Thai Tom
Thai restaurant · University District ·
Spicy wok creations, cash-only, no-frills dining room
Spicy wok creations, cash-only, no-frills dining room
"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
"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. NOTE: This place is one of the last restaurants in Seattle that is cash-only. –Meg van Huygen" - Harry Cheadle
"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
"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
"Steps from the University of Washington on University Way, this tiny 26-seat restaurant built a fervent following for intense spice levels and affordable classics like pad thai and swimming rama; crowds of young people packed the dining room to endure the waves of heat from the open kitchen. Chef and owner Tom Suanpirintra moved with the grace of a dancer—long black hair tied in a bun, silver jewelry dangling—working up to 11-hour stretches in a tight kitchen where oil, spices, vegetables, and meats had to be in precise physical alignment and staff would even stop production so he could take a brief break. The cooking was kinetic and theatrical—the fire would jump out of a pan, sometimes producing a four-foot flame that singed eyebrows, and former cook Travis Holley said those moments produced “the best meals of their lives.” Beloved for wonderful Thai food, a generous spirit, and an unmissable presence on University Way, Suanpirintra passed away suddenly on May 11, the day before his 55th birthday; Thai Tom continues under his well-trained successors, but the particular energy he brought to the neighborhood will be sorely missed." - Gabe Guarente