Thailandia is a Thai restaurant lover's restaurant. It may not be as lauded or respected as Thai Nakorn, but it does what it does well and with style. Even a simple dish of fried rice will be adorned with a meticulously carved garnish. The pad Thai is silky and full of the meat of your choosing; the appetizer sampler has more fried things (including crab rangoons) than you should probably eat in one sitting; but there's a good array of condiments on the table--a tell-tale sign that a Thai restaurant is owned and operated by Thais. Use the sambal oelek (ground chile paste), naam plaa phrik (sliced Thai chiles in fish sauce), phrik dong (pickled chiles in vinegar), and phrik pon (dried chile flakes)--a quadruple power play of hot, hot, hot and hotter--on everything.
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