PAI Northern Thai Kitchen

Khao Soi

The signature bowl: a rich Northern Thai coconut-curry broth with egg noodles, crispy fried noodles on top, and your choice of protein — the braised chicken thigh version is the benchmark

Larb

Northern-style minced meat salad punched up with toasted rice powder, fish sauce, and fresh herbs — brighter and more assertive than the Isan versions most Toronto spots serve

Nam Prik Ong

A Northern Thai chili dip made with minced pork and tomatoes, served with fresh vegetables and pork rinds for dipping — a regional specialty rarely executed this well outside Thailand

Pad Thai

A solid rendition of the classic — well-balanced and not overly sweet, though the Northern Thai specialties are why you came

Massaman Curry

Slow-braised and fragrant with warm spices, cardamom, and tamarind — the beef version is fall-apart tender and deeply savory

Mango Sticky Rice

Ripe mango over glutinous rice finished with coconut cream — simple, seasonal, and a clean finish to a rich meal

Tom Kha

Coconut galangal soup with a silky, aromatic broth — less aggressively sour than many Toronto versions, which lets the lemongrass and galangal read clearly