There's something about pad Thai that is as comforting -- if not more so -- as a bowl of pasta. For me, anyway. The classic noodle stir-fry is never bad unless the meat (I usually choose chicken) trips it up.
But I had been missing out on all that Thai cuisine has to offer, so I decided to experiment at Siam Rice, with its huge menu. Good call.
The chicken with ginger sauce popped in my mouth with sautéed fresh ginger, scallions, bell peppers and mushrooms. My poor lips took a beating from the red curry pork, swimming in super hot chile paste (I thought I asked for ``medium!''). The aromatic fresh basil and creamy coconut milk were my only salvation.
Though not in the mood for raw fish after all these riches, I wanted to try the Japanese side of the menu, so I went for the caterpillar roll -- grilled freshwater eel with cucumber and sesame seeds. Hmm, not a tremendous fan of the eel. I was happier with the spider roll, with soft-shell crab tempura and avocado. Hard to go wrong with that combination.
Next time, though, I'm sticking with -- you guessed it -- pad Thai. Siam Rice claims to make it 10 ways.
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