Thip Samai is perhaps Bangkok’s best-known pad Thai eatery. However, its original Mahachai Road location (which has been operating since 1966) near the heart of Bangkok is only open from 5pm for dinner - but I was supposed to meet my Bangkok uncles/aunts for lunch. So, a cousin decided that we should to go to Thip Samai’s other outlet - the one at Putta Monthon, 1.5 hour’s drive north of Bangkok which is opened for lunch as well.
The menu is the same, but my Bangkok relatives preferred the food at the Putta Monthon branch which, they felt, has a nicer atmosphere compared to the one at Mahachai Road which has “farang”/foreign clientele.
Anyway, I thought the pad Thai I had at Thip Samai in Putta Monthon was singularly the best-tasting rendition I’d ever tasted!
Pad Thai Sen Jan Man Goong (ผัดไทเส้นจันมันกุ้ง) - where the noodles were fried in essence from the shrimp-heads, giving the dish an intense shrimp flavour.
Pad Thai Haw Kai Goong Sot (ผัดไทห่อไข่กุ้งสด) - a special Pad Thai, wrapped in egg omelette.
Don’t miss this one with crab-meat - it’s simply divine! Pad Thai Song-Kreung using glass noodles - with crabmeat, shrimps, dried cuttlefish and green mango.
The more rustic ambience at Putta Monthon, close to a popular Buddhist township, has a relaxed atmosphere compared to Thip Samai’s touristy Mahachai Road branch. And the cooking here is marvellous!