A touch of spice at Kanok Thai Cuisine

The Khmer succession has continued in Shadyside with Kanok Thai Cuisine taking space formerly occupied by Typhoon.

Vestiges of the former restaurant remain, including the backlit photo mural by Pittsburgh artist Corey LeChat, and the track lighting and blond-wood tables. Photographic and sculptural images of ancient temple gods beam benevolently over the sleek contemporary interior, with its restful green accents, wood surfaces and bamboo arrangements that conjure the serenity of a forest glade.

On sunny days, the floor-to-ceiling windows are open to the street, where the ebb and flow of traffic create a counterpoint to the serene interior.

Kanok, which opened on May 2, serves traditional Thai noodle dishes such as Pad Thai along with curry shrimp, beef, chicken and tofu.

Co-owner and chef "Tommy" Kanavivatchai is working toward a degree in business management at Duquesne University. He attained a degree in hospitality management and culinary arts in his native Thailand.

"We try to bring more authentic dishes to Pittsburgh," Kanavivatchai says. The dishes on the menu are the same that would be enjoyed by diners in his native city of Bangkok, he says.

The flaming symbol that is incorporated into the 'K' on their logo is a traditional Kanok motif that represents the fire of creation. It's achieved by means of the fusion of simple lines into "a great whole," according to the restaurant's website.

This synergy applies to dishes such as their Spicy Basil Chicken. Lining up small dishes of simple, prosaic ingredients, sectioned bok choy, sliced chicken, sweet red and green bell peppers and onions.

They're tossed one by one into a wok by chef Jamnian Jackson, who stirfries them into a result that definitely is greater than the sum of its parts.

Spicy Basil Chicken

Spicy Basil Chicken is easy and simple to prepare, Tommy Kanavivatchai says. The sweet red and green bell peppers and onions provide the sweetness that counterbalances by the tang of the sauce, which is created from soy sauce and minced green chile peppers and garlic. Make sure to heat the diced garlic and green chile peppers on medium heat, he says. Otherwise, the taste will be bitter.

A quick trip to the produce section of your supermarket or a farmers market can net you the ingredients

If peppers, onions and other ingredients are prepared ahead of time, this dish can be whipped up in almost as much time as it takes to microwave a TV dinner.

Like the best Thai dishes, it combines the sweetness with the tart.

For the chicken:

• 4 teaspoons soybean oil
• 1 cup chicken white meat, sliced or chopped
• Water
• 1/2 cup onions
• 2/3 cup sweet red and green bell peppers, diced
• 1/3 cup bok choy, chopped
• 1/8 cup basil leaves
• 1/8 cup fresh green chile peppers and garlic, chopped, equally combined
• Brown sauce (see recipe)
• Jasmine or brown rice, for serving

For the brown sauce:

• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 2 tablespoons oyster sauce

To prepare the chicken: Heat the soybean oil in a skillet or wok on medium heat.

Stirfry the chopped chile and garlic with the soybean oil until golden brown.

Partially cook the chicken in water, and then, add the chicken and vegetables, then, cook all together on high heat for 1 or 2 minutes.

To prepare the brown sauce: Mix the soy sace, sugar and oyster sauce in a small bowl, and then, set aside.

Add the brown sauce and cook for 1 minute, then, turn off the heat and add the sweet basil, and mix together.

Serve with jasmine rice or brown rice Makes 1 serving.

Additional Information:

Kanok Thai Cuisine

Cuisine: Thai

Hours: Lunch: 11:30 a.m.-2:30 p.m. daily. Dinner: 4:30-10 p.m. Sundays-Thursdays; 4:30 p.m.-11 p.m. Fridays- Saturdays.

Entree price range: $4-$17

Notes: Major credit cards accepted. Handicapped accessible. Reservations recommended on weekends. BYOB.

Address: 242 S. Highland Ave., Shadyside

Details: 412-363-8888 or www.kanokcuisine.com