I don't get out to Mandarin often, but a recent
find, Thai Cuisine & Noodle House, in a strip
mall set off the road, gives me reason to return.
We began with a few appetizers. The dumpling-like pan-fried chicken and vegetable pot stickers ($5.95) were adequate, but the standout starter was skewered chicken satay ($6.95 for 4) served with a creamy peanut dipping sauce and a fiery-red sweet Thai chili sauce. Each bite of chicken was delightfully moist, and the marinade made it both tender and flavorful.
Despite the steadily climbing mercury outside, it felt like a soup night, so I secured a cup of Thai-style hot-and-sour tom-yum soup ($2.95), and added seafood for $1.30, a savvy move, I thought. The broth had just the right amount of spice, and the fragrant herbs — lemongrass and cilantro — really boosted the flavor (as did the scallions and lime juice).
From the noodles and rice section, I landed on the pad kee mao with shrimp ($12.95), which translates to "drunken noodles." Items from these sections are available with vegetables, tofu, chicken, pork, beef, krab meat, shrimp or calamari. There were ample shrimp tossed among the vegetable pieces and an abundance of thin, flat noodles. Easy enough for leftovers or sharing, these noodle dishes are massive. Next time, I'm trying the pad Thai with tofu.
Of the many chef's specials, we sampled jungle steak ($12.95) with rice. Unsure of what to expect, we were pleased with the marinated and grilled pieces of bite-sized steak that mingled with sautéed onions, scallions and chili peppers.
Prices are reasonable, and the menu has lots of options, from Thai curries with steamed jasmine rice to a crispy fried whole fish.
When we ate dinner, there was only one other patron seated in a booth behind us, and the owner, who was busy fielding take-out orders. It was eerily quiet — no music playing, just the occasional clink and clack of pans from neighboring Papa John's. It made for a slightly awkward … More