So it is officially the first week of fall but here in Michigan, to my surprise, it’s still super warm out. To me it’s totally crazy considering how it’s time for apple picking, pumpkins, scarfs and everything warm and cozy related to autumn. The weather here will be in the 70-80’s over the next week, like how crazy is that? Regardless, winter will be here before we know it, and I absolutely hate winter. Maybe it’s the warm-climate African in me, but I hate the snow and not just because it’s cold. Moreso because I hate driving that 35-40 minute drive to work, which during snow days can be up to 2 hours sigh…it literally gives me anxiety. But for now I will just enjoy this bizarrely warm Indian Summer.
So despite the seasons being a bit confused, I’m ready to make all the autumn-type food I can for the fall. Now this is one of those meals that is enjoyable during any season, but it’s even better when it starts to get cooler. The spices and the heat within this dish will warm you right up. As I like to say, it makes you all tingly inside haha. So Thai food is something I started eating because my older sister introduced me to it. She bought me my first ever Thai fried rice from a Thai place located within the city of Detroit (don’t ask me the name of the place…to long ago haha), and I have had a love affair with it ever since. Though I’ve tried many different Thai dishes over the years, my favorite without a doubt is pad thai. And apologies in advance if that comes off as cliche or like the pedestrian American trying to venture out for the first time. To redeem myself, I will say, not all pad thai is made equal and it has been quite hard for me to find places that make it well (in my opinion). That said, my all-time favorite place to enjoy in my neck of the woods is Bangkok Cafe in Ferndale, MI. They are always the most consistent in preparing and making it blissful.
I just love the different flavors of Thai cuisine, I love the different spice levels. Being african we love spicy foods, there’s no denying that. I’m a firm believer that pepper wakes up the taste buds in all the right ways. Now I know spicy food isn’t for everyone, so the beauty with Thai cuisine is that the spice can be ommited in many cases and the goodness of the dish remain unaffected. Personally I’ve tried my hand at creating different Thai dishes from pad Thai, Thai fried rice, to shrimp and grilled pinapple curry noodle (click for the recipe on my Instagram), but this time I decided to make some curry noodle soup that you must not hesitate to create. Yummmm….
One day I hope to visit Thailand and truly learn how to make authentic Thai food. That’s not to say that the ones here are not authentic, but I feel like food sometimes loses it’s authenicity when it has to assimilate to fit people with slightly different paletes. There are alot of Thai dishes where coconut milk is used, which I absolutely love! Coconut is one of my fav things to eat, drink, blend. No matter what form it’s in if it’s available you can bet This African is all over it LOL. As for the recipe it is not one that takes alot of time or difficulty. In fact, I totally recommend as a good one to make for friends who enjoy a little kick to their taste buds–never be afraid to challenge your palate. Go ahead and try it, and let me know what you think!