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Entries tagged with 'thai food'

Go Beef or Go Home (Within Reason) at Thai Aree

Chicago Joe Roy 1 comment

As much as I love the other dishes on the menu, my heart belongs to the charcoal grilled beef. So on a recent visit in, I decided to throw caution, balance, and common decency to the wind and make a meal comprised of what I love best about Thai Aree. More

Cook the Book: Andy Ricker's 'Pok Pok'

Cook the Book Kate Williams Closed

This past week, Chef Andy Ricker finally released a cookbook, written with powerhouse food wrier JJ Goode. Pok Pok is one of the most exciting ethnic cookbooks to come out in the past few years, and you should expect to fully commit to a hands-on, no substitutions manner of cooking. It's an approach that should come as little surprise to anyone who has eaten in his restaurants; Ricker's rigorous approach to replicating Thai cuisine can be challenging, thought-provoking, and downright exciting for anyone used Americanized takeout. More

Stir Fried Noodles Worth Your Time at Siam Noodle & Rice

Chicago Joe Roy 2 comments

If you make the trek up to Siam Noodle & Rice, and you can somehow pull yourself away from nearby Sun Wah, Tank Noodle, or Ba Le, you'll be rewarded with some pretty solid offerings- especially of the stir fried noodle variety. More

The $7.75 Lunch Special at Aroy Thai

Chicago Lindsey Howald Patton 2 comments

Aroy Thai's weekday lunch special is a cheap and plentiful appetizer-and-main combo, one that leaves you wishing for a nap before heading back to the office. More

Spicy Thai Salad With Minced Pork (Larb) From 'Everyday Thai Cooking'

Serious Eats Kate Williams 1 comment

Katie Chin's larb in Everyday Thai Cooking is not a strictly authentic version. Instead of serving a meat-heavy plate with lettuce on the side, she tosses the (pre-ground) cooked pork with greens and a few extra vegetables. The authenticity police may cry foul. But just because the dish isn't totally authentic (and, let's be clear, the key items in a good larb—roasted rice powder, chiles, fish sauce, lime, and meat—are all there), doesn't make it an unsuccessful dish in any way. In fact, I ate the whole bowl over the course of the day, and enjoyed every single bite of it. More

Sunday Supper: Peanut Chicken and Chinese Egg Noodles with Baby Bok Choy and Baby Corn

Sunday Supper Jennifer Olvera Post a comment

Soothing, silky chicken in peanut sauce is served atop Chinese egg noodles with baby bok choy and baby corn. More

Peanut Chicken and Chinese Egg Noodles with Baby Bok Choy and Baby Corn

Serious Eats Jennifer Olvera 1 comment

Soothing, silky chicken in peanut sauce is served atop Chinese egg noodles with baby bok choy and baby corn. More

The Best Beers to Drink with Takeout

Drinks Michael Agnew 9 comments

"I don't feel like cooking tonight. Let's grab some take-out." Who hasn't said that at least once? No matter how much you like to cook, sometimes you just aren't feeling it. In those instances, a delivery pizza or a jog around the corner for Chinese is just the ticket. While you're out, pick up some beer. But what beer to choose? Here are some general pointers to help you find a good match for whatever dishes you're ordering. More

Beer Pairings: What to Drink with Pad Thai

Drinks Michael Agnew 12 comments

Whether it's takeout or you've made it yourself, pad thai provides a symphony of flavors. There are fresh, green flavors from scallion, sweetness from sugar and tamarind, and umami from fish sauce, meat, egg, and/or tofu. Peanuts add a nutty inflection, while lime juice brings a bit of balancing acidity. And let's face it, there's some oil to cope with, too. That's a lot to consider when searching for a delicious beverage pairing. More

Grilling: Thai Beef Rolls with Sweet Chili Sauce

Serious Eats Joshua Bousel 19 comments

I'm known for going a little overboard with the food when I grill--actually, make that a lot overboard--leaving my guests little incentive to make their own. I need to learn to cut back, because when people do come with their own creations, they tend to be eye-opening, like a Thai basil wrapped beef that graced my grill recently. More

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