Thai Restaurant in Toronto Canada

Bangkok Garden Restaurant

 

• Bangkok Garden was one of the first restaurants to bring traditional Thai cuisine and culture to Toronto over 24 years ago, and is acclaimed as one of North America’s premier Thai restaurants. The food is authentic, based on the Thai principle of balancing the five tastes: sweet, hot, sour, salty and bitter. Seafood, silky rich curries, and exotic soups, to barbecued and fiery-to-not-so fiery stir-fried dishes offer an approach to Thai cuisine found nowhere else in Canada.
• Fresh coriander leaf and root, lemon grass, the fresh leaf and peel of the kaffir lime, kha root (a cousin of ginger with a milder bouquet) and the hottest chillies in the world make Thai dining a unique experience. To ensure that our food tastes just right, essential ingredients are delivered fresh from Bangkok. Lunch features a buffet, allowing our guests the option of sampling a wide variety of dishes, or choices from the à la carte menu.
• A large selection of international beer and a specially selected wine list add energy and excitement to the front bar. Low alcohol, low tannin and fruit forward wines which lend themselves to Thai food are the focus of the wine list. Wine is served in flights as well as by the glass & bottle.

 

Example of  Bangkok Garden Restaurant's thai menu

• Red Curry of Chicken (Gaeng Dang Gai) :A traditional zesty red curry of chicken with vegetables and bamboo shoots.
• Vegetable Curry (Gang Pak) : Fresh vegetables and tofu in silky red curry cream sauce.
• Thai Spicy Curry (Gang Pa) : Red curry paste with Thai spices and fresh vegetables. Your choice of beef or chicken.
• Spicy Fish (Pla Pad Pprik) : This powerful one-two punch of straight red curry paste, fresh chilies and green beans will please those who dare. Garnished with fresh herbs. Try with shrimp or chicken.
• Lobster Tail Stir Fry : Lightly battered, delicately deep fried, and tossed with fresh basil. Garnished with fresh herbs. Try with ginger & onion or spicy curry sauce.
• Thai Noodle (Phad Tom Yum) : Yellow noodles stir-fried with crisp vegetables and prik pao. Choice of chicken, pork or beef.
• Bangkok Noodle (Ba-Mee Phad Talay) : Fresh egg noodles stir-fried with black tiger shrimp, squid, New Zealand green mussels, scallops and crisp vegetables.
• Shrimp Sour Soup (Gang Som) : Black tiger shrimp float in a lemony broth featuring snow peas, zucchini, carrots, mushrooms, lemon grass, line leaves and fresh lemon juice. Sour, Hot.
• Mango Salad (Yum Mamuang): Shredded fresh green mango tossed with shallots, coriander, red pepper, mint, fructose and peanuts. Garnished with toasted shredded coconut.
   
  

Bangkok Garden's Address: 18 Elm Street, Toronto, Ontario Canada M5G 1G7 416.977.6748.

Hours

• Lunch : Monday to Friday 11:30a.m. – 2:30 p.m.
• Dinner : Monday to Saturday 5 p.m. – 10 p.m

Source from : bangkokgarden.ca

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Thai Seafood Salad (Yam Talay)

Thai Seafood Salad (Yam Talay)
Ingredients

• 1lb (150g) crab meat
• 1lb (150g) squid - cut into pieces
• 1/3lb (50g) mussels (meat only)
• 1/3lb (50g) fish fillet - cut into pieces
• 1/2 lb (100g) shrimp (prawns) - washed, peeled and deveined
• 4 tblsp (60ml) fish sauce
• 5 tblsp (75ml) lime juice
• 20 small fresh green and red chilies - finely chopped
• 1 tsp (5ml) melted palm sugar
• 3 stalks of fresh lemongrass - lower 1/3 only, thinly sliced
• 1/2 medium onion - thinly sliced
• 1 tomato - cut in 1/2 and thinly sliced lengthways
• 1/2 cup (20g) Chinese celery - roughly chopped
• 4 spring onions - cut into 1 inch pieces

 

Preparation

1. Put some water into a pan and bring to the boil. Cook the crab meat, squid, mussels, fish and prawns separately. Once cooked,mix the seafood together and set aside.
2. Put the fish sauce, lime juice, chilies and melted palm sugar into a bowl and mix together. Add the seafood and stir well so that the seafood is well covered in the sauce. Add the lemongrass and mix together. Then add the onion and mix again. Finally add the tomato, Chinese celery and spring onions.
3. Mix together and serve immediately.

Source: templeofthai.com

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Thai Chicken Burgers

Thai Chicken Burgers Cook time 15 Min

8 servings

Ingredients

• 1 cup mayonnaise
• 1/4 cup flaked coconut, finely chopped
• 1 tablespoon chopped fresh mint
• 2 pounds ground chicken
• 2 1/2 cups panko bread crumbs
• 1/2 cup Thai peanut sauce
• 2 tablespoons red curry paste
• 2 tablespoons minced green onion
• 2 tablespoons minced fresh parsley
• 2 teaspoons soy sauce
• 3 cloves garlic, minced
• 2 teaspoons lemon juice
• 2 teaspoons lime juice
• 1 tablespoon hot pepper sauce
• 8 hamburger buns, split and toasted

Directions

1. In a small bowl, mix together mayonnaise, coconut, and mint. Cover, and refrigerate for at least 1 hour.
2. In a large bowl, mix together ground chicken, panko crumbs,Thai peanut sauce, curry paste, green onion, parsley, soy sauce, garlic, lemon juice, lime juice, and hot pepper sauce. Be careful not to over-mix. Divide into 8 equal size balls. Flatten into patties about 1/2 inch thick.
3. Preheat the grill for medium-high heat.
4. Lightly oil the grill grate. Grill burgers for 6 to 8 minutes per side, or until well done. Serve on toasted buns with Coconut-Mint Mayonnaise

Source : allrecipes.com owner : Timothy Johnson photo by: Allrecipes

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Shrimp Pad Thai

Shrimp Pad Thai

Servings & Scaling, Original recipe yield: 4 servings

 

Ingredients

• 1 (8 ounce) package rice noodles
• 1 1/2 teaspoons vegetable oil
• 1 onion, diced
• 1 teaspoon minced garlic
• 12 medium fresh shrimp, peeled and deveined
• 1 tablespoon ketchup
• 1 tablespoon fish sauce
• 1 tablespoon white sugar
• 1 tablespoon lemon juice
• 1 tablespoon white wine vinegar
• 2 eggs, lightly beaten
• 1/4 pound bean sprouts
• 1/2 cup unsalted dry-roasted peanuts, chopped
• 1/4 pound bean sprouts
• 1 lemon, sliced
• 1/2 cup chopped peanuts
• 1/4 cup coarsely chopped cilantro

 

Directions

1. In a medium bowl, soak the noodles in cold water for 15 min; drain. Cover noodles with hot water, and soak for 15 minutes; drain. Rinse with cold water, drain, and set aside.
2. Heat oil in a wok or large heavy skillet over medium heat. Saute onion and garlic until onion is soft and translucent, about 5 minutes. Add shrimp, and cook until pink. Stir in ketchup, fish sauce, sugar, lemon juice and vinegar. Pour in the beaten egg, and cook without stirring until egg is partially set. Add drained noodles, 1/4 pound bean sprouts, and 1/2 cup peanuts. Mix while cooking until noodles are tender.
3. Transfer to a serving plate, and scatter noodles with 1/4 cup bean sprouts, lemon slices, 1/2 cup chopped peanuts and cilantro.

 

Source: allrecipes.com owner:  Laura Nason

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