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

Like other Southeast Asian countries, food stalls aresounds: quiet clucking rising up from a heap of vibrantly
everywhere in the streets, markets and festivals ofcoloured roosters or chickens tied together at the feet
Thailand, providing an endless smorgasbord of aromas,- a Thai rooster's plumage is extraordinarily beautiful;
color, sounds and flavors - food in Thailand is a feastplastic tubs and buckets just full enough of murky grey
for all of the senses.Picture a barbecue hotdog standwater to keep the fish, frogs or turtles alive until a sale
outside a North American sports stadium. Now, insteadwas clinched; mounds and mounds of green and red,
of hotdogs and buns sizzling on a grill, the food cart isand purple and orange; the pleasant stench of durian
laden with fresh bananas, which are slathered in batterand jackfruit - pleasant because I was just so thrilled
and deep-fried to golden in a giant wok, then scoopedand in awe of it all!I tried deep-fried grasshoppers at a
into a paper bag like a super-size order of extra thickcarnival in Kanchanaburi during a sound and light show
homecut french fries. That was my first breakfast inof "The Bridge On The River Kwai" that ended with a
Thailand while I watched hundreds of beautifullyfabulous fireworks display recreating the Allied
costumed elephants play soccer and tug-of-war in anbombing campaign that destroyed the bridges of the
annual Elephant Round-up in Surin, in the far northeastDeath Railway in 1945. I tried a few tiny roasted wood
of the country!The next 'hotdog stand' does have aworms offered by a very thin host in a northern
grill, placed over a large bin of charcoal, with flattenedhill-tribe village near the Myanmar border, and feared
chicken quarters sizzling on sticks that you eat like athat I was eating his family out of house and home. I
popsicle; next door to that is yet another steel cartdiscovered countless traditional dishes I had never
heaped with fresh, ripe pineapple, mango and papaya,tasted and savoured authentic versions of some I had
and sporting a huge mortar and pestle for transforminghad in Toronto's newly arrived Thai restaurants. As
the greener papayas into a crunchy, sweet-sour-spicyoften as I could, I watched their creation so that I could
salad with morsels of shrimp or squid, chiles, garlic andtry to replicate them when I got home and got a
sugar.What makes Thai food so delicious andkitchen again.Many people are alarmed at how daring I
distinctive among other Southeast Asian food is thiswas with my stomach. During two years of
unique blending of fresh herbs, spices and otherround-the-world travel, including six months in
ingredients that combine for a perfect balance ofSoutheast Asia, I only had one tiny bout of queasiness
sweet, sour, salt and heat that leaves your mouthover a couple of days on Sumatra in Indonesia. In fact,
feeling clean and your tastebuds popping in theI had never eaten so well or felt so healthy in my life. I
afterglow.Fresh fruit, salads and even soups andmust have found the perfect balance of common
noodles are ladled into plastic bags with a skewer, fork,sense and adventure, or, some might argue, I was just
spoon or straw for eating on the go or perched on alucky.I don't recommend trying everything, and I do
folding chair at a nearby metal card table in therecommend a few common sense tips for sampling
market.Thai buses and trains become moving picnicthe full range of the food on offer throughout your
grounds, with everyone chatting, eating and sharing thetravels:
fare hawked through the vehicles' windows atat street and market stalls, do watch the cooking for
roadside stops and terminals: Gai Yang, the flattenedawhile to ensure that the ingredients are fresh and the
barbecue chicken on a stick, skewered meat and fishfood is being cooked thoroughly; if you have any
balls and sticky rice wrapped in bananadoubts, move on to the next vendor
leaves.Carnivals and markets feature huge woks atchoose vendors that have a good steady flow of
knee-height, bubbling with deep-fried critters of all sorts,customers - not only is the food probably very good,
many unidentifiable. Are they grasshoppers? crickets?but the turnover means fresher food
spiders? baby birds? small frogs? -- my mouth andask your guesthouse host and any other residents
eyes were constantly wide open in wonder andyou meet for their favourite places to eat, and for
amazement!I spent an inordinate amount of time in therecommendations on dishes to order
fresh produce and night food markets -- exuberantlyfollow the other safe eating tips you find in travel
fascinated and often visibly discombobulated, to theguides, like recommendations about water, ice cubes,
great amusement of the vendors and shoppers.Afterand peeling fruit and vegetablesOf course, you will find
traveling every aisle of food carts and woks on myan endless selection of sit-down restaurants where
mission to find the freshest, most interesting andyou can savour some of the more familiar Thai dishes
tasty-looking dishes, I was often met with earnestlynow found in restaurants around the world: green
shaking heads or "No, you don't want that - that's Thaicurry with chicken, red curry with beef, pad Thai and
food!" by English speaking cooks or bystanders when Iother noodle dishes, and wonderfully aromatic sweet
pointed and gestured and tried to ask for a meal Ibasil dishes.Whether you plan to sample the fabulous
knew I truly wanted. On my first such adventure, I didfoods from the street vendors and markets or stick to
not know that the custom was for the cook to showwhat you know, learn a few tips on deciphering a
the ladle with the amount of the garlic and chili for youmenu or asking for a type of dish with a few Thai
to indicate how much you wanted: thinking she wasFood Terms.Many supermarkets are now carrying a
simply asking if I wanted those Thai ingredients, Irange of prepared sauces, curries and other Asian
nodded vigorously at the heaped display, and in it allproducts, but if you enjoy adventure and creativity in
went! Yes, it was Thai food, and I enjoyed everyyour own kitchen, many Thai recipes are fairly easy to
sizzling touch to my lips under the watchful, laughingcreate once you've mastered a few essentials. Gai
eyes of the vendors and bystanders who hadYang, after all, is really just barbequed chicken with a
gathered.I spent as much time learning about, admiringThai twist! A good food reference guide or cookbook
and experiencing the food as I did with major touristwith a glossary of Asian ingredients will help you gain
attractions, often spending hours strolling throughthat perfect balance of sour, sweet, salt and heat that
streets and markets taking in the sights and smells andis unique to Thai cuisine.