Spaghetti and meatballs is a dish I never order in a diner, because it is always terrible. Same goes for pad Thai, not that I’ve ever seen it served in a diner. It’s just that I’ve never had a good version of the dish so I never order it. Or at least I never did until I paid a visit to Pok Pok Phat Thai. Andy Ricker’s Lower East Side noodle house changed my opinion of the dish. In the phat Thai thamadaa ($8), rice noodles are fried in pork fat with tamarind, fish sauce, palm sugar, peanuts, dried shrimp, dried tofu, egg, garlic chives, bean sprouts, and chili powder. Thai spicy does not exist at this noodle joint. Per a sign on the wall “all dishes are prepared so that the seasoning can be adjusted to your taste (prung roht). Please use the condiments khruang prung…” And use them I did doctoring up the flat noodles with fish sauce and ground chili. Slurping the pork fat slicked fry-up as a mix of Thai covers of 1970s hits, including “25or 6 to 4” and “Boogie Nights”played was pure bliss.
Pok Pok Phat Thai, 137 Rivington St., 212-477-1299