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Style Magazine

Muang Thai

Jul 31, 2008 05:00PM ● By Super Admin

Coconut milk, yellow curry, garlic, peanut sauce, ginger, pineapple, cashew nuts and mangos are just a few of the fresh ingredients Yuwadee Latti utilizes in her incredible Thai cuisine. Her husband, Anan, explains that they use only the freshest and highest quality vegetables, meat and seafood, along with premium-grade jasmine rice.

Anan and Yuwadee worked at a Thai restaurant in San Jose for six years before moving here to open their own restaurant. Recipes passed down from their mothers have formed the nucleus of the menu at Muang Thai, but Yuwadee has developed her own style of cooking adapting authentic Thai dishes to please the American palate.

One of Yuwadee’s goals is to create a Thai-style dish using the sushi technique. She also plans to develop a hamburger using the ingredients in the Eggplant Kee Mao dish, which is a customer favorite at Muang Thai.

Muang Thai is a family-run business that brings most of its customers in by word-of-mouth. They also offer catering and parties, and even offer kuntok-style seating (guests sit on the floor at a low table), which is great for special occasions and dining with good friends for the full Thai experience.
For your own Thai experience at home, try this popular dish...

For Chef Latti's Thai recipe for Prik King Goong, be sure to pick up this month's copy of Style-Roseville, Granite Bay, Rocklin edition. Click on the "Get Your Copy" link on the bottom of this page for some of our newsstand locations. Or, to order a copy of this issue, please email Gloria Schroeder at [email protected], or call her at 916-988-9888 x116.