Hands down one of our favorite parts of Bangkok is the Chao Phraya riverfront.
Lined with tall high rises and constantly bustling with everything from long-tail boats to barges and one-man rowboats, you could people watch for hours on end, preferably with a good long drink and snack.
On a recent trip to Bangkok, we frequented the river bar at the Hotel Shangri La which was always quiet. Sitting there with a Passionfruit Mojito or a Lemongrass Gin + Tonic and snacking on these spicy, salty peanuts was pretty much the perfect break from the never-ending pace of Bangkok.
sliced into thin strips
ends trimmed, outer leaves peeled then rest thinly sliced
plus more for garnish
Heat the oven to 350°F and arrange a rack in the middle. Combine all the ingredients in a large bowl and mix until well coated. Roast until the peanuts are golden brown and everything is fragrant about 20 to 30 minutes. Remove from the oven and set aside to cool.
Peanuts can be stored at room temperature in an airtight container for up to 1 week.
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