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2013-06-05
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The Phad Thai or Thai style stirfried rice stick noodles ($10.50++) is one of the staple dishes by which to judge the quality of a Thai restaurant. Siam Kitchen's version is on the pricey side but it came with a fair amount of seafood - shelled shrimps, s pringy squid & slices of deepfried dory fish. What would have been a promising dish was marred by the chef's tardiness:1) the dried rice sticks should be soaked in water till soft and drained before being stirfried. At this outlet the noodles w
1) the dried rice sticks should be soaked in water till soft and drained before being stirfried. At this outlet the noodles were not soaked and rehydrated prior to frying so the noodles were hard and undercooked.
2) the noodles are fried with fish sauce to produce a non spicy dish that is suitable for kids, with chilli flakes and sliced birdseye chilli served on the side, leaving it to the diner to customize the dish to his desired level of spiciness. But the chef at thisbranch added chilli directly to the noodles during the frying process, and had too heavy a hand at it, so we were left with teary eyes and numb tongues after just a mouthful and had to reach for iced water straightaway.
3) chef forgot to add chopped preserved radish which, along with the fish sauce, define the taste of Phad Thai.
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