My friend suggested taking Thai food to go and eating it in Trolley Barn Park which overlooks San Diego's Mission Valley. For our appetizer he suggested Fresh Spring Rolls with shrimp. These consist of vegetables, especially lettuce, rolled in a translucent and somewhat chewy rice wrapper. The shrimp were halved from head to tail and wrapped outside the vegetables so that you could clearly see them through the wrapper. The rolls came with a smooth peanut dipping sauce; it was a bit thick for my taste but quite tasty. For our salad I chose Som Tom, which is shredded green papaya prepared with lime juice, fresh Thai chili, palm sugar, and halved peanuts. It was fresh, tangy, and spicy, and the green papaya had some crunch to it. For our main dish we opted for Drunken Noodles with the addition of shrimp. This dish consists of wide rice noodles in a mixture of onion, bell pepper, carrot, and fresh basil in chili garlic sauce. There's no alcohol in the dish, so I assume the name comes from the fact that the noodles are wet as opposed to dry. While this was not the best Thai food I've had, it was certainly enjoyable, and it was noteworthy because of the times we're living in, which dictated that we take the food to go and because of that we opted to eat in the park at sunset, which was quite special.
Location: Thai Joint, 3456 Adams Avenue, San Diego, California. Date: October 23, 2020.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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