I have something to confess: I’m not a fan of ripe mangoes, and therefore usually avoid the quintessential Thai dessert, mangoes with sweet sticky rice, but I love ruam mit. Ruam means “gathering” and mit roughly translates to “friends,” and it is a dish that is good to share. Ruam mit is essentially a delicious dessert gazpacho. It’s comprised of a sweet coconut milk broth that that has sliced jackfruit, toddy palm seeds, pandan and coconut jelly, and crunchy water chestnuts coated in tapioca flour all served over ice. It’s the perfect way to cap off a spicy meal.

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This new, slightly upscale seafood-centric Noho spot from a pair of Thai-born brothers (who worked at one of Bangkok’s most renowned restaurants and for Tom Colicchio, respectively) may join the ranks of Uncle Boons and Pok Pok. For now, it’s still working out the kinks, but the southern-style coconut-crab curry, packed with juicy king-crab meat, is alone worth a visit.

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Named for the culturally binding Mekong River, James Beard Foundation semifinalist Khong River House pays homage to several Southeast Asian countries. But we’re partial to its northern Thai plates like peppery green papaya salad and crispy duck with green peppercorn and jalapeño garlic chives—served, naturally, with sticky rice. Credit goes to chef Clayton Miller. Meals unfold in an inspired setting of reclaimed wood, Thai motorcycle license plates, birdcages, fish traps, and chairs made from fishing boats. Even the bar, which stocks 70 varieties of gin, embraces fiery chiles, steeping them in cocktails. yum yum stoke newington
Thai restaurants in New York are a dime a dozen, reliable workhorses scattered densely across every neighborhood, and most everyone has their go-to takeout spot: the one that delivers generally unobjectionable if unexceptional pad Thai and pineapple fried rice on the quick and cheap. It’s easy to mistake this mediocrity as defining Thailand’s cuisine. And so it can be genuinely life-changing to unlock the next level of the city’s Thai food: the more authentic, hyperregional, or at least bold, adventurous, and thrillingly palate-altering dishes offered by New York’s very best Thai restaurants. AMAZING THAI FOOD IN LONDON - Thai Silk Restaurant
Sixty percent of the time, we want Thai takeout all the time. Thai food masterfully walks a delicate line between salty, spicy, sour, and sweet, perhaps no better demonstrated than in pad Thai. Undeniably the most ubiquitous and oft-ordered dish in American-Thai restaurants, it's perfection. From the slight funk of fish sauce to the peanutty topping to the just-a-little-chewy noodles to the fresh squeeze of lime juice brightening it all up… sorry, what were we saying? Oh, right. Pad Thai. While it's an American favorite, there are a lot of other sleeper hits waiting to be discovered on your local Thai takeout menu. We asked the chefs at our favorite Thai restaurants to ID the best dishes you're not ordering…yet. FNUK fOX Intro
Although today we associate Pad Thai sauce with tamarind, in this authentic southern-Thai recipe, the sourness comes instead from a combination of rice vinegar and lime juice. Several hundred years ago, traditional Pad Thai was made in just this way—without tamarind—and versions of this original recipe can still be found in various regions of Thailand. Simply Thai, Teddington - Gordon Ramsay
SriPraPhai holds it down in Woodside as the resident OG Thai food destination. Haters will tell you there are better authentic Thai places, and, in a way, they’re probably right. Everyone likes their Thai a little different (and it’s cool to hate on the champ). They got a remodel a few years back, but the food here is still the same. Get a curry, and get some soft-shelled crab, and don’t miss the watercress salad. If sweet sausage salad sounds good to you, congratulations: you’re a normal person. Get it. Ask for your dishes “Thai spicy” then open your mouth and hang your head out the window of the 7 train on the way back to the city. That’ll help. RESOLUTION(A FATHER-DAUGHTER RELATIONSHIP)
Amidst all the chaos of Grand Central Market, you might miss Sticky Rice at first. But inside this food stall in the center of the market is a fantastic secret. And that secret is the best beef panang curry in the city. The rest of the menu is pretty great too, but something in that curry speaks to us unlike anything else. It’s sweet, savory, and a little spicy, and the braised beef is so tender that chewing is optional. Thai Best Song From 2000-2009
This unassuming, cozy restaurant in Mount Baker is a mainstay for low-priced (and cash-only) Thai food. The pad thai has dried shrimp (as it should) and the green papaya salad has real heat (as it should). That salad is a perfect accompaniment to BBQ chicken and a side of sticky rice that comes in a cute bamboo basket. Bonus: Lao dishes on the menu.
Named for the northern Thai staple of every meal, Sticky Rice makes few concessions to Western palates—traditional tamarind-laden stewed pork curry is a standout, while herbaceous house-made sausages, banana blossom salad, and larb made authentically with ground pork and intestine anchor the huge menu. Adventurous diners seeking a true taste of Thai street food will appreciate the insect dishes, from fried worms to ant omelettes, though tamer items like coconut curry khao soi will satisfy the bug-averse. Don’t forget to BYOB. Thai Street Food - EXTREME BBQ MEAT TOUR in Chiang Mai, Northern Thailand | Thai Sausage and Laap!
As one of the most popular and talked about restaurants in London, it’s no surprise that Kiln in Soho won the UK's Best Restaurant title in the 2018 National Restaurant Awards. And the title is well deserved. Founded by Ben Chapman and Brian Hannon in 2016, they’ve got everything just right from the seemingly effortless chic and hip decor to their phenomenal Thai menu. Kiln offers simple, satisfying dishes that combine Burmese, Yunanese and Laos spicing and flavors. Head chef Nick Molyviatis's food is cooked over open flames with a nod to the road style cooking of rural Thailand. Some of the dishes are very spicy but the chefs are able to tone them down on request. The emphasis is on fresh and locally sourced ingredients. Grower Sean O’Neil supplies Thai and Chinese herbs and vegetables while pigs are bred for Kiln by Phillip Warren Farmers. Dayboat seafood is delivered fresh each morning. Yum Yum Thai Restaurant
Derived from the Thai word for delicious, Aroy, Aloy was chosen by the family to ensure customers know the renamed restaurant's reasonable prices and healthy ingredients will remain the same for years to come. With dine in lunch specials from 11 a.m. – 3 p.m. every day and a host of gluten free and vegan meals, many find it hard to leave the Thai oasis in the city.
Don't discount this egg omelet. It's dynamite in its simplicity, according to Tila. The eggs are whipped to a frothy, airy frenzy with fish sauce, sugar, and soy sauce. Unlike a classic French-style omelet, Kai Jeow should be golden-brown. It's eaten with rice, a protein, and sriracha. "People put sriracha on everything and that's bullsh*t," says Tila. "But this is one thing your really should eat it with." Travel Joy Hostel a Hostel in London offering Accommodation and a Bar
Even papaya salad gets the fine-dining treatment at Uncle Boons, no surprise when you consider the restaurant’s husband-and-wife team (Matt Danzer and Ubon-born Ann Redding) hail from Per Se. Armed with a charcoal grill and rotisserie (no small feat in Manhattan), Danzer and Redding turn out smoky seafood plates with nam prik (Thai chile sauce). The crowd at this art-cluttered tavern is as varied as the menu, which is admittedly regionally unfocused, though it consists mostly of Redding’s family recipes. So it’s not uncommon for traditional massaman curry punctuated with green peppercorns (a drier version than you’re likely used to) and titillating lamb larb to simultaneously hit the table with unconventional mee krob with fried sweetbreads. Don’t leave without knocking back a Singha slushy—they sell 600 a week. OK Tedi Mining Limited Signed MOU with PNG NID

