Mild. Medium. Hot. Thai hot. These degrees of spiciness are commonly found printed on the menus of authentic Thai restaurants. The notable distinction: American perception of hot versus Thai expectation of hot. Spicy flavor is embedded into this culture’s cuisine. Known for aromatic dishes with bold flavors, Thai food is a fusion of Southeast Asian cultures. Some elements of classic Thai dishes, like stir-frying and deep-frying, originate from Chinese preparation methods. By the 17th-century, Thailand was influenced by Japanese, Portuguese, Dutch, and French cuisines. But throughout the centuries, Thai food has retained an identity indicative of its four regional entities: the North (Burman flavors), the Northeast (Vietnam and Cambodian influences), the South (Malaysian flavor), and Central Thailand. Ingredients and preparation methods correspond to the region, but most Thai food is defined by who prepares it. Family recipes and traditions have preserved classic dishes and showcased the individualistic elements of the cuisine. Thai flavors exploded on the American culinary landscape during the ‘60s. Today, most Thai restaurants are a “fusion” of both American and Thai influences. Classic soups like tom yam kung nam khon (shrimp soup with coconut milk) and curries (yellow, green) are popular menu items. At home, Thai food is challenging to make. Sometimes dishes require special utensils, like a wok, but most scare away novice cooks with unclear directions. Thai food requires practice and balance. The dishes are complex; a dash of too much curry powder can be detrimental to a meal, but adding limejuice could alleviate the heat. This recipe is a Thai-inspired vegetable stir-fry with classic peanut sauce. It’s beginner-friendly and remarkably easy (and nutritious!) and lets you determine how much spice that dish needs. The peanut sauce recipe makes the meal unique and can be stored for weeks afterward. It pairs beautifully with Seyval Blanc or Vignoles. The semi-dry, crisp flavor of Seyval highlights the freshness of this dish and reinvigorates the palate with every bite. Vignoles’ sweetness can cut down on the heat of a dish. Enjoy!