Simply great, fire made dishes that are made of REAL ingredients, not processed this, processed that. Try the BEST Crab Rangoon hand rolled in our kitchen. All sauces are scratch made and meats hand cut to produce the finest, freshest, and fast casual food you've ever had - leave the burger for the weekend, try us today!
Inside Thai Kitchen's sunny dining room, flat-screen TVs hang on yellow walls above diners feasting on noodles topped with peanuts and meats slathered in curry. Servers emerge from the kitchen holding plates of pad thai, spicy red curry, and steamed mussels aloft.
Drawing on his Thai heritage and more than 20 years of experience behind the grill, Executive Chef Manop Vasant showcases the flavors and traditions of Southeast Asia while sizzling up morsels of meat and veggies behind tableside hibachi grills. Chefs showboat as they slice, dice, and sizzle up patrons' meals and incriminating photographs across the hot iron griddles. Kitchen cooks whip up rice noodles and curry, and sushi chefs coil thin, sashimi-style slices of tuna, avocado, and cucumber in edible rice and seaweed cylinders.
Thai Sawadee's menu ignites tongue furnaces with its piquant platters of authentic Thai cuisine. Bask in the restaurant's welcoming, cozy glow as you feast on the flightless wings of the chicken red curry steeped in bamboo shoots, bell peppers, and basil leaves ($8.95), or plow a subaqueous garden of spicy eggplant shrimp with chopped garlic, bell peppers, onions, and basil leaves in a spicy garlic sauce ($10.95). Shatter rigid food-pyramid delineations with the sweet and savory pineapple fried rice, which pairs chicken and egg stir-fried rice with fresh pineapple chunks, onions, cashews, and a touch of curry seasoning in a pineapple shell ($17). The fiery flat noodles of pad khi mao, stir fried with beef, chili-pepper sauce, fresh basil leaves, tomatoes, onions, green beans, and bell peppers, impassions apathetic tongues and provides nest-building fodder for homeless phoenixes. Match your heated meal with a cooling Thai iced tea or coffee ($2.50).
White tablecloths, elegant place settings, and walls hung with ornate carvings inspired the Riverfront Times to describe Addie's Thai House as "a cocoon of comfort?even elegance?hidden in a Chesterfield strip mall." It's Addie's creative cuisine, though, that won it the publication's 2011 Best Thai Restaurant award and effusive praise: "Without question, one of St. Louis' best Thai restaurants." The spot's chefs concoct top-notch renditions of classics such as pad thai and panang curry, but the house specialties are what set this destination apart. Slices of saut?ed duck float in red curry with pineapple and sweet basil, and french-ribbed racks of lamb are cut into chops and bathed in savory basil sauce.
Libations are a draw, too, and not only because they instill patrons with enough courage to burst into a cappella song and dance. The bartenders mix decadent ingredients into their signature cocktails, such as the brandy alexander with Kahl?a, dark cr?me de cacao, brandy, and ice cream.
Superbly balanced flavors and creative presentation characterize the dishes on Manee Thai's menu. Take advantage of lunch specials such as soy-basted broccoli and a ginger and mushroom medley, with choice of chicken, beef, pork, tofu, or vegetables ($7.99). Meals are sided with a spring roll, crab angel, and daily soup. More elaborate entrees (chow mien, fried rice, and the Manee Thai noodle), are available for $8.99. For later cravings, pique stomach rumbles with appetizers ranging from fried tofu ($4.95) to Thai beef jerky ($7.95). Broth-based noodle-and-rice bowls (from $9.95), salads, and wok noodles make tempting main courses, or try a selection from the specialties menu. From Thai shrimp tempura ($16.95) drizzled in sweet-and-sour sauce to sea bass plated with steamed veggies ($19.95), the authentic offerings cater to a variety of specifications, allergies, and phobias.