Best Street Food in Bangkok 2023

Unrevealing the Bangkok's Street Food:

Introduction

Best Street Food in Bangkok 2023: Thai food ~ Bangkok, commonly known as Krung Thep in Thai, has long been one of the most popular tourist destinations in South East Asia and it’s easy to see why. This vibrant city has countless things to do and see, but the must-have experience during your trip to Thailand’s capital city is an evening spent wandering the streets eating some of the best street food in Bangkok on Khao San Road and the surrounding neighborhood, particularly around Rambuttri and Phra Arthit Road.

Hoy Tod (Oyster Omelet)

Hoy Tod is one of the most popular street foods in Thailand. It is a simple but delicious dish that is common at breakfast or as a snack. The dish consists of an omelet filled with oysters and other ingredients, such as green onions and soy sauce. The eggs are cooked with oil until they are soft and fluffy, then the omelet is served hot with fresh vegetables on top. I recommend Hoy Tod if you want to try something different!

 

Ingredients:

• 1 cup fresh oysters
• 2 eggs
• 1/4 cup all-purpose flour
• 1/4 cup rice flour
• 1/4 cup water
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1/2 teaspoon ground white pepper
• 2 green onions, chopped
• Vegetable oil for frying
• Fresh cilantro leaves (optional)
• Lime wedges (optional)

Instructions:

1. In a mixing bowl, whisk together the eggs, all-purpose flour, rice flour, water, fish sauce, soy sauce, and ground white pepper until you have a smooth batter.
2. Heat a large non-stick frying pan or skillet over medium-high heat. Add enough vegetable oil to coat the bottom of the pan.
3. Once the oil is hot, add the oysters to the pan and cook for about 1 minute until they start to turn golden brown. Remove the oysters from the pan and set them aside.
4. Reduce the heat to medium and pour the batter into the pan. Spread it out evenly to form a thin pancake.
5. Let the pancake cook for a few minutes until the edges start to turn golden brown and crispy.
6. Sprinkle the cooked oysters and chopped green onions evenly over the pancake.
7. Continue cooking for another 2-3 minutes until the bottom is crispy and golden brown.
8. Carefully flip the omelet using a spatula and cook for an additional 2-3 minutes until the other side is crispy and golden brown.
9. Transfer the omelet to a serving plate and garnish with fresh cilantro leaves (if desired).

Serve the Hoy Tod hot with lime wedges on the side. You can squeeze some lime juice over the omelet before eating for added tanginess.

Pla Muek Yang (Grilled Squid)

If you love seafood, there's a good chance that you'll like the Pla Meuk Yang. This popular dish is grilled squid seasoned with lemon juice and fish sauce. Unlike many street foods, this dish is cooked on a grill as opposed to being deep-fried or stir-fried. It's best eaten with sticky rice wrapped up in a banana leaf.

In addition to the grilled squid, there are also plenty of other great street food dishes available for travelers looking for an authentic taste of Thailand.

 

Ingredients:

• 2 medium-sized squid, cleaned and gutted
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon honey or brown sugar
• 2 cloves garlic, minced
• 1 teaspoon ground black pepper
• 1 teaspoon chili flakes (optional)
• Lime wedges, for serving
• Fresh cilantro or parsley, for garnish

Instructions:

1. Preheat your grill to medium-high heat.
2. In a bowl, whisk together vegetable oil, soy sauce, oyster sauce, fish sauce, honey (or brown sugar), minced garlic, black pepper, and chili flakes (if using).
3. Add the cleaned squid to the bowl and toss it gently to coat it evenly with the marinade. Let it marinate for about 15-20 minutes.
4. Once the grill is hot, place the squid on the grill grates. Cook for about 2-3 minutes per side until it's nicely charred and cooked through.
5. Remove the squid from the grill and let it rest for a minute. Then, slice it into rings or leave it whole, as per your preference.
6. Serve the Grilled Squid hot with lime wedges on the side. Garnish with fresh cilantro or parsley.
7. Now, let's move on to the shot recipe:

Chili Lime Tequila Shot:

Ingredients:

• 1-ounce tequila
• 1/2 ounce fresh lime juice
• 1/2 ounce simple syrup
• Dash of hot sauce (optional)
• Chili powder, for rimming the shot glass
• Lime wedge, for garnish
• Instructions:

Instructions:

1. Rim a shot glass with chili powder by dipping the rim in lime juice or water and then dipping it into a plate with chili powder spread out.
2. In a cocktail shaker, combine tequila, fresh lime juice, simple syrup, and hot sauce (if desired).
3. Shake the mixture well until it's chilled.
4. Strain the shot mixture into the prepared shot glass.
5. Garnish with a lime wedge.
6. Serve the Chili Lime Tequila Shot alongside the Grilled Squid for a delicious combination.

