As the painfully obvious name (‘Phat Thai House’) suggests, this is indeed a phat thai restaurant, but there are no noodles in today’s post. Rather, walking by this tiny shophouse restaurant in Olde Bangkok, I was drawn to the vast array of ingredients used to make khao khluk kapi, rice cooked in shrimp paste and served with a vast array of toppings. This is one of my favourite Thai dishes, and as it seems to be little-known among visitors to Thailand, I’ve been working tirelessly to promote it, with previous mentions here, here and here.
And I’m lucky I decided to stop by, as Baan Phat Thai’s khao khluk kapi, pictured at the top of this post, is one of the better I’ve tasted. Here’s the proprietor assembling a dish, with the reflection of Sino-Portuguese shopfronts along Th Mahanop in the background:
Baan Phat Thai is a Muslim restaurant, so rather than muu waan (sweet pork), beef is used. Other ingredients include, starting at 12 o’clock and moving clockwise, a garlicky-salty-dried shrimp mixture similar to a dry sambal belacan; am omelet that has been sliced into thin strips; beef braised in palm sugar and fish sauce; thinly sliced long bean; lime; cucumber; sliced shallots; shredded sour mango. Whew. The rice itself was rich and savoury, and lacked the oil that many weaker versions of this dish have.
Excellent, and more incentive to try the phat thai on my next visit, I reckon.
And yes, I know exactly what you’re thinking, so here goes: a recipe for khao khluk kapi in Swedish.
Baan Phat Thai (Google Maps link)
105 Th Mahanop