Garlic tofu was a terrific starter. Cubes of tofu were deep fried in a garlic and kaffir lime accented crumbs to greaseless perfection. They would be a delightful alternative to shrimp or chicken balls as a cocktail party snack. Alas, the promised tangy garlic dipping sauce was missing in action.
|Garlic Tofu, Dipping Sauce MIA...|
Tom Yum Kung, the famed Thai lemongrass soup, had an outstanding full-bodied chili-zinged broth, in which mushrooms, coriander,shrimp, and tomatoes were suspended.
We chose two popular mains: Sam ros--pad Thai, and pad gra prao chicken. The hallmark of great pad Thai is a balance amongst hot, sour, salty, and sweet elements. In Toronto, we are used to sweet overkill. Although perhaps a little short in the sour department, the cooks at Khao San Road achieve a much better balance. Some of us love this dish for the play between the slithery noodles and the crunch of bean sprouts and peanuts. For those people, these noodles were a bit lacking since sprouts were kept to a minimum and the peanuts were finely minced.
|Pad Thai Sam Ros|
The minced chicken of the pad gra prao was bathed in holy basil but we think it would have been even better with pork. (Ed. Note: We later were informed that though they don't advertise pork, it is available upon request.)
|Chicken Pad Gra Prao|
|Young Coconut and Tapioca Dessert|
This is definitely a higher level of Thai cooking than usual but a price that means we will not be dashing down to Adelaide Street very often. Expect a wait of at least half an hour and well meaning but not very polished service.
Price: $39.55 for five dishes which was more than enough for two.
Location: 325 Adelaide Street West