Tida Thai brings its fresh, tasty fare to Red Mill

When Tida Thai Cuisine opened in Red Mill Commons last year, I was excited to have the fresh-fare option nearby.

Chesapeake Crossing and the Pembroke area have a Tida Thai, too, and Norfolk has its sister restaurant, Rama Garden.

A high ceiling of tin-like panels and track lighting with sponge-painted walls in soothing colors make the moderately sized dining room appear more spacious. Booths line the wall, with a few tables in front of the intimate bar, where several folks settled in to wait for to-go orders.

Three crispy Thai chicken wings ($6.95), stuffed plump with minced chicken, shrimp, crabmeat, cellophane noodles and shiitake mushrooms were tasty with the sweet and sour sauce. Shrimp salad ($6.95) delivered five firm shrimp atop greens with lemongrass, red onion, scallion, carrot and cilantro served with a spicy dressing of manageable heat.

Pad see eaw ($9.95) – stir-fried flat rice noodles, egg, crisp broccoli and carrot medallions with our choice of chicken x- was an addictive combination of flavors and textures. An aromatic, light brown sauce with fresh scallion, garlic and cilantro surrounding tender beef and broccoli morsels was delectable ($9.95).

Prik king ($9.95), one of many menu items marked with the “hot & spicy” pepper, was our pork selection, served with string beans, lime leaves and homemade chili paste. It lived up to the symbol, tasting hotter with each bite. It’s not recommended for sensitive palates.

Our server was knowledgeable, attentive and kind. When dessert choices of sweet sticky rice and taro tapioca did not appeal to my guest, he asked, “Where’s the chocolate cake?” Our server told him she had made a red velvet cake with cream cheese icing, and offered to share. He was grateful for the moist and tasty dessert. I liked the Thai sticky sweet rice with coconut milk and fresh mango ($4.95) but had to agree that it was an acquired taste.

I look forward to further exploring Tida Thai Cuisine treats, and returning for the ones that I already can’t wait to enjoy again.

Tammy Jaxtheimer, flavor@pilotonline.com