Archive for June, 2009

The wonderful variety of seafood dishes brings a culinary distinction to Thai cuisine.  The Southern region of Thailand is famous for the rich abundance of fresh seafood found in the surrounding waters. Fish, prawns, lobsters, crab, squid, scallops, clams and mussels are frequently used in many of the main dishes. Thai Mussels in Clay Pot is one of our very special seafood dishes at Rachada Thai Cuisine.

We steam the freshest and tastiest New Zealand Green Mussels in a broth of Thai herbs including Thai sweet basil, lemongrass and galanga (a ginger like root).

You’ll love these fresh mussels. And the tangy seafood broth is a sumptuous soup by itself. You’ll want to finish every last drop.
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Thai Fried Ice Cream is another favorite dessert at Rachada Thai Cuisine. Along with our Thai Fried Bananas, Fried Ice cream is one of the frequent dessert requests, especially popular with the kids.

We start with our rich and creamy premium vanilla ice cream, dipped in a delicate batter, and quickly deep-fried to a golden brown.

Now that’s a good trick, don’t you think? A fried crispy-crunch on the outside with a cold and creamy ice cream on the inside.
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Rachada Thai Cuisine, located in Moorpark, is now offering coupon specials for our customers in the nearby communities of Simi Valley and Thousand Oaks.

We sincerely appreciate all of our customers, and for a limited time, we’d like to show a special thanks to our friends in Simi Valley and Thousand Oaks who drive the extra distance to enjoy some great Thai food at our restaurant in Moorpark.

If you’ve never tried the wonderful Thai food at Rachada Thai Cuisine, here’s the perfect opportunity to take advantage of our coupon specials and come by for a visit.

If you come through Moorpark on your way from work, why not stop by for some delicious Thai food. Or call in an order by phone for pickup on your way home. See our online menu.

Follow this link to find our coupons on our website. ==> Rachada Thai Cuisine – Coupon Specials

We look forward to seeing you soon at Rachada Thai Cuisine.

Don’t forget the delectable desserts at Rachada Thai Cuisine! We spend a lot of time showing off our wonderful Thai dishes including our Thai curries, fish, and noodle soups, but we can’t ignore the wonderful and distinctly Thai sweets and desserts.

Our customers tell us the Fried Bananas with Ice Cream is absolutely scrumptious.

Fresh bananas, coated in a delicate batter and fried until crisp on the outside. Inside, the banana is soft, sweet and warm, it melts in your mouth.

Served with a rich vanilla ice cream and drizzled with caramel.
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Ginger Salmon is a favorite at Rachada Thai Cuisine in Moorpark.  Featured on our specials menu, this delicious salmon dish is very popular at our restaurant.

We start with the freshest salmon, grilled to perfection. Our Ginger Salmon is always sweet and succulent, it will melt in your mouth.

Made with a mix of fresh vegetables including carrots, onions, zucchini squash, snow peas, and bean sprouts.

The vegetables are sauteed just right, with the right amount of crunch, never soggy or mushy.

Prepared in a tangy ginger sauce, this wonderful salmon dish will delight your taste buds. Read the rest of this entry »

Thai food is such a great adventure because there is always something different to try on the menu. If you’re not familiar with the many varieties of Thai noodle soups you’re in for a special treat. We’d like to introduce you to Thai Boat Noodles, one of our very favorite Thai noodle soups.

For those that grew up in Thailand, Thai Boat Noodles (Kew teuw leur) is a special comfort food that reminds you of home. This is a very popular dish that you’ll see everywhere on the streets of Thailand available from the street vendors.

Thai Boat Noodles is a satisfying and hearty soup with an intense brown broth, beef balls, slices of beef and plenty of rice noodles. The flavors bring out the classic Thai balance of spice, sour, sweet, and salt.

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We have an official mascot at Rachada Thai Cuisine. Have you met Bruce Lee? He’s doing quite a bit of swimming these days.

Our Bruce Lee is actually a Silver Arowana fish, native to the Amazon River in South America. The Arowana, sometimes referred to as the Dragon Fish, have shiny armor-like scales, and suggest a resemblance to the dragons in Asian folklore. Read the rest of this entry »

Thai Curry is one of the most popular category of dishes and you’ll find many different styles of curry on the menu in Thai restaurants throughout the world.
Considered native to India, the curry cooking style was introduced throughout Southeast Asia, including Thailand, by people immigrating from India over the last several centuries.

In Thailand, the curry dish has been adapted to the local and regional tastes and preferences. A Thai curry tends to be a bit more soup-like than the thicker Indian varieties.

A basic Thai curry recipe consists of coconut milk or water as the base combined with various styles of curry paste and prepared with different meats including chicken, beef, pork and fish.

Curry is called gaeng phet in Thai. Gaeng means liquid and refers to both soups and curries and phet means “hot” in the spicy sense. So literally, gaeng phet means “hot/spicy liquid”. While Thai curries are not necessarily soups, gaeng is also used to refer to soups (liquid), for example gaeng joot (clear Thai soup).

What’s in a curry paste?

Unlike the Indian curry varieties which are often prepared from a mixture of dry spices and powders, Thai curry pastes are an aromatic mixture of freshly ground herbs and spices which creates a more moist paste consistency.

The key ingredients in most Thai curry pastes are moist and fragrant and include fresh chilies, lemongrass, galangal (or ginger), garlic, shallot, kaffir lime, cilantro, and shrimp paste (kapee). The spices usually include tumeric, cumin seeds and coriander seeds. These herbs and spices not only create the marvelous curry flavors, but are also believed to have certain medicinal qualities.

The freshness, amount and type of chilies used to prepare the curry paste typically governs the level of heat or spiciness from one curry to another. If you prefer your curry less spicy you can always ask the restaurant to go easy on the chilies. Read the rest of this entry »