The Final Frontier

 

The time has come, the Walrus said, to post about Chris’s SURPRISE birthday party. The Thai food we made for it turned out very well. I think I will post individually about a few of the dishes and sauces that seem most important, but here are photos of the final spread:

Spring Rolls: tapioca flour wrappers, and filled with glassy vermicelli noodles, bean sprouts, mint, basil, cilantro, carrots, and tofu, followed by a piece of soft-leaf lettuce.

Spicy Garlic Shrimp with Snow Peas

Sweet and Sour Cucumber Salad

More Spring Rolls

Chicken Satay with a Simple Thai Fish Sauce Marinade

Tangy Tamarind Sauce

Sweet and Syrupy Soy Sauce and Thai Peanut Sauce

Corn Fritters and two very Spicy Dipping Sauces, one involving vinegar and chile flakes, and the other involving Thai bird chiles

Thai Toasts, made with SmartGround, along with eggs, green onions, cilantro, white pepper, tamarind liquid, fish sauce, and stale white bread.