Using recipes that have been handed down from generation to generation, and original sauces imported directly from Thailand, P’Nut Street Noodles has made a name for itself as offering some truly authentic Thai food in Brisbane.
With restaurants in South Bank and Bulimba, there’s a brand new local P’Nut that has opened up at Windsor.
So what are people eating in Khon Kaen at the moment? Let’s go to Brisbane’s northside to find out.
For anyone wondering about the name, P’Nut is the real name of founder Nut Kulnert, who started his culinary journey grinding spices as a child for his grandmother’s street stall in Thailand, before working in key restaurants around the world.
To kick-off our culinary journey, we chose the Mixed Platter with crispy spring rolls, spiced lemongrass chicken cakes, chilli squid & fried tofu puffs on a bed of prawn crackers. Everything on this platter was genuinely A-grade.
The chilli squid had a lovely firm texture and wasn’t in any way rubbery. There was an awesome “puffiness” to the fried tofu puffs, which were coated in a rich peanut sauce. Some amazing herbs really lifted the chicken cakes which were intoxicatingly moreish. And the prawn crackers were crisp and not that fake pink colour that’s usually associated with these chips. Instead they were a really pleasing malt colour, and my two-year-old rated them very highly indeed.
The kaffir lime permeated through each mouthful of this dish, which was ridiculously tasty. The vegan crackling gave a lovely crunch, and made this dish accessible for anyone. We added chicken though, which was nice and tender and decidedly not vegan (sorry).
We also ordered the Chilli Jam Salad, featuring Nut Kulnert’s grandmother’s homemade smoked chilli jam sauce is dressed with Thai herbs, fresh greens, a free range fried egg & roasted cashew nuts.
This was a salad that was chilli-jam packed full of taste and flavour. The fragrant herbs used in this dish made even the lettuce leaves tasty. The sauce was slightly on the sweet side for me, but it did work to balance the heat of the chilli. I do need my chilli heat balanced.