Growing up in small TOWNS in the Midwest, I have to admit, I had great longing to try EXOTIC foods I read about in MAGAZINES and books. Often, in those dark days, a single Chinese restaurant in town represented  all of Asia, with its Americanized CHOP Suey and brown sauced stir-fries. So it was a big deal for me back in the 1980’s when we made the drive to Chicago for a dose of Museums and culture, and got to try Thai food for the first time. It was a revelation—it seemed like all the elements of Chinese food, the soy sauce, the noodles, the tofu, had been CHARGED with electrical current in the form of lime, chiles, coconut and fish sauce. Instead of a salty cornstarch gravy, the familiar bean sprouts and veggies were doused in tangy, fresh dressings, or unctuous coconut milk. I fell hard for Pad Thai, a love affair that continues to this day. From there, branching out to Vietnamese, Malay and Indonesian foods was inevitable for me. It took some time to find authentic restaurants to try, but thanks to some great cookbooks, the flavors invaded my kitchen and found enthusiastic mouths waiting.Explanation:I HOPE U GOT THE ANSWER TILL NOW