At this legendary, cash-only U-District gem, watch as chefs whip up authentic, fiery Thai street food favorites like drunken noodles and pad see ew in a cozy, bustling setting.
"There’s always a line down the block at Thai Tom around lunchtime, they only take cash, and sometimes the staff will open the restaurant 15 minutes late just because they feel like it. Normally, these things would be kind of a turn-off, but not here. The noodles are always perfectly saucy with some added char marks from the wok. You’re in good hands ordering anything, and while a lot of the hype has to do with their pad thai, no need to order it. The pad see ew is way better." - aimee rizzo, kayla sager riley
"This lively nook on the Ave has been an institution since Tom Suanpirintra founded it in 1994, and his spirit absolutely lives on here. The family of well-trained wok aces forge Bangkok-style classics with as much virtuosity as Suanpirintra did, expertly inciting flash-infernos from stovetops so blazingly hot they seem equipped with fighter jet afterburners. There’s so much flame, spark, and steel in the back that it looks as much like a foundry as it does a kitchen, and the ambience is unparalleled. The eyebrow-searing heat makes all the difference, imbuing each dish with a smoky char you just can’t get with weaker burners; even ubiquitous classics like pad thai and drunken noodles are a little different here. This spot only accepts cash, so come prepared." - Mark DeJoy, Eater Staff
"New Seattleites take note, for this is a historic place. It is named for founder Tom Suanpirintra, whose mom, Lisa Suanpirintra Ruhl, opened the first Thai restaurant in the PNW in 1981. Thai Tom is every bit as dazzling today as it was at its 1994 debut, when crowds of students and tourists alike queued down the avenue to eat here. Suanpirintra, who passed away in 2021, was the first in town to offer super authentic Thai street food without the toned-down flavors, fewer chilis, extra sugar, or other culinary Americanisms that he said other local Thai cuisine pioneers added to their dishes. Chef Jackrisk “George” Kitsonthi, who has been there since the restaurant opened, still serves up the same gorgeous drunken noodles, fragrant tom kha, and char-edged “Pad See You Again” in the tiny 20-seat space. Plus, all the fabulous pyrotechnics are still on display, as the cooks work in plain view to, ahem, flamboyant effect. Sit at the bar, if you can, to catch the show." - Eater Staff
"There’s always a line down the block around lunch time at this tiny U-District restaurant, they only take cash, and sometimes the staff will open 15 minutes late just because they feel like it. Normally, these things would be a turn-off, but not here. The noodles are always perfectly saucy with some added sear from the wok. In fact, you’re in good hands with anything on the menu—and while their pad thai is the most hyped, the pad see ew is way better." - kayla sager riley, aimee rizzo
"There’s always a line down the block at Thai Tom around lunch time, they only take cash, and sometimes the staff will open the restaurant 15 minutes late just because they feel like it. Normally, these things would be kind of a turn-off, but not here. The noodles are always perfectly saucy with some added char marks from the wok. You’re in good hands ordering anything, and while a lot of the hype has to do with their pad thai, no need to order it. The pad see ew is way better." - Aimee Rizzo
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