Thai Noy – A Feast for the Eyes and the Palate

Tucked inconspicuously in the newly thriving neighborhood of Westover on Washington Blvd., Thai Noy, long known for its gracious hospitality, has been warmly welcoming locals through its doors to enjoy tantalizing Thai cuisine for the last seventeen years. Artwork depicting scenes of Thai life grace the walls. Kathleen Drennan, a loyal Thai Noy fan describes the Larb Gai, a zesty appetizer of minced chicken tossed with red onion, scallions, fresh cilantro and a hint of fresh mint, ground roasted chili, and lime juice as the “perfect balance of heat, lime, and cilantro.” The lightly scented Basil Chicken, or Chicken Kapow, stir-fried chicken with fresh minced hot peppers, red and green bell peppers, onions, and basil leaves, with its slight hint of sweetness, is a perennial favorite. Her take on the Rockfish with Emerald Sauce, a spicy green curry sauce, accompanied by green veggies, was that it was a “feast for the eyes and the palate.” Garlic Shrimp stir-fried in a garlic sauce is a noteworthy Thai dish. Ginger Pork, prepared with fresh ginger root, red and green bell peppers, scallions, and ear mushrooms in a soybean sauce, is a popular selection, especially cooled off by a Thai Singha beer. Speaking of which, the beer and wine list is more extensive than you find at many a Thai restaurant. In the spring and summer months, you can opt to sip and dine on Thai Noy’s relaxing outdoor patio.

The owner, Kot Symoukda, is affable and professional and picks up much of the fresh produce for the restaurant locally. Kathleen recounts, “I ran into Kot one day at Grand Mart and he had half a shopping cart full of Asian eggplant, which I love. I asked him how he was going to prepare it when I recognized him as the owner of Thai Noy, one of my favorite Thai restaurants. He was delightful.”