In terms of the menu itself, Night + Market’s Silver Lake location is nearly identical to the original, meaning the food is still among the best you’ll find in LA. We’ve only ranked it a few notches below the original because, as a whole, the atmosphere is bit more chaotic and cramped than the West Hollywood location, they don’t serve beer towers, and there’s no outdoor patio for you and your big group of friends. But as soon as those wings, the khao soi, and every other dish starts hitting the table, you tend to forget about those very small shortcomings.
In fact the only thing I’ve had that’s come close were the Australian eateries of legendary chef David Thompson, widely regarded as the world’s foremost non-Thai expert on Thai cuisine, whose Darley Street Thai and Sailor’s Thai in Sydney were both excellent. Now closed, Darley Street Thai was named “Best Thai” in Australia (which has a huge number of quality Thai restaurants) for all eight years of its existence.

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I have something to confess: I’m not a fan of ripe mangoes, and therefore usually avoid the quintessential Thai dessert, mangoes with sweet sticky rice, but I love ruam mit. Ruam means “gathering” and mit roughly translates to “friends,” and it is a dish that is good to share. Ruam mit is essentially a delicious dessert gazpacho. It’s comprised of a sweet coconut milk broth that that has sliced jackfruit, toddy palm seeds, pandan and coconut jelly, and crunchy water chestnuts coated in tapioca flour all served over ice. It’s the perfect way to cap off a spicy meal. Mango Tree - Thai Restaurant in Belgravia, Central London
Step One is a choice of pasta; Angel Hair, Spaghetti, Fettuccine, Linguini, Penne, Cheese Tortellini, Cheese Ravioli Meat Ravioli. Step two is a choice of pasta sauce; Spicy marinara, Regular marinara, Alfredo sauce, Alla vodka sauce (pink sauce) and step three is choice of salad dressing; House Italian, Ranch. For an additional cost add add meat the meal; Meat Balls $2, Meat sauce $2, Italian Sausage $2, Grilled Chicken $3, Grilled Shrimp or Salmon $5. Carl Sandburg's 79th Birthday / No Time for Heartaches / Fire at Malibu
What do they taste like? Shirataki noodles are actually taste-less and will take on the flavors of the dish. Texture-wise is where they vary, as they are more rubbery than your traditional noodles. And tbh, we’re not fans of using them outside the realms of Asian cuisine. But given that the rice noodles used in pad Thai are also on the chewy-side, shirataki noodles do work quite well here. And in our book, definitely worth a try. Best of The Block EP13 Little Thai Kitchen, Darien CT
This cake was such a hit not everyone at the pot luck got to try it! Folks found it to be “not too sweet” and “with a delightful crumb.” The flavor is excellent and while I used Meyer Lemons, I would try it next with blueberries. I recommend serving it with a dollop of almond-infused whipped cream for the perfect accent. Just lovely. Mine cooked for 43 minutes, just for the record.

