I am on a mission to eat authentic food from every country in the world, right here in Toronto! You can find all past recaps here.
I went out for Thai food with my friend Hannah on Monday evening. Initially we were thinking of eating Uruguay or Argentina, but the restaurants we wanted were closed on Mondays. This seems to be really common for some reason. WHYYY. Anyway, I was thinking of all the countries I still had left (~150), and then I remembered Thailand. I haven’t eaten Thai yet! I keep putting it off because it feels sort of less exciting or less of a novelty than the other countries, since there are so many Thai restaurants in the city (remember The Great Thai Mix-Up of 2013? I just reread that post and died laughing all over again). But I know that Thailand is delicious. It was an easy one to knock off.
Hannah and I are both closer to midtown than downtown, so for our Thai adventure we went to Sorn Thai at Yonge and Eglinton.
I researched first and it apparently has the best pad thai north of Bloor. It is also verified Thai authentic by Thailand’s Ministry of Commerce. I didn’t even realize that program existed, but it means at least 60% of their menu is authentic Thai, they use similar cooking methods as in Thailand, and may import ingredients from Thailand as well. Certified Thai. I will take that.
I started with a Singha, Thai beer.
I never know how to describe beer… It was light-tasting and I liked it? I’m not sure if it’s available at the LCBO or Beer Store (the only two options to buy beer in Ontario), but I’d pick it up if it was.
I’ve never been to Thailand and I don’t know that much about authentic Thai cuisine so I always sort of assumed the dishes in most Thai restaurants in North America were spinoffs of the real thing and therefore not authentic. This is not usually the case. There are definitely non-traditional versions, but most Thai restaurants have accurate representations of Thai dishes (especially if it’s certified).
Hannah and started with the Thai spring rolls, or poh pia tod, to share.
Definitely something I would not have thought to be real deal Thai food, but they sure are. These ones had glass noodles, chicken, mushroom and carrots wrapped in Thai pastry and deep fried. Spring rolls don’t tend to disappoint me, and these kept with that theme.
We ended up ordering two mains and shared both, green curry chicken with a side of sticky rice, and pad thai.
Not the best green curry chicken I’ve ever had, but still very good. Gaeng Keaw Wan (chicken green curry) is chicken in Thai green curry with basil, coconut milk, bamboo shoots, and red and green peppers. Thai green curry is usually eaten with steamed jasmine rice, but I like a good sticky rice with my curry so I preferred that. Apparently in Thailand they often eat their curry with fermented rice noodles as well.
Pad thai is of course one of the most popular dishes. Traditionally it includes pickled radish, bean sprouts, dried shrimp, Chinese garlic chives and crushed peanuts. I didn’t see any pickled radish in ours, but otherwise I’d say it was pretty close.
Apparently carrots or peppers are not included in traditional pad thai, so if you order pad thai and it includes carrots it’s an impostor. Since there was just one slice of red pepper as a garnish, I’ll let that slide. In Thailand sometimes pad thai is served with vermicelli instead of regular pad thai noodles, and sometimes it is served wrapped in a thin egg crepe.
So that’s Thailand. Quick and dirty and crossed off my list.
Torontonians: What’s your favourite Thai restaurant in the city?