In 1997. A fresh-faced Nic Eadie lands in Bangkok for the first time, heads to the Khao San Road, and after checking into the cheapest hostel he can find, he spots a street-side restaurant. It may only be 8.30 am but he orders a pad Thai and a green curry. Life would never be quite the same.

Fast forward 17 years, and after spending several of these living, working and travelling in Thailand Nic finds himself settled in Brighton with a young family and a serious cooking habit. He decided to convert his hobby into a profession, bought a 1957 Citroen H van, converted it into a yellow and pink mobile kitchen and began to bring the ThaiAngle concept to the hungry hoards.

EXAMPLE MENU

1. Thai green curry with chicken
2. Penang curry with black beans (ve)
3. Thai shrimp crackers
4. Jasmine rice
5. Dipping sauces and garnishes

All the food above is gluten-free, dairy-free and nut-free (though our prep kitchen does process all of those) and has a vegan option, but if there are any other dietary requirements then please do let me know.

Options available on request, minimum numbers will apply