Pad Thai

Use Your Noodle(s)

by Termeh Mazhari

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Published: May 30, 2007

Given its name, it comes as no surprise that this just-off-South restaurant reigns supreme. With master chef Chakaphong Sirirathasuk's perfectly balanced mix of traditional ingredients (rice noodles, egg, peanut, tofu, scallions, bean sprouts and your choice of meat, veggie or tofu) and a deliciously fragrant, completely vegetarian sauce, Pad Thai's signature hits all the right notes.

Nan chef Kamol Phutlek's cooking blends French and Thai technique, so it's hard not to see the sophistication in his pad Thai, which features a refreshing blend of conventional ingredients along with grated carrots, red cabbage and diced tomatoes. Its sweet sauce is a mix-up of tamarind paste, oyster sauce, fish sauce, garlic and sugar.

The heartiest pad Thai of the bunch, Trio's offering comes paired with a couple of slices of sweet and savory pickled asian turnip. Chef Tom Jamavan, who hails from Thailand, revealed that one of the secrets to his delicious sauce is fresh-squeezed lime juice.

The only pad Thai served with a customary lime wedge, Pattaya Grill's noodles stand out thanks to an intriguingly sweet sauce. The original concoction includes hints of tamarind, tomato paste, fish sauce, shrimp paste, sugar and rice wine vinegar; sriracha lends it all a mild kick.

This restaurant, named for the acidic fruit that often serves as a main ingredient in pad Thai sauce, serves up a version zinging with tangy tamarind essence. Presented on a gorgeous indigo-colored triangle plate, the noodles are a natural brown (no artificial coloring here) and leave a smoky grilled flavor on the tongue. It's best washed down with a glass of refreshing Thai iced tea.

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