Thai Market Crepe ($6.50)
A paper-thin pancake crisp and wispy on the edges, moist and wrinkled in the center, filled with a mild mixture of pounded dried shrimp, mung bean sprouts, and toasted coconut. I like to split it open and pour on some sweet vinegar and a good amount of dried chili before digging in.
Nam Sod ($6.50)
Kissing cousins with the more familiar laab, Nam Sod starts with the same moist and tender ground meat, flavoring it with slivers of ginger, chili, and peanuts instead of herbs and toasted rice powder. Both are good, though as with many dishes here, you'll want to add a bit of extra dried chili to balance out the sweetness.
Tao-Hoo Todd ($5)
I've had better fried tofu, but the Tao-Hoo Todd is worth ordering for the crisp and light fried taro flavored with peanut. It comes with a spicy apricot-based sauce for dipping.
Pla Dook Pad Ped ($13)
Like the Gra Prow, the Pla Dook Pade Ped ($13) somehow just tastes too "clean" to me. There's more spice going on in here and the fish is fried well, but I'd love just a bit more intensity from the green peppercorn and pungency from the curry-based sauce.
Kui Teiw Kua Ped ($10.50)
Noodles are a better option for entrees, and I like the Kui Teiw Kua Ped a bit better than either the Pad Thai or the Pad Se Ew. Made with fresh steamed rice noodles and duck eggs, it's sweet, smoky and complex (though once again—reach for that chili powder).