Weera Thai
THAI COFFEE
CRISPY PAPAYA SALAD – Deep fried papaya topped with papaya salad sauce, carrot, peanut
LARB PED – Ground boneless duck with spices, herbs, lime juice, chili
DADD DEAW BEEF – Deep fried marinated beef, served with homemade spicy sauce
FRESH SPRING ROLL – Rice paper wrapped with lettuce, sweet basil, carrot, bean sprouts, cucumbers, vermicelli noodle, shrimp served with peanut sauce
ISSAN SAUSAGE – Grilled sour pork sausage, peanuts
PAD SEE EWE – Flat wide rice noodles stir fried with chinese broccoli, egg & black soy sauce
BEEF PANANG CURRY – chili paste. coconut milk, red bell pepper
PAD THAI ROASTED DUCK – noodles with ground peanuts, bean sprouts, egg, green onion
Begun by Suweera Thongthaisiri and Sutsawat Promkul in 1976 Weera Thai-Larb Ped still stands in Chiang Mai, and since 2010 son Peter Thonguthaisiri has opened four Weera Thai Restaurants here in Las Vegas expanding on that concept.
Second most recently launched at the corner of Rainbow and Warm Springs, an expansive footprint including the fast-paced kitchen open from 11:00am to 10:00pm daily, it is amidst flowers and medium woods that guests are invited to begin with Cocktails, Thai Tea or Coffee.
Referencing Isaan traditions and Thai Street-Food, items like golden packed with Chicken Curry decidedly the latter, Suweera’s ground duck with Herbs, Lime and Chili is a signature for good reason while Thai Beef Jerky is excellent with or without dipping Sauce.
Happier with Weera’s Spring Rolls than most Thai eateries, an item still best saved for the Vietnamese, if one were to choose a “must” amongst all Thonguthaisiri’s offerings the answer remains crunchy yet light deep-fried Papaya Salad served with Dressing on the side to preserve its texture.
Offering crispy Duck with an assortment of Rice and Noodles, its addition to traditional Pad Thai magnifying neither though both are good, Pad See Ew proves a bit sticky while Beef Panang Curry came loaded with Meat and a good bit of heat.
www.weerathai.com