Thai Tom's. beyond good.

It always goes the same way for me. I fly into Seattle. I pull my bag from the turnstile, I traverse escalator to rental car, rental car to freeway, freeway to 45^th Ave exit, park, walk, then (finally) Thai Tom’s. I approach the small door, usually there’s a line outside. Inside I sit down at on the small bar stool, my shoulders practically touching the people to either side of me as I squeeze in. I sit a behind the small bar, directly in front of me is the stove. Upon this humble gas stove such delights for the stomach are produced it boggles the mind! The Thai man in front of the stove moves with a flurry and an ease around his small kitchen. He is the miastro, the food his orchestra. You think I’m exaggerating, but it’s true. He employees a man who’s entire job is keep stocked the bins of veggies etc and to catch his used pans which he quickly swaps out with each new dish. Typically he’s furiously working on 4 or 5 dishes at once. Curries, noodles, and vegetables combine is a musical sizzling hiss. The thick aromas of spice and sauce are nearly too much for this hungry stomach to stand. With a flick of his wrist he tosses the contents of a wok into the air; a flame bursts from the stove casting its warmth on my smiling face.

I’m handed a heavy, wooden board that is the menu. I scan through it, knowing whatever I choose will be unbelievably tasty. Do I want a peanut sauce with chicken and vegetables or the Panang curry? Or maybe the Cashew Chicken? But then again the Swimming Rama is out of this world. I look to my right, as a student is using his chop stick to clean literally EVERY SINGLE curry covered rice grain from his bowl. I order. I wait.

And then I eat.

And my nose starts to run from the spice.

And sweat breaks out under my eyes.

And I’m in love…

A few pointers when you go:

-This is no gringo’s spice. They rank from 1 to 5 star of spice and they aren’t kidding around. I’ve gone as high as 9 stars and as low as 2. I’ve finally decided that 3 or 4 stars is plenty spicy while minimizing the price you’ll have to pay later.

-Don’t go with more than 3 people if you want anything approaching a conversation. Best to go alone or with one other person.

-The lines can be long.

-If you want your food fast, call your order in and even during the busiest times, you’ll have a steaming to-go package in 15 to 20 minutes or less.

-Honestly, I’ve never had anything on the menu that isn’t delicious. However, I would say the perfect meal at Thai Tom would be to share two dishes. Make one a peanut based sauce and the other a noodle based stir fry. One of my favorite combos is the Peanut Sauce veg paired with the Cashew Chicken.

-Oh, and cash only.

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Thought you knew it all at IN-N-OUT?

try this:

As you're picking up your delicious bit of high calorie goodness from the counter,  pause for a moment and request that the nice person with the enormous safety pin give you some hot chilies.  Then take them back to your table, peel open the fun little plastic packages they come in, bite into one and squeeze the spicy juice all over your burger.  Take a bite of burger. Repeat.   

Yes.

I said HOT CHILLIES.

This is remarkable for a few reasons.

-the are delicious

-they are truly hot.  i'm serious.

-they are small and yellow

-I'm not sure at this moment how to spell chillies.

-I've been going to IN-N-OUT for years and I NEVER KNEW THIS EXISTED

-It has done the impossible.  Made a Double Double Animal Style even BETTER.  Maybe twice as good, which is ridiculous.  I think I've gained like 6 lbs since discovering these peppers.

P.S. in any other context I would never refer to them as chilis.  They are what I would describe as "hot peppers."  But somewhere inside the IN-N-OUT top secret bunker, they decided to call them "chillies" (however you spell it) as this is what the register reads when  you order them on your burger.  That's right, they'll also cut them up and put them on your burger for you.  

I'm making myself hungry.