10/07/2026
October’s Wednesday Specials are here.
Each month, Pad Thai uses Wednesdays to explore dishes that give a little preview of what’s coming with Thai Story, our next chapter currently in the works.
For October, the focus is Modern Thai.
Modern Thai takes familiar Thai flavors, ingredients, and techniques and gives them a more contemporary expression. Sometimes that means a new presentation, an unexpected ingredient, or a dish inspired by something outside traditional Thai cuisine while still keeping Thai flavor at the center.
This month:
PEI Mussels with Nam Jim Talay
Spaghetti Kee Mao with Shrimp & Bacon
Pumpkin Custard
Available Wednesdays throughout October.
Come try them and let us know what you think. Your feedback helps us as we continue developing Thai Story.
PEI Mussels with Nam Jim Talay
A Modern Thai take on mussels, served with nam jim talay, Thailand’s bright and punchy seafood sauce.
Nam jim talay is known for its balance of lime, chile, garlic, fish sauce, and a touch of sweetness. It brings acidity, heat, and freshness to the richness of the mussels.
It’s a great example of what we mean by Modern Thai: taking a familiar ingredient and letting a distinctly Thai flavor profile completely change the way you experience it.
Spaghetti Kee Mao with Shrimp & Bacon
Kee mao, often known as drunken noodles, is all about big flavor: chile, garlic, basil, savory sauce, and plenty of wok heat.
For our October special, spaghetti takes the place of traditional rice noodles and is tossed with shrimp and bacon.
It’s playful, a little unexpected, and still unmistakably inspired by the flavors of pad kee mao. That balance between something familiar and something new is exactly what we’re exploring with Modern Thai at Thai Story.
Pumpkin Custard
Sangkhaya fak thong is a classic Thai dessert made with pumpkin and a rich coconut custard.
For October, we’re keeping the flavors simple and letting the pumpkin, coconut, egg, and palm-sugar-style sweetness do the work.
It’s comforting, gently sweet, and a reminder that Modern Thai doesn’t always mean reinventing everything. Sometimes it’s about pr