Review by Northwest Gold Coast

Review by Northwest Gold Coast
February 26, 2008

Simply Thai III Executive Chef Nitha Moore prepares her dishes with precision. Not with the typical precision that most cooks understand – precise measurements according to a written recipe. Rather, she selects the best possible ingredients and assembles them adding only one ingredient at a time in a precise order at a precise temperature to a precise spot in a large wok. Observing her work is similar to watching a fine florist produce an exquisite, artful arrangement.

Blessed by a heritage that can trace each recipe to the kitchens of the Royals of Laos, Nitha does not compromise a recipe by preparing sauces or mixtures in advance. Produce is bought fresh daily and each item is added as soon as washed and cut so that the flavors are authentic and the dish offers the best possible nutrition.

Especially wonderful is the Salmon Panang. This “melt in your mouth” dish starts with a paste of cumin (which gives the dish its warm color), cinnamon, yellow curry, coriander and sesame oil. The paste is mixed into coconut milk and used to complement red and green bell peppers, “just off the boat” salmon, lime leaves, and basil. As it is served onto a blue and white platter the dish is finished with a dollop of coconut cream that elegantly smoothes out this excellent main dish.

Nitha and husband/business associate Rick Moore state that the aim of their new 406 Broadway East Seattle location [no longer open] is to create a sense of contentment for each patron. They do this with an upscale, yet comfortable, environment that incorporates hardwood and bamboo decor; tropical plants; wine, blue, gold, and emerald fabrics and parasol accents. They do this with their beautifully prepared meals that are affordable, nutritious and delicious.

Neighborhood Deals: Simply Thai is simply irresistible

By Matthew Amster-Burton Special to The Seattle Times 
Entertainment & the Arts: Friday, May 25, 2001 

Simply Thai is good enough to square off against Seattle's heavy hitters. If it were on Queen Anne, say, it could hold its own against Tup Tim Thai. But Simply Thai is at Southcenter, and that means it has no competition: It's the best place to eat at the mall (with the possible exception of Cinnabon).

OK, it's not actually inside the mall: The restaurant sits just on the other side of Strander Boulevard, near Target. But forget the food court; Simply Thai is worth a schlep across the parking lot, especially since its clean and colorful room is bright and relaxing after a few hours of competitive shopping. 

All your Thai favorites are available, of course, along with a few unusual selections. Remember Crab Rangoon? Simply Thai calls it "Crab Delight", but it's the same crab and cream cheese, fried in a wonton skin. You'll ask yourself why you're eating something so ridiculous even as you admit that, OK, it's awfully tasty. 

Better yet, this and other appetizers arrive in attractive blue-and-white ceramic boats. I don't know where this suburban Chinese-American nostalgia comes from, but since the Thai food is so good, it helps to give the place a homey air. 

I can never resist som tam, the northeastern Thai papaya salad, and Simply Thai's is pretty good. I've long maintained that som tam should look and taste like something scraped off the bottom of the ocean. Simply Thai's, lightly dressed with fish sauce and lime with sprinkles of dried chili, is a bit more genteel but still refreshing between bites of something more pungent, like the exemplary phad Thai. 

The back of the menu is given over to an explanation of Thai cooking. The diner is sagely informed that coconut milk "is made from shredded coconut meat and should not be confused with the liquid drained from the coconut." The guide didn't help to explain why one of the dishes is called "Holly Chicken", which sounds like a failed children's cartoon, but on the takeout menu it's spelled "Holy Chicken," because it has holy basil in it. Another mystery solved. 

Whatever it's called, the chicken dish is the kind of simple stir-fry with vegetables and fish sauce that seems to make its way onto the table at every Thai meal and is always welcome 

It pays to know what dishes are best at a given Thai restaurant. Everybody seems to have different standards in phad thai, and if your ideal is chewy noodles with emphasis on the sweet-and-sour flavor, you're in luck: Simply Thai executes this style with aplomb 

Their version of tom yum, the hot-and-sour soup, is among the best I've had in the Seattle area, with great flavor balance in the spicy broth. The spring rolls, full of tiny rice noodles and vegetables and served in another of those cute ceramic boats, are also worth considering. 

Service was friendly and attentive. Even as the restaurant began to fill with customers during our meal, our water glasses were kept full. Simply Thai doesn't serve dessert, which is just as well, because "someone" thought he heard Cinnabon calling.