Love Lessons From Pad Thai
Truth be told, it was my first time to try Pad Thai at a bloggers event in BKK Express, Uptown Mall, BGC.
BKK Express, the latest addition to the growing chains of Cabalen Group of Restaurants, serves authentic, affordable Thai dishes on the go. It imports ingredients from Bangkok and has its own Thai Chef to do the cooking.
About Pad Thai
Among BKK Express menu selection is the Pad Thai, Thailand’s national dish that’s made with rice noodles, stir-fried with eggs and tofu, and flavored with tamarind, fish sauce, dried shrimp, garlic, chili pepper, palm sugar and peanuts. It is said to be made popular by Prime Minister Plaek Phibunsongkhram to cultivate national identity.
For many years, I had stereotyped Pad Thai as overly spicy, unexciting dish, hence, the utter disregard. But Pad Thai is different from what I thought. It is a harmonious blend of spicy, salty, sweet and sour ingredients. The flavor is well-balanced; it is equally satisfying to the eye, nose and palate. It’s not dull as it has variants—with crab meat, tofu, chicken, pork, vegetable, mussel, prawn, etc...
BKK Express’ Pad Thai definitely got me hooked. A few days later, I was eager to have more in Phuket. Thankfully, the ones I tried in Thailand and the Pad Thai in BKK Express are on a par!
What we could learn from Pad Thai
My misconception of Thai food deprived me of the world’s 5th most delicious food for 29 years. If I relate this to love, I’d say stereotyping hinders us from getting to know a wonderful individual or ruins the "chance" of a good relationship before it even starts. Perhaps we can be more aware of our own stereotypes and move beyond to a better “judgment”?
I’m leaving you with this final thought: Whether it’s Pad Thai or a relationship–the key is balance. For food or love to serve a useful purpose, the components should not be missing nor should they be lopsided. Don’t put too little; don’t put too much. Maintain balance!
[This article was originally posted on Travel Plus Magazine Philippines for its January 2017 Issue]