Description
Ah, the problem of the small restaurant, giant menu. Skip over the hundreds of Thai and American-Thai fusion dishes on Thai Palms' four-color menu and ask owners Noi and Joy for the separate list of Lao dishes: sausages perfumed with lemongrass and galangal, sweet beef "jerky" with a fiery chile paste, chicken larb fragrant with herbs and roasted rice powder, a sour and soupy curry called kao som. A basket of sticky rice, a cold drink, and you've a feast unlike any you've eaten at Seattle's other Thai restaurants. (However, Joy's pad thai is as good as she promises.)
