Tiny Urban Kitchen

Exploring Food from Boston to Hong Kong and Beyond

  • About Me
  • Travel
  • Recipes
  • Michelin
  • Subscribe
  • Taiwanese
menu icon
go to homepage
  • About Me
  • Travel
  • Recipes
  • Michelin
  • Subscribe
  • Taiwanese
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About Me
    • Travel
    • Recipes
    • Michelin
    • Subscribe
    • Taiwanese
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
  • ×
    • Godenya Hong Kong
      Godenya Hong Kong (revisited)
    • The Chairman Hong Kong
      The Chairman Hong Kong (1 Michelin Star)
    • Hanu Wan Chai Hong Kong
      Hanu (Korean Beef) Wan Chai
    • Always Joy Hong Kong
      Always Joy Hong Kong
    • Michael Chiarelli Ottimo Yountville California
      Bottega + Ottimo Yountville
    • Ciccio Yountville California
      Ciccio Yountville
    • Charter Oak St. Helena Napa Valley California
      Charter Oak St. Helena Napa Valley California
    • Cole’s Chop House Napa California
      Cole's Chop House Napa California
    • Compline Restaurant Napa California
      Compline Restaurant + Wine Shop Napa
    • Napa, California
      Thomas Keller's La Calenda: A Tribute {Now Closed}
    • Ad Hoc Thomas Keller Brunch Yountville California
      Thomas Keller Ad Hoc + Addendum + Bouchon Bakery
    • Mandalay San Francisco
      Mandalay San Francisco (Burmese Food)
    Home » Cuisine » Asian

    Thip Samai (Best Pad Thai in Bangkok?)

    Published: Mar 26, 2013 · Modified: Jul 5, 2015 by Jennifer Che

    _X1C4314.jpg
    This is the first post in the Thailand! travel series of my eats in Bangkok. 

    Even people who hardly know a thing about Thai cuisine know the national dish Pad Thai.

    I know because I was one of those people. My family never ate Thai food while I was growing up, most likely because we had very little access to it in the middle of Ohio. Even after I moved to Boston, my brief exposure to Thai food usually consisted of sweet, toned down, less-spicy versions of the real thing. If you asked me to name Thai dishes, the best I could squeeze out would be the commonly known "Pad Thai,", "Drunken Noodle,", and maybe "Pad See Ew."

    I was really curious whether pad Thai was actually a really a common dish in Thailand, or it was something that was ubiquitous in America, but didn't really exist in Thailand.

    As it turns out, pad Thai is all over Thailand now, though it wasn't always that way.
    _X1C4311.jpg
    Pad Thai derives its roots from Vietnam, created when one stir fries Vietnamese "Pho" noodles together with Chinese ingredients such as preserved radishes, Chinese chives, dried bean curd, and shrimp. The humble noodle dish became a national dish in Thailand in the 1930's and 1940's under Prime Minister Luang Phibunsongkhram, who put on a massive campaign for the dish in an effort to promote patriotism, support local rice farmers, and unify the nation.

    He disseminated the recipe for pad Thai around the country, encouraging people to sell this new national dish (renamed Pad Thai), on street carts all around the city. He encouraged Western cultures,  such as the use of forks and spoons for eating and Western clothing.

    The dish became a national sensation, and people began associating the dish with Thailand itself.
    _X1C4306.jpg
    To this day, pad Thai is a dish that is mostly enjoyed in casual street stalls. Many will argue that proper, formal restaurants just don't serve good enough pad Thai. It's a dish that's meant to be enjoyed on the street.

    So Bryan and I made the journey to seek out the most famous pad Thai in Bangkok.
    _X1C4327.jpg
    A healthy walk from Democracy Monument, this roadside unassuming restaurant called Thip Samai employs over a dozen people. It's fascinating to walk by and see all of them furiously churning out pad Thai.
    _X1C4309.jpg
    The restaurant opens at 5:00 PM, so don't expect to come for lunch. You will be sorely disappointed if you try (as many tourists have).
    _X1C4313.jpgThere are seemingly workers making pad Thai everywhere, even this guy cooking pad Thai out on the sidewalk in front of the restaurant!
    _X1C4323.jpg
    We sat inside, though you can see that the front of the restaurant is just open to the street. Because we came pretty early (close to 5:00 PM), we were able to easily grab a seat.
    _DSC1236.jpg
    Every plate of pad Thai is served with a side of fresh bean sprouts, lime wedges, and other greens I couldn't identify.
    _X1C4322.jpg
    We ordered the Original Pad Thai, which was tasty and a bargain for the quality. The above dish costs 50 baht, or about $1.67 USD and was filled with all sorts of delicious ingredients, such as dried tofu, cilantro, Chinese chives, and eggs.

