Thai Noodle Night
Despite the fact that the humble noodle is a Thai street food champion most people still consider pad thai to be the premier Thai noodle dish. Indeed, beyond its borders Thailand does not have a strong reputation for its beloved and established noodle repertoire.
In reality Thais embrace noodles daily and with abandon, from wok-fried instant noodles to curry-laden fermented rice spaghetti, steaming bowls of noodle soups to simply dressed noodles salads. There are even desserts made with noodles!
At this one-of-a-kind vegan Thai supper club I will show you a glimmer of just how great the Thai noodle repertoire is.
Please take note there are tickets for two different events. If you want to book for Gap Khao then you must select the events for August 5th or 6th.
Current menu
Yen ta fo
Soup noodles with fermented tofu seasoning
The base of yentafo soup is good quality homemade stock seasoned with a sour, savoury and pungent sauce made with fermented red bean curd (the colour comes from the red rice koji used in the fermentation of the tofu). Served with fresh rice noodles, tofu puffs, bean sprouts, morning glory (water spinach), fried garlic oil, and mock squid.
There are further condiments for you to dress your soup, including chilli vinegar, toasted chilli powder, sugar, and vegan fish sauce.
Kanom jeen
Curry noodles with nam ya and/or nam prik sauce
Kanom jeen are thin, sticky rice noodles served at room temperature. These are the only noodles Thais eat with curry as a topping. The temperature and consistency is important because it aids the curry in clinging to the noodles.
Nam ya is spicy, red aromatic curry textured with ground vegan fish and krachai (finger root). Nam prik is a sweet, smoky, salty curry with nutty richness from toasted mung beans and sourness from tamarind.
Accompaniments for kanom jeen are dependent on what produce is in season and what’s available, but there will be a lot to dress your dish! Possibilities include lemon balm, Thai basil, bean sprouts, green beans, pickled mustard greens, boiled eggy tofu, tempura herbs and vegetables, banana blossom, cucumber, preserved shredded radish, and more.
Dessert: salim
Jasmine and pandan scented homemade mung bean noodles in sweet iced coconut milk. A perennial street sweet favourite!
About, Location & Amenities
Some of the dishes
