A Retiring Attitude: Let’s Do Lunch (a starter luncheon menu)

 |  July 31, 2009

New expats to Thailand who know only survival Thai may only know how to order a few Thai dishes at a typical restaurant here. Since lunch is the meal that is most often eaten out we are offering, as a public service to the palates of all new expats, a starter luncheon menu of some favourites. These are standard dishes served at inexpensive roadside and shop house restaurants almost everywhere. Each is a full meal in itself and cost less than $1.

A Retiring Attitude’s Starter Lunch Menu

Rice dishes

Fried rice
khao phat (pronounced ‘cow put’)

When I can’t think of anything else to eat this is what I order. It is usually served with pork moo, chicken kai, or shrimp kung.

Barbequed pork over rice
khao moo daeng

The name means ‘red pork’ over rice. Served with a gravy and a bowl of broth.
Crispy pork over rice
khao moo graawp

This pork has a crispy skin, with lots of fat, which of course makes it a frequent choice of mine.

Chicken over fatty rice
khao man kai

Sounds terrible but this is my favourite. The rice is cooked by adding the chicken fat to the water. A week’s supply of cholesterol, but worth it.

Noodle Dishes

Rice noodle soup
Kuay tiew nam

This is a staple. Broad or thin noodles with lots of goodies floating in the soup. Can also be served dry, haeng.

Rice noodles fried with soy sauce
kuay tiew phat si-ew

Fried up with meat and usually greens such as kale.

Rice noodles with gravy
Kuay tiew raad naa

Broad rice noodles served with a thick gravy as the name indicates.

Wheat noodle soup
Ba-mee naam

These noodles are yellow instead of the white colour of rice noodles. Served in soup or dry.

Phad tai noodles
Kuay tiew phad tai (pronounce “put tie”)

A favourite in Thai restaurants in the West. I used to get it from a pushcart on my soi at 2 a.m., usually after coming home from my evening ‘activities’.

Hugh’s advice for the month: Be sure not to forget to use the condiments that are placed on each table. There will be fish sauce for salt, chilli peppers floating in vinegar for sour, sugar for sweet, and powdered chillies for hot.

For further information about retiring to Thailand check out Hugh’s site www.retire2thailand.com.