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Moon Thai: Approachable Twists on Traditional Thai Food | New Times Broward-Palm Beach

Ask anyone from Thailand if he dines out at American Thai restaurants and he’ll most likely tell you no. Americans, many Thais will concur, don’t know r…

Sure, you’ve probably eaten at a local Thai restaurant or two, feeling adventurous for ordering any of the rainbow of red, yellow, or green curries made with that pick-your-protein option. Or you’ve gone with the “authentic” papaya salad (often made without the nose-turning salty dried shrimp paste known as goong haeng to appease American palates), spring rolls (something you won’t find much of on the streets of Bangkok, by the way), and pad Thai (what should be salty and spicy more than sweet thanks to a good dose of fish sauce and chili paste).

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