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Hailing from the Northeast state of Isaan, this outlandish dish is both great divider - some can't get enough of its bite, some can't handle it - and greatly distinctive. Garlic, chilies, green beans, cherry tomatoes and shredded raw papaya get dramatically pulverized in a pestle and mortar, so releasing a rounded sweet-sour-spicy flavour that's not easily forgotten. Regional variations throw peanuts, dry shrimp or salted crab into the mix, the latter having a gut-cleansing talent that catches many newcomers by surprise! Lazy Stream - Final Fantasy XV Windows Edition
The quintessential Thai aroma! A bold, refreshing blend of fragrant lemongrass, chilli, galangal, lime leaves, shallots, lime juice and fish sauce shapes this classic soup, giving it its legendary herbal kick. Succulent fresh prawns and straw mushrooms lend it body. A versatile dish that can fit within virtually any meal, the distinctive smell reminds you of exotic perfume, while it's invigorating sour-spicy-hot taste just screams 'Thailand'! Roblox CARS 3 obby - SAVE LIGHTNING MCQUEEN!! Adventure Obby #2 [KM+Gaming S01E56]
Add shrimp (if using) and combine with noodles. Push everything aside creating an empty space in the middle. Crack an egg, wait 15 secs to set, then mix into the noodles. Sprinkle some white pepper, add bean sprouts and up to 1 tbsp. more sauce. Stir everything for 1 min, then add scallions. Turn off heat and toss. To serve, top with crushed peanuts, dried onions and a generous squeeze of lime juice.

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Greetings from LA’s best (and most important) Thai restaurant you’ve never heard of before. Located up in the outer fringes of North Hollywood, Sri Siam has been around for over 30 years and is Thai royalty when it comes to its influence over this city. The crispy rice salad that blew your mind over at Night + Market? Sri Siam’s been doing it since the ’80s. Also, don’t be surprised if your server (i.e. the owner) pulls up a chair next to you and starts chatting - that’s just how things are done here. Best thing here? The off-the-menu radish cakes. Drop what you’re doing and go get them now. ASMR HONEYCOMB (Extremely STICKY Satisfying EATING SOUNDS) NO TALKING | SAS-ASMR *PART 2*
"Everyone in Thailand eats this once a week," says chef Jet Tila of this spicy basil stir-fry.This dish is made by sautéing chiles and garlic in a hot wok, then adding ground meat along with peppers, onions, fish sauce, and palm sugar—all hit with a big handful of sweet or Thai basil. "The dish has been adapted regionally," explains Tila, so you'll sometimes see it with mint instead of basil. "Order it by saying 'Kra Pow,' and then the protein of your choice," says Tila—"but you have to eat it with a hard-fried runny egg on top, and over jasmine rice."
Having a drink is a great way to pass the time while you are deciding what to order. The waiter might ask “Would you like to start with a drink?” and you can reply “Yes, we’d like (type of drink) while we decide on our food.” If you order a bottle of wine, the waiter might ask “Would you like to taste the wine?” when he opens the bottle for you. If you like it, you can reply “Yes, that’s fine.”
Papaya salad is a pretty popular dish that many Thai food aficionados tend to gravitate towards. And understandably so! The typical som tam which is usually found in Thai restaurants is sweet and spicy, sour and refreshing, and contains nutty and crunchy elements. But the version most people overlook contains phu pala, or fermented crab, which adds a whole other element of flavor. Som tam phu pala still contains the fresh, crisp papaya you crave in a som tam dish but it’s paired with pungent, salty, and fishy crab that will no doubt convince you to order a second round.

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Traditional pad thai sauce includes fish sauce, vinegar, sugar and tamarind paste. Tamarind paste is not easily found at a regular grocery stores so I substituted rice vinegar. If you would like to use tamarind paste, substitute about 2 Tablespoons in place of the rice vinegar in this recipe. I also added a big scoop of peanut butter to my sauce, because I think it gives the whole dish an added creaminess and boost of flavor that I love.

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Thai & Vietnamese are a natural combination, one that’s done well at this Uptown fusion spot. Giant chicken wings in a chili-garlic glaze make for the perfect accompaniment to one of Malai’s house-brewed beers, as does the green papaya salad made with candied beef jerky. When it's time to order entrees, go for pad thai or the chiang mai noodles, served in a spicy coconut curry sauce. Red Crab Thai Food Restaurant Ellerslie
We did this for dinner tonight, we doubled the recipe for our larger family. It wasn’t like the pad thai that I crave, it was very peanut buttery and something just didnt go quite right. It wasn’t bad, but honestly I dont know if we will try pad thai from scratch again. It may not have been the recipe, rather, something really may have gone awryconsidering my husband and I both made it together, but we both followed instructions fairly closely.

