EVERETT – When Herald readers told me that a Thai restaurant opened a couple of months ago next to an excellent Japanese place in a small shopping center east of Paine Field, I wondered how that would work for both places.
We had visited the Japanese restaurant – Wasabi Factory – in November and enjoyed the authentic cuisine and open, airy feeling of the restaurant. And, once seated on the far side of Thai Valley’s dining area, my dinner companion and I noted that this restaurant was just as well planned.
Thai Valley’s dining area uses a rustic open-lattice divider to give a feeling of privacy from the kitchen while keeping its spaciousness. Tea candles add bright glimmers to the elegant, subdued lighting. The backs of the beech-colored chairs echo the squares in the divider and the cinnamon-colored tabletops complement the pumpkin walls.
The menu is just as interesting. The night we visited, the specials were beef or pork massaman curry ($8.50), kabocha squash-bell pepper red curry ($7.95) or avocado-basil green curry ($7.95).
For those of you who are confused by the different curries, here’s how it works: All Thai curries use coconut milk and most include lime leaves. Massaman curry is distinctively Thai and includes peanuts, tamarind and fish sauces. Red curry is made with a red curry paste while green curry uses green chilies, shallots, garlic, tumeric and blue ginger.
I wavered between the winter squash-bell pepper and avocado-basil. After all, how many times have I seen either of these dishes on a menu? (Answer: Never.) Eventually, the green won and I added prawns for $2.
The distinctive interplay of the curry spices, sweet coconut milk and smooth avocado made the dish wonderful. The soup was served in a standard-sized soup bowl with a serving of fragrant jasmine rice on the side. It might have been enough for lunch, but I added an order of Pad Thai ($7.95) just to make sure.
A glass of Thai iced tea ($2), which is made with strong tea and sweetened condensed milk, completed my order.
My friend ordered one of his favorites: cashew chicken ($7.95).
My friend and I shared the cashew chicken and Pad Thai, and he had a taste or two of the curry.
The Pad Thai and cashew chicken were just a little more inspired than usual. The rice noodles didn’t stick together in a glob, and the rich, brown soy-based sauce for the chicken exceeded our expectations. This dinner was better than most.
By the way, the Thai Valley’s Web site isn’t complete yet, so you can’t see the other appetizing dishes on the menu, such as shredded green papaya salad ($6.95), the half duck served in five-spices broth with a ginger sauce, or the noodles in northern Thai-style curry. You’ll have to visit.
Herald restaurant reviewers accept no invitations to review, but readers’ suggestions are always welcome. Reviewers arrive unannounced, and The Herald pays their tabs.
Contact Anna Poole at features@heraldnet.com.
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