Fanfan’s Thai Food Delivery is Currently Closed for the Winter. Check our Facebook for further details. During lockdown (2020) I started a local food blog (Fanfan’s Kitchen: Proper Thai Food) to share my passion for Asian and Thai food, along with weekly deliveries of home-cooked Thai food to keep friends and family entertained (and fed). With the easing of restrictions, I opened my Thai food delivery in Bangor with weekly menus of proper Thai food delivered to our customers’ doors. Deliveries take place on the weekends (for now) and with authentic home cooking and street food recipes. Bringing Bangkok to Bangor and Thailand to your table 
Thai Food Delivery in Bangor
Each delivery service is limited to 10 homecooked meals (or thereabouts) on a ‘first come first served’ basis in Bangor. This is a manageable number for me to prepare, as I don’t take shortcuts in my cooking. All ingredients are freshly bought, I peel my own garlic, I mix my own spices, I pound my own pastes, and all meals are true to Thai cuisine using authentic recipes from my travels and upbringing in Thailand. You should check out my homemade ‘Sai Oua’ Chiang Mai sausages! Anyway, below I share some of my favourite recipes (so far) from my Thai Food Delivery in Bangor. Note, this is proper Thai food, with big flavours and plenty of heat, just as they are found in the kitchens and on the streets of Thailand.
Thai Curries and Soups
Globally Thai food is best known for its fiery curries and soups, and there would be a handful of common staples found on most tourist menus throughout Thailand. However, locally, curries (Kaeng) and soups (Tom) go much further, with all sorts of creamy coconut milk-based curries, spice-infused soups, and all sorts in between.
Kaeng Massaman Curry (แกงมัสมั่น)
Known as the ‘King of Curries’, Massaman is unique to Thai cuisine as it fuses many ‘southern’ spices such as cinnamon, cardamom, star anise, cloves, and ground peanuts. It is also one of few slow-cooked meals allowing for lesser-used ingredients to be used like potato, and commonly it is served with beef. Available with chicken drumsticks, chicken breast, or beef.
Allergens: Gluten, Crustaceans, Fish, Peanuts, Soya.
Khao Soi Curry (ข้าวซอยไก่)
A coconut milk-based curry noodle soup synonymous with the north of Thailand and found on pretty much every corner in Chiang Mai. Traditionally Khao Soi is a rich and fiery red curry cooked with chicken drumsticks and served with crispy noodles on top. Served with fresh spring onions, shallot, and coriander, pickled greens. Available with chicken drumsticks, or chicken breast.
Allergens: Gluten, Crustaceans, Soya, Eggs.
Thai Green Curry (แกงเขียวหวานไก่)
A staple on Thai restaurant menus worldwide, the Thai Green Curry is a coconut milk-based curry well known for its fiery heats, and it traditionally shares some unique Thai ingredients and flavours including Thai eggplant and Thai sweet basil. Available with chicken breast, or prawn.
Allergens: Gluten, Crustaceans, Soya,
Phanaeng Curry (แพนงไก่)
A fiery red coconut-milk based curry, similar to the traditional red curry (Kaeng Phet) only with more southern spices and comes served with garnishings of chopped fresh chillies and thin cuts of aromatic kaffir lime leaves. Available with chicken breast, or pork.
Allergens: Gluten, Crustaceans, Soya
Pa lo 5-Spice Soup (พะโล้)
While Chinese-inspired, Thai ‘Pa Lo’ fuses a unique blend of five-spice including cinnamon, peppercorns, star anise, cloves, and cumin seeds. The soup is flavoured with Thai sauces and pickled garlic and is cooked with chunks of pork belly and hard-boiled eggs. Pa lo is found at almost every celebration and ceremony in Thailand
Allergens: Gluten, Eggs, Soya, Sulphites.
