The Taste Food Tour :: Thai Thai Apr13

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The Taste Food Tour :: Thai Thai

The Taste Food Tour: Thai Thai

I’m a soup gal. Since I was a kid, I’ve been known to eat it for lunch, dinner and even breakfast (my grandma told me it was ok and would heat up some for me in the mornings when I visited).

I could eat soup every day. Sometimes I do. I kid you not. Nothing satisfies like a steaming hot bowl of soup on a tough day, a cold day, a rainy one or even a good one.

I also love Asian food, particularly the flavorful kick that comes with Thai cooking.  That’s why, when I saw a picture of Thai Thai’s Street Noodle Soup on Instagram a year ago, I knew I needed to dive into that giant bowl of goodness. A rich broth filled with rice noodles, bean sprouts, cilantro and choice of protein – beef, chicken or tofu.

Thanks to my friend Karen Lee, who felt on a not-too-distant cold, rainy day that we needed soup for a planned lunch date, I got my chance.  I’m not ashamed to admit I’ve been hooked from Day 1.

Family-owned and run Thai Thai, 13735 Madison Ave., opened in March 2016 and has been serving some of the Suttell family’s favorite Bangkok street food ever since.

General Manager Siriphan Wongpeng, better known as Kiwi, manages the operations, while her mother cooks all the deliciousness using the family’s favorite recipes they brought with them from Bangkok, Thailand. She also manages the restaurant’s mouth-watering Instagram account and Facebook page.

Every time I go to Thai Thai, I tell myself I am going to try something different like:

  • Larb – North Eastern-style minced chicken salad with chili, roasted rice powder, red onion, lime, lemongrass and cilantro – one of Evan’s favorites
  • Pad Ke Mao – Fresh rice noodles with vegetables, chili, basil and choice of protein. According to the menu, the dish is said to cure hangovers
  • Kra Praow – A spicy, “most popular street dish” featuring a choice of protein with basil, fresh chili and garlic, served with jasmine rice and a fried egg.

But they also have traditional Pad Thai and Red, Green and Massaman curries. Such decisions!

On our most recent visit, Scott had the Kra Praow and raved about it. It looked terrific. I, however, only partially got out of my rut and tried the Street Noodle Soup with beef instead of my usual tofu (some of  the best tofu I’ve ever had). Be sure to drizzle on either Thai Thai’s house-made hot sauce (a little goes a long way) or some sriracha on the soup. Gives it all a little zing.

I asked Kiwi which recipe is her favorite. She says it’s the Roasted Duck Noodle Soup (are you sensing a theme here?). Besides duck in a savory broth, it has bean sprouts, fresh cilantro, Chinese broccoli and roasted garlic. Even the menu notes, “Very Good!!!”

Don’t forget to try Thai Thai’s appetizers. If I ever break away from a meal of soup and try an actual plated entrée, I want to get one of the other soups in the Starter menu – Tom Yum (a spicy-sour soup with lemongrass, mushrooms, chili, cilantro and choice of shrimp or tofu) or Tom Kha (a mild coconut milk soup with a touch of chili, galangal, lemongrass and a choice of chicken and tofu).

But, seeing that I wanted still more of that addictive Street Noodle Soup, we went with the Fried Meat Balls on a Stick, served with a sweet-and-spicy sauce, and the Thai Egg Rolls stuffed with veggies and minced pork.  I’m ready to go back for more. And, I know we will.

In GOOD FOOD and community,

Robin