Description
Green curry, shrimp pad Thai and fried enoki mushrooms are the reasons Klong Nin keeps circling back to this little roadside kitchen. The flavours arrive full volume: proper chilli heat, fresh herbs and sauces with enough punch to wake up a beach palate.
The pad Thai tofu is excellent, and the pad see ew has the right smoky, savoury chew. Panang curry runs looser and soupier than the textbook version, while the green curry is the sharper bet. Add spring rolls, stir-fried kale, or kai luek kuey, then save room for mango sticky rice or banana in coconut milk.
Vegetarians get far more than the ceremonial fried rice option. Tofu works well across the menu, including pineapple fried rice, curries and noodle dishes. Banana shakes are thick and creamy, which is a small miracle beside a hot main road.
Seats sit right by the street, with traffic noise and the occasional roadside dust included in the atmosphere package. The kitchen is tiny and everything is cooked fresh, so dinner can involve a proper wait when the tables fill. Takeaway is the sensible escape hatch; Da’s green curry is still the thing to chase.
Highlights
- Strong vegetarian selection with tofu curries, noodles and pineapple fried rice
- Fried enoki mushrooms, spring rolls and stir-fried kale give the sides real purpose
- Cheap roadside meals with freshly cooked portions
- The small kitchen creates long waits during busy dinner periods
- Indoor space is limited
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