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This family-owned neighborhood spot at Pico-Robertson isn’t just on this list because the food is excellent. It’s on this list because it’s pretty romantic too. With white tablecloths and a glass-enclosed wine rack in the back, Si Laa has a more upscale feel than others on this list. Prices are still reasonable, the waitstaff is insanely friendly, and pat yourself on the back - you just nailed date night. The crispy duck and “hidden treasure” are must-orders. YumYum apprenticeships

The other late-night option when all the tables over at Thai Patio are full, Ruen Pair is ideal for that 2:30am run when you’ve got a friend who’s only ever had pad thai, and another friend who’s got a hankering for rabbit feet. The menu at this restaurant is expansive, and no matter how much experience you have eating Thai food, you’ll find something for yourself here. Just make sure to order multiple salty egg and turnip omelettes for the table - everyone will agree they are life-changing.


You may have encountered papaya salad, but Ngam's Hong Thaimee encourages you to take it to the next level: "This is a traditional Thai pairing," she explains. "The three are frequently eaten together." The chicken is often skewered, and sticky rice will come with. "At Thai street carts, the spice level is often customized," she explains. "People think Thai food is spicy, but it's a matter of taste." Ting DJ tee red beat remix (Thai Dance)
Shirataki noodles, composed mostly of water and konjac yam (a water-soluble dietary fiber), are a popular ingredient in Japanese cuisine. They also go by other names: konjac noodles (from the plant they originate), miracle noodles (because of the most popular brand) or konnyaku noodles. What has them trending, however, is that they’re effectively zero calories and carbs.
This is the worst Thai food you will ever eat. Of course it's the best you can find in Cle Elum, because it's the only you can find in Cle Elum. Th Pham Thai is like ketchup, noodles, and our choice of meat. Pad Se Ew is sauce, noodles, and a couple florets of broccoli. Their food is the most unoriginal, basic Thai food you could possibly make. Trust me when I say the food served in a Thai prison is lightyears beyond theirs. Rage against the Restaurant. Crazy staff | Roblox Restaurant Tycoon #1 [KM+Gaming S01E47]
The name means "drunken noodle." It's a dish Thai street vendors sell to tipsy party-goers, and it's also Leah Cohen of NYC's Pig and Khao's pick for a satisfying late night meal. Like Laad Naa, this dish is made with wide rice noodles. "They're similar to Chow Fun noodles," explains Cohen: "Spicy, sweet, and salty, with Chinese broccoli, eggs, onion, meat, chiles, garlic, soy, fish sauce… a little oyster sauce." In other words: A little bit of everything. This dish is saucy and sticky and indulgent, which makes it ideal for both sopping up too much booze and for random Tuesday nights after a long day of work.

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While many ethnic cuisines are domesticated to Western palates, Thai food may be the most bastardized in America. “We have the same basic Thai dishes over and over again, many of which have nothing to do with Thailand,” says Andy Ricker, the James Beard Award–winning chef behind the bicoastal restaurant empire Pok Pok, known for authentic dishes like charcoal-roasted hen with lemongrass and tamarind. Yum Yum


Are you sick of those wide rice noodles yet? (No.) "These are basically pan-fried rice noodles with egg, Chinese broccoli, and your protein of choice," says Tila. The star ingredient is what sets this dish apart from laad na: a sweet soy sauce made with molasses. "It's nice and dark, with a sweet-salty balance." In fact, Tila thinks this dish is a shining example of the inherent complexity of Thai food. "I don't think that Americans have made Thai food too sweet—it's just that the spice and acid are often missing. And anyway, if it's not a little sweet it's not authentically Thai." This dish often hits the bullseye. Come Together at Busaba Eathai


Chef Haidar Karoum and restaurateur Mark Kuller (the duo behind Proof and Estadio) always planned to open an Asian restaurant together. After heading east to eat their way through Bangkok and Chiang Mai in 2012, they returned to D.C., where Doi Moi (meaning “new change”) was born. The 5,000-square-foot restaurant overlooks bustling 14th Street and features a large open kitchen paying tribute to the culinary traditions found throughout Southeast Asia—and its Thai dishes are among D.C.’s finest. You’ll agree if you order the khao soi gai, a spicy chicken and crispy noodle coconut curry with pickled mustard greens that takes three hours to make. Pandan Leaf Thai Restaurant in London UK serving Pad Thai and Salad
The reason I brought Lao Table to San Francisco and the bay area here is because I believe in the power of family. What I believe in life is to shared and this type of food , you don’t see much here in state. It’s only local people as a Thai culture especially family you know, sit down, enjoy the food and have fun using your hands. You don’t care who you are eating with, but you do care about is the conversation over the table. That is family

