Table Of Content
Combination seafood stir fried with homemade chili paste, onion, bell peppers, carrot and sweet basil leaves. Though it's been open for over two decades on Melrose, Prael doesn't have quite the same recognition as big-name spots in adjacent Thai Town. But that just makes us love this under-the-radar gem even more. Similar to Jitlada, Prael has a large menu that includes both Thai dishes you'll find everywhere and a bunch of Southern Thai dishes you won't.
Pad Kee Mao
Since it's not instant, you can also make Thai iced black tea as "cha dam yen," the way my mom preferred it -- no cream, lots of sugar and a squeeze of lime. Cha Tra Mue is the most popular brand in Thailand, and its dark red powder has been packaged so you can brew it here in the U.S, ideally using in a muslin cloth steeped into a large stock pot. These are a highlight of any trip to a Thai market. In other countries, companies like Lay's produce flavors that we rarely see in the United States, and Thai markets have dutifully imported them stateside. Enjoy herby, spicy flavors such as Thai basil, grilled squid and miang kham (a traditional savory leaf wrap snack or, in this case, a synthesized version of that flavor).
Cucumber Salad
Shrimp cooked in chu-chee curry sauce garnished with shreds of kaffir lime leaves, basil, and bell peppers. Lacha Somtum is the Baskin-Robbins of Thai papaya salad. The menu at this blink-and-miss-it spot in the heart of Thai Town has over a dozen types of mortar-pounded som tum on the menu, tossed with things like salted crab, duck eggs, or crispy pork belly.
Thai Basil Chicken and Garlic Butter Noodles.
The stuff that's exported to the U.S. is thickened and hardened into disks, bricks or jars. Its distinct flavor is key to sweetening dishes such as pad Thai. In recipes, brown sugar is often recommended as a substitute. If you have a disk of palm sugar, go with that instead. Its extreme sweetness will add a hint of butterscotch flavor. "But I already have soy sauce at home," you might be saying.
Spicy Eggplant
Grounded beef, pork or chicken mixed with lime juice, yellow onion, red onion, grounded rice, green onion, grounded dry chili, and Thai herbs. Either way, the food at Holy Basil features bright and bold flavors that make dishes here taste like you're eating them for the first time. Picking a favorite is like choosing the best Stevie Wonder song, but the tom yum soup is a must-order. Amped up with fish sauce and roasted chili jam, it starts spicy-sour, then finishes sweet like an HBO dramedy series. If you're eating on-site, expect a minimalist set of outdoor tables and stools. Or check out their second location in Atwater Village for a seafood-heavy Thai dinner.
Flat Noodles
But the best thing about this place might be the fact that the vibe is so neutral it doesn’t even exist. Grab a high-top table, let your legs swing freely, and dissolve into a perfect meal. When people ask about the best Thai restaurant in LA for any occasion, it’s our natural reflex to blurt out Luv2Eat. This well-rounded Southern Thai spot in Hollywood simply does not miss. Everything about Luv2Eat looks and feels like any other strip mall restaurant in the city, but the food and the warm service stand out. Its greatness lies in the "Chef’s Special" section of the menu, a collection of dishes that showcases the two chefs’ family recipes.
Fresh Ginger and Mushrooms
Every weekend, the Buddhist temple hosts foods vendors in its parking lot right on the border of Sun Valley and North Hollywood. On the menu is everything from mango sticky rice and BBQ beef skewers to spicy som tum and duck noodle soup, and the most popular stalls tend to sell out by noon. If you get excited about dining at picnic tables covered in street food, Wat Thai will give you goosebumps.
S12. Pad Thai Lunch
Most Asian cuisines that feature soy sauce use one that's specific to their culture. Try to make pad see ew with Kikkoman and it won't come out like you'd hoped. Although Huy Fong's sriracha can be found in most major grocery stores, you'll have to go to a Thai market to find brands such as Panich, Shark and Por Kwan. They vary in heat level and, unlike the heat-forward Huy Fong version, their flavor tends to be rounded out with garlic and sugar notes. It’s easy to wonder if the highest-rated restaurant on our site—and a place that’s been the subject of national awards, heady think pieces, and reservation waitlists—is worth the hassle of getting in.
