The Chang thai experience
At Chang Thai, we blend the best of traditional Thai cuisine with a dash of contemporary flair.
All dishes are prepared with the freshest ingredients, including cilantro, lemon grass, basil, kaffir lime leaves, galangal, and ginger- delivered weekly. Fresh herbs make all the difference, and we believe you’ll taste it!
Growing up in Bangkok I was often at my mother and grandmother’s sides learning how to cook Thai. In the years since, I have developed their recipes and added my own flair, keeping with the tradition of care and authenticity.
I moved to New York in the early 2000s to attend graduate school for organizational management. While studying, I developed the idea and business plan for a Thai restaurant. After graduating and working in the corporate world for several years, I transitioned from corporate employee to entrepreneur in 2008 when I opened Chang Thai Cafe in Littleton, NH. M-ZO Tea & Co. opened right next door in 2014. I love to learn and grow; it keeps each day fresh and new. Besides cooking, I love modern art and food styling, which keeps me more in tune with art and science.
Business New Hampshire Magazine honored me and Chang Thai in their Oct. 2015 “NH’s Top Women-Led Businesses” issue. Not long after, I was presented the Intriguing Woman Business Leader award by Gov. Maggie Hassan at the Business NH Magazine Ultimate Biz (NH) Bash 2016.
New Hampshire Magazine also named me the Face of Next Generation Leadership.
In the summer of 2016, FSR Magazine featured me and Chang Thai Cafe in their national publication, while Edible New Hampshire Magazine published a feature on Chang Thai's emphasis on sourcing local ingredients in their Holiday 2016 issue.
1 can of coconut milk
2 ounces of Maesri Massaman curry paste
1 cup of peanut butter, chunky
½ tablespoon of salt
3/4 cup of sugar
½ cup of water
Put everything into a pot and bring to a gentle boil over medium heat, whisking constantly.
Simmer for for 3-5 minutes over low heat.
Take the pot off the heat, let the sauce cool down to room temperature, and serve the sauce with satay and/or toasted bread.
To reheat this peanut sauce just add a bit of water and bring to a gentle boil. Keeping in the glass container in the refrigerator will last for a week.