Thailand is renowned for its rich cultural legacy, its ravishing scenery, and perhaps most famously of all, its range and dynamism of foods. Thai cuisine is a fusion cuisine of sweetness, sourness, saltiness, and heat of flavors in harmony to form refined but balanced cuisine.
Thai cuisine provides a gastronomic adventure like no other, from the briny richness of a well-made Pad Thai to the exhilarating kick of a spicy Tom Yum soup. Tourists usually experience this culinary fabric through a journey across the nation, maybe on a VIP bus from Bangkok to Phuket, indulging in local favorites along the way.
For Door County, Wisconsin, residents and visitors, such an international venture is not always possible. Thankfully, the county’s restaurants bring the heart of Thai flavors to the table, so you can taste a piece of Thailand without having to travel to the other side of the world.
Door County Restaurants Serving Thai Flavors
Dan’s Kitchen
Sturgeon Bay’s Dan’s Kitchen serves a charming mix of Thai food with a touch of modern flair. They serve popular favorites such as Green Curry, in addition to novel dishes that the chef is inspired to create. The intimate setting and warm atmosphere, complemented by welcoming service, make it a restaurant no Thai food lover should miss.
Brygga Plates & Pours
Located inside the Stone Harbor Resort in Sturgeon Bay, Brygga Plates & Pours provides a varied menu that sometimes includes Thai-inspired foods. Their use of fresh, local ingredients ensures a wonderful dining experience with a hint of Thai spice.
Thai Cuisine
Boaters in Door County might try Thai Cuisine in Menominee, Michigan, just a short ride across Green Bay for those seeking authentic Thai dishes. Their large menu offers favorites such as Pad See Ew, Massaman Curry, and an assortment of noodle dishes, all made with fresh ingredients and traditional methods.
Bangkok Asian Takeout
Located in Egg Harbor, Bangkok Asian Takeout offers fresh, made-to-order Thai food. Their Pad Thai, stir-fries, and curries are well-received by locals and tourists alike. Being a takeout-based eatery, it’s ideal for those who wish to have Thai food on the move or from the comfort of their stay.
Recreate Thai Flavors in Your Kitchen!
For those who wish to recreate Thai flavors in their kitchens, here are some authentic and easy-to-follow Thai recipes:
Pad Thai
Ingredients:
- 8 oz rice noodles
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 8 oz shrimp, chicken, or tofu
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- 3 green onions, chopped
- 1/4 cup crushed peanuts
- Lime wedges for serving
For the sauce:
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon tamarind paste
- 1 tablespoon brown sugar
Instructions:
- Cook rice noodles according to package directions. Drain and set aside.
- In a small bowl, combine the sauce ingredients and mix until well combined.
- Heat oil in a big skillet or wok over medium-high heat. Add garlic and sauté until aromatic.
- Add shrimp, chicken, or tofu and cook until cooked through.
- Push all to one side of the pan and add the beaten eggs. Scramble until cooked through.
- Add the cooked noodles and sauce to the pan. Toss all together until coated well.
- Stir in bean sprouts and green onions. Cook for another 1-2 minutes.
- Serve warm with crushed peanuts and wedges of lime.
Thai Green Curry
Ingredients:
- 2 tablespoons green curry paste
- 1 can (14-ounce) coconut milk
- 1 pound chicken breast or tofu, cut into bite-sized pieces
- 1 cup bell peppers, sliced
- 1 cup eggplant, diced
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/2 cup Thai basil leaves
- 1-2 Thai chilies, sliced (optional)
- Cooked jasmine rice for serving
Instructions:
- Heat a pan over medium heat and add green curry paste. Stir-fry for 1-2 minutes until aromatic.
- Pour in the coconut milk and stir until combined.
- Add chicken (or tofu) and cook until pink is gone.
- Add bell peppers and eggplant, and simmer for another 5-7 minutes.
- Stir in fish sauce, sugar, Thai basil, and Thai chilies (if using). Cook for a minute more.
- Serve hot over jasmine rice.
Tom Kha Gai (Coconut Chicken Soup)
Ingredients:
- 1 tablespoon vegetable oil
- 1-inch piece galangal or ginger, sliced
- 2 stalks lemongrass, cut into 2-inch pieces and smashed
- 3 kaffir lime leaves, torn
- 4 cups chicken broth
- 1 (14-ounce) can coconut milk
- 1 pound boneless chicken breast, thinly sliced
- 1 cup mushrooms, sliced
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1-2 Thai chilies, sliced (optional)
- Fresh cilantro for garnish
Instructions:
- Heat oil in a pan over medium heat. Sauté galangal, lemongrass, and kaffir lime leaves for 1-2 minutes until aromatic.
- Pour in the chicken broth and let it boil. Simmer for 5 minutes to allow the flavors to infuse.
- Add the coconut milk, cut chicken, and mushrooms. Simmer for 10 minutes until the chicken is cooked through.
- Stir in lime juice, sugar, fish sauce, and Thai chilies (if using). Season to taste.
- Serve hot, garnished with cilantro.
Conclusion
So the next time you are craving Thai food, head to the restaurants mentioned or prepare a homemade feast.
