Michelin Guide

"This is one of the best places for Pad Thai - piping hot noodles cooked to perfect, boldly flavoured and with a distinctive smokiness from the charcoal stove."

David Bateman

"No trip to Thailand is complete without pad thai that redefines how the dish should taste."

Michael Moore

"This delightful little restaurant elevates the quality of a small collection of basic Thai dishes – especially phad thai – to levels rarely found anywhere."

Dawn Pillay

"This nostalgic retro-themed restaurant is apparently one of the places with the best Padthai ever."

Alvin Lim

"Once you have a taste of the Pad Thai done by Chef Sujira, you would be nodding your head in approval. The usual tamarind taste with a zesty and slightly spicy kick at the end has us mad raving about it."

Catherine Vanesse

"Baan Phad Thai is a flagship address for enjoying delicious and inexpensive Pad Thais."

Joe Cummings

"Chef Sujira Pongmorn’s secret 18-ingredient phat thai base, combined with Chanthaburi rice noodles, homemade dried shrimp, duck egg, and crab fat, takes the dish’s traditional flavour profile to a whole new level. We enjoyed the Phad Thai Poo, a magnificent crabmeat version, large enough for two to easily share."

BK Magazine

"Pad Thai made from Chanthaburi noodles, house-dried shrimp, duck egg, crab fat and a sauce containing some 18 ingredients. The results are pretty impressive, most notably thanks to a genuine wok hei—or “breath of the wok”—flavor that imparts the noodles with a smoky, sticky dryness that stands apart from your average street-food offering."

Time Out Bangkok

"The prolific restaurateur behind fancy fine-dining favorites brings pad Thai to the next level."

Qantas Travel Insider

"A smartly converted shophouse tucked down an alleyway, Baan is devoted to the celebration of Thailand’s national dish. Its calling cards are a secret sauce (made with 18 ingredients) and many different versions of pad Thai."