Baan Phadthai บ้านผัดไทย

Baan Phadthai is a pad thai specialist in a blue-painted shophouse at 21-23 Charoen Krung Soi 44, about eight minutes on foot from BTS Saphan Taksin. Time Out explains the method: chef Sujira 'Aom' Pongmorn builds the sauce from 18 house-made ingredients on a recipe from eastern Thailand, and cooks the noodles in crab stock rather than shrimp stock, which the kitchen treats as the key. Every plate leaves the kitchen without chilli, so ask for prik if you want heat. Wongnai's menu list puts pad thai with grilled pork or grilled chicken at 240 baht, grilled river prawn at 290 and crab at 320; Time Out recorded the vegetarian plate at 160, miang khana at 150 and fried chicken wings at 190. Seth Lui's review lists plates from 190 baht for the vegetarian plate to 1,800 for a two-person pad thai built around a 900-gram mud crab. The MICHELIN Guide Thailand 2021 named Baan Phadthai among its Bib Gourmand picks, and a 2019 Michelin article on Charoen Krung's Bib Gourmand restaurants features it. The restaurant no longer has its own page on guide.michelin.com, so its current status is unconfirmed. The room has no air-conditioning and is fitted with wood salvaged from old Thai houses. Wongnai's price tier is 251 to 500 baht a head.