Thai food is so often relegated to restaurants. We were glad to bring it home with this week's meal, and add a much-desired air of authenticity. Spring Rolls and Pad Thai were obvious choices, and Rob wrapped the rolls like an expert (his first time working with the wraps!). Rachael's dessert broke my reservations about rice pudding. Next week: Scottish!
On the menu:
Tender chicken, cucumber, and carrots, bundled in a wonderfully chewy casing of rice noodle. The peanut sauce alone was worth the dish, but these were definitely the right thing to put it on.
Pad Thai
Traditional Pad Thai. No peanut butter. No ketchup. Tamarind, fish sauce, sugar, lime, Sriracha. Chicken and bean sprouts were there, but the noodles steal the show.
Thai Tea
A spiced tea with tons of sweet cream to go with our rice pudding.
Rice Pudding and Banana Cream with mango
Sweet rice pudding topped with a creamy banana topping. Mango on top. More addictive with each bite.
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