Move over, pad kee mow; you've been replaced.

I'm not exactly a picky eater, but when I find something that I like, I usually stick to it. My first time in a Thai restaurant, I got what was recommended to me; the most popular dish on the menu (at ANY Thai restaurant basically), pad thai. It was delicious of course, and thus began my love affair with Thai food. I stuck with pad thai wherever I went. Since last year though, I've been on a quest to find something better. I tried several of the different colored curries, red, green, AND yellow, and they were all pretty good in their own way, but so plain, served straight over rice. This next Thai dish I tried was while working in my aunt's cart downtown. I actually made it myself, but it was this dish called pad kee mow. Much thicker noodles and a good stir-fry of different veggies was much better than the old time pad thai.

Lately, I've been on a Thai food binge. Tonight was no exception, and I found my new favorite dish: curry noodle soup at Little Thai near the Ave. Basically it looks like a giant bowl of soup with noodles and veggies, but covered in what I think was yellow curry. The noodles were moist and absorbed much of the flavor of the thick curry. With my prior experience with regular curry and rice, you had to spread the curry over the rice itself, and you could never quite get the rice soaked with curry flavor like I wanted to. With curry noodles, the noodles are already under a sea of curry, so I didn't have to worry about portioning out the right amount of curry to rice or anything like that.

There can never be too much sauce, and so making curry into a noodle soup broth was pure genius. And of course, my meat of choice was beef.