PHAD Thai is Thailand's street food to the nation and also to the world. Its simple translation is, 'Thai-style frying', which really doesn't do justice to the tantalising taste sensations that are possible with this acclaimed rice noodle favourite.
An outlet of the respected Bangkok-based Baan Phadthai has opened its first Malaysian outlet in the Connection level of Pavilion Kuala Lumpur.
Not surprisingly, it specialises in the famous Thai noodle dish, Phad Thai but also offers some other tempting Thai hawker dishes to ensure the contentment of Thai food devotees.
STREET FOOD SUPREMO
Phad Thai is a stir-fried rice noodle dish commonly served as street food and at casual Thai dining outlets. It was made popular in Thailand during World War II and since then has become a Thai national dish.
Arguably, the most popular version of this much interpreted dish is dry and light but with a fresh and balanced flavour incorporating spiciness and a hint of sweetness.
The secret is in preparing the rice noodles which need to be soaked in broth or water until they remain solid but still flexible, not soft and expanded.
The rice noodles are stir-fried with eggs, bean sprouts and firm, diced tofu added. Then tamarind pulp, fish sauce, dried shrimp, garlic, shallots, red chillies and palm sugar are added.
Chopped roasted peanuts are sprinkled on top prior to serving and cut lime quarters and condiments such as chilli, fish sauce, salt and sugar are available for those who need additional flavour.
Baan Phadthai has mastered this to offer authenticity, in-house sauces and the highest quality ingredients.
ROAD TO GLORY
The acclaimed Michelin Guide came to Bangkok in 2018 to not only reward its finest restaurants but also to recognise those selling in less highbrow and more accessible settings. Bib Gourmand recognition is reserved for these value-for-money outlets.
In 2018, Baan Phadthai Bangkok was awarded a Bib Gourmand in the inaugural Michelin Guide Bangkok. Through the outlet maintaining high standards and consistency, it has been able to receive this same recognition every year since it opened.
Before Baan Phadthai opened in 2018, the founder spent months sourcing the finest ingredients to create the perfect dish. One very important ingredient in the Baan Phadthai versions is the delicate 18-ingredient sauce used to prepare the noodle dish.
SIMPLE IS GOOD
The outlet in Kuala Lumpur is painted in a bright blue colour and is decorated with vintage Thai photos and shuttered wooden windows to provide an authentic Thai ambience.
Our journey starts with a marinated and grilled chicken salad of cucumber, cherry tomatoes, onions and fresh herbs and were very impressed with the ingredients that all came together with a spicy and sweet Thai dressing. The fresh shrimp salad, served with greens of kale and herbs with a delicious lime dressing, is equally impressive.
This is followed by Miang Khana which is a classic dish of various spicy ingredients wrapped in a fresh leaf and consumed in just a few bites.
Baan Phadthai has substituted young kale leaves rather than the classic betel-like leaves used in Thailand but with mixed success. The numerous ingredients of onions, chilli, chicken, ginger, chicken crackling and a tangy sauce all worked well but not so well with the kale leaf.
A plate with half a dozen chicken wings is tasty and crunchy as one expects with this simple dish. The wings are deep-fried with herbs and garlic and served with two tangy sauces.
Grilled beef skewers and chicken satay will prove popular with Malaysians while the hot and sour meatballs offer a slight variation on a similar concept.
Various Phad Thai dishes are served for either one or two diners sharing. All are based on the 'secret' multi-spiced sauce which is not only tangy but with a hint of sweetness.
The noodles are accompanied in their simplest form with grilled chicken or in their most expensive offering of jumbo mud crab (served for two).
Two classic Thai desserts are worth seeking out. That old chestnut of Tub Tim Krob of ruby water chestnut served with smoked coconut syrup and coconut granita juice is creatively served for DIY diners.
The mango with sweet coconut sticky rice and salted coconut sauce makes for a must-take photo opportunity while being a masterful creation.
Baan PhadThai has spread its wings to Taiwan and Hong Kong as well. The first branch of Baan Phadthai in Kuala Lumpur is pork-free.
Baan Phadthai is well worth checking out for those who enjoy Phad Thai and other well-recognised culinary favourites from the kingdom.
FAST FACTS
Baan PhadThai
Level 3, Connection, Pavilion Kuala Lumpur, Jalan Bukit Bintang, Bukit Bintang, Kuala Lumpur, www.baanphadthai.com
TEL 03-9779-9113
HOURS 11am – 10pm
EAT Phad Thai is the obvious hero here, but there are other classic Thai street food dishes that will appeal. Being Thai food; it's all good.
PICK Spicy chicken salad (Yum Kai Yang), Phad Thai with jumbo mud crab meat, mango and coconut stick rice and the ginger and lemongrass tea.
PAY While the prices are not Thai street prices, they are quite reasonable for a premium location in downtown KL. Chicken wings (RM19), grilled beef skewers (RM27), green papaya salad (RM16), chicken satay with peanut sauce(RM25), Phad Thai with beef (RM29), Phad Thai with grilled chicken (RM26), Phad Thai with blue crab meat (RM39), Phad Thai with grilled blue river prawn (RM58), Phad Thai with jumbo mud crab (for two, RM158) and mango and sticky rice (RM16). Surcharges of 16% need to be added.
MOOD The setting is simple Thai countryside styling with an exposed concrete floor and patterned yellow tiles, sky blue walls and white ceiling with nostalgic Thai signs to provide a retro atmosphere.
SERVICE Some teething problems that will no doubt have been rectified after a few weeks of operation.
I SAY Aside from a wide variety of speciality Phad Thai items including a classic through to the indulgent seafood delight, there are sufficient Thai street food favourites here to recreate dishes from the numerous venues in the kingdom.
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