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Sripraphai's pad thai?

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Having read some disparaging comments about Sripraphai's pad thai, I'm curious to know what it's lacking. I've enjoyed it on my occasional visits, but I was introduced to the dish there, so I don't know the difference.

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  1. I am a huge Sri fan. Having said that, they can't make the noodle dishes right. They can make the sauces, but the noodles themselves always seem lacking the right consistency. Usually they are a bit mushy. I like the noodles better at Chao or Nusra.

    4 Replies
    1. re: NYJewboy

      Yes, I second getting noodles at Chao Thai...they've got great non-Americanized pad thai there.

      1. re: Sammiches

        So is it a merely a matter of al dente-ness of the noodles, or something else?

      2. re: NYJewboy

        I'm not so sure. The gai kua noodles (flat noodles with chicken and yellow squid) is so much better at Sripraphai than at Chao. Chao makes some better versions of some dishes, but I wouldn't make that assessment across the board. Khao soy noodles is another case in point. Do Nusara or Chao make that? It's not on their menus.

        1. re: E Eto

          Good point E Eto. I have never had their gai kua. I must try it immediately!

      3. I've also heard people say that the Pad Thai at SRI isn't up to par but, we've always enjoyed it. Agreed; it isn't as good as their other dishes but its still better than most other Pad Thais we find around the city. Ironically, we usually get the chicken Pad Thai (no shrimp) because the kids prefer that and that one also appeals to us a bit more, though we order lots of other seafood dishes at SRI. Also, for anyone visiting SRI, check if they have fresh fried bananas up front, those have been great and they sell out quickly.

        1 Reply
        1. re: comiendosiempre

          Is it sacrilege to say that I've preferred it when there's been enough lime on the side? For a while they accompanied it with a little dish of lime juice - not enough, to my taste - but last visit or two or three they've had an actual wedge of lime that made it sparkle a bit more. And, truth be told, I've often off-loaded it onto the remnants of my papaya salad to jazz it up.

          In retrospect, I haven't had so many of their noodle dishes, beyond the Sauteed Drunken Noodles, which I've liked, and one which arrives in a pool of cornstarchy broth, which wasn't so great "in situ", but made OK leftovers the next day, and - I think - the Crispy Egg Noodles, which were a bit too "La Choy" for me.