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.
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.
Crispy tofu marinated in a spicy, sweet, and tangy sauce. Red curry with pineapple, basil, bell peppers, and tomatoes. Crab-fried rice. Deep-fried jalape?os stuffed with spicy tuna and cream cheese. At White Elephant Thai Fusion, traditional Thai cuisine shares menu space with more creative takes on the classics. After a flavor-packed meal, guests can cool down their taste buds with coconut ice cream, sweet sticky rice with mango, or fried bananas with ice cream.
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.
When the queen and princess of Thailand craved a taste of their homeland while visiting the United States, they didn't look any further than the Pacific Coast Highway, home of Royal Thai Cuisine. The duo stopped by the 31-year-old eatery to try Chef Sam Tila's specialties, which include calamari tossed with sweet red curry sauce, medleys of eggplant and tofu, and duck steamed in herbs and honey and deep fried. Tila sources prawns directly from the Chao Praya River, which he then grills and douses in a garlic oyster sauce. Rather than guard his culinary secrets as jealously as the Pentagon guards its recipe for the president's barbecue sauce, Tila teaches them to aspiring chefs during classes that cover Thai classics such as massaman curry.