Review of Pad Thai Pa Bai (Bang Pho) Sriracha Branch Original Thai: Review ผัดไทยป้าใบ (บางโพ) สาขา ศรีราชา English This review is for the Pad Thai Pa Bai (Bang Pho) restaurant, specifically the Sriracha branch.

One of the most iconic national dishes of this small country is undoubtedly "Pad Thai." Although Pad Thai has only been around since the era of Field Marshal Plaek Phibunsongkhram, it has captivated both Thais and foreigners with its delicious and complex flavors, earning it worldwide recognition.

One of the must-do activities for foreign tourists visiting Thailand is to try Pad Thai. Whether they get to experience the original or a fusion version depends on their choices. However, in Sriracha, there is a restaurant that has relocated from the bustling metropolis of Bangkok to find a new home here: Pad Thai Pa Bai (Bang Pho), Sriracha branch.

Diverse Menu

This is the Bang Pho branch of Pad Thai Pa Bai, located in Si Racha. This branch is run by the granddaughter of the original owner. She came to Si Racha to study and ended up settling down and starting her own business here.

Restaurant Ambiance

The Pa Bai Pad Thai restaurant (Bang Pho) is easy to find, located right on Sukhumvit Road, opposite the Esso gas station, in front of Wat Khao Phutthakhodom. The restaurant is large and easy to spot, with a wide variety of dishes to choose from. I was originally going to order the bacon pad thai, but when I saw the crab pad thai, I immediately changed my mind.

After ordering our food, we asked permission to explore the kitchen. Since the restaurant has an open kitchen, they didn't object. We simply informed them that we wanted to take a look and take some pictures. They were happy to let us in to record footage. The kitchen was quite spacious and well-organized, with different areas for different tasks. It was clean and tidy, unlike other restaurants where you often find leftover stir-fried noodles scattered around.

Ingredients for Pad Thai Stir-Fry

Deep-fried section, or simply the frying pan.

As the telltale signs of our impending meal's arrival emerged—a level-ten warning in the form of raw bean sprouts and limes served at our table—we quietly and demurely resumed our seats, eagerly awaiting the culinary delights to come.

Stir-fried Glass Noodles with Fresh Shrimp

The first dish to arrive at our table was the Pad Thai, and we were immediately struck by its unique feature: the addition of crispy pork rinds and shredded mango. We inquired with the owner, who confirmed that the "khak mu" (pork rinds) were indeed a signature ingredient, a rare find in Pad Thai nowadays. These pork rinds were remarkably oil-free and delightfully crunchy, complementing the flavorful Pad Thai perfectly. The combination was truly exceptional.

The owner shamelessly admitted that the "shredded mango" was used as a substitute for expensive lime, adding a unique, stylish, and individual touch. We tried it with Pad Thai, and it provided both the sourness and the fragrant aroma of mango, along with a different texture compared to just chewing noodles. It was a success.

Focusing on the ingredients almost made me forget the main dish. This dish, called Glass Noodle Pad Thai with Fresh Shrimp, features translucent noodles that are not glass noodles, but rather mung bean noodles. These noodles are vibrant in color and have a thick, chewy texture that absorbs the flavors of the seasonings exceptionally well. This enhances the enjoyment and deliciousness of the dish, especially when paired with the crispy pork crackling in each bite.

Pad Thai with Sausage

The next dish is Pad Thai with sausage. This Pad Thai uses Chan noodles, which are known for their chewy texture and smooth consistency. When tossed with the sauce and other ingredients, the noodles absorb the flavors and create a delicious combination. The taste is a balance of salty, sweet, sour, and spicy, offering a complete flavor experience.

For those who prefer a milder dish, the option to omit chili peppers is available. The restaurant will thoroughly clean the wok to prevent any residual spiciness from affecting the flavor. This ensures a child-friendly option that is also suitable for adults who enjoy sausages.

Pad Thai without noodles, crab meat

Our next dish was a crab meat pad thai without noodles. The restaurant generously sprinkled crab meat on top. Although this dish lacked noodles, it did have raw bean sprouts for a satisfying crunch. However, I personally prefer having noodles. Without them, there was nothing to absorb the delicious flavors of the sauce. The bean sprouts themselves only provided a crunchy texture, which was not enough.

The star of this dish is the crispy pork rind, which effectively absorbs the delicious flavors. When mixed in, it adds a delightful crunch. The generous amount of crab meat also delivers a genuine crab flavor, unlike the "ghost crab" often found elsewhere. This dish truly lives up to the expectations of a coastal city.

The price of our meal today was less than 200 baht, but we were so full that our stomachs were about to burst. If we pass by this area again, we will definitely come back to eat pad thai at this restaurant again.