Book a Trip to This Restaurant
If you love Pad Thai and environmentally friendly business, Tiew Kala Pad Thai Sai Keng is definitely for you. Did you know that the global craze dish actually originated in the Lopburi, an ancient Khmer city and Siam’s second capital during the Ayutthaya Period? The restaurant owner Khun Weerawetch recalls the soaring rice price and the government-led noodle campaign as an alternative national dish. For the sake of national pride, Guay Tiew Pad (literally fried noodles) became Pad Thai.
Khun Weerawetch’s mom had been a local Pad Thai street vendor for almost 40 years before the current owner himself got tired of working in a renowned media company in the ‘concrete jungle’ and decided to keep his mom’s craft alive. Actually, he has also taken it to another level. Today, the leafy and breezy restaurant is still situated behind Thepsatri Rajabhat University—the same spot where its parent vendor was located. What has changed is the more organized cooking method promising the same tantalizing taste in every one of their Pad Thai dishes.
Furthermore, the restaurant has a strict ‘no plastic, no MSG and back to nature’ concept. Even their takeaway comes in Thai-style bamboo dish (Keng), hence the restaurant name. Khun Weerawetch talks about the use of fresh noodles and unique Pad Thai sauce with coconut or palm tree sugar. The limes are also fresh-squeezed, a tradition that the owner says is a feast for both the eyes and the taste buds. Slices of star fruits are placed beside the brown noodles to ease off the seafood smell in your mouth, so you don’t have to devour infinite pieces of mint chewing gum for the rest of the day. Plus, both the limes and the star fruits are local produce from the senior neighbors. As for Khanom Tuay (Thai Coconut and Pandan Rice Custard), the pandanus leaves are homegrown. The undeniable sweet smell comes from the use of traditional Thai wood stove. All these dishes are served together as ‘Im Oon’ Set (Hearty and Happy Set) and we can guarantee you that it’s a very fitting name.
Khun Weerawetch’s sparkling eyes and his intimate bond with both Lopburi and Pad Thai, as well as the constant flow of regular customers and the coziness exuding from the place won’t just fill your stomach, but also your spirit.
Seafood Pad Thai with Fried Wontons and Pork Rinds
Salted Cashew Nuts
Rice Noodles with Soup
Khanom Tuay Boran (Traditional Thai Coconut and Pandan Rice Custard) or Woon Kati Baitoey (Coconut Milk and Pandan Jelly)
Drinking Water and Ice
All menu items are subject to seasonal availability.
Please always inform your Local Expert of your food allergies and dietary restrictions.