Thipsamai Padthai Pratoopee — Restaurant in Samran Rat Subdistrict

Pad thai lovers the buzz online is legit! Thip samai is the best tip I can give you when trying out this traditional thai recipe in Bangkok. Situated right next to the famous Jai Fai, this local obligatory stop will make you take the best taste of its cuisine. Just as described in all the reviews I dove into in the search for the best pad thai 🥡, my experience exceeded my expectations. Maybe it is the shrimp oil that it is cooked with, but as soon as you have the first bite you will taste its creamines and sweet savory balance flavor. Then as you continue earing you might would like to give it a little bit of a twist by adding the lemon sauce and fish oil which completely changes the original flavor, so when you add this toppings, do it gradually, so you don’t miss any sequence of this tasting experience. You will also need to add the banana leaves, 🌿🌱celery, and the chive, to follow the complete proper way to eat it. You must order the original recipe, which serves the shrimp 🍤pad thai encapsulated in an omellette🍳 and the regular, egg/shrimp pad thai, both were tasty enough to make me never forget this preparation. We also included an order of crab 🦀roll, that were crunchy and with plenty of crab meat. Now you might wonder why did I only rated it with four stars, and it is because even though the service was fast and on point, I found it fake and pretentious, all of the waiters seemed phony and not geniune. Then let’s talk about the price 🤨…. I wouldn’t have matter paying a lot for this succulent experience, but if the portions would have been big enough. You actually need to order at least two of the, not only because it is good, but also because they are petit. Finally, the ambiance is pretty chill, and perfect for a date night. Thip samai, please reconsider your pricing or portions to really fullfill everyones expectation about the place. And please ask your waiters to just be themselves and not serve you with...

"Prawns the Size of My Canadian Fist - Mathematical Perfection" Reviewed February 20, 2025 Finally reunited with my daughter Sarah at the geographic midpoint of our respective journeys (I've calculated Jakarta-Bangkok at 2,351km and Vancouver-Bangkok at 10,464km, documenting a fascinating 4.45:1 travel ratio - Sarah definitely had the worse end of the deal). Let's address the prawns immediately: THEY WERE THE SIZE OF MY FIST. I measured. Actually documented with photos comparing my closed hand directly beside each prawn. Not hyperbole - literal 1:1 scale. I've been charting Thailand-to-Canada prawn size ratios since 1997, and these set a new record in my database. The pad Thai comes wrapped in this delicate egg "blanket" (I've diagrammed the wrapping technique in my notes). Sarah rolled her eyes when I started analyzing the structural integrity, but even she had to admit the engineering was impressive. Not a single noodle escaped during consumption. The spring rolls deserve their own review - I counted exactly 14 distinct layers in each cross-section. For comparison, Vancouver's best Thai place (documented in my restaurant spreadsheet) averages only 9 layers. At Sarah's insistence, we ordered Thai tea ice cream despite it not being on my pre-researched "optimal Thipsamai order guide." This spontaneous deviation proved worthwhile, though I maintain that advance planning typically yields superior dining outcomes. Pro tip: I've mapped the exact table position (third from left, second row) where air conditioning vents, kitchen heat, and street noise achieve perfect equilibrium. The staff seemed confused by my detailed explanation of airflow dynamics, but they accommodated my request. Date of visit: February 2025

Food ★★★★★ Service ★★★★★ Value ★★★★★ Father-Daughter Reunion Efficiency: ★★★★☆ (Sarah was 7 minutes...

I first visited this shop nearly 20 years ago, back when it was a small open-air spot popular with backpackers from nearby Khao San Road. It had that classic Bangkok street-food vibe, and the Pad Thai they served then is essentially the same as what they serve today.

Returning now, I was surprised to see how much it has changed. The new shop feels far more polished and tourist-oriented — in fact, it’s probably the most touristic restaurant I’ve seen in all of Bangkok. The host, who spoke excellent English, was very welcoming and helpful. Since we had a baby with us, they kindly let me go inside first to cool off in the air-conditioning — a thoughtful gesture on a very hot day.

The Pad Thai itself is still good, though what makes this place truly special isn’t necessarily the taste but the way it’s served: every portion is wrapped in a delicate layer of egg. There’s even a cook whose entire job is to prepare these egg wraps all day long — a unique touch that sets the shop apart.

The big downside, unfortunately, is the waiting time. The place seems to feature in every tourist guidebook and food tour, so lines are long and patience is required. Then again, even 20 years ago you already had to wait your turn here, so in that sense nothing has changed.

Prices are, of course, much higher than they were two decades ago, but that’s to be expected. Is it the best Pad Thai in Bangkok? Hard to say — but it’s definitely a good one and worth trying at least once if you’re...