They’ve got a super crunchy, smooth, brittle shell, and the peanuts themselves are very fresh. I prefer the coffee flavor — the coating departs just the right aromatic edge to the peanuts so they ride the edge between sweet and savory without veering into salt. Best of all, they’re dry, so they don’t leave grains of seasoning or oil all over your fingers (which, in turn, keeps your steering wheel free from grease smears as you drive — delicious and practical). I ate half a package the other night while binge-watching the first season of Borgen, another obsession.
I bought a canister of Koh Kae during the same outing to the Thai market and I can tell you with certainty that Khao Shong are 100x better. The Koh Kae are crumbly, feeble disappointments by comparison. Here in L.A., you can get them for $2.70/bag at Thong Lo next to Lax-C, the huge Thai restaurant supply warehouse near Chinatown, or for $3 at Silom market in Thai Town.