Located in a small strip mall just north of Shea on 32nd St., the restaurant is small, brightly lit, clean and totally nondescript. But the menu is a different story: It’s five or six pages long, with a color photograph and description of each dish, and the little peppers indicating the hot ones. There are thirteen catagories - appetizers, salads and soups, of course; but then the main courses are divided up into noodles, curry, BBQ, A La Carte, Entrees and Vegetarian. And finally dessert, extra, beverage, and fresh fruit Thai Mocktails. On your first visit it will probably take you a good 20 minutes to decide what to order.
We started with BBQ short ribs ($8.95) served with a sweet chili sauce. While good enough, I was mildly disappointed, there was nothing noteworthy there. But the next dish, beef salad ($10.50), was enough to knock your socks off. Cold grilled beef seasoned with lime juice and topped with wilted coriander and hot pepper and grilled onions. We had asked for it to be medium hot, but for me it was a little more. I was glad that rice had arrived at the table along with the salad. It was an addictive dish.
Next came green curry with chicken ($9.50). This was the first Thai curry I’ve ever liked. It was mild enough so you could taste the beautiful flavor combination of coconut milk, basil and chili paste. There was more chicken and vegetables and less sauce than the typical curry, which I very much appreciated. Pad Thai ($8.50), always my favorite, was outstanding. It seemed a little sweeter than most, and somehow fresher.
There’s a few out-of-the-ordinary dishes we'll have to try next time:
Spicy Egg Bomb - crispy over-easy eggs bedded with choice of ground meat, stir fried with peppers, onion carrots, with chili sauce.
Spicy Pumpkin Basil - sliced pumpkin stir-fried with onions, basil, bell peppers and your choice of protein.
Shrimp Pumpkin Curry - you can tell I like pumpkin. We first ate it as part of an entree, not as dessert, in Tasmania. It’s a shame it’s not regularly served in the U.S.
We were stuffed, but Marty insisted we try the mango with sticky rice ($4.50) for dessert. So then, of course, we had to also get some homemade coconut ice cream ($3.95). Both were yummy, but the mango was the star - fresh and sweet.
Service was efficient, friendly and unobtrusive. We had asked that the green peppers be left out of the curry and there was no problem.
A young Thai-food-virgin was dining with us. Virgin no more, he happily snarfed down everything except the mango. We know he’ll be back for more, and so will we. The bill came to $100 and change which, for six people and such good food, was a bargain.
Sala Thai Restaurant
10880 N. 32nd St., Phoenix
602-971-1293
Monday - Friday 11-2:30, 5-9
Saturday and Sunday 12 - 9
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