Lum Ka Naad in Northridge might be a bit of a hike, but it’s worth it. The modern restaurant has a big menu, but you’re narrowing it down to two sections: “Northern Cuisine” and “Southern Cuisine.” These are the dishes specifically from the owner’s home regions, and they are incredible. Start with the turmeric shrimp soup from the South and work your way up to the kang ho in the North (essentially drunken noodles with vegetables in a curry rub). Delicious food and a geography lesson. Everyone wins. I Ate At The WORST REVIEWED RESTAURANTS In My City (London)
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).
“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.” Yumyum, Stoke Newington - Gordon Ramsay
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
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. How to Make The best Pad Thai Noodle ผัดไทยกุ้งสด
Thai brunch anyone? Otus is actually the second iteration of a once-popular Thai spot called Kinaree that burned down a few years back. But don’t cry too many tears - Otus is much better. The space is modern, and while the food across the board is great, the breakfast/brunch situation is what really sets it apart. The Kai-Kata (Thai-style eggs and sweet sausage served in a skillet) is fantastic and comes with a cup of Thai coffee. Hangover bonus: Breakfast is served all day. Gordon tries to make Pad Thai - Gordon Ramsay
This dish literally translates to “red light stir fried morning glory.” The red light refers to the flames that leap up while cooking this dish on a wok, as well as the red Thai chilis that freckle the dish. Morning glory is a relatively neutral tasting veggie, so this dish dresses it up in a fermented soy bean, oyster sauce, and soy sauce gravy. Eat this with a bowl of rice porridge for a filling Thai breakfast. Yum Yum
Another Queens pioneer, Chao Thai is toward the literal end of “hole-in-the-wall” when it comes to atmosphere, but the food has seriously held its own for years now, and the chef-owner, Ratchanee Sumpatboon, has made her mark by expanding all over the city (see Lan Larb Soho and Zabb Elee, below), scattering spicy specialties from her native Isan in her wake.
When noodles are soft enough (but still slightly harder than al dente pasta), rinse them in cold water and drain. Make sure all of your ingredients are set up and divided into equal portions. Note: You’re cooking one portion at a time. Add 2 tbsp. oil to a wok or large non-stick pan. Heat on medium-high, until very hot. Add chicken (if using) and cook for 1 min, then add tofu and garlic. Cook for about 45 secs, stirring frequently. Garlic should now be brown. Stir in noodles, then add 3 tbsp. of sauce mixture. Coat noodles and meat well and stir vigorously to keep noodles from sticking. After about 2 mins, taste noodles to check if they’re soft enough. If not, add 2-3 tbsp. of water and continue to cook for a little longer. Let's Play Minecraft - Episode 281 - Sky Factory Part 22
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.
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.
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.
thai restaurant north finchley
Nahm was the first Thai eatery ever awarded a Michelin Star, a prestigious honor which it held for nearly a decade before losing last year. I’m not sure why, since I ate at Nahm again two months ago and it was as good and well run as ever, but Michelin can be quite fickle. Not that it matters - you should not go to Nahm for this increasingly unimportant distinction, but rather because it is both excellent and truly unique.
As I’ve mentioned a few times, I’ve been really taking it easy lately in the kitchen. When I say take it easy, I don’t mean making ten minute basil artichoke toasts and five minute magic green sauce. I mean taking it easy as in NOT COOKING ANYTHING. We’re talking life-saving dinner made by friends, hot dogs (gulp), mac and cheese, and chicken nuggets out of the freezer. During these last few weeks, my old self has definitely been food-snob-judging my current self. If nothing else, this experience has shown me that my ideals for cooking and feeding kids have some work to do in terms of aligning themselves with reality. MMAShredded vs. Thai fighter (in Thailand)
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
Stopped here with friends after a Sunday hike. The first thing I noticed was the prices which seem a little on the high side for Cle Elum. No matter. We sit and order Tom Yum soup as a starter. Server warns us about the spice levels. We order our entrees. Food took a while to come out, and Tom Yum did not come as a starter, but instead with the entrees. Service was pleasant but erratic; we had to ask for place settings, and several times for more water. The Tom Yum was actually good, but a little too spicy. Unfortunately, our entrees were SO spicy that the flavor was completely overpowered! And the food was very greasy and slightly odd - too many onions in my 3* fried rice; strangely long carrot strips on my friend's 4* pad thai. I only ate about half of my fried rice; my friend ate one bite of her pad thai. My other friend finished his 2* mango chicken only out of sheer hiker hunger. We paid, left, and went across the street to Dairy Queen for chicken strips and a burger. As much as I wanted to like this place (and for there to be options in Cle Elum), we will not be back and I will not be recommending it to others. I don't think ordering zero stars would help. Oh - and we were discussing openly (not rudely, just matter of fact) how the food was unpleasantly spicy and the owner came out and glared at us, not cool.
yum yum restaurant stoke newington
“Customers who order through our Toast website receive faster service than those who order through a third-party site because it’s connected directly to our kitchen. It takes 4 or 5 minutes longer per ticket if the order comes in through an external vendor. We always try to promote our Toast online ordering because the order goes in, pops out at the printer, and that’s it. It’s so easy and guests really love how it works.”
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.
LA has a number of vegan Thai restaurants, and for the most part, they’re terrible. Save for Araya’s Place. The Beverly Grove strip mall joint started in Seattle, and has been around for almost 30 years. And while we’ll always prefer our curry with meat, we’d be lying if we said we didn’t think about their avocado curry more than we probably should. The green curry itself is outstanding, but the avocado mixes so well with it, you wonder why more people don’t serve it. If you’re a vegan, you can’t get much better than this place. And if you’re not, the statement still stands.
thai restaurant wood green
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. Yum Yum Thai Restaurant
A kid takes over his parents’ family Thai restaurant on the Sunset Strip and turns it into the greatest Thai restaurant Los Angeles has. Tale as old as time, right? Hardly. What the people over at Night + Market (and its equally fantastic Silver Lake location) have been doing for the past few years is nothing short of incredible. The food is both traditional (grandma’s old recipes are still being used) and continuously pushing the envelope. And the atmosphere is one giant, beautiful party. Calling All Cars: The Blonde Paper Hanger / The Abandoned Bricks / The Swollen Face
Made with morsels of meat, red curry paste, smooth coconut milk and topped off with a sprinkling of finely sliced kaffir lime leaves, this rich, aromatic curry always gets those taste buds tingling. At its best when the meat is stunningly tender, it could be likened to a beautiful woman: it's mild, sweet and delicately fragrant. And like all true love affairs, absence makes the heart grow fonder.
You can’t go wrong with Thai noodle soups. They’re flavorful, customizable, and good to the last drop. Although boat noodles -- a pork and beef dish flavored with spices and fresh blood -- are typically the most popular of the noodle soup dishes in Thailand (and worth trying if you’ve yet to have it!), I’d also suggest slurping up a bowl of kuay tiew phet, or duck noodle soup. The broth gets its warm flavor from a blend of cinnamon, star anise, and five spice and delights when the duck has the perfect ratio of meat to fat. I prefer my bowl to contain flat, large rice noodles but the best part about Thai noodle soups is that you can choose your favorite style whether you like vermicelli, egg noodles, or glass noodles. LA Thai: Restaurant Goes Green
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.