Lonely Planet

"Brace yourself: you should be aware that the fried noodles sold from carts along Th Khao San have little to do with the dish known as pàt tai. Luckily, less than a five-minute túk-túk ride away lies Thip Samai, home to some of the most legendary fried noodles in town."

Diana Hubbell

"This pad thai strikes the perfect balance of the sweet, salty and sour flavours central to Thai cooking. While the original is excellent, the “superb” version, which comes wrapped in a whisper-thin omelette, is a dish that finally does the nation proud."

Austin Bush

"Hands down the most lauded place in Bangkok for pat tai is Thip Samai. Our pick: pat tai man gung, pat tai fried with decadent shrimp fat, which lend the noodles a pink hue and a rich flavour."

Catherine Vanesse

"A truly delicious Pad Thai nicely rolled into an omelet; visual and palatial pleasures assured!"

Chris Backe

"It’s the best Pad Thai I’ve had thus far."

Darlene PSW

"I didn’t expect anything because usually famous restaurants are almost always just hyped. But Thip Samai proved me wrong. It was everything I wanted and more. I definitely loved their version of Pad Thai wrapped in egg."

Trazy

"The normal pad thai is great but be sure to try their signature pad thai wrapped in a thin layer of egg like an omelet. They are famous for it and lot of people stand in line to try it!"

Sheena Southam

"We eat the Superb pad thai- Chantaburi noodles, shrimps, chives and tofu wrapped in an egg-net. We add a liberal amount of fresh lime juice, dried chilli and crushed peanuts to the noodles together with crunchy bean sprouts."

Espen Dennis Kristoffersen

"As soon as I get the plate, I go for my usual add-ons, including chili and vinegar. And it’s close to perfection, the ingredients just melt together to one juicy and lovely taste. Just as good this time as it was during my last visit a couple of years ago, and the visit before that."

BK Magazine

"This renowned one-dish specialist whips up some of the best pad Thai in town. Try the to-die-for pad Thai hor khai goong (shrimp pad Thai wrapped in a thin egg crepe), washed down with a freshly-squeezed orange juice sold out front."