Review of Chaiya Phad Thai at Mugi plant-based Thai restaurant by plantifulalyssa
I’ve had my fair share of pad Thai, so while this was not one of the best, it was still delicious. They used sweet potato starch noodles, as opposed to rice noodles, so it was less “slippery” (if that makes sense) but still had all of the abundant usual flavours of pad Thai.
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svraphael88 These are amazing noodles! :)Reply