Pad Thai
The national dish of Thailand is often the litmus test for quality at an Asian restaurant. It's the sauce that is key. The right balance of fish sauce, tamarind, palm sugar, thai chili powder and rice vinegar make the meal. Additions can include shrimp, chicken, tofu, ground peanuts, bean sprouts, garlis and scallions – plus a wedge of lime on the side to squeeze over before diving in.
| PLACE | DISH | DESCRIPTION | IN A WORD |
|
You You Japanese Bistro |
Chicken Pad Thai | Harmoniously blended chicken or shrimp, flat rice noodles, peanuts, cilantro, hot pepper flakes and lime wedge. Visually beautiful. Tip: Vegetarians will enjoy Spicy Tofu Pad Thai with its homemade peanut sauce. |
MEMORABLE |
|
Khaophums Fine Thai Restaurant |
House Pad Thai
|
Fresh-tasting Pad Thai in a generous portion. You choose your level of heat from one to four. Tip: this is a small restaurant with about 25 seats so arrive early or take out. BYOB. |
SPICY |
|
Taste of Thai |
Pad Thai |
Stir-fried rice noodles with an egg, scallions, bean sprouts and peanuts in a sauce made from sesame oil, tamarind, fish sauce, sugar and vinegar. Tip: You can order almost any dish on the menu with tofu and vegetables. |
GENEROUS |
|
Thai Garden |
Pad Thai |
Thai Garden aims for a blend of flavors rather than spiciness, although you can ask them to increase the heat. Their Pad Thai is gently tossed together with chicken, shrimp, scallions, bean sprouts and peanuts. Tip: Good value at lunch. |
SUBTLE |
|
Pad Thai Restaurant |
Crispy Pad Thai |
Yellow egg noodles stir-fried with chicken, shrimp, eggs, scallions, bean sprouts and peanuts. Tip: You can get bubble tea here! |
FLAVORFUL |