    Thip Samai uses Chanthaburi Noodles, rice noodles that are dried out in the sun (instead of with machines). These noodles were a bit thinner than what I see in the States, and had a nice, chewy texture. The red color comes partly from the use of shrimp oil, which is made by cooking either dried shrimp or shrimp heads in hot oil.
    _X1C4307.jpg
    Pad Thai is cooked to order in steel woks on traditional charcoal stoves.
    _DSC1237.jpg
    Bryan, who doesn't love sweet dishes, still found the pad Thai to be a bit sweet for his tastes, and told me he preferred other dishes in Thailand to this one. However, a few sprinkles of the chili pepper flakes made things much better for him.
    _X1C4317.jpgWe also tried the "Superb Pad Thai" (70 Baht, or $2.30 USD), a twist on the original dish because the pad Thai noodles are wrapped in an egg omelet.

    Everything was quite tasty, served fast, and cost next to nothing. I thought that the pad Thai reached a nice balance between salty (from the fish sauce), sweet (from the palm sugar), and sour (from the tamarind). I liked how the noodles were nice and chewy, and overall, the dish was very good.
    _X1C4318.jpgI'm not sure if it's the best pad Thai I had in Thailand. I took a few cooking classes while I was in Bangkok, and I would argue that some of those home cooked versions rivaled this one.

    However, I do want to mention that I had just eaten at another street side restaurant prior to this, so the fact that I was already a little full may have also influenced my overall enjoyment of the meal. I bet if I were famished before coming here, I would be raving a lot more about this meal.

    I still think it's totally worth coming to visit. It's a Bangkok institution, and it's fascinating just to see all these people making their crazy volumes of pad Thai the old, traditional way. Plus, the dish is really good, and it won't hurt your wallet the least bit.

    Come early, to beat the lines. We came right at 5PM and had no trouble finding a seat.
    _X1C4315.jpgThip Samai
    313 Maha Chai Road
    Samran Rat, Phra Nakhon
    Bangkok 10200
    Thailand

    Hours: 5:00 PM - 3:00 AM daily

    sources: the morning news msihua

    ©2009-2014 Tiny Urban Kitchen
    All Rights Reserved

    More Asian

    • Raohe Night Market Taipei
      Raohe Night Market Taipei Taiwan
    • Qin Yuan Chun 沁園春Taichung Taiwan
      Qin Yuan Chun 沁園春Taichung Taiwan
    • Ahong Popiah
      Ahong Popiah 阿弘潤餅
    • Fu Hang Soy Milk Taipei
      Fuhang Soybean Milk 阜杭豆漿

    Recent Posts

    • Godenya Hong Kong (revisited) June 12, 2025
    • The Chairman Hong Kong (1 Michelin Star) June 6, 2025
    • Hanu (Korean Beef) Wan Chai June 2, 2025
    • Always Joy Hong Kong May 29, 2025
    • Bottega + Ottimo Yountville May 14, 2025
    • Ciccio Yountville May 11, 2025
    • Charter Oak St. Helena Napa Valley California May 8, 2025
    • Cole's Chop House Napa California May 5, 2025

    Trackbacks

    1. Weekend in BKK – It's a Complete Outrage says:
      March 25, 2016 at 9:04 pm

      […] that evening was at Thip Samai, reputed to have Bangkok’s best pad thai. The verdict: pretty damn good! We all had pad thai […]

      Log in to Reply
    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

    More about me →

    logo
    Food Advertisements by

    Explore

    • Recipe
    • Restaurant
    • US Travel
    • World Travel

    Popular Posts

    • Boulettes Larder Ferry Building San Francisco
      Boulette Larder (Ferry Building) San Francisco
    • Bodega SF California (Vietnamese)
      Bodega SF (Modern Vietnamese)
    • Tselog Daly City California
      Tselogs (Filipino food) Daly City California
    • Mesa by José Avillez Macau
      Mesa by José Avillez Macau

    Recipes

    • Appetizer
    • Snacks
    • Meat
    • Vegetables
    • Soup
    • Salad
    • Seafood
    • Noodles

    Recently Traveled

    • Hong Kong
    • France
    • Belgium
    • Boston
    • California
    • United Kingdom
    • Germany
    • Spain

    Support Us

    Support Tiny Urban Kitchen by making purchases on Amazon through our affiliate link:

    Recognition


    Featured on the front page
    of the FOOD Section: 2015

    Best Food Blog Awards:
    Restaurant & Dining 2012

    Footer

    ↑ back to top

    About

    • About Me
    • My Equipment
    • In the Press
    • Project Food Blog
    • Privacy Policy

    Eating Guides!

    Eating & Travel Guides
    Trip Reports
    "Kawaii" (Cute Foods)
    Around the World

    • Pinterest
    • Facebook
    • Instagram
    • Twitter
    • LinkedIn
    • YouTube
    • Mail
    • RSS Feed

    As an Amazon Associate I earn from qualifying purchases.

    Shop at Amazon

    Copyright © 2024 Tiny Urban Kitchen