About
One kitchen, three menus.
Most Thai restaurants pick a lane. This one runs three at once: the Thai menu of curries and stir-fries, the Lao dishes that come out of the same kitchen — larb, som tam, boat noodles — and a pho board deep enough to need numbers.
The wide rice noodles are made here rather than bought, which is the reason to order the lard na or the pad see-iew. The whole fish come out of the fryer at a size meant for a table, not a plate. And the spice level is a question the kitchen actually asks, on every dish marked hot.
Thai Garden is on University Avenue in Saint Paul, open for dine-in and takeout six days a week.