Baan Thai

Howdy. Pete here! I once had a coop-mate a marvelous cook, who introduced me to the pleasures of Thai food. I was instantly smitten with the combination of textures and flavors – the sweet sour tang of green curry, the warmth of chili hitting the back of the throat, the velvety smoothness of coconut milk. When I peck away at a Thai meal, I always feel like I have enjoyed something decadent and restorative.

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Baan Thai has three locations and I have had the pleasure of visiting two of them (downtown and Oak Bay). The lunch combinations are a steal at $9.75 per person. You get two spring rolls, soup, and a generously sized entree. Curry dishes come with a heaping mound of fragrant jasmine rice.

 When I peck away at a Thai meal, I always feel like I have enjoyed something decadent and restorative.

Dinner time at Baan Thai offers numerous pleasures. The satay appetizer serves up skewers of chicken with tasty peanut sauce for dunking. Or you could try Larb Gai, a warm; freshly ground chicken salad marinated in lime juice, seasoned with mint, cilantro, onion and roasted ground rice. If you are craving a noodle dish I recommend trying the Phad Wu Sen, clear glass noodles flash fried with fresh chicken (mmm…chicken) , egg, garlic, white onions, tomatoes, su choy, oyster sauce, Thai soya sauce and Sriracha chili sauce. I love the slippery soft texture of glass noodles and, combined with the oyster sauce and crunchy su choy, this makes for a delectable combo I crave again and again.

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Curry fanatics can rejoice as Baan Thai offers several versions of spicy goodness. Green curry is slightly sweet and redolent with the flavor of kaffir lime leaves and lemongrass. If you like a curry with lots of oomph and assertiveness, try the red curry. A friend of mine, a curry addict, often opts for the Gang Galee Nua – a mellow yellow curry with chunks of beef, potato and onion. It’s her version of comfort food. Diners may specify the level of heat they prefer from medium to extra hot.

Give Baan Thai a try. It definitely gave me something to crow about. Lunch is a great bargain. Dinner will set you back a little more but with food this good, you may want to splurge.

PETE’S PICKS: Phad Wu Sen, satay, Pad Pak Kana (Chinese broccoli flash fried with salted soya beans, garlic, and fresh Thai chili peppers, lightly seasoned with oyster sauce), Tom Yung Goong (prawn and mushroom soup with cilantro) Gaeng Paa Moo (red pork jungle curry).