At Siam Kitchen, skillful chefs whip together a multitude of noodles, rice, curry, teriyaki, and other authentic Thai dishes to create an expansive menu of flavors. A choice of pork, beef, chicken, or tofu is the main star in the pad gra tiem prig thai dish, where adoring chefs shower it with garlic-pepper sauce and heartfelt love letters on a stage of lettuce and cilantro ($8.95). Nosh on traditional fried rice ($7.95) or slurp up the pad woon sen ($7.95), where chicken, shrimp, a host of vegetables, and silver noodles mingle with a house brown sauce. In a teriyaki dish, a choice of meat or tofu mingles with chopped cabbage and carrots in a homemade teriyaki sauce ($8.95), teaming up to satisfy cravings for zest and fit the pieces of their friendship necklaces together.
Siam Thai Food's culinary masterminds dice fresh ingredients to create authentic Thai cuisine for lunch and dinner from their convenient location across from the Promenade Temecula. An appetizer of fresh rolls ($3.25) high-fives taste buds with ground chicken, veggies, and a giant foam hand, and deep-fried breaded shrimp ($4.50) show off doggy paddles in a kiddie pool of sweet-and-sour sauce. Foodies can forage through a lengthy list of rice and noodles and entrees before outfitting the spicy noodles ($7.50) or coconut-milk-blended panang curry ($8.50+) with one of seven meat options, including chicken, beef, tofu, and shrimp. Diners can dive tongue-first into the specialty platter of salmon with tamarind ($15.50), a whole, deep-fried fillet that doles out a healthy portion of omega-3 and confirms the age-old rumor that pink fish is made of cotton candy. Siam Thai Food's attentive staff will also gladly assist meat-free patrons in vegetarianizing a variety of their dishes.
Adorned with a Gold Medallion Award from the California Restaurant Association, Taste of Thai walks culinary tight ropes of authentic, bold flavors within its minimally designed dining rooms. A meal inside the bamboo-bathed Hillcrest dining room begins with the Shrimp Sarong, an unwearable plate of bulbous shrimp, marinated and nestled in egg noodles, deep fried, and accessorized with palm sauce ($7.95). Hunger-havers can salivate over a cornucopia of thai rice and noodle dishes ($8.95–$12.95), each accented by a choice of tofu, meat, or seafood. Three's Company, a house specialty, tosses shrimp, squid, and chicken in a house curry paste with green pepper, peas, and an unbearably catchy theme song ($11.95). Sweeten meal endings with a bowl of milky, coconut ice cream ($3.95) to cool flames from a fiery dinner rush.
Thai Juan On features a menu that is chock-full of authentic Thai taste foundations, slightly altered to fit the grooves of American Thai eaters' taste buds. Kick things off with the likes of crispy noodle/mee krob ($6.95), before diving mouth-first into the rest of the menu. The dinner terrain covers more than 40 soup, noodle, rice, and entree dishes, including the magnificent noodle/mee phat num prik poa, which melds egg noodles with shrimp, scallop, calamari, and veggies ($15.95). The mermaid's dowry/pla prik lets diners sample the spicy taste of grilled sole, bell peppers, carrots, mushrooms, and onions before awkwardly explaining to their parents that they're in love with a human-fish hybrid. Thai Juan On's daily lunch menu features midday palate jolts like the Crying Tiger ($9.95)—grilled beef with spicy lime sauce—and the Red Devil ($10.95), spicy beef masaman curry with potato and onion.
Black-and-white photographs provide a stark contrast to Tasty Thai's bright fuchsia walls. The chefs strive to strike this same balance between bold flavors and delicate accents in their traditional Thai dishes. Accents of pineapple, lemongrass, and coconut milk appear in pan-fried noodles and fried rice. For many dishes, guests can choose from a host of proteins, such as chicken, shrimp, and tofu, then select a spice level, which, like lists of your favorite fingers, is on a scale of 1 to 10.