Enjoy your Pla Muek Yang (Grilled Squid) and Chili Lime Tequila Shot!

Tom Yum Goong (Thai Spicy Shrimp Soup)

Thai cuisine is famous for its many different flavors, spices, and sauces. One of the most popular dishes is Tom Yum Goong (Thai Spicy Shrimp Soup). This dish is made from shrimp, spicy herbs, and lemongrass. The soup has a sour and spicy flavor and is usually served with rice noodles or fried wontons.

 

Ingredients:

• 1 1/2 ounces (45 ml) vodka
• 1/2 ounce (15 ml) fresh lime juice
• 1/2 ounce (15 ml) simple syrup
• 1/2 ounce (15 ml) Thai chili-infused vodka (optional, for extra spiciness)
• 2-3 dashes of hot sauce (adjust to taste)
• 1 small shrimp, cooked and peeled
• Fresh cilantro leaves, for garnish
• Lime wedge, for garnish

Instructions:

1. In a cocktail shaker, combine the vodka, fresh lime juice, simple syrup, Thai chili-infused vodka (if using), and hot sauce.
2. Add a handful of ice to the shaker and shake vigorously for about 15-20 seconds to chill the ingredients.
3. Strain the mixture into a shot glass.
4. Skewer the cooked shrimp and place it on the rim of the shot glass.
5. Garnish with a sprig of fresh cilantro and a lime wedge.
6. Serve immediately and enjoy!

Note: If you don't have Thai chili-infused vodka, you can infuse regular vodka with Thai chilies by slicing a few chilies and letting them steep in the vodka for a day or two before using. This will add an extra kick of spiciness to the shot.

Please drink responsibly and enjoy this spicy and flavorful Tom Yum Goong shot!

Goong Yang (Grilled Prawns)

The first street food that I tried was Goong Yang, grilled prawns. The shrimp is beautifully charred and served with a side of boiled vegetables and dipping sauce. You eat the shrimp by peeling the shell off, dipping it in the sauce, and then taking a bite. It was delicious!

 Ingredients:

• 1 pound (450 grams) large prawns, deveined and cleaned
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon honey or brown sugar
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro or parsley, for garnish (optional)
• Lime wedges, for serving

Instructions:

1. Preheat your grill to medium-high heat or preheat the oven broiler.
2. In a bowl, combine vegetable oil, soy sauce, oyster sauce, honey or brown sugar, minced garlic, grated ginger, lime juice, salt, and pepper. Mix well to make the marinade.
3. Place the prawns in a shallow dish or a resealable plastic bag. Pour the marinade over the prawns and toss to coat them evenly. Allow the prawns to marinate for about 15-20 minutes, while the grill or broiler heats up.
4. If using a grill, lightly oil the grates to prevent sticking. Place the prawns on the grill and cook for 2-3 minutes per side, or until they turn pink and opaque. If using the broiler, place the prawns on a broiler pan or a baking sheet lined with foil and broil for 2-3 minutes per side.
5. Remove the prawns from the grill or broiler and transfer them to a serving plate. Garnish with fresh cilantro or parsley, if desired.
6. Serve the Goong Yang immediately with lime wedges on the side for squeezing over the prawns. You can also serve them with steamed rice and a side of your favorite dipping sauce.

Enjoy your delicious Goong Yang (Grilled Prawns)!

Note: Cooking times may vary depending on the size of the prawns, so keep an eye on them to avoid overcooking.

Pad Thai (Thai Stir-Fried Noodles)

Pad Thai is a traditional dish of Thailand, with many regional variations. It is made with rice noodles, which are stir-fried with eggs and chopped firm tofu, then mixed with fish sauce (or oyster sauce), tamarind pulp or fresh orange juice, palm sugar, garlic, and chili peppers. Vegetables like beansprouts or green onions are also often added to the dish.

