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Small, family-run Thai restaurant where the dishes are some of the freshest in the Valley. Chef Somsaun Pluemjit shops for produce every day before opening, and this comes through in her cooking, which is lighter than at most other Thai eateries and chock-full of cucumber, onion, tomato, and carrot. Those of you with a fetish for culinary heat will not be disappointed, unless you have a tongue made of cast iron. Sala Thai's medium is still spicy, but ask for it hot and you will get it hot, bucko. Non-spice freaks will be happy with items like pad Thai, Thai sausage, and "son-in-law egg," a fried hard-boiled egg sprinkled with fried garlic.