Having passed by PunThai a few times on our way home, we decided to drop by PunThai to see what their food is like. To our delight, the Thai style food offered there was very delicious. The place was quite popular with the locals, with a crowd of a good size arriving close to the dinner hour.
Their Sai Krok Lao Issan is one of the more unusual dishes available at the restaurant. It features a sausage made from pork, onion and cooked rice. The sausage had a nice firm texture and the spices used in it gave it a flavour that was somewhat similar to the Chinese meat rolls, known as
Lor Bak . Accompanying the dish was tamarind sauce that can be used to add a bit of tang to the sausage, and lettuce leaves, to give the dish a fresh element.
Sai Krok Lao Issan (Photographed by Jonathan Phoon)
The Choo Chee Gai is a bit different from the curries we have eaten at other Thai restaurants. It uses battered pieces of chicken as the main ingredient. The chicken had tender flesh and a golden brown coating. The curry gravy gave the dish a delectable spicy hit with the shreds of fried lemongrass helping to tie everything together.
Choo Chee Gai (Photographed by Jonathan Phoon)
Tempura style vegetable dishes seem to be becoming common at Asian restaurants in Adelaide. We first came across this dish at
House of Chow. The Tempura Vegetables offered at PunThai was of a good quality with the light batter highlighting the fresh taste of the vegetables. While the vegetables are great on their own, you can also dip it in the sweet chilli sauce provided to add a bit of spice to the dish.
Tempura Vegetables (Photographed by Jonathan Phoon)
The restaurant is quite small and had a calm Thai ambience. A decent amount of parking is available on the street where the restaurant is located, with the choice of off-street parking behind the restaurant.
(Photographed by Jonathan Phoon)
(Photographed by Jonathan Phoon)