Tom Saep Pork Rib Soup (ต้มแซ่บ)
A staple in Thailand’s Isaan region, this hot and sour pork rib soup brings the same fiery chilli heat expected from Thai cuisine, but with a focus more on the sour flavours and fresh aromatic herbs. Garnished with coriander, spring onion, and freshly squeezed lime.
Allergens: Gluten, Celery, Soya, Milk.
Creamy Tom Yum Soup (ต้มยำน้ำข้น)
Another well-known favourite at Thai restaurants, ‘Tom Yum Nam Khon’ is a hot and sour soup fusing the signature Thai flavours of chillies, lemongrass, kaffir lime leaves, and galangal, along with a ‘Prik Pao’ chilli jam. Balanced with evaporated milk to tame that sharpness. Traditionally served with king prawns. Available with king prawns or chicken breast.
Allergens: Wheat, Celery, Crustaceans (Prawn), Soya, Milk.
Thai Salads
Locally, Thai food is revered for its fresh and fiery salads, fusing together the sweet, sour, salty and hot signatures of Thai cuisine, along with fresh crunchy veg, and tasty marinated cooked meats. These are most commonly found at the much loved Isaan barbecues found throughout Thailand.
‘Laab’ Minced Pork Salad (ลาบหมู)
The National dish of neighbouring Laos and a dish synonymous with the Isaan (Northeastern) region of Thailand. Laab is a fiery pork salad with coriander, spring onions, shallots, ground toasted rice, chilli powder, fish sauce, and lime juice. Also available as ‘Namtok Moo’ with marinated grilled pork neck or loin.
Allergens: Gluten, Celery, Fish, Soya, Milk.
‘Yum’ Steamed Pork Salad (ยำหมูยอ)
Yum is another of Thailand’s staple salads mixing a hot/sweet/sour salad with fresh and vibrant ingredients including tomato, coriander and peanuts. This salad comes with variations of meat, but one of the more revered in northern Thai ‘Lanna’ cuisine is with ‘Moo Yor’ steamed pork sausage (aka Vietnamese Sausage) and minced pork. Also available with marinated/grilled chicken or pork.
Allergens: Gluten, Celery, Fish, Peanuts, Milk, Sulphites.
‘Som Tam’ Grilled Pork Salad (หมูตกครก)
Smashed together in a mortar and pestle, ‘Moo Tok Krok’ (Pork fell into the Mortar) is a contemporary take on Thailand’s famous ‘Som Tam Thai’ only substituting green papaya with cuts of marinated, grilled pork. It combines the signature sweet, sour, salty and hot flavours of Thai dishes, along with the freshness of tomato and coriander, and sprinkles of crispy garlic.
Allergens: Gluten, Celery, Fish, Peanuts, Soya, Milk, Molluscs.
Thai Snacks and Street Food
These are the popular street food and night market snacks that are often found served as sides on many restaurant menus. Most importantly, these are quick and convenient snacks to eat on the go, making them perfect for any Thai tapas-style finger food buffet.
Fanfan-made Sai Oua Sausage (ไส้อั่ว)
Aka as Chiang Mai sausage, this staple of street food in Thailand’s northern Lanna region brings together the iconic ‘Tom Yum’ flavours with a blend of lemongrass, kaffir lime leaves, galangal, shallots, and dry chillies. There is also an added kick with my homemade ‘Prik Kaeng’ chilli mix to create a fiery pork sausage with lots of Thai signature flavours.
Allergens: Gluten, Celery, Soya, Milk, Molluscs.
Chicken Wings with Chilli Dip (ไก่ทอด น้ำจิ้มแจ่ว)
Chicken wings marinaded in soy and oyster sauce, garlic and black pepper, before deep-frying. These crispy wings are served with a fiery Isaan ‘Nam Jim Jaew’ (น้ำจิ้มแจ่ว) chilli dip with big flavours including sour tamarind, salty soy and fish sauce, a sweetness in sugar, and plenty of chilli heat. Spring onions and coriander add freshness to the dip and toasted rice gives added texture and a slight smoky flavour.
