Skip to main content

The Thai House

We have a new restaurant here in town called the Thai House. Dev and I visited one of the first nights (if not the first night) it was open. Of course, I didn't have my camera with me, so I don't have any pics- but when I go back (and I will)- there will be photo documentation.

The Thai House is located on Main Street, in the same block and on the same side of the street as Milagros.

One of the owners greated us when we walked in. He took us up to the front, but then reconsidered because they were working on their sign out front and the door would be opening and closing frequently (and it was cold outside). I thought that was very nice.

Because I am a curious person, and because I had to get the scoop on this place, I asked the man who seated us who the owner was. He told us he was one of the owners, along with his business partner. Apparently the guy I talked to is a local. He and his business partner own (or owned) several other Thai restaurants in Kansas. He speaks Thai. The cooks and the waitstaff are all Thai. Sounds good to me...sometimes it pays to snoop around a little and ask questions.

Dev ordered Jasmine Tea with his meal. I just had water. After perusing the extensive menu (and they have a separate, equally huge vegetarian menu), I narrowed the appetizers down to a combo plate of spring rolls and calamari. We decided on the calamari. Dev ordered duck with a garlic sauce, and I ordered the Pad Thai with shrimp. I figured if this place can't do a decent Pad Thai, they need to take the shingle down and go home.

The calamari was perfectly fried and served with a VERY SPICY red dipping sauce. When a Thai place says something is hot- BELIEVE THEM...they know what they are talking about.

Our entrees arrived soon after. Dev's duck was served with stir fried veggies (I believe I saw some baby bok choy, but I could be wrong) and steamed rice. I tasted the duck and it was perfectly cooked.

My Pad Thai was really, really good, although the shrimp were a tad overcooked for my taste. It had all the appropriate garnishes (lots of fresh cilantro, crushed peanuts, etc.) and tasted very fresh. I had ordered mine mild, because although I like spicy food, I wasn't sure what the heat levels were like here, and I didn't want a painful dinner. Next time I'll order it medium spicy. Everything on the menu can be prepared to your desired level of heat.

I guess if I had to point out a weakness, it would be the prices. But, having said that, fresh ingredients are expensive, as are decent cooks. And the portions were huge (we both took doggie bags and got additional meals out of the deal). My point is, I doubt we can afford to be weekly regulars, but at the very least we can be monthly and special occasion regulars.

Everyone should drop what they're doing and run on over there right now. They also serve lunch, I believe, which might be a more economical option.

Comments

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

The Best Pizza Dough for Mimi

This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process:

Cucumber Pico de Gallo

Normally, when I make pico de gallo, I use tomato, red onion, and jalapeño.  This week, the garden is spewing forth dozens of cucumbers, so I'm throwing those in as well.
There really isn't a recipe for pico... you just throw whatever you want in there.  I'll list what I used, but I also won't give amounts.  If you don't groove on onion, use less.  If you don't like cucumbers, don't use them.  Do whatever makes you happy!
Cucumber Pico de Gallo
6 lemon cucumbers, diced (I don't seed mine) 6 roma tomatoes, diced (I squish out the jelly stuff so the mixture doesn't get too soupy) 1 small red onion, minced 1 small jalapeño, minced Fresh lime juice Red wine vinegar Olive oil Salt
Mix everything up and let it sit at least 30 minutes before you attack it.  If you have the willpower... I never do!