When most Americans dine at your typical Thai Restaurant in Las Vegas, they normally stick to what they know; or rather they stick to the safe and sane-same dishes. “I’m tired of seeing patrons ordering the same dish day in and day out, your usual Pad Thai, Chicken Curry, or the Tom Yum Shrimp Soup” remarks General Manager Alan Wong. “Thai Cuisine has so much more, what Americans order here, they’re barely scratching the surface” says Wong.
Only a small portion of American clienteles would endeavor away from the most commonly ordered Thai dishes at Kung Fu Thai & Chinese Restaurant, although just a few, is daring enough to order the exotic “Tom Yum Noodle Soup”, most American regulars usually stick with the well-known Pad Thai noodle dish, We’ve been steadily reversing that trend, getting more customers used to ordering off the beaten path when they’re dining here.” states Wong.
One other such dish Americans consider “off the beaten Path” even for your typical Thai culinary aficionado, is the Thai Crispy Catfish in Roasted Chili Sauce ( ปลาดุกกรอบผัดเผ็ด ) number 590 under Thai Entrees. Even though Catfish is an irrefutable staple throughout the coastal areas, of the United States, one that is chopped up into bite size slices with the bone still on, deep fried crispy, then stir-fried in an authentic Thai Roasted Chili sauce is definitely an ambiguous dish. The Thai roasted chili sauce or “Nam Prik Pow” (น้ำพริกเผา) is made using countless fresh ingredients, including; whole garlic cloves, along with fresh peeled garlic, fresh lemon grass, fresh Thai chili peppers, galangal, tamarind, cilantro seeds, Thai eggplant, Coriander seeds, fresh red onion, white pepper seeds, ginger and Kaffir lime, adding vegetable oil, then blended into a paste. After which the sauce is put into an air tight container and sealed giving time for the fermentation process to take hold.
How long the sauce sits to ferment depends on the Thai Master Chef, but when he or she says it’s ready, the Thai Roasted Chili Sauce becomes a dark Red like paste, almost like a spaghetti sauce on steroids, just being within two feet of it will make your eyes water as if someone just sprayed pepper spray into your face. The sauce is now ready. It could be added to a Thai Spicy Shrimp Salad, a Tom Yum Chicken Soup. In some parts of Siam, the Thais use the paste exactly how Americans use Cream Cheese, as spread on a Toast or Bagel. Peanut Butter or roasted Chili sandwich anyone? For Thais this is normal practice, since we believe for generations that Spices belong with food, not in the drink, or coffee for that matter, which is traditionally reserved to wash down the spice. Putting spice in beverage and food is like trying to drink a glass of Wine then washing it down with fine Cognac, something that’s not recommended unless of course you’re drunk.
The sliced fresh Green Beans stir-fried with roasted chili sauce ( พริกขิงเนื้อ )is an entree that is becoming more and more familiar dish being order by whities in the dining room at Kung Fu. With slices of fresh Certified Angus Beef, alongside steamed Thai Jasmine rice, the red meat is a great complement to the sauce. “The Union of Certified Angus Beef and fresh cut Green Beans cooking with roasted chili sauce and served with steaming Jasmine rice creates a enticing scent at the dinner table that can only be described as, famished!,” states Wong. “a decade ago, only Thais would order the dish, no one knew of the Stir-fried Green Beans in Roasted Chili Sauce, today I see more and more Americans ordering it, as if they were ordering Beef and Broccoli, or Sweet n Sour Chicken, it’s now second nature to more and more now, and those that do, order it at a spice level of 8, out of 10, and that’s Thai Spice level not Chinese”, says Wong.
Considered a Soul mate to the roasted chili sauce, is the Jumbo Shrimps in the Thai Spicy Shrimp Salad ( พล่ากุ้ง), number 28 on the Menu. Taking fresh raw jumbo shrimp usually in sizes of 21-25 or 26-30 shrimps peeling off the shell, head and deveining it all the while letting it swim in salted water this fresh water jumbo shrimp is then grilled for flavor then after a fresh mixture of roasted chili sauce, fresh squeezed lime juice, a little fish sauce, sugar, and some fresh diced Thai Chili the shrimp is carefully stirred by hand in the Thai salad sauce or dressing mixture, after a few minutes when the dressing is absorbed by the Shrimp fresh cut cilantros, and diced red onions is added to complete the dressing mix, which is then poured onto a bed of fresh lettuce. Most Thais would treat this dish as a main course complementing soup, and other entrée’s, since in the traditional Thai dining table every dish is served at the same time rather than having Soup first, then appetizers second, the main course next, as in Western dining. The only thing Thailand and the Western worldly cuisine have in common is Beer before dinner, and desert afterwards.
Review the restaurant’s menu, complete with over 800 dishes from the Far East countries of China and Thailand by clicking to http://www.kungfuplaza.com. Founded in 1973, Kung Fu Thai & Chinese Restaurant is open every day of the year during lunch, and dinner from 11:00am until 11:00pm, casual dining, with a complete open Bar with Beer and Wines from around the world is available for your convenience. To better service our clientele, the cafe has a full time meal delivery staff seven days a week, the eatery delivers within a 5 mile radius and has a catering service serving the Las Vegas valley. Located at 3505 S Valley View Boulevard, the kitchen is just West of the Wynn Resort on the Las Vegas Strip, where the average entrée is $10, and most patrons would order family style.