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Welcome to Savannah, America's Most Beautiful City
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By Cima Star |
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The Vegetarian Spring Roll sparked my interest in P. J. Thai Cuisine. A friend brought me a couple of these one evening a few weeks ago. Okay, I thought, they’ll be nice with a cocktail. So we fixed our drinks and settled down to unwind after a long day’s work. Spring rolls, especially the vegetable kind, are usually pretty run-of-the-mill, something to nibble on while thinking of other things. One bite, though, and this one got my full attention. The bean thread, cabbage, carrot all seemed crisp and fresh, the wrap was delicious, the deep-frying just to a “T” and the sweet and sour dipping sauce perfectly delightful!
A few days later, we picked up an entire meal from P.J.’s. Since spinach rates as one of my favorite foods, I ordered the Swimming Rama, a bed of spinach and bean sprouts topped with peanut sauce and a choice of chicken, beef, pork, or tofu. Although far from a vegetarian, I ordered the Tofu, simply because I love the stuff. The dish proved sensational, the veggies cooked just enough to be wilted but crisp; the sauce fresh, the tofu perfect. My companion opted for the Sweet and Sour with pork, consisting of sautéed pineapple, celery, carrots, onions, cucumbers, tomatoes, and bell peppers, in the same sweet and sour sauce I’d loved on the spring rolls. Since then, I’ve sampled the Crab Delight appetizer, fresh tasting crabmeat mixed with carrots and green onions in cream cheese, wrapped with a thin crepe and deep fried, served with the lovely sweet and sour dipping sauce. On subsequent trips, I’ve had the Crab Delight often, and the Swimming Rama frequently, too. P. J. Thai does not seem to waver, ever, on quality. Gang Keow Wan, a green and slightly sweet curry dish with coconut milk, curry paste, zucchini, bean sprouts, basil, green beans, and sometimes chicken, sometimes Tofu, provides a resonating symphony of crunchy-creamy, sweet-spicy flavors. Another top-notch choice is the Pad Woon Sen, bean thread noodles sautéed with eggs, mixed vegetables and the usual choices of meats or Tofu. All of the dishes can be made with your choice of five levels of spiciness. My taste runs to the Medium, but you can get anything from Mild to Extremely spicy. Since the tiny restaurant has no beer or wine, we’ve always taken the food out. But it has six tables inside and three outside for those who wish to eat on the spot. One friend tells me that their Thai iced tea is exceptional! Overall, I’d say the biggest difference between this and other Asian places lies in the freshness of their ingredients. The flavors are a treat for your taste-buds; the prices a treat for your budget.
P. J. Thai Cuisine
Questions? Comments? Email Editor@SavannahBest.com.
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