The Main course 6-24
Nadia Thai Cuisine Restaurant
I will tell you “right off the bat,” that at this little-known, small (seats 42), family-run restaurant across from Lansdale’s R5 train station, I had one of the best Thai cuisine dinners ever.
My L.D.C. (Lovely Dining Companion), her sister and I savored every dish we ordered right down to the last drop of soup and morsel of food.
There is always a little luck at play, especially the first time a diner visits a restaurant. Perhaps we were just lucky, but I don’t think so. I believe that the six selections we made with the help of the owners were truly representative of Nadia Thai Cuisine Restaurant’s excellence.
Furthermore, a friend who champions Thai food as his favorite recommended it as the best Thai restaurant. He said, “you’ve got to try the red curry.”
Dang and Payne Moua are a father and son team who took Nadia’s over about three years ago, choosing not to change the name.
Dang lived in Thailand before arriving in the Philadelphia area, where he first worked in My Thai restaurant in Center City. Payne worked at Siam Cuisine in Bucks County before moving to Nadia.
Nadia’s dining room is attractively decorated. The walls are sponge-painted a warm red and hung with large, carved Thai bas reliefs.
The air is filled with soft, tinkly music. Occasionally, diners can hear an R5 train rumbling by the restaurant.
Payne promoted his cream of mushroom soup ($5.95), inspired by his stint at a different restaurant.
It was delicious, very flavorful, super rich and creamy, with bits of mushroom suspended in it.
Wonton soup ($5.95) had a subtle flavored broth, shrimp, broccoli florets, carrots and good wonton dumplings. Classic lemongrass and coconut soups are also on the menu.
One of the day’s specials was seared Ahi tuna salad ($21.95), which was a superb appetizer salad of mesclun greens covered by inch-wide strips of rare sushi-grade tuna, lightly coated with black and white sesame seeds. The wasabi vinaigrette dressing gave the salad an appropriately sushi-style zing.
Another of Nadia’s signature dishes is the spicy shrimp asparagus special ($21.95), a superb stir-fry of succulent plump jumbo shrimp tossed in a garlic chili garnish with Thai basil. This magnificent plate also starred thick, perfectly cooked asparagus.
Kang Ped (duck in red curry, $14.95) featured good, roast duck with sweet basil, bell pepper and onion in a mildly sweet curry sauce with fresh pineapple.
Among Thai cuisine’s greatest hits are the noodle dishes, the most popular being Pad Thai. Runner-up in my book is “Drunken Noodle.”
For a spicy treat, try this dish of wide noodles stir-fried in wine with a spicy sweet basil sauce (only $10 with chicken, $11 with pork and $12 with shrimp or scallop).
All the entrées, except the noodles, were nicely presented and include a bowl of very good quality steamed rice.
Nadia offers a good selection of desserts ($4.95 each), including mango with sticky rice and fried banana of Thai-Asian origin plus ice creams, mango sorbet and crème brulee.
The next time I am in the mood for Thai food, I will be back.
Overall Rating: mmmm 1/4 (out of 5 m’s) outstanding Thai restaurant. To contact Mitch Davis, e-mail him at: MdavisMainCourse@aol.com
Nadia Thai Cuisine Restaurant Location: 113 Walnut St., Lansdale Phone Number: 215-855-3256 Cuisine: Thai Ambience: Small, intimate and casual with soft music playing in the background Hours: Tuesday to Thursday 11:30 a.m. to 9 p.m.; Friday and Saturday 11 a.m. to 10 p.m.; Sunday 4 to 9 p.m. Prices: Appetizers, soups and salads: $4 to $10; Entrées: $9 to $24 (average $15) Alcoholic Beverages: B.Y.O.B. Lunch Special: Three courses for $8.95
My L.D.C. (Lovely Dining Companion), her sister and I savored every dish we ordered right down to the last drop of soup and morsel of food.
There is always a little luck at play, especially the first time a diner visits a restaurant. Perhaps we were just lucky, but I don’t think so. I believe that the six selections we made with the help of the owners were truly representative of Nadia Thai Cuisine Restaurant’s excellence.
Furthermore, a friend who champions Thai food as his favorite recommended it as the best Thai restaurant. He said, “you’ve got to try the red curry.”
Dang and Payne Moua are a father and son team who took Nadia’s over about three years ago, choosing not to change the name.
Dang lived in Thailand before arriving in the Philadelphia area, where he first worked in My Thai restaurant in Center City. Payne worked at Siam Cuisine in Bucks County before moving to Nadia.
Nadia’s dining room is attractively decorated. The walls are sponge-painted a warm red and hung with large, carved Thai bas reliefs.
The air is filled with soft, tinkly music. Occasionally, diners can hear an R5 train rumbling by the restaurant.
Payne promoted his cream of mushroom soup ($5.95), inspired by his stint at a different restaurant.
It was delicious, very flavorful, super rich and creamy, with bits of mushroom suspended in it.
Wonton soup ($5.95) had a subtle flavored broth, shrimp, broccoli florets, carrots and good wonton dumplings. Classic lemongrass and coconut soups are also on the menu.
One of the day’s specials was seared Ahi tuna salad ($21.95), which was a superb appetizer salad of mesclun greens covered by inch-wide strips of rare sushi-grade tuna, lightly coated with black and white sesame seeds. The wasabi vinaigrette dressing gave the salad an appropriately sushi-style zing.
Another of Nadia’s signature dishes is the spicy shrimp asparagus special ($21.95), a superb stir-fry of succulent plump jumbo shrimp tossed in a garlic chili garnish with Thai basil. This magnificent plate also starred thick, perfectly cooked asparagus.
Kang Ped (duck in red curry, $14.95) featured good, roast duck with sweet basil, bell pepper and onion in a mildly sweet curry sauce with fresh pineapple.
Among Thai cuisine’s greatest hits are the noodle dishes, the most popular being Pad Thai. Runner-up in my book is “Drunken Noodle.”
For a spicy treat, try this dish of wide noodles stir-fried in wine with a spicy sweet basil sauce (only $10 with chicken, $11 with pork and $12 with shrimp or scallop).
All the entrées, except the noodles, were nicely presented and include a bowl of very good quality steamed rice.
Nadia offers a good selection of desserts ($4.95 each), including mango with sticky rice and fried banana of Thai-Asian origin plus ice creams, mango sorbet and crème brulee.
The next time I am in the mood for Thai food, I will be back.
Overall Rating: mmmm 1/4 (out of 5 m’s) outstanding Thai restaurant. To contact Mitch Davis, e-mail him at: MdavisMainCourse@aol.com
Nadia Thai Cuisine Restaurant Location: 113 Walnut St., Lansdale Phone Number: 215-855-3256 Cuisine: Thai Ambience: Small, intimate and casual with soft music playing in the background Hours: Tuesday to Thursday 11:30 a.m. to 9 p.m.; Friday and Saturday 11 a.m. to 10 p.m.; Sunday 4 to 9 p.m. Prices: Appetizers, soups and salads: $4 to $10; Entrées: $9 to $24 (average $15) Alcoholic Beverages: B.Y.O.B. Lunch Special: Three courses for $8.95
