Previously located in Gouger Street, Nu Thai has recently moved to Morphett Street round the corner from Adelaide's Chinatown. Nu Thai prepares Thai cuisine that is quite popular with the locals, with the restaurant having a relatively large crowd when we visited. Service was excellent; the staff provided us with table water over the course of the meal without us needing to ask them for refills. We enjoyed 25% off the total bill on our first visit by using the Entertainment Book gold card. For our second visit, we enjoyed 30% off the total bill by booking through Yumtable.
Nu Thai's 'Spicy Curry Fish' had fillets of fish that were fried to golden brown with soft flesh that easily flaked apart. The choochee curry sauce helped to lift the flavour of the fish without overwhelming it with the fried basil leaves adding an extra element of texture. Choochee is a red curry in Thai cuisine that is usually used in a variety of seafood dishes.
Coconut Chicken with Banana Blossom' was offered as a weekly special, consisting of chicken with a slightly spicy sauce with coriander, mint, snow peas and banana blossoms. Banana blossoms are the immature form of bananas. They are commonly found in markets in Vietnam, Thailand and the Philippines and are eaten raw or used in salads and soups. Banana blossoms have a flavour that is somewhat similar to artichokes and mushrooms. The crunchy texture of the banana blossoms and snow peas was a good contrast to the tender chicken with the sauce and herbs rounding out the flavour of the dish.
One of our favourite dishes at Nu Thai, the 'Caramelized Pork Belly', had tender pieces of pork belly whose meat was wonderfully contrasted by the crispy coating. The caramel sauce that the pork was tossed in enhanced the flavour of the pork as well as giving it a moreish note. The pieces of pork belly were presented with a few slices of bok choy that helped to offset the rich taste of the pork belly.
The tofu in the 'Spicy Tofu' dish was soft, with the sauce made from chilli, garlic, spring onions and coriander bringing out the flavour of the tofu. This dish had a great spicy aftertaste. We did not find the dish too spicy but it is advisable to savour the dish slowly in case the spiciness is too much for you.
The beef in the 'Thai Chilli Beef' dish was cooked to perfection with the chilli jam bringing out the flavour the dish. The green beans and baby corns helped to give the dish texture with a bit of crunch from the cashew nuts. My mother thought it would have been nicer if it had been served piping hot instead of warm.
Both the zucchini and the mixture of mushrooms used in the 'Zucchini with Mixed Mushrooms' had the right amount of bite to them, with the softer mushrooms being a good complement to the firm zucchini. The sauce the vegetables were stir-fried in rounded out the flavour of this delicious dish.
The ambience of the place was very cosy with dim lighting and tables spaced a good distance apart. A decent amount of parking space is available along the streets near the restaurant, with undercover parking located within walking distance.