AMERICAN FORK — I was prepared to drink copious amounts of water or milk when I dined at Thai Village in American Fork. I have a rather sensitive palate when it comes to certain spices, and I have eaten at Thai restaurants where it felt as if I had a migraine throbbing on my tongue after taking merely one bite. But so many people said it's worth the trip to American Fork that I decided to steel myself.

That wasn't necessary. This is a lovely restaurant in an old brick home with abundant polished wood and a conscientious staff that gives superior service. This eating establishment is an experience worth repeating. The owners are family members from Laos who have brought regional Thai recipes to America that have been adapted from Indian, Chinese and Malaysian cuisine.

We began the meal with a papaya salad that featured julienne papaya, green peppers, carrots, tomatoes and peanut bits in a subtle tamarind sauce. All ingredients were fresh, and they cleansed the taste buds for the specialties to come.

With several curries to select from, we opted for a pineapple dish. Our server assured us it was one of the favorites, and I believe it. Its spices, fruit, peppers and onions in a coconut milk base provided a delicate balance between sweet, salty and spicy flavors. At $7.95 and served with rice, it makes a filling meal.

Knowing we had to make a nod to the restaurant's spicy selections, we chose Pad Prik Khink, a flat noodle dish with abundant pork and prik, or chili, as well as a paste with chili, salt, sugar and vinegar. With a few added vegetables, it was robust and had some heat but was delicious. A pad, or noodle dish, was appealing with its lime leaves, garlic, onions and peppers.

For less adventurous diners, sweet and sour chicken and beef and broccoli are offered. The sauces, however, are lighter than their Chinese counterparts, which allow for the flavors of the dish to be more pronounced. At the base of all dishes is short grain rice.

We were full, satisfied and happy but willing to try dessert. Their fried bananas are encased in a crepe, which makes them resemble a spring role, and are served with a rich vanilla ice cream. Good? Yes, but the irresistible dessert is sweet rice with mango. I absolutely loved it. Fresh, ripe mangos with a slight give were served with slabs of sticky rice that has been saturated in a sugar/coconut milk mixture. It's not like mother's cooking. It's even better.

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Charlene Winters is a freelance writer, former food editor and food judge who — when she's not in the kitchen — works as the director of communications and marketing for BYU alumni. Contact her at charlene_winters@byu.edu.