Street Food in Thailand... A Smorgasbord For All The Senses

Like other Southeast Asian countries, food stallsup from a heap of vibrantly coloured roosters or
are everywhere in the streets, markets andchickens tied together at the feet - a Thai
festivals of Thailand, providing an endlessrooster's plumage is extraordinarily beautiful;
smorgasbord of aromas, color, sounds and flavorsplastic tubs and buckets just full enough of murky
- food in Thailand is a feast for all of thegrey water to keep the fish, frogs or turtles alive
senses.Picture a barbecue hotdog stand outside auntil a sale was clinched; mounds and mounds of
North American sports stadium. Now, instead ofgreen and red, and purple and orange; the
hotdogs and buns sizzling on a grill, the food cartpleasant stench of durian and jackfruit - pleasant
is laden with fresh bananas, which are slathered inbecause I was just so thrilled and in awe of it all!I
batter and deep-fried to golden in a giant wok,tried deep-fried grasshoppers at a carnival in
then scooped into a paper bag like a super-sizeKanchanaburi during a sound and light show of
order of extra thick homecut french fries. That"The Bridge On The River Kwai" that ended with
was my first breakfast in Thailand while Ia fabulous fireworks display recreating the Allied
watched hundreds of beautifully costumedbombing campaign that destroyed the bridges of
elephants play soccer and tug-of-war in an annualthe Death Railway in 1945. I tried a few tiny
Elephant Round-up in Surin, in the far northeast ofroasted wood worms offered by a very thin host
the country!The next 'hotdog stand' does have ain a northern hill-tribe village near the Myanmar
grill, placed over a large bin of charcoal, withborder, and feared that I was eating his family
flattened chicken quarters sizzling on sticks thatout of house and home. I discovered countless
you eat like a popsicle; next door to that is yettraditional dishes I had never tasted and savoured
another steel cart heaped with fresh, ripeauthentic versions of some I had had in Toronto's
pineapple, mango and papaya, and sporting a hugenewly arrived Thai restaurants. As often as I
mortar and pestle for transforming the greenercould, I watched their creation so that I could try
papayas into a crunchy, sweet-sour-spicy saladto replicate them when I got home and got a
with morsels of shrimp or squid, chiles, garlic andkitchen again.Many people are alarmed at how
sugar.What makes Thai food so delicious anddaring I was with my stomach. During two years
distinctive among other Southeast Asian food isof round-the-world travel, including six months in
this unique blending of fresh herbs, spices andSoutheast Asia, I only had one tiny bout of
other ingredients that combine for a perfectqueasiness over a couple of days on Sumatra in
balance of sweet, sour, salt and heat that leavesIndonesia. In fact, I had never eaten so well or
your mouth feeling clean and your tastebudsfelt so healthy in my life. I must have found the
popping in the afterglow.Fresh fruit, salads andperfect balance of common sense and adventure,
even soups and noodles are ladled into plasticor, some might argue, I was just lucky.I don't
bags with a skewer, fork, spoon or straw forrecommend trying everything, and I do
eating on the go or perched on a folding chair at arecommend a few common sense tips for
nearby metal card table in the market.Thai busessampling the full range of the food on offer
and trains become moving picnic grounds, withthroughout your travels:
everyone chatting, eating and sharing the fareat street and market stalls, do watch the
hawked through the vehicles' windows at roadsidecooking for awhile to ensure that the ingredients
stops and terminals: Gai Yang, the flattenedare fresh and the food is being cooked
barbecue chicken on a stick, skewered meat andthoroughly; if you have any doubts, move on to
fish balls and sticky rice wrapped in bananathe next vendor
leaves.Carnivals and markets feature huge wokschoose vendors that have a good steady flow
at knee-height, bubbling with deep-fried critters ofof customers - not only is the food probably very
all sorts, many unidentifiable. Are theygood, but the turnover means fresher food
grasshoppers? crickets? spiders? baby birds? smallask your guesthouse host and any other
frogs? -- my mouth and eyes were constantlyresidents you meet for their favourite places to
wide open in wonder and amazement!I spent aneat, and for recommendations on dishes to order
inordinate amount of time in the fresh producefollow the other safe eating tips you find in travel
and night food markets -- exuberantly fascinatedguides, like recommendations about water, ice
and often visibly discombobulated, to the greatcubes, and peeling fruit and vegetablesOf course,
amusement of the vendors and shoppers.Afteryou will find an endless selection of sit-down
traveling every aisle of food carts and woks onrestaurants where you can savour some of the
my mission to find the freshest, most interestingmore familiar Thai dishes now found in restaurants
and tasty-looking dishes, I was often met witharound the world: green curry with chicken, red
earnestly shaking heads or "No, you don't wantcurry with beef, pad Thai and other noodle dishes,
that - that's Thai food!" by English speaking cooksand wonderfully aromatic sweet basil
or bystanders when I pointed and gestured anddishes.Whether you plan to sample the fabulous
tried to ask for a meal I knew I truly wanted. Onfoods from the street vendors and markets or
my first such adventure, I did not know that thestick to what you know, learn a few tips on
custom was for the cook to show the ladle withdeciphering a menu or asking for a type of dish
the amount of the garlic and chili for you towith a few Thai Food Terms.Many supermarkets
indicate how much you wanted: thinking she wasare now carrying a range of prepared sauces,
simply asking if I wanted those Thai ingredients, Icurries and other Asian products, but if you enjoy
nodded vigorously at the heaped display, and in itadventure and creativity in your own kitchen,
all went! Yes, it was Thai food, and I enjoyedmany Thai recipes are fairly easy to create once
every sizzling touch to my lips under the watchful,you've mastered a few essentials. Gai Yang, after
laughing eyes of the vendors and bystanders whoall, is really just barbequed chicken with a Thai
had gathered.I spent as much time learning about,twist! A good food reference guide or cookbook
admiring and experiencing the food as I did withwith a glossary of Asian ingredients will help you
major tourist attractions, often spending hoursgain that perfect balance of sour, sweet, salt and
strolling through streets and markets taking in theheat that is unique to Thai cuisine.
sights and smells and sounds: quiet clucking rising