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Thai Table is open 11 a.m. to 3 p.m. and 5 to 9 p.m. Wednesday through Monday and closed Tuesday.
The space is roughly 1,400 square feet and seats 40 guests amid its several four- and two-top tables, along with a few barstool seats.
The traditional pad thai features thin rice noodles with eggs, bean sprouts, green onion, pad thai sauce and roasted peanuts.
The Thai Table salad includes grilled spicy shrimp, grilled lemon carrot, lettuce, red cabbage, pineapple and grape tomato served with Thai Table’s signature spicy, zesty lime sauce.
Clockwise, from left, the black pepper beef includes bell pepper, white onion and mushroom, the summer rolls are served with spicy peanut sauce and lime sauce and the Massaman beef curry features coconut milk, peanuts and potato.
The nam tok comes with flame-grilled beef or pork in spicy lime dressing, along with ground toasted rice, red onion, green onion and cilantro. It’s served with fresh vegetables and sticky rice kept warm in a serving basket.
Executive chef and owner Natthinee Hughes works in the Thai Table kitchen.

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Lauren is a longtime journalist who has honed her writing, reporting, editing and photography skills in various roles at newspapers, magazines and websites in the Midwest. Her time spent with Sauce since...