Thai food is a favorite ethnic food of mine, or so I thought. The more I cook out of The Everything Thai Cookbook, the more I question this.
Perhaps, it’s time to admit to myself that I’m not cultured. I generally prefer the fusion of American and fill in the blank of ethnic foods and not the authentic stuff.
It’s exhausting trying to find “authentic” places anyway. Personally, I think you should work with what you’ve got. When immigrants moved to this country, they had to improvise and substitute certain ingredients that they couldn’t find here. They knew they couldn’t ask their relatives to send them some obscure food ingredient from back home, because it would probably taste bad by the time it crossed the ocean and had rats crap all over it in the holds of the ship.
It’s like when I’m in Indiana, I don’t like grilled fish that’s from the ocean, because it’s not as fresh. So I get that fish fried or I slather it in seasoning and sauce, because otherwise it’s just not good.
This is my way of saying, “Back off foodies! Leave me be, you snotty hipsters who’ve traveled all over Asia! I have good reasons for not liking authentic cuisine!”
As you might have guessed, I didn’t really like this recipe. It wasn’t gross. It tasted good, actually, but the texture was too crunchy and rice sticks tend to get everywhere. They break and get stuck into crevices all over the place. It’s irritating and for me, not worth the trouble.
The one thing I can say, is that this one of the easiest recipes I’ve had to make. All you need are a package of rice sticks, vegetable oil, salt, curry, and cayenne.
The only real step is to fry them in 2-3 inches of vegetable oil. Once they puff up, you transfer them to a towel and soak up the oil. Then you divide into three groups and sprinkle one group with salt, one with cayenne, and one with curry.
That’s all there is to it.
I am embarrassed to admit that I still managed to make a mistake though. I didn’t realize I was supposed to break the sticks into three-inch segments.