Colossal cuisine portions tip the scales of both locations' menus. The fresh spring rolls ($5.50) burst at their rice-paper seams with vegetables, tofu, and shrimp and come served with a peanut sauce, perfect for dipping and liquid-diet elephants. Poultry patrons can cast a vote for the panang curry chicken ($7.50), which mixes coconut milk with sweet, spicy, and thick curry, adorned with plump bell peppers, sweet pineapple, and affable basil. In the realm of classic tastes, the pad see iew ($7.50) allows noncommittal noodlers the choice of thin rice noodles or flat noodles with a savory synthesis of chicken, broccoli, carrots, egg, and sweet black sauce. The kitchen team can spicy up your dish as sweltering as your devil-may-care tongue can handle, and in emergencies, smoldering stamp-lickers can be extinguished with a tasty Thai iced tea ($1.95).