Chicken, beef, tofu, or shrimp loll in creamy curries and pad thai and shrimp bake in clay pots at a cozy BYOB spot
The Fine Print
Promotional value expires Oct 30, 2013. Amount paid never expires.Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Reservatiom required on Friday and Saturday. Dine-in only. Valid only at listed location. Must use promotional value in 1 visit. Not valid on Mother's Day. Not valid for alcohol.Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
Owner Shawn Danapong spends a lot of time in Thai Pan’s kitchen, where he proudly observes his team of chefs doing what they do best: seasoning curries, stirring pots of soup, and baking heaps of shrimp in a clay pot. The resultant plates of steaming Thai fare make their way to a dining area filled with soft music and small plumes of vapor that swirl above pad thai, fried rice, and stir-fried veggies doused in oyster sauce. As diners dip into the generous portions and help themselves to BYOB libations, a small fleet of televisions flickers to life with sporting events.