I'm an Old Buzzard and I've eaten my share of roadkill.
The longer you live,if always trying new foods,herbs,spices the more diverse your palate becomes.
You will just know what you like to create and eat,no mistaking there are plenty of flops along the journey but I do keep a running documentation of the most palatable meals.
As the Thai head-fier will attest,the blend of sweet, salty and sour is the main essence of Thai cuisine.
The main ingredient of Pad Thai, rice noodles are chewy in texture and transparent by nature.
I eat out quite a bit,I'll even take notes from a chain restaurant like the Keg Steakhouse,where I just attended a birthday celebration,downtown Toronto on York St. in the financial district.
On the bottom is a simple roti from a new Guyanese restaurant in my neighborhood.
I ordered two parantha flatbread and a 16oz container of goat curry to go,it was very tasty at home.