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PADTHAI glass noodle with shrimp oil, fresh deep-sea prawns, crabmeat, sliced squid and sliced mango
#15 of Top 50 World Street Food Masters
PADTHAI with shrimp oil, fresh-deep sea prawns, wrapped with egg
#15 of Top 50 World Street Food Masters
Watching the assembly line of at least 8 cooks stirring up a pad thai storm under raging fan-driven wok fires whilst we waited in the long queue outside of Thip Samai - perhaps the most famous pad thai restaurant in Bangkok - was enough to fan the flames of our appetites.
After a surprisingly short half an hour or so wait, piping hot plates of pad thai finally landed on our table and we promptly devoured them with gusto. The omelette casing is some of the finest egg work I've seen, paper-thin and just barely holding the noodles in. Though fried with prawn oil, the pad thai itself was unremarkable to me and no better than what you could get elsewhere, although someone else remarked its the best pad thai they've ever had.
Taste: 3/5
One of the most popular pad thai places in Bangkok - this is a huge restaurant with non stop action ! Basic pad thai is thb60 and this egg wrapped "super pad thai" is thb90. Extra thb10/pax if you sit inside (air conditioned). Great for late arrivals as it opens until 2am. Not the best in taste (a little too sweet for me) and a more expensive than the usual street stalls, but good reliable quality. Recommend taxi or car as there is no BTS nearby. Pro tip: Save some space for nearby Tee Yen Ta 4 noodle stall if you can.
Ask any local about Pad Thai and they will direct you to this place. Opened only in the evening till the wee hours of the night, there is always a queue waiting to savour a plate of this delicious fried rice noodles. Remember to order their orange juice to complement the noodles. Highly recommended but prepare to wait.
Aroi mak mak! Come early at 5pm or be prepared to queue.
