If there’s one thing Thai food doesn’t lack, it’s flavor. Thai cooks value the complexity of their dishes, which use a variety of herbs and spices to fuse sweet, salty, and spicy together in a transcendently delicious combination.
I don’t consider myself, by any means, an expert on Thai cuisine. Like many Americans, Pad Thai is the Thai dish I order most frequently. These noodles, with peanuts, bean sprouts, egg, all lathered in a mysteriously delicious salty-sweet sauce, are a staple in American Thai restaurants. Although scrumptious, Pad Thai doesn’t accurately reflect the culinary traditions of an entire nation.