I want to be a Thai chef when I grow up!

Thai cashew chicken and shrimp rice

   I want to be a Thai chef when I grow up!  As I am aware, in the eyes of almost everyone I am grown up.  But I don't actually see myself that way.  I like to think of myself as a young adult, still trying to find their niche in life.  If you were to base my age on my cooking skills alone, well then I'm pretty old.  You also have to take into consideration that I'm not Thai, nor Asian at all.  So wanting to be a Thai chef  seems a bit off.  Not really.  That bazaar statement seems to be exactly the sentiments of my life.  Its weird and it pertains to Asian shit!  Its a very Marissa centric statement!  
   The last few years I have been becoming obsessed with cooking all types of Asian foods.  From laksa to yakisoba and everything in between.  But I just cant get enough of the Thai flavors!  Now that I've been to Thailand and had the true Thai flavors, spicy, sour, sweet, and salty,  I'm even more in love with them!
   A few years ago my mom gave me a Thai cookbook for Christmas.  The book seemed easy enough at first but once I started reading it I came to the conclusion that I would never use it.  It seemed ridiculous that I might have to order some of the ingredients online.  What a stupid idea.  But about a year ago after I came to Japan I started looking through the book and finally used it.  And now I probably would get ingredients shipped to me if I could ship them to Japan.  After going to Thailand and tasting the simplicity of the food,  its now even easier to to make.  And easier for me to follow a recipe.  At first I thought that it was too easy or it should have more ingredients, but now I realize that Thai food is actually a lot easier then one would think.  When I cook I like to think that each meals should have many layers of flavor.  But the ingredients in Thai food give it the layers it needs without making more work for yourself.
   My husbands favorite dinner is Spicy peanut noodles.  I  invented the recipe a few years ago when I first moved in with him.  He actually didn't like it at first.  But now its his favorite.  He wants it once a week.   I created this recipe just on a whim.  My friend Erik once called me the mad scientist of the kitchen.  I like to experiment sometimes and this one was perfect.  I now have it down to an exact art on how to make the sauce.  Its similar to a satay dipping sauce but used on noodles, and has more depth of flavor. 

Spicy peanut noodles

   The other day I finally found Thai rice sticks.  They are thick Thai rice noodles.  I was so excited because when we went to Thailand I wanted to bring back so much stuff from the grocery store and Pete talked me out of it.  But next time I go I'm getting whatever I want!!!  Last night I finally used the noodles.  I must admit I didn't cook them long enough, but life is all about trial and error.  Next time I know how to make it better.  I followed a recipe perfectly from the book my mom gave me.  And I got the page a little dirty.  That's how you know Its a good cookbook in my opinion. Just slop it up!  Since I didn't get the outcome perfect I have been thinking about it for the last 24 hours.  So much so that I will probably been making it again very soon!

Beef and Broccoli with Thai rice sticks

   I most admit it is weird that an Italian girl, born in Jersey,  would want to be a Thai chef.   But life does throw you a curve ball or two.  It would be too obvious if I made the best Canoli, but I do love to make Pizza!   Plus I need to go where my talents take me.  And since I enjoy cooking  Thai food so much I'm going to keep up the experimenting!