Thai food so much.

If I see Sangkaya Fak Tong in Thailand, there’s a very good chance I’m buying a piece.

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Kanom Jeen Nam Ngiao (ขนมจีนน้ำเงี้ยว) — Northern Thai rice vermicelli in a rich red tomato-chili broth with ground pork and pork blood cubes. Served with fresh vegetables on the side and mixed together before eating. Bold, savory, and slightly tangy flavor typical of Lanna.

Yen Ta Fo (เย็นตาโฟ) — one of my favorite noodle soups in Thailand. The broth is made with fermented bean curd, giving it that signature pink color and slightly sweet, tangy flavor. Loaded with fish balls, seafood, tofu, and noodles. Comfort food in a bowl. 🇹🇭

Every time I visit my dad's hometown of Chiang Mai, I always stop somewhere to get a bowl of beef khao soi. It's a northern Thai dish that's usually made with either chicken or beef — a rich, creamy coconut curry broth with egg noodles on the bottom and crispy fried noodles on top. Absolutely worth seeking out if you ever make it to northern Thailand.