Restaurant owners and chefs have found it more convenient and economical to use imported frozen spring rolls than to make them from scratch at the restaurant because labour and ingredient costs are expensive in Australia. Known as "bird's nest" rolls with shrimp, crab and mushroom, these morsels wrapped in rice noodle to give a crispy netted texture after deep frying, are actually imported from Vietnam.
Phad Kee Mao - literally means intoxicated stir fry is aromatic and tasty because of the addition of chopped chillies and Thai basil leaves. Unlike the sweet and sour Phad Thai, this is supposed to taste fiery though Aussified Thai dishes are often sweetened to suit the local palates.
All time favourites chicken cashew nut chicken fried in roast chicken paste. Inspired by Chinese Teochew cooking, this dish has been voted world wide as one of the most popular dishes in Thai cuisine.
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