Nong's Thai Kitchen

March 15, 2015
Over the past several decades, Thai food in America has burst from big-city ethnic enclaves to many small towns in America as Thai immigrants have increasingly spread out to become a part of everyday life. Few places in the nation currently lack some outlet for pad Thai, an Asian dish that has become nearly as ubiquitous as chop suey. Chef in suburban Washington, D.C., Daks offers recipes for all manner of Thai dishes to re-create at home. Ever-popular satay can be grilled indoors or out, and the spicy peanut-coconut sauce that makes satay almost universally appreciated turns out to be easy to reproduce from ingredients available in most well-stocked supermarkets. Daks wants her food to be good for you, too. She offers a non-sugary nut snack that looks like savory peanut brittle. Sweet corn, not often seen in Asian cooking, makes a striking cold salad that would complement any buffet table.(Reprinted with permission of Booklist, copyright 2015, American Library Association.)