Based on a glowing recommendation from hound MWinston's website, http://winstonwanders.com/2014/03/24/...
I tried Best of Thai Noodle's pad kee mao with pork (#17 on menu). This dish, also known as 'drunken noodle' is elevated to a higher level by wok hay, or breath of wok. Wok hay is almost impossible to achieve on a home electric stove. Without wok hay, it's just fried chewy rice noodles, still nice, but not exquisite. I was excited to try it, but also wanted to keep my expectations in check. Result - stellar, as MWinston described!
I later tried Best of Thai Noodle's pad see ew with pork (#15 on menu). Although the waiter explained there was no spice in the dish, there was still a surprising but pleasant spiciness that I couldn't quite identify. White pepper? Again, wok hay made this dish exquisite. See photo for the charred edges on some of the noodles.
The waiter explained that the Guay Teaw Lod noodles (#16 on the menu) were steamed. However, when I later reviewed the menu, it states 'stir fried flat noodles with ground chicken, combination seafood, dry shrimp, tofu, onion, and black mushrooms'. Which is correct, steamed or stir fried?
I also tried pad ma kua, #23 on the menu, eggplant, bell peppers, onion, thai hot basil, and meat. Sadly, this was so-so. There wasn't much eggplant and the flavor lacked vibrancy.
The waiter said the curries are made daily from scratch. So there's more to explore. Thanks MWinston for this outstanding find.
Best of Thai Noodle
1418 Haight Street
San Francisco, CA 94117
415 552 3534
open daily 11am until late.