Allergens: Gluten, Celery, Fish, Soya, Milk, Molluscs.
Pork ‘Khanom Jeep’ Dumplings
These bite-sized pork dumplings are similar to Sui Mai (shumai) dumplings of Cantonese and Dim Sum fame, steamed in bamboo baskets, and are undoubtedly Chinese-inspired. In Thailand however they are a big favourite at street food where they are served with optional sprinkles of soy/rice vinegar sauce and crispy fried garlic.
Allergens: Gluten, Soya, Sesame, Molluscs.
Thai Stir Frys and On-Rice Dishes
The popular ‘lunchtime’ meals in Thailand, found at almost every major street food area or food court, with an emphasis on quick service. A mix here between pre-cooked meat dishes served on rice, or quick made-to-order (ahan tam sang) stirfry dishes that are made individually.
Garlic and Chilli Stir Fry (ผัดพริกกระเทียม)
Garlic and chilli are a popular combo in stir fry dishes in Thailand along with oyster sauce, and soy sauce. Probably the most common would be Pad Kaprao stir fry with Thai holy basil or Pad Kana with Chinese broccoli. Available with crispy pork belly, minced pork or chicken. Available with crispy pork belly, minced pork, or chicken.
Allergens: Gluten, Celery, Soya, Milk, Molluscs
Salt and Chilli Pork Belly (หมูสามชั้นผัดพริกเกลือ)
Known as ‘Moo Sam Chan Khua Prik Glua’. ‘Moo Sam Chan’ translates as ‘3 layers of pork’ of the pork belly and ‘Khua Prik Glua’ means salt and chilli stir fry. This would be Thailand’s interpretation of Chinese-inspired salt and chilli dishes only with lots of garlic, and a saucy coating of both soy and oyster sauce.
Allergens: Gluten, Soya, Molluscs.
Pad Mee Korat Fried Noodles (ผัดหมี่โคราช)
A regional alternative to the Chinese-inspired Pad Thai, ‘Pad Mee Korat’ is a fried noodle dish originating from Korat province (Nakhon Ratchasima) using thin/wide rice noodles. Fried noodles are one of Thailand’s few staple dishes without much spice or chilli heat, but are definitely perfected with a sprinkle of ground peanuts and chilli flakes, and a squeeze of fresh lime.
Allergens: Gluten, Eggs, Peanut, Soya, Molluscs.
Khao Man Gai Chicken Rice (ข้าวมันไก่)
Chicken Rice is a street food staple in Thailand with 2 popular versions. The most common is boiled chicken served with a homemade soya, chilli and ginger sauce (similar to the national dish of Singapore, ‘Hainanese Chicken Rice’). Alternatively, a deep-fried chicken cutlet (Khao Man Gai Tod) comes with a homemade ‘Nam Jim Kai’ sweet chilli sauce. Both are served on rice cooked in flavoursome chicken stock, and they can be paired together for a half-and-half.
Allergens: Gluten, Celery, Milk, Soya, Sulphites.
Mango Sticky Rice (ข้าวเหนียวมะม่วง)
Freshly cut sweet mango served with sticky rice soaked in coconut milk, sprinkled with toasted sesame seeds, and drizzled with a sweet and salty coconut syrup. When it comes to desserts in Thailand, Mango Sticky Rice (Khao Niao Mamuang) would be the most popular at both street food and fine dining alike.
Allergens: Sesame.
Please Ask About Allergens!
My aim with Fanfan’s Kitchen is to promote authentic food and traditional recipes. This means I am unable to remove or substitute ingredients to cater to allergens. Many Thai dishes are flavoured with common ingredients/seasonings such as soy sauce (gluten and soya), fish sauce (fish) and oyster sauce (gluten, soya and mollusc). I have listed the common allergens in meals above, however, it is important to ask about allergies when ordering our Thai food delivery in Bangor so we can give exact and up-to-date information on allergens in ingredients.
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