At Satara, chefs preps a plethora of seafood, chicken, and tofu dishes with authentic Thai sauces. Amid walls adorned with abstract and figurative artwork by Scottsdale artist Domingo Domingo, diners relish piquant curries prepared for omnivores, herbivores, and troubadours alike. Between bites ranging from mild to thai spicy, patrons can sip boutique wines fetched from both small and featured vineyards.
Sala Thai Restaurant rewards its most loyal customers with a free dinner on their eighth visit. Considering the restaurant’s extensive menu—there are more than 100 options—racking up that many meals isn’t a difficult task. Thai spring rolls stuffed with vegetables and fried tofu prep palates for nine styles of Thai curry and barbecue platters of shrimp, sweet sausage, and pork. The staff pairs their lengthy menu with more than a dozen frozen drinks blended from exotic fruits, Thai coffees and teas, and water on the lam from the blazing kitchen.
If Thai authenticity depends on spiciness, Touch of Thai's chefs might as well be in Bangkok. "Lovers of authentic and hot, hot, hot Thai food will love this place," noted VoicePlaces, which quickly recommended such "tongue-singeing" dishes as chicken with yellow curry and shrimp with red curry. In fact, the chefs set diners' choices of chicken, beef, or seafood ablaze with four types of coconut-milk-infused Thai curries, whose spice levels may be adjusted on request. Meanwhile, a whole section of the menu is reserved for vegetarian cuisine, which provides bursts of protein from crispy tofu stir-fried with fresh chili pepper and green beans that have been hitting the gym.
PaPaYa Thai Restaurant’s chicken mango curry won Best Thai Curry 2009 by Phoenix magazine. It brims with the bold, sweet, and spicy flavors of coconut milk, mango, and red-curry paste, further enhanced by sweet basil, lean chicken, and bell peppers, each shaped like a life-size Stanley Cup. It’s testament to the carefully crafted dishes typical of PaPaYa, which serves traditional dishes that alternate between sweet, sour, and salty flavors and feature no MSG. The barbecue grill adds crispiness to chicken, beef, pork, shrimp, and salmon, each plated beside thai sticky rice and sides of sweet chili dip or spicy lime sauce. Most dishes can be made vegetarian on request, and PaPaYa’s attentive waiters encourage patrons to pick their preference of spiciness, ranging from mild and medium to thai hot.
To make Thai Basil’s signature dish, chefs sauté the restaurant’s namesake herb with spicy garlic, bamboo shoots, and a variety of vegetables. Thai basil is also found in a bounty of other plates—grilled eggplant brightens beneath its characteristic tang, spicy fried rice takes on a Thai flavor with the herb, and three curry dishes incorporate it in their stews of coconut milk and spices. Tofu, beef, chicken, and a selection of seafood play central roles in the restaurant's selection of rice, noodle, stir-fry, and grill entrees, each conveniently priced by protein rather than individual dish or the number of letters in its name. Dishes find complement in a wide selection of iced and hot teas and traditional desserts, such as sticky purple rice topped with Thai custard.
At Pink Pepper Thai Cuisine, spice whisperers summon sauces such as thai curry and lemon chili to grace plentiful portions of chicken, beef, and veggies. Twelve appetizers such as baked mussels glazed with spicy cream sauce ($8.95) and marinated Chicken on Sticks ($5.95) set the course for meals to come, like explorers on their way to a legendary city made of foie gras. Wreathed in shredded cabbage, the pattaya chicken ($9.95) swims in an ocean of sweet-and-sour garlic sauce spiked with curry powder, and Arizona fried rice ($10.95) steeps its wok-fried grains and veggies in a thai curry paste before chefs toss in beef, chicken, or pork. Patrons can also sip traditional beverages such as thai iced tea and coffee ($2.95) or head to Pink Pepper’s full bar to show off their good posture by balancing glasses of beer and wine on their perfectly level heads.