Tucked in the bustling Ekkamai stretch is this pad thai parlor which are popular among all-nighters after the clubs in the neighborhoods are closed.
Each order comes generously padded with chunky tofu, dried shrimp and succulent prawns. The huge portions and the dish’s sweet-tangy flavor has made this pad thai stall popular among both Thai and foreign customers in a short amount of time.
Forget the original recipe that incorporates tamarind paste and roasted peanut. Here, the pad thai is cooked on a charcoal stove for aroma and served alongside Thai chive (gui chay) and banana flower for intense crunchiness.