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While many ethnic cuisines are domesticated to Western palates, Thai food may be the most bastardized in America. “We have the same basic Thai dishes over and over again, many of which have nothing to do with Thailand,” says Andy Ricker, the James Beard Award–winning chef behind the bicoastal restaurant empire Pok Pok, known for authentic dishes like charcoal-roasted hen with lemongrass and tamarind. Churros with Hot Chocolate - Gordon Ramsay

Bhan Kanom isn’t a restaurant. It’s a market/bake shop in a Thai Town stripmall and home to the best collection of Thai desserts in the city. This is the place you stop at on the way home from work and pick up some mini crispy crepes or a bag of imported Thai candy to eat in your bed later. Or if you’re grabbing dinner at Thai Patio or Ruen Pair (all located in the same stripmall), skip the mango sticky rice at the end and come get it here instead. It’s way better.
Diehard Thai fans make the pilgrimage to Issaquah’s Noodle Boat partly because Noodle Boat workers make the pilgrimage to Thailand annually, researching new dishes and making authentic chili paste to bring back to Seattle. Playfully named dishes like Queen of Banana, King of Garlic, Hot Meat, and “Whatever You Called?” can bring on serious heat by request. Recommended: BKK — Noodle Boat’s version of hor mok (curried fish custard), which is stir-fried rather than steamed.
Ann Redding and Matt Danzer, the married chefs behind Uncle Boons, seem to have a goal similar to Andy Ricker’s: to transform the way the average American (or at least New York) diner thinks about Thai food, as not just an interesting, exotic “ethnic” option but in fact one of the great cuisines of the world, on par with French or Italian. Their restaurant is as buzzy and stylish as any other in Nolita, and though they hew carefully to tradition when it comes to each dish, they follow their whims in terms of the wide array of them, inspired by their travels all across the country, and place a premium on using the highest quality ingredients. When betel leaves are available, it’d be nothing short of a mistake to skip them, wrapped around a heady mixture of fresh ginger, coconut, dried shrimp, and shrimp paste, plus peanuts and chiles. And you’d be hard-pressed to find a better khao soy, the northern-style, coconut-based, whole-chicken-leg curry, made golden with fresh turmeric and featuring homemade egg noodles.

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Lately, we’ve been telling a lot of people to get Uncle Boons in their rotation. It’s in a little space on Spring Street, and it’s the rare spot that exceeds the expectations of its trendy hype. Get the massaman curry with boneless beef ribs and the golden curry with a chicken leg. Also, try something from the charcoal grill (there’s a whole menu). The food packs serious depth and flavor, and it’s a guaranteed spot to impress out-of-town friends. And If you want to finish strong, don’t sleep on the coconut sundae. The restaurant so good they named it twice! Yum Yum Restaurant by George

Dave Tewasart and Justin Baey are going strong at Grand Central Market’s Thai stall, where classic streetside fare like grilled chicken (gai yang) gets cooked sous-vide before being finished on the grill. On the other side of the stand, Sticky Rice Too is Tewasart’s answer to all the requests for noodles. The broth on the khao soi is bold, rich and slightly sweet comfort food that’s a gutsy take on the dish. The pad thai might be some of the best in the city. Horapha - Authentic Halal Thai Cuisine in Queensway, London
If Night + Market is the hot prince that everybody wants to f*ck, Jitlada is the old Queen that’s done taking your crap. The decades-old Thai Town spot in many ways is the true heart and soul of LA’s Thai food scene. Its kitschy dining room is a must-visit (and a good spot to catch a celebrity) and its massive Southern Thai menu has absolutely zero regard for your pretty little spice preferences. Plain and simple - Jitlada is for the big boys and girls. But those who stay will be rewarded with some of the best Thai food in this city. Conor Maynard Cooking At YumYum Thai Restaurant
This online ordering system and app is made to work using every format your customers are likely to use. You can set it up so people can place orders on your website, Facebook page and mobile app. So if your restaurant’s customers are especially likely to use their mobile devices or social media to place orders, ChowNow could be an option to consider. The annual plan starts at $119 per month, plus credit card processing fees. 3 EASY STEPS TO INCREASE YOUR FPS IN PLAYERUNKNOWN'S BATTLEGROUNDS (PUBG)
Review Body: Awesome. You gotta be really careful with the noodles - forget what the package says, just soak them for 5min in hot water. They will be in the pan for several minutes so if you boil the noodles even for 1 to 2 minutes they will turn out too soggy. I tried with different rice noodles, and the "heavier" ones always come out best (like linguine size rice noodles) Skillman & Sons Hardware Store London for Padlock and Pocket Tool Tools
Lately, we’ve been telling a lot of people to get Uncle Boons in their rotation. It’s in a little space on Spring Street, and it’s the rare spot that exceeds the expectations of its trendy hype. Get the massaman curry with boneless beef ribs and the golden curry with a chicken leg. Also, try something from the charcoal grill (there’s a whole menu). The food packs serious depth and flavor, and it’s a guaranteed spot to impress out-of-town friends. And If you want to finish strong, don’t sleep on the coconut sundae. Coffee Circus Ltd Cafe in London for Coffee, Tea and Cakes
A bit of an outlier in nearby Koreatown, Isaan Station impresses with its vast array of som tum (papaya salad) dishes. If you’re not a fan of tangy, spicy and altogether delicious papaya salad, you can always opt for Isaan Station’s grilled meat dishes, including gai yang (chicken), crying tiger (beef) or sausage with a side of sticky rice served in one of their unique, studded containers. Heirloom British Restaurant in Crouch End London serving Delicious Food and Wine
Not coincidentally, Nahm in London is Thompson’s flagship eatery (he recently opened a second location of Nahm in Bangkok. I’ve only been to the one in London). Many Americans are unfamiliar with Thompson since he has no restaurants or TV shows here, but he has probably done more than anyone to spread authentic Thai cooking outside of Thailand, and in addition to winning all sorts of awards and accolades, he wrote the definitive English language Thai cookbook, Thai Food, plus another on street foods of Thailand. When he expanded Nahm to Thailand - a country where he learned to cook, has lived many years of his life, and still spends several months annually in - there was some apprehension over a “foreigner” trying to cook Thai, despite the fact that he had previously helped run a professional academy for chefs there. To doubt Thompson’s abilities based on the fact that he is not Thai is like arguing that Mario Batali can’t cook Italian or Thomas Keller can’t cook French because they are American. Hornsey Carnival in Crouch End

