Located on Henley Beach Road in Mile End, Angel Thai Restaurant specialises in Thai cuisine. The restaurant was quite busy when we visited on a weeknight.
Their Larb Chicken Salad had a generous amount of minced chicken with the roasted ground sticky rice adding a bit of a chewy texture. There was a sufficient amount of chilli to give the dish a delectable spicy taste and the mint leaves added a refreshing element to the dish. A lemon wedge and chilli flakes were provided to give the dish extra flavour. It is advisable to taste the dish before adding the chilli as it may already be spicy enough for your taste.
Larb Chicken Salad (Photographed by Jonathan Phoon)
One of the chef's specials, the Angel's Eggplant dish had eggplants that still had a bit of bite to them, with a bit of crispiness from being deep-fried. Enough chicken mince was used to give the dish a meaty texture and the sauce that the ingredients were tossed in gave it a delightful flavour that is similar to sweet and sour sauce.
Angel's Eggplant (Photographed by Jonathan Phoon)
The Curry Puffs served here is one of the two places in Adelaide we are aware of that had pastry similar to those used in Singapore, the other place being Kampung Kitchen. The chicken and potato filling was not too soft, with enough spice in it to make eating it an enjoyable experience. A bowl of sauce was provided, which can be used to add a tangy taste to the curry puffs, or as a dressing for the accompanying salad.
Curry Puffs (Photographed by Jonathan Phoon)
As its name suggests, their Pad Thai in Egg Wrap is quite unique. The egg component takes the form of an omelette that is folded around the noodles, as opposed to being stir-fried with the noodles. The chicken was cooked just right and the bean sprouts added a bit of crunch. The sauce that the ingredients were tossed in subtly enhanced their flavour and ensured the dish was not too dry. Served with the dish were dried chilli flakes and crushed peanuts that can be added for a bit of spiciness and crunch.
Pad Thai in Egg Wrap (Photographed by Jonathan Phoon)
Despite what its name suggests, Drunken Noodles does not include alcohol of any kind, the distinctive flavour instead comes from the inclusion of either Thai basil or holy basil. The beef that we chose was not too chewy and the use of peppercorns gave it a delectable spicy flavour that should be suitable for most tastes. Helping to temper the spiciness were slices of capsicum which still had a nice bite to them.
Drunken Noodles (Photographed by Jonathan Phoon)
We were delighted that the shredded coconut coating of the Coconut Prawns had the degree of coconut flavour we desired. The crispy coating contrasted wonderfully with the prawns. The prawns also did not taste fishy, which were an indication of their freshness. Compared to the dipping sauce that came with the Curry Puffs, the one that came with the Coconut Prawns had a slighter thicker texture.
Coconut Prawns (Photographed by Jonathan Phoon)
The chicken wings in the Thai-fried Chicken Wings dish had flesh that was easy to separate from the bones. The process of deep-frying gave them a nice crisp coating. The homemade sweet and spicy sauce gave the dish a flavour similar to a Thai version of the sweet-spicy sauce used in Korean Fried Chicken. The texture of the sauce was of a consistency that did not mar the coating of the wings. It was particularly nice when eaten together with the accompanying salad.
Thai-fried Chicken Wings (Photographed by Jonathan Phoon)
The beef that we picked for the Panang Curry was not too tough and the slices of capsicum added a bit of sweetness to the dish. The spiciness of the curry gravy should be suitable for most tastes and can be drunk like a soup if you desire. If you prefer, the dish can also be prepared with chicken or prawns.
Panang Curry (Photographed by Jonathan Phoon)
Their Fried Banana with Coconut Ice Cream is a great way to finish your meal. The fried bananas were not too sweet and the crumb coating provided a good contrast. The coconut ice cream had the degree of coconut flavour we expected and was set off nicely by the strawberries and mint. A drizzling of chocolate sauce completed the dish.
Fried Banana with Coconut Ice Cream (Photographed by Jonathan Phoon)
While fairly small in size, the décor of the restaurant gave the place a comfortable and casual feel. Parking is not a problem with the complex that the restaurant is located in offering convenient off-street parking. We enjoyed a discount on our total bill by booking our table through EatClub.