Best Pad Thai in Bangkok, TH

The egg was the highlight, a great asset to the dish... the noodles were slightly sweet, but I could detect that charcoal roasted flavor.

The smokiness is the first note you notice, before the combination of tamarind paste, fish sauce, and palm sugar blends into a sweet and savoury flavour profile.

The pad Thai puu offers a double whammy of mouth-watering crustacean goodness in every bite... using crab stock as the key ingredient.

Pad Thai Mae Am really brings things back to basics... follows a classic, time-honored method.