One of my favorite cuisines has to be Thai. I'm not sure how much of it is influenced by my exposure to Thai food throughout my numerous work-related trips to Bangkok (and Pattaya), and how much of it is because I'm a fan of their complex flavor profile.
While Thai dishes are normally thought to be spicy, there are other overriding flavors that can usually be experienced in a single spoonful: sweet, sour, salty, bitter. And just like Thailand's neighbors around Asia, many of their dishes are actually quite simple: either homemade or being sold on the street for a couple of baht.
I'm no expert, but I guess this contrast — their seeming simplicity while being packed with complex flavors — is what appeals to many people, is what keeps people coming back to Thailand for food trips, and is what makes people try to recreate their favorites in their own kitchens.
So after a long hiatus away from the kitchen (save for deciding to try making banana pancakes for breakfast last Thursday), I decided to try my hand at cooking Thai food yesterday for our Resurrection Sunday Dinner. Fortunately, my two youngest siblings, who also happen to enjoy Thai cuisine, helped me out in the kitchen.
My original plan was to create a menu revolving around our family's favorite dishes:
Appetizer: Tom Yum Goong
Entrées: Pad Thai, Bagoong Fried Rice, Chicken Pandan
Dessert: Sticky Rice with Mango