Greetings from LA’s best (and most important) Thai restaurant you’ve never heard of before. Located up in the outer fringes of North Hollywood, Sri Siam has been around for over 30 years and is Thai royalty when it comes to its influence over this city. The crispy rice salad that blew your mind over at Night + Market? Sri Siam’s been doing it since the ’80s. Also, don’t be surprised if your server (i.e. the owner) pulls up a chair next to you and starts chatting - that’s just how things are done here. Best thing here? The off-the-menu radish cakes. Drop what you’re doing and go get them now. ASMR HONEYCOMB (Extremely STICKY Satisfying EATING SOUNDS) NO TALKING | SAS-ASMR *PART 2*


We have the kids for a few more days this week before they go back to their family, and I honestly thought I wouldn’t see the inside of a kitchen for the rest of the time that they were with us, but somehow, during these last few days, I’ve army-crawled my way back into the kitchen to fight something delicious into existence which feels like a major personal and professional win. I even found it in me to eat this Rainbow Vegetarian Pad Thai for dinner the other night while feeding the kids some leftover pizza and apples. YES I KNOW. I rose to that level of Adult Eating Adult Food.

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“A native Thai woman made this for a Thai cooking class. This is how she learned to make it from her mother. We tasted the dish and it was great. We did not have Pad Thai sauce with it but she said the store bought type was fine. Vegetables or tofu may be substituted for the chicken. She noted that overcooked noodles do not stir-fry well and do not look good. If using fresh noodles, instead of dried, they will cook in less than 1 minute.”

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Pa Ord has two locations, both within very close proximity of each other on Sunset Blvd. And to make matters more confusing, their menus are different. So we’ll make it easy on you - go to the #2 location at Sunset and La Brea. The menu is much bigger here, which means you can find their legendary Tom Yum soup, their boat noodles, and all the curries you could want. It’s also the only location with an online menu for take-out orders. Conor Maynard Cooking At YumYum Thai Restaurant
Even papaya salad gets the fine-dining treatment at Uncle Boons, no surprise when you consider the restaurant’s husband-and-wife team (Matt Danzer and Ubon-born Ann Redding) hail from Per Se. Armed with a charcoal grill and rotisserie (no small feat in Manhattan), Danzer and Redding turn out smoky seafood plates with nam prik (Thai chile sauce). The crowd at this art-cluttered tavern is as varied as the menu, which is admittedly regionally unfocused, though it consists mostly of Redding’s family recipes. So it’s not uncommon for traditional massaman curry punctuated with green peppercorns (a drier version than you’re likely used to) and titillating lamb larb to simultaneously hit the table with unconventional mee krob with fried sweetbreads. Don’t leave without knocking back a Singha slushy—they sell 600 a week. Pandan Leaf Thai Restaurant in London UK serving Pad Thai and Salad

