When the weather turns warm like it has this week, I always get a craving for very potent Thai food. And I don’t mean the usual pad thai or green curry you get around the corner at any Thai joint - I’m talking about the incredible and authentic dishes at Pam Real Thai (49th St. b/w 9th and 10th Aves.). The shrimp pad thai there is nothing like you’ve ever tasted before - stringy noodles and a very tangy taste that makes you wonder if there’s ketchup in the recipe (in a good way). I always love the green papaya salad as an appetizer because its combination of heavy lime juice and bits of peanuts packed into every bite of crisp papaya is as refreshing as salad gets. I’ve also ordered the crispy basil pork several times and never been disappointed - there’s a spiciness that lingers just long enough to make the experience intense yet pleasant. And on some occasions, I’ve ordered the fish of the day (usually a red snapper) with the special “Pam’s sauce,” which is similar to the sauce used in the crispy basil pork dish but thicker and spicier.

A sample dish, the signage, and the reliable Kim Crawford sauvignon blanc.

It’s the combination of tangy, spicy, and savory in these dishes that makes you really understand why alcoholic beverages exist. Two years ago, Pam Real Thai allowed its customers to bring their own drinks. That it still attracts many customers even after the BYO ceased is a testament to the quality of its food. But two years ago, the experience was quite out-of-this-world. I would usually go in groups of three or four and before getting to the restaurant, we would make a stop across the street at a liquor store to pick up cold wines. My usual choice was a sauvignon blanc (from New Zealand), which, in my opinion, is a perfect complement to a greasy, spicy dish. We usually got one or two bottles depending on our festivity levels. Afterwards, we stopped by the Rite Aid on the other corner to pick up a six pack of beer, usually something light and Asian, like a Sapporo or an Asahi. Beer, wine, Thai, and warm weather - tough to beat.

Inside, we would usually see large groups with their boxed wines or jugs of vodka, and by the end of dinner, the noise level would be considerably higher and you could see people shitfaced everywhere. It was always a fun time, and the night’s spending, since alcohol didn’t suffer the restaurant mark-up, was considerably cheap. By the time my friends and I would stand up to leave, the world seemed like a fuzzier and happier place.

Nowadays, you have to pay for the Singha beer or their house wines, which does take away from the excitement of pairing the dishes with your own favorite beverages. But the food is still excellent, and if I still lived in the area, I would probably do take-out and pick up the usual wines.

Anyone know of great Thai joints with the BYO feature?