Top 10 Thai Street Foods in Dannok Songkhla Province
A walk at night looking for the Top 10 Thai Street Foods in Dannok Songkhla Province spells temptation from the incredible smells of grilling meats, chicken, and shellfish over hot coals from street foods stalls. The incredibly juicy grilled Thai Grilled Pork (Moo Ping หมูปิ้ง) and Thai Grilled Chicken (Gai Yang ไก่ย่าง) makes my mouth water even as I write this. It’s a fabulous eating trip that makes me hungry all over again when I recall the sweet creamy desserts. This is a Top 10 Street Foods list of my absolute favorites that I dive for. If you have another list of must-eats hawker fares, do feel free to share.
#1 Thai Grilled Chicken (Gai Yang ไก่ย่าง)
Thai-style grilled chicken is one of the tastiest Thai street foods you’ll never get enough of. Coated in a marinade flavored with cilantro, white pepper, garlic and fish sauce, the grilled chicken is bursting with flavor! Most of the time I practically drool as I watch the vendor baste both sides of chicken the marinade.
Best way to eat this is straight off the coals of a street vendor’s BBQ.
#2 Thai Grilled Pork (Moo Ping หมูปิ้ง)
Moo Ping or grilled pork on a skewer is the answer to why pork tastes so darn good. It is the simplest way to prepare the best cut of pork marinated with coriander root, pepper, and garlic. Milk is used as pork tenderizer.
The pork slices are threaded onto the skewers and grilled over the flame on a charcoal BBQ for that smoky charred smell. Eat that with Sticky Rice.
#3 Thai Deep Fried Crispy Chicken Skin (หนังไก่ทอดกรอบ)
Thai Deep-Fried Crispy Chicken Skin is a complimentary snack as popular in Thailand as hot chips are in McD. The best-fried chicken skin is remarkably light, airy and not oily at all. It is salty with savory notes of umami-boosting soy sauce in the batter. I was told that it is mixed with cilantro powder and garlic powder.
#4 Thai Boat Noddles (Doy Kuay Teow Reua ต้อยก๋วยเตี๋ยวเรือ)
Thai Boat Noodles has a robust flavorful soup made of rich beef broth intensified by a splash of fresh cow’s blood! Boat noodles have the most flavorsome of all Thai noodle soups.
Traditionally, boat noodles are served from small boats gliding along with Thailand’s floating markets. The roadside stall that I like is located a short distance from the Sadao border. There’s a choice of beef or pork with meatballs and sliced meat and pork liver. I like the dark robust blood soup which has a strong flavor. The noodles are topped with fresh herbs and soft boiled eggs.
#5 Thai Wanton Noodles (Ba Mee บะหมี่แห้ง)
Malaysia, Singapore and Hong Kong have their version of Wanton Noodles. The Thai dry version is in a light soy sauce with pork lard oil and topped with chili flakes. The egg noodles are delicious and springy and drier with minimal sauce. Thai Wonton Noodles has a distinct taste that I enjoyed.
The portion is quite large and the hawkers are not stingy with the ingredients. This makes it quite a filling bowl of noodles. You’ll love the meatier bites of regular char siew and plenty of wantons with plump minced pork fillings. If you’re in Dannok, this is the stall you need to try.
#6 Pad Thai Noodle (ผัดไทยกุ้งสด)
Pad Thai Noodles is one of the cheapest satisfying meals you can get in Thailand. The noodles are incredibly flavorful and delicious. It’s a staple of the Thai diet eaten as street food in many local eateries. The flavor of Pad Thai Noodles is unique from the Thai ‘fish sauce’ that gives it a special zing.
Pad Thai Noodles is an extremely fast and easy meal to prepare and eat. The ingredients are shrimp, garlic, red chili pepper, bean sprouts. As you eat it with a lot of fresh herbs and vegetables it is nutritious too. For a lux version, sometimes meat is added to this simple dish. It can be cooked with chicken, fresh shrimp, crab, or as a vegetarian dish. The wide range of texture in every mouthful of Pad Thai makes the experience enjoyable. You get to bite on soft noodles and crunch on raw fresh bean sprouts and green chives. Due to its affordability, the range of texture, and complexities of flavor, these noodles receive high praises from food bloggers.
A popular topping is a cut-up wedge of lime and chopped peanuts.
Pad Thai Noodle – Nut Allergy Alert
If you have a nut allergy, it is best to avoid Pad Thai completely.
#7 Deep-Fried Green Papaya Salad Recipe (Som Tum ส้มตำไทย)
Deep-Fried Som Tam (Thai Salad). It tastes as a light airy Thai tempura served with a wickedly delicious sweet, spicy and sour dipping sauce poured on top. This fried version keeps the papaya crisp and from getting soggy.
#8 Sweet Drumstick Pineapples
I swear I’ve never tasted sweeter and juicer pineapples that the mini whole Thai pineapples. The baby pineapple looks exactly like their larger cousins. Taste-wise, the flavor is more intense and the flesh a lot sweeter. The best part is the inner core of the mini pineapple not too hard or fibrous. It is completely edible. I am sure these pineapples will taste excellent in salsa or as a kerabu or tart filling.
#9 Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang ข้าวเหนียวมะม่วง)
This simple Thai dessert is addictive. Made of steamed glutinous sticky rice, served with fragrant tender sweet slices of mango. Drenched and seasoned with salty-sweet coconut milk cream will make an addict out of you.
The secret is in the sauce. Make that by mixing 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch. Mix this in a saucepan; bring to a boil.
Place the sticky rice on a serving dish. Prepare mango by cutting it open and slicing into bite-size pieces. Arrange the mangos on top of the rice. Spoon over the coconut crème and top that with toasted sesame seeds.
#10 Thai Signature Coconut Ice Cream (ไอติมกะทิ)
Dangerously delicious I cannot have enough coconut ice cream in Thailand. This wonder has a base of cooked sticky glutinous rice with white bread cubes topped with 6 small scoops of coconut ice-cream. The topping is candied pineapple, fresh coconut flesh, peanuts, drizzled with condensed milk and raspberry jam.
It cost 30 THB in a normal ice-cream container and 40 THB served in a coconut shell.