It is brown rice noodles (because we’re currently doing the sugar free experiment again and loosely avoiding refined grains) and spiralized veggies (because veggies in noodle form feels like more noodles) and a super tangy-delicious Pad Thai sauce that you just shake up in a jar in about five seconds flat, and peanuts that almost instantly start to soak up the sauce, and a gently scrambled egg that kind of cream-ifies the whole thing. Ruan Thai Restaurant
The inside of Pure Thai Cookhouse looks like a cross between a country Thai kitchen and a preschool classroom. (That’s a good thing.) The menu here focuses around noodles and stir fries. They’re all great, and the dry noodles with pork and lump crab are an excellent bet. Considering it gets crowded in this very small space, consider flying solo and grabbing one of the stools along the wall. Thai Massage & Happy Ending
Not coincidentally, Nahm in London is Thompson’s flagship eatery (he recently opened a second location of Nahm in Bangkok. I’ve only been to the one in London). Many Americans are unfamiliar with Thompson since he has no restaurants or TV shows here, but he has probably done more than anyone to spread authentic Thai cooking outside of Thailand, and in addition to winning all sorts of awards and accolades, he wrote the definitive English language Thai cookbook, Thai Food, plus another on street foods of Thailand. When he expanded Nahm to Thailand - a country where he learned to cook, has lived many years of his life, and still spends several months annually in - there was some apprehension over a “foreigner” trying to cook Thai, despite the fact that he had previously helped run a professional academy for chefs there. To doubt Thompson’s abilities based on the fact that he is not Thai is like arguing that Mario Batali can’t cook Italian or Thomas Keller can’t cook French because they are American. САМЫЙ ПОПУЛЯРНЫЙ РЮКЗАК ДЛЯ ЕДИНОБОРСТВ
I found this website looking for a pad thai recipe using konjac noodles. I made this recipe and it’s actually better than most pad thai I’ve eaten at thai restaurants. I added in some lemongrass and made mine with chicken, shrimp, and tofu. VERY good. I have since also tried another recipe from your blog – the super fudgey brownies and also my favorite brownie recipe! Thanks! Yum Yum Thai Restaurant
Sixty percent of the time, we want Thai takeout all the time. Thai food masterfully walks a delicate line between salty, spicy, sour, and sweet, perhaps no better demonstrated than in pad Thai. Undeniably the most ubiquitous and oft-ordered dish in American-Thai restaurants, it's perfection. From the slight funk of fish sauce to the peanutty topping to the just-a-little-chewy noodles to the fresh squeeze of lime juice brightening it all up… sorry, what were we saying? Oh, right. Pad Thai. While it's an American favorite, there are a lot of other sleeper hits waiting to be discovered on your local Thai takeout menu. We asked the chefs at our favorite Thai restaurants to ID the best dishes you're not ordering…yet. Mango Tree, Thai Restaurant London serving Authentic Thai Cuisine or Thai Food
This spot may have slipped downhill a bit since its heyday as a hangout for the Thai Airways flight crews that came through Sea-Tac Airport in the '90s, but it was atop a high hill; that is to say, the quality remains good, all things considered. Branches in Capitol Hill and Redmond save aficionados the travel to Tukwila for gai hor bai toey (pandan-wrapped chicken) or noteworthy seafood dishes like hor mok (salmon and red curry steamed in a banana leaf).

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Andy Ricker, the chef behind the wildly popular, trendy Pok Pok restaurants (in New York, Portland, and Los Angeles), is not from Thailand, nor even of Thai descent, but his passion for his adopted homeland and its culinary offerings is truly obsessive: He’s ambassador/anthropologist/ historian-as-chef, and his carefully organized, thoroughly detailed menu makes his enthusiasm infectious. Eating at Pok Pok is like taking a culinary tour of the country and even dipping into the cuisines of its neighbors, from the Vietnamese-style (and now-iconic) fish-sauce wings, to the curry with pork belly and pork shoulder (a Chiang Mai classic with Burmese roots) and the Chinese-influenced clay-pot prawns with glass noodles. Most everything is spectacularly delicious, especially washed down with drinking vinegars, Ricker’s take on shrubs, in flavors from tamarind to Thai basil. And even the water will teach you something: As is often done in northern Thailand, it’s infused with pandanus leaf to taste of toasted rice and vanilla. Great Wall Chinese Take Away
Thai restaurants in New York are a dime a dozen, reliable workhorses scattered densely across every neighborhood, and most everyone has their go-to takeout spot: the one that delivers generally unobjectionable if unexceptional pad Thai and pineapple fried rice on the quick and cheap. It’s easy to mistake this mediocrity as defining Thailand’s cuisine. And so it can be genuinely life-changing to unlock the next level of the city’s Thai food: the more authentic, hyperregional, or at least bold, adventurous, and thrillingly palate-altering dishes offered by New York’s very best Thai restaurants.

