The Pad Thai filling is made using classic ingredients: stir-fried rice noodles, shrimp, tofu, eggs, bean sprouts, and crushed peanuts, all cooked in a savory, tangy sauce with hints of tamarind, fish sauce, and palm sugar. The combination of the crunchy pastry cups and the flavorful filling creates a wonderful contrast of textures and tastes.

Ama is known for accommodating different preferences, so you can often request vegetarian versions or customize your Pad Thai Kratong Thong with chicken, shrimp, or other toppings to suit your taste.

While Pad Thai Kratong Thong is the star of the menu, we also decided to try the Green Curry Soup with Chicken, also known as Gaeng Khiao Waan Gai. This dish combines tender pieces of chicken simmered in a rich, creamy coconut milk-based green curry sauce with a perfect balance of herbs, spices, and fresh vegetables. The fragrant herbs and spices infuse the coconut milk, creating a flavorful broth that’s both rich and mildly spicy.

Thai Green Curry Soup can vary in spiciness but it is typically milder than red or panang curry. The green chilies give it a gentle heat that builds gradually, making it enjoyable even for those who aren’t used to very spicy food. However, you can always adjust the spice level by adding more or fewer chilies to suit your preference.

The Green Curry Soup with Chicken pairs wonderfully with rice so we ordered a side of Butterfly Pea Flower Rice. It is a visually stunning and aromatic side dish that adds a touch of elegance and color to any meal. Prepared by infusing rice with the vibrant blue hue of butterfly pea flowers, this dish is popular in Thai cuisine for its unique appearance and subtle flavors.

Despite its eye-catching color, Butterfly Pea Flower Rice has a very mild and delicate flavor. The taste is similar to regular jasmine or white rice but with a subtle floral undertone that adds an extra layer of sophistication without being overpowering.