There really is no other citrus substitute that can replace the distinctive flavor of the Kaffir lime.

Surprisingly, the juice of the Kaffir lime is not actually used that often in Thai dishes. Rather, the Kaffir leaves (bai magrood) and the zest of the Kaffir lime peel (pew magrood) are the more commonly used parts of the fruit that introduce the unmistakable and unique essence to many Thai dishes.

The leaves of the Kaffir lime tree are dark green in color with a glossy sheen.  The leaf is actually made up of two parts. The top part is more pointed at the tip and is attached to a more rounded bottom portion of the leaf.  The leaf imparts a sweet, lemony fragrant essence to soups, salads, curries and stir-fried dishes.

The Kaffir lime peel is even more fragrant than the leaves with an exotic flavor that is uniquely different from the zest of other citrus fruit. Along with lemon grass and galanga, kaffir lime peel is a key ingredient in many Thai curries.

Kaffir lime, like many Thai herbs and foods, is known to have traditional medicinal qualities as well. Kaffir lime juice is used to promote gum health and is recommended for use in brushing teeth and gums. The oils in the fruit are blended into various ointments, and the rind is found in medicinal tonics believed to be good for the blood. Similar to lemon grass and galanga, the rind is also said to benefit the digestive system.

At Rachada Thai Cuisine, you can enjoy the distinctively Thai flavor of the Kaffir lime in many of our dishes.

Thai cooking combines so many colorful ingredients. The many dishes that we prepare look so appetizing, the great flavors almost jump out at you.

And an elegant presentation served in the right dish or bowl compliments the many special dishes we prepare.

Take for example, our popular Thai seafood dish “Fisherman’s Party”. Brimming with fresh seafood including mussels, shrimp, scallops, and squid, the colorful vegetables including green and red bell peppers, and asparagus spears are a feast for the eyes as well.

Come by soon and let us prepare something special for you. Choose from the many different Thai dishes on our menu. And let us know if you think our Thai food looks as good as it tastes.

Gai Kua is not quite as familiar to many Americans as Pad Thai, and of course we serve a great Pad Thai at Rachada Thai Cuisine. But a little variety is the spice of life, and we’d like to suggest you give Gai Kua noodles a taste if you’d like to try something delicious and different next time you’re out for a Thai noodle fix.

Gai Kua noodles are made with flat, wide rice noodles perfectly stir fried with with egg, green onion, and bean sprouts, and usually includes chicken for the meat. If you’d like to substitute pork or tofu, just ask.

The different twist is the egg, subtly mixed in the stir fry for a unique flavor. By the way, Kai means “egg” in Thai.

In Thailand, we call these broad, flat rice noodles kui teow ( the dried version), and sen yai (fresh noodles, packaged before the drying process). These popular flat, wide rice noodles are also sometimes called “river noodles”.

Many names but one great taste. A Thai noodle dish like Gai Kua is “feel good” comfort food. Typically, we don’t make this noodle dish too spicy. Just brimming with flavor.

Come by soon for some Gai Kua noodles at Rachada Thai Cuisine in Moorpark.

The warm grilled shrimp and eggplant make the perfect combination with the cold, crisp salad which includes fresh lettuce, carrots and purple cabbage.

Served with a lime juice based salad dressing, the combination of Thai spices and herbs gives this dish a tasty and tangy kick that just bursts with flavor.

The contrast of hot and cold, along with the different textures of the grilled shrimp and eggplant, is part of the Thai cooking secret.

This favorite Grilled Eggplant Salad combines the flavors and textures in the classic Thai tradition that brings out the balance of the five fundamental tastes – bitter, sweet, sour, salty and spicy.

If you’d like to try something truly special and unique, come by soon and ask for our Grilled Eggplant Salad. You won’t be dissapointed at Rachada Thai Cuisine.

We start with our rich and creamy premium vanilla ice cream, dipped in a delicate batter, and quickly deep-fried to a golden brown.

Now that’s a good trick, don’t you think? A fried crispy-crunch on the outside with a cold and creamy ice cream on the inside.


Then we drizzle some caramel sauce and some chocolate sauce on top for a perfect combination that will delight your taste buds.

