Top with laal maas and serve.. Save.Barbecued ribs and chicken,.

It's true that the U.S. has had a big impact on Thai food, both positively and negatively, as well as how Thai Americans — including my own family — see themselves.In the restaurant, they have always done their best to make people happy with our food, but it's not always easy.

It's important to acknowledge both the good and bad parts of America's enduring influence and to look towards a future where Thai people aren’t commodified for their cuisine and labor..But where do we go from here?Like many Thai immigrants, my family’s work in the restaurant service industry was the primary reason they were able to integrate into American life.

Without providing Americans with Thai cuisine, it would have been difficult, or impossible, to cement their status as Thai Americans..In order for Thai people to reclaim their agency, it is crucial that we take control of the narrative surrounding Thai food and take ownership of its performance.

Instead of only catering to the tastes of others, we must assert our own cultural identity and agency by actively promoting and celebrating Thai cuisine in all its glorious diversity.

Because quite frankly, I am tired of hearing people rave only about Pad Thai, when in reality they’ve been spoon-fed a story.2 (12-ounce) pie shells.Cook, stirring, for 1 minute.. Stir in the coconut milk and the water.

Add the chicken and bring to a simmer.Cover and cook over low heat, stirring the rice two or three times, until the rice and chicken are almost done, about 20 minutes.

Stir in the zucchini, cover, and cook until done, about 7 minutes longer.Stir the lemon juice and cilantro into the rice..