The premium version that most reviewers recommend: standard pad thai base (rice noodles, egg, tofu, bean sprouts, tamarind sauce) cooked over roaring charcoal for a smoky finish, then topped with sliced Berkshire pork loin that has been boiled in a herb broth beforehand. The pork is noticeably more tender and fragrant than standard pork pad thai. Priced at 220 THB, which is double a street-corner version, but multiple food media reviews confirm the difference in ingredient quality justifies the gap.
Tips from diners
This is the version that earned and keeps the Bib Gourmand — order the Moo Hob specifically, not just the regular pad thai. The Berkshire pork is what most reviewers mention first.
Portions are on the smaller side — multiple reviews note this. Budget to order 2 dishes per person if you're hungry or want to try different versions.
Charcoal-wok pad thai with chicken, the most affordable version on the menu.
Tips from diners
The chicken version at 100 THB still uses the charcoal wok, so you get the signature smoke at the lowest price point. Good if you want to taste the technique without the premium toppings.
Charcoal-wok pad thai with firm tofu and bean sprouts, no meat.
Tips from diners
Ask to confirm there's no dried shrimp in the sauce — the standard base contains a small amount and it's worth clarifying at the counter.
The charcoal fire gives the prawn version a distinctive wok hei — a slightly smoky, slightly caramelised edge to the tamarind sauce that gas-cooked versions lack. The shrimp are whole and fresh, not dried. At 350 THB this is the most expensive dish on the menu, and reviewers note the price is the only reason most people default to the pork version.
Tips from diners
If you're going to splurge, the prawn version is where the charcoal smoke integrates most noticeably with the seafood. But the Berkshire pork at 220 THB offers better overall value.
Opened by Chef Andy Yang — who also runs Thai restaurant Rhong Tiam in New York City and Table 38 in Bangkok — Pad Thai Fai Ta Lu has held the Michelin Bib Gourmand every year since 2019. The restaurant's name translates roughly to 'pad thai through the flames' and the cooking method is literal: a roaring charcoal fire beneath the wok gives the noodles a pronounced smoky wok hei that gas-burner versions can't replicate. The key differentiator is the Berkshire pork (also called Kurobuta), which is braised in herbal broth before being added to the noodles on the premium version.
Located on Dinso Road near Democracy Monument, about a 10-minute walk from Jay Fai and from Wat Phra Kaew. Good to combine with a morning at the Grand Palace.
The neon-lit exterior is only visible at night — it looks like a different restaurant during the day. The atmosphere is noticeably better after dark when the signs light up and the charcoal smoke is visible.
No reservations — walk in and expect a short wait at peak times. The restaurant has two floors and turnover is fast. Queues of 15–20 people are common after 7pm.
Page last updated: