Noodle lovers flock to Lees Summit's Noodles & Company.
Keep your diet in check at Noodles & Company, a local restaurant with gluten-free and low-fat menu items.
Al fresco eating options are also available at Noodles & Company, which presents a lovely patio seating area for warmer months.
Noise levels at the restaurant can be ear-piercing, so save the t te- -t tes for another night.
Whether you're coming from work or a ballgame, the dress code at laid-back Noodles & Company is come-as-you-are.
If you need to get somewhere fast, the restaurant also serves up grub to go.
There's no need to spend a fortune on a delicious meal at Noodles & Company — most prices are under $15.
Breakfast, lunch, and dinner are all available at Noodles & Company — swing by for your favorite meal.
Featured on Food Network?s Heat Seekers for its fiery pad thai chicken, Zagat-rated Thai Place Restaurant has been bathing traditional family recipes in spices ranging from mild to sweltering hot for more than two decades. A kaleidoscope of succulent seafood such as squid, scallops, and catfish spangle fried-rice and stir-fried dishes as ribbons of rice noodles interlace with traditional napa cabbage, chinese broccoli, and bok choy. Coconut-milk-infused curries come in red, yellow, and green varieties like a traffic light on a spice trade route, suffusing ample slices of chicken, beef, or tofu.
Although Penny has been perfecting her traditional Thai recipes for over 20 years, it wasn't until 2013 that she began sharing them with others. For this was the year she took over as owner of Thai House, where she was previously a cook. Penny specializes in seafood dishes, whether sautéing scallops in a spicy siracha sauce or using a catapult to toss pad thai with squid, crab, and shrimp. She's also known for her sauces, coating roast duck in tamarind and drizzling other meats with massaman curry.
Next to the cash register at Mai Thai, a small white saucer next to a statuette holds crackers or other offerings made every morning to signify wealth and good luck. The diminutive goddess and happy Buddha statues subtly hint at the eatery’s roots beneath pendant lights and a tile mosaic. Servers glide across the wooden floors, toting dishes including pad thai and panang, which further solidify the connection to Thailand. Chefs draw from adventurous ingredients when crafting sweets, which Kansas City Star reporter Jill Wendholdt Silva expounded on in a recent review, saying, “Another dessert that I'm not likely to soon forget is the taro ice cream made from a tuberous potatolike vegetable with a purplish tinge. The color is both beautiful and odd, but the taste is reminiscent of pistachios and coconut. The ice cream is accompanied by fried bananas.”
For a quick curry, Overland Park's Thai Place is a great lunch or dinner spot.
Both low-fat and gluten-free options are available here.
Toast your evening out at Thai Place with a glass of beer or wine from their lengthy drink list.
Tots and tykes will be right at home at Thai Place with its kid-approved food and ambience.
Folks tend to dress down at Thai Place, so keep comfort in mind when heading to the restaurant.
Call Thai Place for catering if you have a big event coming up.
If you're strapped for time, take out food from Thai Place.
Free parking is available to Thai Place's diners that need it.
Thai Place provides ample space for bikers to store their bikes.
No matter what you choose off the menu at Thai Place, you won't completely break the bank with prices averaging around $30.
Major credit cards — including Visa, MasterCard, Discover, and American Express — are accepted.
Roaring flames rise and fall inside the kitchen of Wai Wai Thai Place Express. Some might think that a dragon lives there, but it?s just the dramatic cooking methods of Pa Noi and Pa Nut, the restaurant?s culinary team. The pair also makes noodles tumble through the air at this edible circus, where flavors from Thailand coalesce in classic dishes such as pad thai, panang curry, and galanga chicken soup. Guests can witness the performance from nearby booths and tables that sit within view of the kitchen, where cooks chop bell peppers rather than fashioning them into clown noses. The stove?s heat summons the veggies? crunch for ginger-laced stir-fries, and scallions and garlic unlock the flavors that dwell within the peppers' colorful shells. At a handful of outdoor tables, diners can marinate in fresh air and sunshine as they munch soft spring rolls and crispy pork ribs kissed with garlic and sriracha.