This weekend you can enjoy the best that Thailand has to offer without even stepping on a plane. On July 15 and 16 the exotic sights, tastes, and sounds will be at the fingertips of Torontonians at Nathan Phillips Square for the annual Tastes of Thailand Festival.

Tastes of Thailand festival offers a wealth of activities for event goers like cultural dance and music, but more importantly it offers amazing Thai food by some of the best in the city.

A variety of booths will be set up to display, sample and sell specialty Thai dishes, fruits, and arts and crafts. Young Thailand, Coco Rice Thai Cuisine, and Gail's River Café are among some of the restaurants bringing their goods to you.


Thai chefs will serve up traditional foods like noodle dish Pad Thai, Chicken and Beef Satay (like shish-kebobs), Tamarind Tofu, shrimp and vegetable spring rolls, and a variety of delicious curries like Panang, red and green curries with the best beef, chicken, and seafood.

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thai food facts

The One Thai & Asian Cuisine

Pad Thai is a popular Thai dish.

  • Gaaeng is the Thai word for curry.

  • Thai food is usually steamed, stir-fried or grilled.

  • Contrary to popular belief, peanut sauce is rarely used in Thai food, except for preparing Western-style satay.

  • Chili peppers, a staple ingredient in Thai recipes, were first introduced from Portugal in the early 16th century.

Pad Thai

Pad Thai is the most popular dish in many Thai restaurants. Try making this flavourful dish at home.


  • 1 pack dried rice stick noodles or "sen lek"

  • 1/2 cup dried shrimp

  • 1/2 cup baked tofu cut into small strips

  • 1/2 cup ground peanut 1 cup fresh bean sprouts

  • 1/2 cup chives cut into 1 inch pieces

  • 1 pound chicken meat cut into small bite-sized pieces

  • 6 eggs

  • 2 teaspoons pepper powder

  • 1/2 cup fish sauce

  • 1/2 cup soy sauce

  • 1/4 cup sugar

  • 1/4 cup vegetable oil

  • 2 tablespoons smashed garlic

  • 2 tablespoons smashed onion

  • 1/2 cup of water


  1. Soak the rice stick noodles in lukewarm water for about 15 minutes. Then cut the noodles into 4-inch pieces. Strain the noodles and set aside.

  2. Using a large skillet or wok) heat the vegetable oil and add in the garlic, onion and tofu. After stirring for 2 minutes, add in the dry shrimp, and stir. Then, one at a time add in the peanuts, fish sauce, soy sauce, sugar, pepper and chicken, stirring the mixture the entire time.

  3. Add the eggs and continue to stir the mixture. Then add in 1/2 cup of water. Add the noodles, and stir. The noodles tend to burn if not continuously stirred.

  4. Check to see if the taste of the dish is suitable to you, if not, then add in more fish sauce or soy sauce for a salty taste, or sugar for a sweeter taste.

  5. Add in the bean sprouts and chives, just before turning off the burner.

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