I love Thai cuisine, it tends to play on all of the main taste senses at the same time , sweet, sour, salty, and hot. If the balance is right it's awsome. You gotta tell me about that pad thai popcorn Chakris, definitely want to give that a try.
Surprisingly, it's not one of our big sellers, but it's my favorite.

Brought this up from the archives:
“Pad Thai” Popcorn – How Five Seconds of Late-Night TV Changed the Future of Caramel Corn
Pad Thai Popcorn
Ingredients for about 8 cups of Pad Thai Popcorn:
½ cup popping corn kernels (roughly 8 cups prepared popcorn)
1 cup chopped dry-roasted, salted peanuts, or almonds
¼ cup chopped cilantro = pak chi (or kui chai) (add later) Authentic pad thai is made with Chinese chives (garlic chives)
Chinese Chives - ThaiTable.com
For the caramel sauce:
½ cup packed brown sugar ( or palm sugar)
4 oz butter
¼ cup corn syrup
3 tsp fresh lime juice
1 ½ tbsp freshly grated lime zest (grated lime peel only green part)
2 tbsp Asian fish sauce (fyi, if you don't use fish sauce, you'll have to add 1tsp salt)
1 rounded tbsp Sambal red chili sauce, or diced fresh hot chilies (about 5-6 chilli peppers, or to taste)
½ tsp baking soda (not baking powder)
Directions
Preheat oven to 250 degrees F (120 degrees C). Line 1 - 2 cookie sheets with oil, or a silicone baking mat.
Heat 1 teaspoon vegetable oil in a large saucepan. Add popcorn; cover and cook, shaking often, until fully popped, about 5 minutes. Transfer popcorn to a large, oven safe bowl with a strainer or your hands, leaving unpopped kernels in the bowl. Sprinkle in chopped peanuts. (Don't stir yet!) Put bowl in preheating oven.
Combine brown sugar, Butter, and corn syrup in a large saucepan over medium heat. Add lime juice and fish sauce. Bring to a boil and cook, stirring occasionally, until thick, about 10 minutes. Remove from heat and quickly stir in chilli peppers, lime zest, and baking soda. Mixture should be foamy after stirring in Baking Soda.
Pour over popcorn, stirring to coat well. Transfer popcorn to the prepared baking sheet.
Bake in the preheated oven, tossing every 10 to 15 minutes, until browned and sticky, about 45 minutes. Allow to cool and become crispy. Toss with cilantro before serving.