Thai, Thai Again
April 12, 2007

It’s clear that Thai food is experiencing a mini-boom, and for good reason. It’s tastier and healthier than traditional Chinese take out (no MSG and less greasy) and Thai food seems to energize the body for longer periods. Maybe it’s the clean spicy flavors or the unusual sauces, but it’s the only kind of food my kids and girlfriends want to eat.

The Tiny Thai restaurants in Winooski and Essex Center are fine places to indulge Thai cravings and you can BYOB; I love Bangkok Bistro for more formal dining. Or plan a road trip to Montreal: the Asian markets are vast, colorful extravaganzas perfect for touring on a warm spring day. I just ate at “the best Thai restaurant in Montreal” Chao Phraya (50 Laurier West, 514.272.5339) It was packed with funky Montreal attitude, superb food, and excellent service.

For cooks, a treasure trove of inspiration can be found at the Thái Phát Oriental Food Market at 100 North Street. I don’t know what you pay for enoki mushrooms, but I recently purchased a package the size of a brick for $2.15– fresh never tasted so good. Their bean sprouts quiver like a basketful of slinkies and big knuckled, thin–skinned ginger and garlic bulbs are in another league entirely. Even if you don’t cook Asian food, go for the outing– it’s a wonderful cultural experience right here in Burlington.

Thai cooking is really very easy–the basic rule of thumb is to keep it fresh, flavorful, and simple. I came up with Vermont inspired Thai by combining soy sauce with some maple syrup that was leftover from morning pancakes, and just ran with it. You can do it, too– try this easy noodle recipe, or Google ‘Thai recipes’ to get started. And remember, if at first you do not succeed– Thai, Thai again.

Silken Green Spring Noodles
Noodles: 8 ounces wide–cut rice noodles, boiled 10 minutes and drained. Combine noodles with 2 cups each of lightly steamed crunchy green cauliflower and asparagus pieces; 2 handfuls of enoki mushrooms, 2 handfuls of fresh bean sprouts, 6 chopped scallions, and 3 tablespoons chopped fresh chives.

Dressing: In a processor chop 3 garlic cloves and a fifty–cent sized piece of ginger. Add 3 tablespoons maple syrup, 3 tablespoons soy sauce, a pinch of red pepper flakes, one–half cup orange juice, and 1 tablespoon rice wine vinegar. Blend well. Pour over noodles. To serve, toast one–half cup roughly chopped cashews and sprinkle on top.

Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston, VT with her husband, Jeff, and three college–aged daughters who come and go. ©2008