Farang Thai Kitchen

Love Avanti and this restaurant brought me back for my first time in years! Had it twice over the last month. First time was the drunken noodles. Pretty good! Not the best I've had but I was happy. Went last Friday and got pad Thai... was not a fan at all. Taste was very off from noodles to peanuts to sauce to ... "chicken"? The texture and look of the chicken was... unpleasant. Probably won't eat here again but if you do, get the drunken noodles

I love that there's Thai at Avanti now! The food was made fresh to order and I could totally tell ♡ the Pad See Eew was awesome- the tofu was crispy and the flavor of the noodles was so rich! lots of yummy egg chunks too. The Chicken Satay peanut sauce was to die for. I will be back!!

Food took about 35 minutes to get from the time we ordered, and was abysmal quality. The meat was tough and fatty, with lots of tendons , overall very low quality. The fried rice was incredibly salty to the point that it was almost inedible. The pad Thai was also incredibly salty, and seemed to comprise of 40% whole peanuts and bean sprouts. The tofu was the only redeeming quality of the pad Thai. I’d save the money and go to Panda Express for half the cost and better flavor.

They should bottle up that coconut ranch and sell it- sooo good. Our favorite was the satay and the calamari! We also liked the tomyam waffle fries. The Thai tea is also solid- strong steep and beautiful color.

The presentation was great, and there were many gluten free options available. But unfortunately, the chicken pad thai was just not good. It truly didn’t taste like pad thai, but rather had a burnt bbq like taste.

Farang Thai Kitchen is an excellent option at the Avanti Food and Beverage food hall in Denver. There were just two of us for lunch, so I can’t say we covered anything close to the entire menu. But the dishes we did have —- vegetable spring rolls, Tom Yom Goong, and Khao Soi —- were flavorful and authentic. The Khao Soi was the highlight —- deep rich coconut broth with chicken, wheat noodles, bok choy, and pickled mustard greens to add a bracing sour note. Apparently this is a dish from northern Thailand (Chiang Mai) that is rarely found in Thai places in the U.S. It was a quiet mid-week day, so they were not slammed, but the service was fine and the overall atmosphere at Avanti works well. Prices were reasonable for the quality of the food. Highly recommend this place.

Amazing food, amazing people. One of my favorite spots to treat myself, big fan of fried rice, chicken satay, and drunken noodles. The sticky rice is also a banger of treat. Can’t wait to go back.

-First and foremost you cannot use dark meat in pad Thai. It must be chicken breast. - as you can tell in the picture I only got four pieces of chicken stop being so cheap. - you can't put more sprouts than noodles. - super dry and no sauce and if you ask them to give you sauce they giving you mean face and give you tiny bit of soya sauce. Just find yourself a better place to eat