2008 Woodie Awards
Thai House Cafe offers many new and exotic flavors
Thea Danella and Chris Morrison
Issue date: 9/14/06 Section: Diversions
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The Thai House Café is a cozy and warm café located in downtown Prescott Mother and daughter immediately greet you at the door and provide you with a place to sit. The café is divided into two small sections, one as you walk in the café, and one directly to the right. There are about six tables per room, which provide that pleasant environment that everyone desires. The café is decorated in an assortment of photos from Thailand, which too bring you closer to the Thai culture.
The café's decor may not be easy on the eyes, but once the meal arrives, you will be swept away in the fantastic flavors of Thailand. The appetizer, POR-PIA TOD, and a bowl of soup, TOM KAR-KAI, were the first things we ordered. POR-PIA TOD is a set of five deep-fried golden-brown egg rolls filled with mixed vegetables, glass noodles, and served with sweet and sour sauce on the side. The egg rolls were steaming with freshness as we bit into them.
Before we could finish devouring our appetizers, our main entrées had arrived. The first entrée, BEEF PNAENG CURRY, consisted of steamed beef with Thai curry and coconut milk. The combination of sweet coconut milk and spicy red curry combine to create a unique taste that will keep you coming back for more. The tender slices of beef absorb the bold flavors and practically melt in your mouth. The biggest recommendation we have for this dish is to not order it any spicier than a medium level. The sole purpose being that you do not want to over power the sweet and simple flavor of the coconut and curry. The second entrée, PAD KRA-TIEM, was comprised of thin slices of stir-fried beef seasoned with garlic and black pepper; all delicately arranged on a bed of cabbage and other assorted vegetables. This dish suits those that may or may not like spicy food and have a fondness for garlic but not too much garlic; so feel free to order this as mild or spicy as you would like.
Last but definitely not least it was time for the desert. This part of the meal proved to have the most exotic flavors overall. A traditional desert of sweet rice blended with tarot root, neatly wrapped in banana leaves to lock in the flavor. As you peel back the banana leaves the sweet aroma of tarot root awakens your senses. This desert has a distinct flavor that may not be appreciated by picky eaters.
The café's decor may not be easy on the eyes, but once the meal arrives, you will be swept away in the fantastic flavors of Thailand. The appetizer, POR-PIA TOD, and a bowl of soup, TOM KAR-KAI, were the first things we ordered. POR-PIA TOD is a set of five deep-fried golden-brown egg rolls filled with mixed vegetables, glass noodles, and served with sweet and sour sauce on the side. The egg rolls were steaming with freshness as we bit into them.
Before we could finish devouring our appetizers, our main entrées had arrived. The first entrée, BEEF PNAENG CURRY, consisted of steamed beef with Thai curry and coconut milk. The combination of sweet coconut milk and spicy red curry combine to create a unique taste that will keep you coming back for more. The tender slices of beef absorb the bold flavors and practically melt in your mouth. The biggest recommendation we have for this dish is to not order it any spicier than a medium level. The sole purpose being that you do not want to over power the sweet and simple flavor of the coconut and curry. The second entrée, PAD KRA-TIEM, was comprised of thin slices of stir-fried beef seasoned with garlic and black pepper; all delicately arranged on a bed of cabbage and other assorted vegetables. This dish suits those that may or may not like spicy food and have a fondness for garlic but not too much garlic; so feel free to order this as mild or spicy as you would like.
Last but definitely not least it was time for the desert. This part of the meal proved to have the most exotic flavors overall. A traditional desert of sweet rice blended with tarot root, neatly wrapped in banana leaves to lock in the flavor. As you peel back the banana leaves the sweet aroma of tarot root awakens your senses. This desert has a distinct flavor that may not be appreciated by picky eaters.
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