 

Ingredients:

• 8 ounces of rice noodles
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 small shallot, finely chopped
• 2 eggs, lightly beaten
• 8 ounces shrimp, peeled and deveined
• 1 cup bean sprouts
• 2 tablespoons tamarind paste
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1/2 teaspoon chili flakes (adjust to taste)
• 2 green onions, chopped
• 1/4 cup chopped roasted peanuts
• Lime wedges for serving
• Fresh cilantro for garnish

Instructions:

1. Prepare the rice noodles according to the package instructions until they are al dente. Drain and set aside.
2. In a large wok or skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and chopped shallot, and stir-fry for about 1 minute until fragrant and lightly golden.
3. Push the garlic and shallot to one side of the wok, making room for the eggs. Pour the beaten eggs into the cleared space and scramble them until they are almost fully cooked.
4. Add the shrimp to the wok and stir-fry for about 2-3 minutes until they turn pink and are cooked through.
5. Add the cooked rice noodles to the wok and toss them together with the garlic, shallot, eggs, and shrimp.
6. In a small bowl, mix together the tamarind paste, fish sauce, sugar, and chili flakes until well combined. Pour this sauce over the noodles and stir-fry everything together for an additional 2-3 minutes until the noodles are coated with the sauce.
7. Add the bean sprouts and chopped green onions to the wok, and stir-fry for another minute until the bean sprouts are slightly wilted.
8. Remove the wok from heat and transfer the Pad Thai noodles to serving plates. Sprinkle chopped roasted peanuts over the noodles and garnish with fresh cilantro.
9. Serve the Pad Thai hot, with lime wedges on the side for squeezing fresh lime juice over the noodles.

Enjoy your delicious homemade Pad Thai!

 Khao Neow Ma Muang (Mango Sticky Rice)

Khao neow ma muang is a dish of sweet glutinous rice, mango, and coconut cream. It is a popular dessert on the streets of Bangkok and it's one of my favorite street foods. The dish dates back to the Ayutthaya Kingdom in 1350 and was originally eaten during special occasions such as weddings or the beginning of a new year.

 

Ingredients:

• 1 cup sticky rice (also called glutinous rice or sweet rice)
• 2 ripe mangoes
• 1 cup coconut milk
• 1/4 cup sugar
• A pinch of salt
• Sesame seeds (optional), for garnish

Instructions:

1. Wash the sticky rice thoroughly under cold water until the water runs clear. Then, soak the rice in enough water to cover it completely for about 4 hours or overnight.
2. After soaking, drain the rice and transfer it to a steamer lined with cheesecloth or a muslin cloth. Spread the rice out evenly and steam it over medium heat for about 25-30 minutes or until the rice is tender and cooked through.
3. While the rice is steaming, prepare the coconut sauce. In a saucepan, combine the coconut milk, sugar, and a pinch of salt. Stir well and heat over medium heat until the sugar dissolves. Remove from heat and let it cool.
4. Once the sticky rice is cooked, remove it from the steamer and transfer it to a bowl. Pour about half of the coconut sauce over the rice and mix well, allowing the rice to absorb the sauce. Let it sit for about 15 minutes to allow the flavors to meld.
5. Meanwhile, peel and slice the mangoes into thin strips or bite-sized pieces.
6. To serve, place a portion of the sticky rice on a plate or in a bowl. Arrange some sliced mangoes alongside the rice. Drizzle more of the coconut sauce over the top. Optionally, sprinkle some sesame seeds over the dish for added flavor and garnish.

Enjoy the Khao Neow Ma Muang while it's still warm or at room temperature.

Note: This recipe serves as a basic guideline, and you can adjust the sweetness or coconut flavor according to your taste. Some variations may also include adding a pandan leaf to the rice while steaming for an aromatic touch.

conclusion

Finally, exploring Bangkok's vibrant street food scene is an essential part of any visit to this bustling city. From the mouth-watering hoi tod (oyster omelet) to the succulent pla mok yang (grilled squid), to the spicy and flavorful tom yum gong (Thai spicy shrimp soup) with grilled prawns and the classic Pad Thai (Thai stir-fried noodles). ) up to. There is a diverse array of dishes to tantalize your taste buds.

These recipes allow you to recreate the authentic flavors of Bangkok's street food in your own kitchen. Whether you're a seafood lover or crave a balance of spicy and spicy flavors, these recipes have got you covered. Don't forget to try the chili lime tequila shot for an extra kick of excitement!

And to end your culinary journey on a sweet note, enjoy the delightful Khao Niu Ma Muang (Mango Sticky Rice), a beloved Thai dessert made with the flavors of sweet sticky rice, ripe mangoes, and a creamy coconut sauce. Combines perfectly.

By trying these recipes, you can bring a taste of Bangkok's bustling street food culture to your dinner table. So gather your ingredients, cook, and enjoy the vibrant and delicious flavors of Thai street food at home.