My Impossible Curry Noodle Dream
I will never stop pursuing the perfect curry noodle
It started in an unremarkable way, as obsessions often do. I worked at Vidiots, a video store in Santa Monica, and we ordered lunch from a local Thai restaurant, Poom Thai.
This wasn’t a new thing; there weren’t many restaurants to order from on a Sunday afternoon, and Thai food was my go-to when ordering in.
My father was from Vienna, Austria, and my mother was a fourth-generation Californian. The foods I grew up with were not loaded with spice and were closer to bland than well-seasoned. I don’t carry hot sauce in my purse, but I'm all in when it comes to flavor.
I love any curry, whether Caribbean, Cambodian, Japanese, Malaysian, Indian, or other. Everyone has their own spice blends, which makes curry a constant surprise to the taste buds.
On the to-go menu, there was a simple listing of Curry Noodles under the usual Pad Thai, Rad Na, and Pad See Ew noodles.
Curry and noodles were the best of two delicious worlds and one I’d never been invited to share. I’d seen curry noodle soups on menus before, but not noodles in a curry sauce or as it’s thought of as “dry.” This was something unique.
