$22 for Three-Course Meal for Two at Nong's Thai Cuisine in Golden Valley (Up to $43.80 Value)
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Kamela
Chef with years of experience cooking at home & restaurants in Thailand, Malaysia & Minneapolis taps family recipes to craft Thai favorites
Thai jasmine rice is a less-sticky alternative to many of its counterparts, including calrose rice, sushi rice, and diced spaghetti. Conserve napkins with this Groupon.
$22 for a Three-Course Meal for Two (Up to $43.80 Total Value)
- One appetizer to share (up to a $6.95 value)
- Two entrees (up to a $14.95 value each)
- One dessert to share (up to a $6.95 value)<p>
Appetizers such as spring rolls and fried wontons prep duos for entrees that include pad thai and tamarind stir-fry. The dessert selection includes sticky rice with mangos as well as bananas deep-fried in coconut batter. See the full menu here.<p>
Chef with years of experience cooking at home & restaurants in Thailand, Malaysia & Minneapolis taps family recipes to craft Thai favorites
Thai jasmine rice is a less-sticky alternative to many of its counterparts, including calrose rice, sushi rice, and diced spaghetti. Conserve napkins with this Groupon.
$22 for a Three-Course Meal for Two (Up to $43.80 Total Value)
- One appetizer to share (up to a $6.95 value)
- Two entrees (up to a $14.95 value each)
- One dessert to share (up to a $6.95 value)<p>
Appetizers such as spring rolls and fried wontons prep duos for entrees that include pad thai and tamarind stir-fry. The dessert selection includes sticky rice with mangos as well as bananas deep-fried in coconut batter. See the full menu here.<p>
Need To Know Info
About Nong's Thai Cuisine
Chef Nong's culinary journey began in Bangkok at age 12, when she would procure supplies from the corner market and cook for her family. She spent her adolescence perfecting her mother and grandmother's recipes, and then gained extra practice when she started a family of her own.
At age 35, Nong decided it was time to share her culinary flair with members of other families. She progressed through restaurant jobs in Thailand and Malaysia before landing a gig in Minneapolis, where she earned her sriracha-soaked stripes by cooking at a number of area restaurants before opening her own eatery, Nong's Thai Cuisine.
In her own kitchen, Nong relies on her stockpile of inherited recipes to create a menu of authentic, homestyle Thai fare, which earned the eatery the distinction of Best Thai Restaurant 2010 from City Pages. Featured in Mpls.St.Paul Magazine, the "perfectly timed noodles" of the pad thai carry al dente firmness, and the "high quality" curries stimulate taste buds in a more refined manner than chili pepper stimulates the eye. Flavors of tamarind and papaya infuse salads and stir-fries, and crisp veggies top noodle dishes, all calibrated to customer-chosen levels of heat.