Eastern Thailand Street Food

7 dishes in Thailand

7 street foods from Eastern Thailand, Thailand: Nam Phrik Sriracha, Hoy Malaeng Phu Op, Pla Meuk Yang, Thurian and Kung Chae Nam Pla and more. Each one has its own page with the story behind it and what to look for.

Street foods of Eastern Thailand

Si Racha Original · The First Sriracha Nam Phrik Sriracha (Sriraja Panich Chili Sauce) The fiery, garlic-heavy American sriracha sold worldwide is actually a spicier reinvention — the original Thai sauce this coastal town gave its name… A tangy, garlicky chili sauce made from spur chilies (prik chee fah), garlic, vinegar, sugar and salt, poured over grilled seafood, omelettes and fried rice at seaside restaurants and food… 🦪 Coastal Steamer · Lemongrass Mussels Hoy Malaeng Phu Op (Herb-Steamed Mussels) The mussels are farmed on bamboo poles driven into the shallow seabed, and at low tide the rows of poles off the Chonburi coast are visible from… Fresh green mussels are piled into a pot with lemongrass, galangal, kaffir lime leaf and Thai chilies, then steamed until they pop open, and served with a sharp lime-chili-garlic dipping… 🦑 Beachfront Snack · Charcoal-Grilled Squid Pla Meuk Yang (Grilled Dried Squid) The squid is sun-dried on bamboo racks along the shore before it's ever grilled, a step that concentrates its flavor and gives it the chewy… Whole squid is salted and sun-dried, then grilled over charcoal until lightly charred and pressed flat through a hand-cranked roller to loosen the fibers, served with a sweet-spicy seafood… Orchard Country · Roadside Durian Stalls Thurian (Rayong-Chanthaburi Orchard Durian) Chanthaburi, Thailand's biggest durian-producing province, holds a fruit festival every year during the harvest where growers compete over the best… Ripe Mon Thong and Chanee durian are sold whole or already cracked open at roadside stalls that line the highways through Rayong and Chanthaburi, custard-soft and pungent, often eaten… 🍤 Fresh-Catch Plate · Fish Sauce Marinated Shrimp Kung Chae Nam Pla (Raw Shrimp in Fish Sauce) It's usually served with slices of raw bitter melon and whole garlic cloves, meant to cut through the sharp lime-and-chili sauce. Live or just-caught shrimp are shelled and marinated briefly in a sharp mix of fish sauce, lime juice, garlic and chili, then served ice-cold with the marinade as a dipping sauce. It's a… 🦀 Chanthaburi noodles · Crab stir-fry Sen Chan Pad Pu (Chanthaburi Noodles with Crab) Sen chan, the chewy rice sticks from Chanthaburi, are the same noodles many cooks use for pad thai, because they hold up in the wok without going… Chewy Chanthaburi rice noodles stir-fried with crab in a red sauce of dried chilli, garlic, tamarind and sugar, served with bean sprouts, Chinese chives and cucumber. Found at noodle shops… 🎋 Bamboo-roasted sticky rice · Market souvenir Khao Lam Nong Mon (Bamboo-Tube Sticky Rice) Nong Mon khao lam keeps for only a day or two, so Chulalongkorn University researchers developed an instant version to let people enjoy it abroad. Sticky rice with coconut milk, sugar and beans packed into bamboo tubes and roasted over fire; buyers peel back the bamboo to eat it. Sold from stalls at Nong Mon Market.

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