Boat Noodles
One of my favourite home style cooking Thai restaurants. We heard Chef Lee had opened his restaurant close to our home. We knew him from his transformation of Vieng Thai into a somewhat chic restaurant. The food at Thai Lily Café has the authentic Thai taste you crave after you return from a visit to Bangkok — the herbs, spices and use of krachai and black peppercorn strings. No Chinese food disguised as Thai or American-Thai here!
My favourites include his Pad Keemao with chicken and his Pad Ped Pla “Fried Fish in Red Curry”. The Pad Keemao has a that the taste of fresh chilies, peppers, and onions that defines good drunken noodles.
The fish is accentuated with the krachai, a rhizome with no English transaction — similar to ginger. The staff is very friendly and professional.
Pad Ped Pla “Fried Fish in Red Curry
3 pieces krachai (minced)
1 clove garlic
1 tbsp fresh ginger (minced)
1/2 cup onions chopped.
2 tbsp red curry paste
1 tsp palm sugar
1 tbsp fish sauce
1/2 cup basil
1 thai chili
2 tsp fresh keffir lime leaves, shredded
2 vines young green peppercorns
1/4 coconut milk
Lightly salt fish, and dust with flour, fry, then set aside.
Heat oil on medium, then cook krachai, garlic, onions, and ginger for 2 minutes. Add red curry, cook for 1 minute. Add sugar, fish sauce and stir in. Let develop. Go by smell. Maybe 3 minutes or so.
Lower heat, then add basil, chili, keffir lime, and peppercorns. cook for 5 minutes.
Add coconut milk and put on lowest heat for 5 minutes. Add water if too dry, then Pour over fish and serve with steamed rice.
Thai Lily Café
713.474.8388
2390 S Dairy Ashford St
Houston TX 77077
