Liberating Thai Cuisine from the Tyranny of Peanut Sauce

<p dir="ltr">This week on Good Food:</p>

<ul>

<li dir="ltr">Chef <strong><a href="https://www.instagram.com/chezpim/?hl=en">Pim Techamuanvivit</a></strong> breaks down traditional techniques to create simple Thai dishes.</li>

<li dir="ltr">Farmer <a href="https://www.instagram.com/yaochengfarm/?hl=en"><strong>Jason Chang</strong></a> explains how his purple corn comes to farmers markets while chef <strong>Giles</strong> <strong>Clark</strong> turns it into tagliatelle.</li>

</ul>

<p dir="ltr">Connect with Good Food host<a href="https://www.instagram.com/kcrwevan/?hl=en"> Evan Kleiman</a> on<a href="https://kcrwgoodfood.substack.com/"> Substack</a>.</p>