Survival Guide to Eating Out at
a Thai Restaurant
Written by Linda Gassenheimer
Published in October 2007
 On a culinary trip to Bangkok, a Thai friend told me she never cooks real Thai food at home because it takes so much time to properly prepare the ingredients. Perhaps that's why so many go out to restaurants for Thai food. The spiciness and unique blend of flavors have made Thai cooking popular around the world. But among these flavors lurk some problems that can damage your diet plan.
Fortunately, a staple of Thai cuisine is fish and seafood, and soups abound that contain little fat but are packed with flavor. A favorite method of cooking is satay, which offers lean meats cooked without added oil. The streets of Bangkok are filled with street vendors offering these meats cooked over hot coals on skewers. With the information below you can enjoy this popular style of eating guilt-free.
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Choices to watch
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- Kao Pad (fried rice)
- Pad Thai (fried noodles, usually with shrimp)
- Crab Rangoon (pastry wraps stuffed with crab, soft white cheese, and spices)
- Mee Krob (crisp-fried noodles)
- Kaeng Keo Wan Kai (green chicken curry or any curries made with thick coconut milk and palm sugar)
- Massaman Beef Curry (fatty short ribs, potatoes, coconut, and nuts)
- Sticky rice in large amounts
- Sauces such as Nam Jim Satay (savory peanut sauce made with coconut cream, sugar, and peanuts) and Nahm Jim Gratiem (a nearly caramelized sweet and spicy sauce that is mostly sugar)
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Linda Gassenheimer is a Cordon Blue chef, syndicated columnist and author of over 12 books, including the best-selling Low-Carb Meals in Minutes. She has written for many leading food magazines including Food and Wine, Prevention Magazine and Cooking Light. She has appeared on Canada A.M. and Good Morning America.
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Reprinted from: The Portion Plan - How to Eat the Foods you Love & Still Lose Weight by Linda Gassenheimer
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