Soi Thaifoon - Toronto Waterworks

Pad Thai

The benchmark dish for any Thai street food counter — rice noodles wok-tossed with tamarind, egg, and your choice of protein, finished with crushed peanuts and lime

Green Curry

Coconut-rich green curry with Thai basil and chilli heat that builds steadily — a reliable barometer of a Thai kitchen's baseline quality

Massaman Curry

The milder, peanut-forward curry that skews richer and more aromatic than the green — a crowd-pleaser for less heat-tolerant diners

Thai Basil Stir-Fry (Pad Krapow)

Ground meat or protein sautéed hard over high heat with fresh Thai basil and chilli, served over jasmine rice — the dish that separates wok-skilled kitchens from the rest

Som Tam (Green Papaya Salad)

Shredded green papaya pounded with fish sauce, palm sugar, lime, and dried shrimp — a bright, sharp counterpoint to the heavier curry dishes