Philadelphia has an amazingly diverse restaurant scene, little pockets of regional and international cuisine can be found all over the city if you know where to look, ranging in price from $1.75 for an amazing lamb kabob snack to skies the limit dinners. Why is it then that it’s so dang hard to find decent Thai in the city?
I’ve been craving it for the last few days, so Claire and I went on a little adventure today stopping off at Siam in Chinatown for a late lunch. More than anything I was craving my favorite appetizer: Tod Mun Pla. Fish cakes seasoned with red curry and kaffir lime leaves that are usually served with a Thai sweet chili sauce and sliced fresh cucumber. $9 for five decent sized fish cakes was a bargain.
Our entree was a garlic and Thai basil fried duck plate. Good. Not great but tasty enough to justify my “let’s get Tod Mun Pla” excursion.
Siam Thai Cuisine-
I did a bit of digging and found a recipe for the fish cakes; I’ll be attempting my own soon!
8 oz. fish paste
1/2 egg (beaten)
2 tablespoons Thai red curry paste
5 snake beans/long beans (thinly sliced)
5 kaffir lime leaves (cut into fine thin strips)