Pad Thai Hoi Tod (Vibhavadi Soi 3 Branch)

Small rice noodles stir-fried with a mellow tamarind sauce, with egg, tofu, preserved radish, and bean sprouts. Perfectly balanced sour, sweet, salty, and savory flavors. Served with lime and roasted peanuts.

Pad Thai using chewy glass noodles instead of small rice noodles, stir-fried with complete ingredients. Offers a different texture while maintaining the original rich flavor.

Chewy rice noodles stir-fried with a delicious sauce, with large, firm fresh shrimp. Enhanced sweetness from seafood. Stir-fried over high heat until fragrant with wok hei.

Rich Pad Thai with various seafood such as shrimp and squid. Intense flavor, rich and savory, pairs well with chewy noodles.

Glass noodles Pad Thai with fresh shrimp. Clear noodles that don't get mushy easily, absorb the sauce well. Served with sweet, fresh shrimp.

Mixed seafood glass noodle Pad Thai with shrimp and squid. Mellow flavor. Soft, smooth glass noodles. Fragrant with wok-seared aroma.

Crispy fried mussels on a hot pan, stir-fried with egg and bean sprouts. Crispy outside, soft inside. Served with chili sauce to cut through the richness.

Crispy mixed seafood fry, including shrimp, squid, and mussels. Fried until golden brown and crispy. Fragrant with the scent of the sea and egg.

Crispy fried shrimp in the style of oyster fry. Crispy batter fragrant with egg. Sweet, firm shrimp. Served with stir-fried bean sprouts and dipping sauce.

Crispy fried squid. Chewy squid texture contrasts with the crispy, fluffy batter. Drizzled with chili sauce for a perfect taste.

A combination of crispy fried shrimp and squid, offering both the sweetness of shrimp and the chewiness of squid in one dish.

Crispy or soft-shell fried oysters (Or Suan). Plump oysters, sweet, rich, and juicy. Fragrant with egg and wok hei.