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Among that latter group, go for the gang pah, an herbaceous, clear broth curry packed with bamboo and eggplant, and the kanom jeen num ya, rice noodles topped with a sweet, bright yellow fish curry. We also love the earthy, gelatinous gravy of the lard na, and the crunchy-spongy fried shrimp rolls that pop with each bite. Prael has a well-oiled takeout situation, but eating inside their charming dining room adorned with portraits of Thai royalty and Muay Thai posters is definitely worth your time. Grilled marinated beef or pork with dried chili, grounded rice, red onion, yellow onion, green onion, cilantro, and lime juice.
Served with steamed broccoli and carrot chef’s sauce. Competition in the Asian instant noodle game is fierce, so I'm not going to say Thai noodles are superior to all other noodles but they more than hold their own. The Thai flavors bring another level of heat, acidity and seafood brininess to each bowl. It's smaller than the Cavendish (the standard American banana). It's also a little sweeter, a little more tart and creamier. Sometimes, you can find them sun-dried and soaked in syrup or battered and fried in fritters at snack shop Ban Kanom Thai in Thailand Plaza.
Deep-fried fresh scallop wrapped in bacon, served with sweet and sour sauce. Deep fried shrimps and vegetables in light batter, served with sweet and sour sauce. Authentic curry with bell peppers and kaffir lime leave in coconut milk. Eggplant stir-fried with your choice of meat, jalapeno, bell peppers, and basil.
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While the noodles quickly cook, brown a bit of butter with lots of garlic. Then mix in creamy coconut milk and season the sauce with salt and pepper. I wanted to create something different while still making a yellow curry, so I put on my thinking cap for a quick second and considered rice noodles.
Also, don’t be surprised if your server (i.e., the owner) pulls up a chair next to you and starts chatting—that’s just how things are done here. The grilled beef salad, fully loaded shrimp paste fried rice, and sweet-salty chicken wings are all knock-outs, but the best thing here is the off-the-menu radish cakes. Spicy flat rice noodles with bell peppers, onion, egg and sweet basil leaves. Ruen Pair's menu spans from takeout classics to more obscure Thai-Chinese dishes and there's rarely a miss among them. The smell of wok-sizzled herbs and spices hits you as soon as you step inside—always a good sign—so it's not surprising our favorite dishes here tend to be stir-fried and/or deep-fried.
You can also get instant versions of tom yum noodles, green curry, hot and sour nam tok pork noodles, and so much more, from the leading Thai brand, Mama, as well as its competitors, Wai Wai and FF. Thai chili powder is traditionally made by taking sun-dried Thai chiles, toasting them in a pan until the whole house has a fiery, smoky aroma then grinding them into a powder. My parents made their own, a process that took days and turned our home into a biohazard zone but they did it as an investment in the spiciness of future dishes.
Maybe it's because they're easier to peel and eat than many other Thai fruits, saving me the awkwardness of trying to crack shells and navigate around pits (looking at you, jackfruit). In a perfect world, you'd pound together herbs, spices, chiles and aromatics with a pestle until you made a fresh, fragrant paste. But when you're trying to survive meal prep or serve a quick dinner, it's way easier to grab one of the many pre-made Thai curry pastes. Unless you've been living under a rock these last two decades, you've heard of sriracha, the fiery red sauce that's ubiquitous at pho shops, rice bowl joints, burger shops and food trucks across L.A. The brand with the rooster logo, marketed by Vietnamese American David Tran and his company Huy Fong Foods, has become iconic but it's not the sriracha I grew up with.
Spoon the noodles and sauce into bowls, then add the chicken and asparagus. Finish each bowl with a squeeze of fresh lime juice, fresh Thai basil, and green onions or cilantro. We appreciate a restaurant that calls it like it is, and at Spicy BBQ, you’re going to eat Thai-style barbecue and it’s going to be spicy. But this six-table strip mall spot on the corner Normandie and Santa Monica does a lot more than spareribs and satay—it's also one of our favorite spots for bliss-inducing Northern Thai food.
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