And then finish off with a few maraschino cherries and a cherry stick for a fancy presentation that looks as good as it tastes.

Whether you want to top off a great Thai meal with a special dessert, or just stop by to satisfy your craving for something sweet and delicious, why don’t you come in soon and be sure to try our Thai Fried Ice Cream at Rachada Thai Cuisine in Moorpark.

We start with the freshest salmon, grilled to perfection. Our Ginger Salmon is always sweet and succulent, it will melt in your mouth.

Made with a mix of fresh vegetables including carrots, onions, zucchini squash, snow peas, and bean sprouts.

The vegetables are sauteed just right, with the right amount of crunch, never soggy or mushy.

Prepared in a tangy ginger sauce, this wonderful salmon dish will delight your taste buds.

Served in an attractive fish inspired ceramic dish, our customers always find the the special presentation delightful.

It’s the perfect extra touch, befitting of such a delicious tasting dish.

Did you know, as an added benefit, salmon is rich in beneficial Omega-3 fatty acids, essential to human health?

So not only does this ginger salmon dish taste delicious, it’s part of a healthy diet too!

If you’d like to try something special and heavenly, come by soon and ask for our Ginger Salmon.

And remember, we’re not only convenient located for our local fans in Moorpark. We’re close by if you live in Simi Valley, Thousand Oaks and Newbury Park as well!

For some of the best Thai food around, we hope to see you soon at Rachada Thai Cuisine in Moorpark!

The galanga root is a relative of the ginger root, but the outer skin is a little more red-ish in color than the brown color of ginger. And the inside is very white unlike ginger which has a more yellow-ish tint to the flesh.

More widely used in Thai cooking than ginger, this traditional root is sometimes referred to as “Siamese Ginger”. Galangal can be used fresh, dried or powdered. Of course, the fresh form is the most exciting way to use this unique herb.

Galanga is also known to have medicinal properties as well that promote good health. As a digestive stimulant it can aid in settling stomach upsets and ease nausea. It’s mild laxative effect can keep you regular, and it can be used as an agent to reduce swelling and heal bruises. It is also used to treat respiratory ailments and help remove toxins from the body.

You will find Galanga listed as an ingredient on many dishes at Rachada Thai Cuisine. In it’s fresh form, Galanga adds a wonderful depth and flavor to many different Thai soups and curries.  Next time you enjoy an authentic Thai curry dish or a flavorful soup such as “Tom Kha Shrimp”, see if you can detect the unique quality that Galanga adds to the taste.

You may be surprised to know there is actually a philosophy behind Thai cooking, one of the world’s truly magnificent cuisines. Perhaps you are saying to yourself “I enjoy eating great Thai food, but I don’t think about what makes Thai food so wonderful”. Well, just in case you might be wondering, let’s take a moment and talk about some of the principals and traditions behind great Thai cooking. Then let’s go out and enjoy a great Thai meal.

The underlying foundation of Thai cuisine derives from the early Chinese cooking influence that date backs as early as the 10th century. This cooking tradition establishes a relationship between five fundamental tastes: bitter, sweet, sour, salty and spicy. Achieving a satisfying and exciting taste experience is accomplished by combining flavors from these five basic taste categories.

For example, the basic ingredients used to make Thai red curry, shown in the photo to the left, include red chili paste (spicy), coconut milk (sweet), fish sauce (salty) and lemongrass or lime leaves (sour), covering four of the five basic taste sensations.

More important, striking the optimum balance between these five basic taste categories is the true art and technique behind the preparation of great Thai food. Balance is the key!

photo credit: inyucho

And of course there’s a some magic to achieving the right balance between the flavors. The accomplished Thai cook relies much more on taste and experience than on measure to arrive at the right levels and quantities of each ingredient. You won’t find many chefs relying on measuring cups in Thailand. Also keep in mind, the flavor intensity of fresh ingredients will vary from one preparation to the next, so the cook has to rely on taste to get it right.

OK, that’s enough “thinking” about Thai food. If you love Thai food like we do, I’m sure you’d rather be “eating” a Thai meal than “talking” about one.