
Based on 1,390 reviews
The benchmark dish here — wok-charred noodles with the right balance of tamarind tang, fish sauce salinity, and a clean finish from bean sprouts and lime
Northern Thai coconut-curry noodle soup with tender braised protein, crispy fried noodles on top, and a deeply spiced broth that earns its cult following in Toronto
Fragrant coconut milk curry with Thai eggplant and Thai basil — the heat level is adjustable and the broth is complex enough to mop up with every grain of rice
Slow-cooked, potato-rich curry with warm spices — less fire, more depth, closer to a Persian stew than a Thai one, and deeply satisfying