Salad King

Pad Thai

The flagship — wok-charred noodles with tamarind-forward sauce, bean sprouts, and crushed peanuts; holds up to the spice dial being cranked

Green Curry

Coconut milk base with real herbaceous brightness from fresh kaffir lime and Thai basil; heat level is customizable and they don't shy away from it

Tom Yum Soup

Aggressively sour and lemongrass-forward broth with mushrooms; among the more authentic versions you'll find in Toronto at this price point

Massaman Curry

Rich, slow-cooked curry with potatoes and a mild nutty sweetness — the gentler entry point for spice-averse diners who still want depth

Pad See Ew

Wide rice noodles with wok breath and a dark sweet soy glaze; slightly smokier and less sweet than many Toronto versions

Spring Rolls

Crispy fried rolls with a light, non-greasy shell — reliable starter and a common table staple here

Mango Sticky Rice

Ripe mango over sweetened glutinous rice with coconut cream — when the mango is in season, this is the clear dessert call

Thai Iced Tea

Sweetened spiced black tea with condensed milk over ice — very sweet, very orange, entirely correct