After battling almost two hours of traffic and missing lunch, I was excited to sit down to try an array of dishes that Ayara plans to introduce (if they haven’t already) to their menu. I have stopped by Ayara Thai’s booth at a few food festivals around Los Angeles so I was excited to sit down and have some real deal portions of what they had to offer. I wasn’t disappointed.
“Food is more delicious when shared with those you love” seemed like the theme of the evening. A large table was set in the empty building that Ayara Thai will expand into at the end of the year. I didn’t know anyone in the room, but by the end of the night I felt like I just had a delicious meal with close family and friends. The food came out in huge portions meant to be put at the center of the table to be shared.
My favorite had to be the Spicy Oxtail Soup. The meat was so tender and the spicy kick to it with the chili lime broth was the perfect combination. I definitely suggest trying out Ayara Thai if are you around the LAX Airport area. Not only will get you get spectacular food, but you will feel like part of the family when you leave.
Some of the other dishes of the night included Pacific Halibut Nam Prik Kor-Sang which was a Chili Relish served with fresh veggies from the local Famer’s Market and Caramelized Son-in-Law Egg. The hard-boiled eggs were glazed with a tangy tamarind sauce and the perfect appetizer to the main courses.
Another one of my favorite dishes was the Dungeness Curry Crab! I don’t think they could have packed anymore flavor into a dish. I’ve always been a fan of crab growing up, but the combination of the curry took this seafood dish to another level. This was one dish that was worth getting my hands dirty!
Now that we are in the Fall Season, it was nice to end the meal with a festive Pumpkin Creme Brulee for dessert. Ayara didn’t forget about the beverages either. They plan to have a full bar when they reopen after their expansion and we got a chance to taste one of the cocktails they plan to offer. This Thai Paloma cocktail consisted of Lemongrass and Thai chili infused Tequilla. Balanced out with lime, grapefruit, honey simple syrup and Bimdanerge soda–this is one drink I will definitely have again.
With 4-5 ratings on Urban Spoon, Yelp and Trip Advisor–this is one L.A. foodie spot that is a must try. Be sure to also check out our Pad Thai Slider recipe using Ayara’s Pad Thai Sauce!
This Thai recipe post was inspired by the Pad Thai Sauce that I got as a gift when I went to Ayara’s Media dinner last week. If you guys remember my Los Angeles Times: The Taste post, I first found out about Ayara when they had a booth there. They had delicious Pad Thai Sliders that they served. Since I happened to get the Pad Thai Sauce as a gift (they have 7 different types of sauces), I found it fitting to recreate their Pad Thai Sliders with my own little twist.
The Coleslaw was first created to be a side dish, but after all was plated and we sat down to eat–we made the final call that the Pad Thai sliders tasted the best when topped with the Coleslaw. Make sure you do the same–you won’t be sorry!
And if Pad Thai Sliders weren’t enough, we also paired the meal with Spicy Beef Skewers with Peanut Sauce! This was one meal that I wished I had a lot of leftovers of so I hope you enjoy it just as much as I did.
Pad Thai Sliders
1lb of Ground Turkey
8 Shrimps (deveined and finely chopped)
2 oz. of Ayara’s Pad Thai Sauce
4 Tablespoons Fish Sauce
4 Cloves of Garlic, Minced
Salt & Pepper to taste
Hawaiian Bread Rolls
(Optional Toppings for your Sliders)
1/2 Chopped Peanuts
1/2 Cup of Cilantro
1 Cup Bean Sprouts
1. Peel, devein and cut shrimp in fine pieces.
2. Combine with Ground Turkey, Garlic, Salt, Pepper, Ayara Pad Thai Sauce, Fish Sauce.
3. Make small patties (about 3 inches in 2 1/2 – 3 inches in diameter.
4. Cook with oil in pan or grill for about 4-5 minutes on each side.
5. Serve on Hawaiian bread with optional toppings and/or Coleslaw below.
Peanut Dressing for Coleslaw & to Serve with Thai Beef Skewers
4 Tbsp Rice Vinegar
6 Tbsp Vegetable Oil
4 Tsp White Sugar
2 Tbsp of Soy Sauce
4 Tbsp Creamy Peanut Butter
2 Tsp Sesame Oil
1 Small Lime (Juice)
Combine all your ingredients and mix (I know…so easy!)
(Note: You can eat this as a side dish or also as an added topping to your Pad Thai Sliders. If I didn’t say it enough….use it as a topping on your sliders!!)
4 cups of Shredded Cabbage
1/2 Cup of Sliced Carrots
1/2 cup of Bean Sprouts
1/2 Red Bell Pepper
Combine all ingredients in a bowl. Add in half of the Peanut Sauce you made and mix together. Refrigerate.
Spicy Beef Skewers
3 Cloves of Garlic, minced
1 Tsp of Red Pepper Flakes
1/4 Cup of Soy Sauce
1/4 Cup of Rice Vinegar
1 Teaspoon of Ground Pepper
1 Tablespoon of Sugar
1 Tablespoon of Asian Sesame Oil
1 1/2 Flank Steak
1. Cut Flank Steak in one inch strips.
2. Combine garlic, red pepper flakes, soy sauce, rice vinegar, ground pepper, sugar, and sesame oil.
3. Soak Steak in marinade, cover and refrigerate for about 45 minutes.
4. Soak your Bamboo Skewers in cold water for 30 minutes.
5. Thread your steak onto the skewers.
6. Cook on high heat for about 4-5 minutes on each side.
7. Serve with Peanut Sauce and Chili Paste for extra kick.