Chada Thai Restaurant — Restaurant in Mount Juliet

We were passing through town on the way back home and had a great experience here.

Everything we ordered was delicious. The fried calamari was delivered hot and crispy with a nice sauce. The squid itself was also meaty--sometimes you get friend calamari and it's mostly batter. The udon soup was delivered hot (very hot!) and was a generous portion with excellent noodles and an egg done just right with a runny yolk. The rest of the table got lo mein or pad thai and everyone said they enjoyed their meals. You can also ask for gluten free options for their sauces although I'm not sure if they have that as a option for everything or just some dishes--there's also a small up-charge for the chefs having to make alterations to the meal for the GF option. The taro boba tea is also top notch.

I also want to stress how helpful and friendly the staff was during our visit. I would have appreciated the level of attentitveness they had for our party during normal business hours, but its admirable that we got excellent service having showed up just before closing time. I don't like to show up to a restaurant when the staff is closing down for the night, but we needed to eat before finding a hotel. Our waiter did tell us the kitchen would be closing soon, but we never felt rushed and the food was superb. When they heard we'd be staying in a hotel they also brough us plastic utensils for...

Stopped in for a late lunch. Chad Thai's menu is vast with probably 60+ items (not incl. the sushi) to choose from that include various Asian-style appetizers soups, cold salads, stir-frys, rice, noodle and curry dishes, special duck and seafood dishes, teriyaki dishes, Bentonville boxes and sushi. Drinks offered incl. soda, juices, teas (jasmine, green, ginger, thai), as well as bubble tea.

I ordered a small Tom Kah w/shrimp and the Pad Kee Maow (medium). While I was waiting on my food, two giant bowls of Pho passed my table. The aroma was amazing. The Tom Kah was easily the best I've ever had from the West to East Coast. The soup had great balance between the creaminess of the coconut, the savory herbs, the sourness of the lime, and just right the level of spice from the curry and thai chilis. Honestly, I could have had a large order and been totally satisfied.

The Pad Kee Maow was good as well, but had less of a punch of flavor. Somehow they got the noodles in the dish to not be all clumped up together which was nice. Washed my food down with a cold Singha. The service was excellent. I will definitely go back.

Can't Miss: Tom Kah Want to try: Shrimp Blanket, Tom Yum, Papaya Salad, Chix Pho, Nabeyaki Udon, Pad Garpow Chicken, Basil Duck, Whole Fish...

I am a connoisseur of Thai food and was looking forward to this restaurant opening. However, there was a few things that marred our visit. I have an unusual tolerance for spice and always eat Thai food at a native level. I ordered the Tom Kha soup at level four to test their levels. It came out probably a level 1. I sent it back, they added fresh Thai chilies, and they brought it up to a satisfactory spice level. I ordered their Thai Red Curry at a level 5 and sent it right back as it was without any spice whatsoever. When it came back out, the spice level was acceptable but the cook must have boiled the coconut milk, because it began to separate. You never, ever boil coconut milk; any Thai chef should know this. The curdled coconut milk made the curry inedible. When cooking curry with coconut milk, you bring it to a gentle simmer and nothing more, or you’ll end up with a mess. My dining companion ordered the beef teriyaki; what she was served was nothing akin to teriyaki. It tasted nothing like teriyaki, with that familiar sweet hoisin-soy-ginger marinade. It was more a watery stew than a thick teriyaki. Our server was as nice as could be but they’ve got a way to go before the quality of their food matches their...