Mae Prayoon Pad Thai Hoy Tod (Ratchawat)

Chanthaburi noodles stir-fried with tamarind sauce, with egg, firm tofu, preserved radish, and roasted peanuts. A well-balanced sweet, sour, and salty flavor. Chewy and springy noodles.

Authentic Pad Thai served with plump, fresh shrimp that are sweet and crisp, enhancing the texture and deliciousness of the dish.

Chewy and soft Pad Thai noodles stir-fried with a full blend of ingredients, wrapped in a thin, golden-yellow omelet. Rich flavor, creamy from the egg.

A special menu combining the deliciousness of Pad Thai, fresh shrimp, and egg wrap. Well-rounded flavor, visually appealing.

Crispy fried batter with fresh mussels, stir-fried with bean sprouts and spring onions. Crispy on the outside, soft on the inside, with a wok aroma. Served with chili sauce to enhance the flavor.

Soft-dough oyster omelet recipe, emphasizing the smooth texture of the dough stir-fried with egg and mussels. Suitable for those who prefer a less crispy texture.

Diced radish cake stir-fried with egg, bean sprouts, and chives. Seasoned with dark soy sauce. Soft and chewy texture, with a pan-fried aroma.

Stir-fried radish cake with fresh shrimp, adding the bouncy and crispy texture of shrimp and its natural sweetness, contrasted with the soft and chewy texture of the radish cake dough.