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Tai help?

JohnnyP | Feb 21, 200210:54 AM

Ok, it's been over six months since the wife and I returned to California, following a three year stint in DC.

Since returning we have tried several different SF Tai restaurants in search of one of our favorite dishes.

It is a very simple dish called *Gai Kra Prow* (spelling is never the same from place to place) which consists of sliced white meat chicken with onions and peppers sauted in a simple but delicious sauce of garlic, chili, basil leaves, and a touch of fish sauce.

At least, this is how we remember the dish from our two favorite Tai restaurants in DC.

So far, we have had terrible luck finding a decent rendition of this simple, wonderful dish (my wife's absolute favorite).

We have tried Lemongrass, Tai Spice, Little Tai, and Tep Phenom and one other the name of which I can't recall... and all have had some variation of the dish on the menu, none, however, of the quality, clean-ness, even ingredients that we are hoping for.

At lemongrass, for example, the dish seemed heavy and was full of bamboo shoots, which entirely disrupted the delicacy of flavors for me.

At Little Tai, a similar dish was pretty good but prepared with minced chicken which rendered the flavors far less clean and delicate than the version, I remember, prepared with sliced white meat.

At Tai Spice, the dish was prepared with pulled meat that was practically grey in color. I wish I could say it was forgettable.

My wife has concluded that Tai food is simply not as good in SF as it was in DC.

I'm not ready to make such a severe concession.

Surely the Chowhounds on this board are familiar with this very simple, basic Tai dish and will be able to steer us in the right direction.

Even general suggestions for Tai would be appreciated.

Thanks in advance!

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