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Derived from the Thai word for delicious, Aroy, Aloy was chosen by the family to ensure customers know the renamed restaurant's reasonable prices and healthy ingredients will remain the same for years to come. With dine in lunch specials from 11 a.m. – 3 p.m. every day and a host of gluten free and vegan meals, many find it hard to leave the Thai oasis in the city. Calling All Cars: The Blonde Paper Hanger / The Abandoned Bricks / The Swollen Face
Thailand is composed of four regions with very distinct cultures, dialects, and, of course, food. Nam prik noom is famous in Northern Thailand, where fresh veggies and young chilis are plentiful. This roasted, pounded chili dip -- composed of garlic, shallots, cilantro, fish sauce, lime juice, and green chilis -- has a smoky, garlicky, charred flavor and makes for a wonderful centerpiece in a northern Thai meal. Don’t be fooled by the ingredients -- nam prik noom is a lot less spicy than other regional Thai chili dips and complements sticky rice, fresh and steamed veggies, boiled eggs, and (my personal favorite) pork rinds perfectly. The F Word search for best Italian Restaurant - Gordon Ramsay
This unassuming, cozy restaurant in Mount Baker is a mainstay for low-priced (and cash-only) Thai food. The pad thai has dried shrimp (as it should) and the green papaya salad has real heat (as it should). That salad is a perfect accompaniment to BBQ chicken and a side of sticky rice that comes in a cute bamboo basket. Bonus: Lao dishes on the menu. The Great Gildersleeve: Community Chest Football / Bullard for Mayor / Weight Problems
The reason I brought Lao Table to San Francisco and the bay area here is because I believe in the power of family. What I believe in life is to shared and this type of food , you don’t see much here in state. It’s only local people as a Thai culture especially family you know, sit down, enjoy the food and have fun using your hands. You don’t care who you are eating with, but you do care about is the conversation over the table. That is family Tuk Tuk Thai Restaurant

The owner came out and proceeded to chew me out for not saying anything about the burnt food. I explained that it wasn't really the issue, that the issue was the hair on my plate. She ignored my comment and continued to yell at me about not asking right away to replace my food. I was treated as if I was a bad child and dismissed. My coworkers couldn't believe it. Nevertheless I won't go back! Thai n Pie, Mile End, London

Having never cooked Thai food or visited Thailand, chef Mark Fischer found himself in a bit of an ah-jaht (Thai pickle) when he decided to open a Thai joint. But after staging at Michelin-starred chef David Thompson’s Sailors Thai in Sydney and multiple research trips to Thailand, Fischer was able to create an experience that is neither authentic nor fusion nor copycat. Rather, Phat Thai is a shameless love letter to Thai cuisine. The green curry with chicken and the pad thai (also called phat thai, hence the name) are each a triumph of flavor. Phat Thai makes its curry pastes in-house—a feat requiring 20 pounds of Thai chiles each week. Wash it all down with chilled Singha; the restaurant buys more than anyone else in the state. Manolys Thai Restaurant & Takeaway


If Night + Market is the hot prince that everybody wants to f*ck, Jitlada is the old Queen that’s done taking your crap. The decades-old Thai Town spot in many ways is the true heart and soul of LA’s Thai food scene. Its kitschy dining room is a must-visit (and a good spot to catch a celebrity) and its massive Southern Thai menu has absolutely zero regard for your pretty little spice preferences. Plain and simple - Jitlada is for the big boys and girls. But those who stay will be rewarded with some of the best Thai food in this city. Capital Restaurant Wood Green
Lan Larb is a no frills Thai spot on a random no-man’s-land block below Nolita that stands out because it’s so normal. Every other restaurant in the area spent half their original budget on custom matchbooks and artisanal neon signs, but Lan Larb is fine doing its own thing. If you’re looking for delivery, they’ll bring some very good curry or noodles to your office or home. The restaurant isn’t good for any kind of occasion that calls for ambiance, but, if you just need good food, stop in and try some of their Isan regional specialties, like larb (ground meat salad) or Thai sausage. Clover Japanese and Thai restaurant limerick

Chef owner Kimberly Gamble along with co founder chef Kasem “Pop” Saengsawang. It is all about the spice. The spice extends life, and we strive to provide the freshest pure ingredients in everything we serve, from our Thai street food to our fancier entrees. “We believe that Southern Thai cuisine will never die. We believe the spiciness will last long, forever.”   Recipes past down from generation after generations . We invite you to come and be transported to the streets of Thailand. Experience all we have to offer — our zesty food, our elegantly adored walls, and even our heartwarming smiles.


A great local beer list and Supatra Johnson, the friendliest Thai chef in Minnesota, make Supatra one of those restaurants you go to twice and immediately consider part of your family. I love all of Supatra’s food—the smoky Thai cashew snack is a must-try, the waterfall beef salad is a gorgeous explosion of herbs and fire, and the Supatra curries are unmatched. 967 W. 7th St., St. Paul, 651-222-5859, supatra.com 

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Lan Larb is a no frills Thai spot on a random no-man’s-land block below Nolita that stands out because it’s so normal. Every other restaurant in the area spent half their original budget on custom matchbooks and artisanal neon signs, but Lan Larb is fine doing its own thing. If you’re looking for delivery, they’ll bring some very good curry or noodles to your office or home. The restaurant isn’t good for any kind of occasion that calls for ambiance, but, if you just need good food, stop in and try some of their Isan regional specialties, like larb (ground meat salad) or Thai sausage.

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We did this for dinner tonight, we doubled the recipe for our larger family. It wasn’t like the pad thai that I crave, it was very peanut buttery and something just didnt go quite right. It wasn’t bad, but honestly I dont know if we will try pad thai from scratch again. It may not have been the recipe, rather, something really may have gone awryconsidering my husband and I both made it together, but we both followed instructions fairly closely.

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