Page 18 - The Rockaway Times

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Page 18
THURSDAY, APRIL 14, 2016
The Rockaway Times
PANELISTS/EXHIBITORS
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Body - Mind - Spirit
Meet + Greet + Network
EatingAroundTheWorld: InRockaway
DrunkenNoodles at TKBTS
By PatMorgan
The borough of Queens is the
most ethnically diverse urban
area in the world. We boast over
150 different ethnic groups and
we speak 138 different languages.
We have the unique advantage of
having access to the wonderful
cuisines of these countries, some
in our own back yard and the rest
less thananhour away. In this col-
umn, we’ll visit some of the lesser
known dishes at the more recent
arrivals to the peninsula and sur-
rounding areas, as well as our
“triedand true” local institutions.
Thaicookingplacesemphasison
lightly prepared dishes with strong
aromatic components plus a spicy
edge. It is known for its complex
interplay of sour, sweet, salty, bit-
ter, and spicy. Sitting in themiddle
of Southeast Asia, the cooking of
Thailand has been influenced by
India to itswest, Laos andVietnam
to itseast andChina to thenorth.
Drunken noodles (or “pad kee
mao”), is a Chinese-influenced
dish popular in Thailand. In the
Thai language, “kee mao” means
“drunkard.” It is a stir-fried dish
typically made with the combi-
nation of broad rice noodles, soy
sauce, fish sauce, garlic, some sort
of protein, vegetables and various
seasonings. Chili and holy basil
provide its distinctive spiciness.
There are several theories onhow
the dish was named. My two fa-
voritesare that itwaseither invented
bysomeonewhocamehomedrunk
and threw available ingredients into
a wok or someone thought the dish
wassospicythatdrinkingabeerwas
necessarytocooldownthepalate.
Like any ethnic cuisine, the
best way to experience an au-
thentic dish is to have it prepared
by someone who came from that
country and uses recipes that
have been passed down from
generation to generation.
Thai Kitchen By The Sea fea-
tures Pad KeeMao in the noodles
section of their menu. Their ver-
sion includes freshly-madebroad
noodles infused with garlic, on-
ion, tomato, bell pepper, basil,
mushroom, carrot, babycornand
chili soy sauce. The dish can be
prepared to your requested level
of spiciness. The accompanying
photo is frommy recent visit.
Chef and co-owner Somporn
Oottamakorn hails from north-
eastern Thailand. She has been
involved in the restaurant busi-
ness since 1986. Her husband and
co-owner Chanyute Oottamako-
rn is from southern Thailand. He
has been involved with the res-
taurant business along with Som-
porn, even while working various
positions during his career at the
Manhattan Prosecutor’s office. He
recently retired so he can focus on
his second career as restaurateur.
Their objective is to create a truly
authenticThai cuisineexperience.
As far as a liquid accompani-
ment to pair with the Drunken
Noodles, you can go with a cold
Thai Beer called “Singha” or for
a non-alcoholic beverage option,
a refreshing Thai Iced Tea (made
from strongly brewed tea import-
ed from Thailand, a little sugar
and half n’ half).
If you have a sweet tooth after
the meal (which is not uncom-
mon), you can choose from a
half-dozen dessert options.
Thai Kitchen By The Sea is locat-
ed at 6720 Rockaway Beach Blvd.
Telephone: (718) 318-8424They are
open Sun, Tue - Thu 12pm-10pm
and Fri - Sat 12pm-11pm (Closed
Mondays). FreeDelivery as farwest
as B140 St. ($20 Minimum) Web-
site: http://thaikitchenny.com/
Beef Pad Kee Mao