Zach Heise
Google
I love Pad Thai, and buy it the first time I ever go to a Thai restaurant. I've eaten hundreds of Pad Thai dishes at hundreds of restaurants around the world.
Let's start with the initial presentation below. Plenty of fresh, uncooked beansprouts for a good crunch texture in the mouth. A small but not tiny amount of chopped peanuts. These are good. However, unfortunately that's where my compliments on the Pad Thai have to end. The noodles were very thin for rice noodles, and seemed overcooked and fell apart into small bits before I had finished. The green onions were plentiful, but due to how large each piece was as you can see, instead of more finely chopped, this meant that some bites didn't have any onion taste, and some bites tasted of nothing but green onion. Worst of all though, is that this restaurant's design of the main flavoring, is a thick gooping of Mystery Red Sauce, what I call it when a pad Thai is just swimming in sauce rather than being lightly tossed in it. (this also contributes to rice noodles falling apart faster too). A good pad Thai should have only trace amounts of sauce left on the plate when finished. It's just overpowering otherwise.
Also, as much as I love the fresh beansprouts in general, there seemed to be a weird almost metallic/chemical tang to them. Never have seen that before. Texture great on those, taste, sadly not.
Ambiance of restaurant was fine, a little bland with heavy dark wood theme everywhere. Staff were busy and a bit stressed seeming (place was packed with tourists including us) but they were nice.
All and all, I would stop by again probably, see how other dishes are, but I would never have the Pad Thai again, personally.