Pad Thai is quite obviously one of the most popular Thai dishes around the world. While there are so many different Thai dishes to consume where you’re in Bangkok, Pad Thai is still a local favorite and consumed widely throughout the country.
So what exactly is this super famous Thai noodle dish? Let me explain. There are many different variations, but normally it all begins with an extremely hot wok that’s coated in oil before big meaty shrimp go in. They are seared on high heat for a few moments before the noodles, which are dried Thai rice noodles, are added to the wok. The mixture is then topped with all sorts of different sauces and oils before being vigorously stir fried so the heat is equally distributed throughout the entire noodle dish. Once the noodles have reached a certain consistency, they are then topped with all the goodies – and this has to do with what particular order has been made. Many Pad Thai dishes include small pieces of tofu, leeks, baby shrimp among other things. The last essential step in making these fried noodles is pushing the entire mess of noodles to one side of the wok and cracking in a bunch of eggs which are scrambled and mixed with the egg. That is the basic cooking method!
Pad Thai Thip Samai (Pad Thai Pratu Pi) ผัดไทยทิพย์สมัย (ผัดไทยประตูผี) is one of the most well known Pad Thai restaurants in all of Bangkok both for locals and even for visitor foreigners. One a local small eatery, the restaurant has turned into a literal pilgrimage site for lovers of the dish. Now I’m not normally a huge fan of Pad Thai, but when it’s a special opportunity or chance I will take it. So one evening we ventured to Thip Samai ผัดไทยทิพย์สมัย (ผัดไทยประตูผี) to get a sample. The most impressive thing about the restaurant is that they still cook all their noodles right along the street so you can stand and watch them as they make huge batches of Thai noodles over flaming hot coals. One of the best things about the restaurant is that they have something I like to call the gift wrapping station. Once a wok of the noodles are finished, depending on what version a customer has order, the noodles will then get wrapped like a gift in a very thin layer of beaten egg for the final touch. Then once the Pad Thai is fully finished, the cooks scoop them onto big plates and either serve them to customers that are dining in or put the noodles in takeaway to go containers.
So how did it taste? Well I order two different versions, one had just big shrimp and was wrapped in fried egg and the other was orange red in color because of jumbo prawn head juice, known in Thai as man goong (ผัดไทเส้นจันมันกุ้ง). Again, I’m not the biggest fan of Pad Thai, but I must say the experience eating at Bangkok’s Thip Samai ผัดไทยทิพย์สมัย (ผัดไทยประตูผี) was fantastic. Getting to watch the chef’s at work and then ending things off with piping hot meal was a great way to spend the evening.
If you are go, here’s all the information you’ll need to eat and get there.
Prices: 70 THB
Address: 313 313 Thanon Mahachai, Phra Nakorn
Hours: 5 pm – 3 am daily
Phone: 022216280
ผัดไทยทิพย์สมัย (ผัดไทยประตูผี)
313 อาคาร บริเวณภูเขาทอง ถนนมหาไชย (มหาชัย) แขวงสำราญราษฎร์ เขตพระนคร กรุงเทพฯ 10200
เปิดทุกวัน เวลา 17.00-03.00 น. (หยุดทุกวันพุธต้นเดือนและปลายเดือน)
โทร. 022216280
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