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Hot Thai treats in Pinellas Park By Mary D. Scourtes
PU THAI
BOTTOM LINE: Frog legs and other Thai treats in Pinellas ParkWHERE: 8730 49th St. N., Pinellas Park
HOURS: 11 a.m. to 2 p.m. and 4:30-9 p.m. Monday through Friday; 4:30-9:30 p.m. Saturday and Sunday
CREDIT CARDS: All major
RESERVATIONS: Yes
SMOKING: Yes
CHILDREN'S MENU: No, but will make special orders
HANDICAPPED ACCESS: Yes
CALL: (727) 547-6556
R E V I E W
PINELLAS PARK - Pu Thai refers to the highlands of Thailand, but mountains of food seem like an appropriate interpretation, too.Portions aside, the meals prepared by Boon Chiparaph and her brother, Thy Vongsa, reflect the taste of Nakhon Phanom in Thailand's northwest region. This region boasts lavish use of herbs - basil and cilantro - and a bit more heat than at other Thai stops.
Yes, the heat wave can be evident, but only if you order food so hot that your eyelashes start sweating.
The menu is filled with traditional favorites, with appetizers including spicy chicken wings, steamed dumpings and fried wontons. Vegetables and pork stuff egg and spring rolls (egg are fried and spring are steamed).
There's also a hearty selection of soups.
A mild beef soup called kuaipiaw comes with a tangle of rice noodles, onions and sprouts. We found the dried chili peppers at the table to be the right corrective measure.
And if you have never ordered yum, these salads are satisfying and attractive with their spicy dressing, onions and herbs, distinguished with various protein. The ground beef, sliced beef, pork and squid are winners.
While the Pu Thai sampler was a hearty assortment of fried shrimp, wontons, broccoli and spring rolls, the results were slightly greasy.
Satay are welcome; they are little skewers of curry-scented meat that you singe on a miniature hibachi.
Entrees include frog legs, fish, fried rice and noodles.
Many dishes are divided on the menu by dominate ingredients or flavoring, such as basil, broccoli, cashew nuts, snow peas or sweet and sour. Once that is decided, almost any of these titles refer to dinners prepared with beef, pork, chicken, shrimp or squid.
Dinners, which have a good balance of flavors, are copious. They are presented in colorful baskets that are garnished with butterflies formed from fancy-cut raw carrots.
Curry, a particular favorite, can be red, green and other colors depending on its heat index. Its synonymous with a coconut milk-enhanced soup.
Panang has ground peanuts and green curry paste in its collection of zucchini, peppers and pork. Its fragrant broth is guaranteed to thrill chili addicts.
A mild yellow curry carries potatoes and peanuts.
In honor of grill season, a garlicky order of tender spare ribs has a tasty barbecue sauce.
A dish called Pad Ke Maow, which translates as a drunk stir fry, is a bunch of crunchy bites - snow peas, bamboo shoots, mushrooms and onions - cooked in a spicy sauce accented with red curry paste.
Like other Asian eateries, a number of steamed and sauteed vegetable dishes would please most vegetarians.
Dinners include a complimentary mound of fried vanilla ice cream topped with chocolate.
Dinner for two, including appetizers, is under $35.
Pu Thai
