Yellow, green, and red curries bubble slightly in pans, ready to be poured over pieces of pork and shrimp. Nearby, chefs flip teriyaki-glazed salmon filets and barbecue chicken on the grill inside Thai California Kitchen. They also pan-fry noodles and sauté proteins in a variety of dressings including peanut sauce or Thai chili paste.
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.
Thai food is celebrated for its complex, layered flavors, and Bangkok Blue Thai Cuisine's food is no exception. Its chefs stir-fry chicken with garlic and chilies for an intense yet pleasant burn, and add a touch of sweetness to deep-fried squid with their housemade sweet chili sauce. Many of their dishes use flavorful broths or curries, such as their intensely flavored hot-and-sour soup or massaman curry, a Southern Thai specialty.
The desserts also employ many flavors. Chefs toss sticky rice with sweet coconut milk and tangy slices of mango, and buy bananas shots of rum to create drunken banana flambes.
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.