Atmosphere: Too busy at dinner to grab photographs. It’s very small and very orange.
Service: Language barrier aside, husband and wife duo were both very sweet and the two of them provided speedy service during a dinner rush, on top of many carry-out orders.
Booze: They serve singha, a lager brewed in Thailand.
Soup | with meal
56 Pineapple Fried Rice | fried rice with eggs, mixed vegetables, pineapples, raisins, and cashew nuts $ 10.95
47 Pan Fried Noodle | deep fried egg noodles topped with bamboo shoots, mushrooms, green onion, and bok choy in a light gravy sauce $ 10.95
All items can be prepared mild, medium, hot or super hot with chicken, pork, beef or vegetarian.
This was my first Thai dining experience aside from packaged products, so I can’t testify about the authenticity, but I liked everything. The soup was essentially spicy lemongrass broth: different but good. Huge, fresh vegetables were a pleasant surprise in both main entrées; I was naturally expecting them to be finely chopped like all westernized Asian food. The long-grain fried rice, with plenty of tender pork, was very good—how could it not be with pineapple and cashews and pig?— but the crispy pan fried noodles with chicken took the prize in taste with its very unique flavor. Next trip, however, I will opt for hot. With no heat whatsoever to the mild rice and medium noodles no spicier, it’s obviously cooled down for the typical American palate. Gimme some spice!
Overall: Again, this was my first real taste of Thai food, so it could be way off, but I’ll definitely be back for more.
3905 W 96th St Suite 1000
Indianapolis, IN 46268