Last week I had the pleasure of visiting the lovely Amy and Pete’s house to experience her wonderful and delicious Thai food as part of their new family run venture, Punk Thai.
Set up just 6 months ago Punk Thai has quickly become the new go-to for authentic Thai food in Truro and can be found popping up in bars – they have just collaborated with Sonder in Truro, at venues – Punk Thai can be found at most events at The Old Bakery and are available for events, celebrations and supper clubs.
Welcomed into her beautiful traditionally decorated home complete with the most incredible fruit carvings she tantalised us with an array of dishes from start to finish as part of a Punk Thai foodie supper club. First there was the salad making – a unique opportunity to learn how to make a traditional Sohm Tahm Thai salad using a pestle and mortar. We learned how to crush key ingredients to release their flavours, mix together with vegetables and finish off with a wonderful traditional sweet and sour sauce to get the taste buds going, especially as it had quite a kick!
Then it was onto a wonderful platter of starters, seated in a beautiful Thai styled dining room, of Tod Mun Goong Hor Ta Krai, Toong Thong and Kratong Thong Yumm Som-O which in English terms, were delicious prawns blended with green beans, chillies and spices, breaded and deep fried on a stick of lemongrass, minced pork and prawns in a filo case and a chicken, vegetable and Thai spiced filo parcel; all served with an incredible sweet and sour dipping liquor jewelled with radish, red onion, chillies and the most stunning carrot! (See picture!)
Next to tantalise us was a Pad Thai Gai, a popular dish of wok stir-fried chicken & noodles with bean sprouts, ground peanuts, tamarind sauce and beautifully presented in a shredded egg omelette, complete with crushed peanuts and the all important but fairly lethal dried chillies.
Main course was a delightful Tom Yum Goong, a spicy sweet and sour prawn soup followed by a very delicate steamed cod in a traditional leaf (Pla Nung Manow) and then onto a Pork Panag Curry and Moo Kapow – a stir fried pork mince and garlic dish all beautifully presented and served with a beautiful heart shaped rice dyed using Thai flowers.
After all this amazing food we were treated to a selection of Thai desserts that included a sweet corn and rice flour custard (Ta-koh) Kanom Look choop (mung bean and jelly), Foi Thong, which was a Moorish sweetened shredded egg yolk that I wouldn’t have guessed as an egg yolk at all and the most amazing Thai mango with sticky rice and a salted coconut cream which was unusual but very tasty.
After all that incredible Thai food I was ready to roll home! I cannot rave about Punk Thai’s food enough and will be keeping my eyes peeled for their next events, collaborations and pop on their facebook page https://www.facebook.com/Punkthai.co.uk/ or if you would like more details about what they offer visit https://punkthai.co.uk