Thai on the Fly grounded in great taste
A selection of food at Thai on the Fly, photographed on Tuesday in Orem. Clockwise from top left are Cheese Wontons, Pad Thai, fresh coconut juice, a fresh roll, Massaman Curry, Sweet Sticky Rice Mango, Galangal Soup and a Beef Waterfall.
Massaman Curry at Thai on the Fly in Orem.
Galangal Soup, top left, and fresh rolls, photographed on Tuesday at Thai on the Fly.
The Beef Waterfall at Thai on the Fly.
Fresh rolls at Thai on the Fly.
You know you’ve been patronizing too many fast-food places when your 8-year-old son declares, “Oh, this is a fancy restaurant. It says, ‘Please wait to be seated.’ “
That’s exactly what our son Cougar blurted out on Saturday as we entered Thai on the Fly, a restaurant which opened in December in Orem. He could have also mentioned the words “deja vu” — but, in fairness, that phrase has not entered his vocabulary yet.
The deja vu factor was mainly felt by his parents, who, upon arrival, recognized that Thai on the Fly was in the same location as the former Pad Thai Siam restaurant. In fact, much of the inside layout and decor invoked that “Haven’t we been here before” feeling.
And in the case of Thai on the Fly, that’s a good thing. The new restaurant’s owners, Gee and Christy Sitivong, took over for a relative. The couple, who previously hung their shingle at Jasmine Thai, kept many of the former Pad Thai Siam recipe favorites, but also brought their own flair to the table — such as making their curries with 100 percent coconut milk and without MSG.
Time definitely seemed to slow down during our Saturday night visit. The restaurant was not crowded, but there was a somewhat steady stream of people trickling in during the course of our meal. The pace was certainly not hurried — which was a welcome relief toward the end of a busy and fast-paced Saturday.
Diners are warned right on the menu that all the dishes take time to prepare — with thanks offered in advance for patience — and while there was a decent wait for our main courses to arrive, it wasn’t a huge burden.
We sampled several different main courses, with each of us declaring that our own personal choice was the best of the bunch. Go figure.
From my vantage point, the Pad Thai reigned supreme. The thin, flat rice noodles (tossed with egg) meshed perfectly with the beef (my choice), bean sprouts, onions and cilantro. There was also a small pile of ground peanuts on top to spread throughout the dish. As good as all that tasted, it was enhanced even further by a side topping of Peanut Sauce that I ordered, and spread judiciously throughout.
My wife ordered the Teriyaki entree, which included a mound of Jasmine rice and a choice of either chicken, beef, pork, tofu or shrimp (the latter at an extra price). She opted for the chicken. The bowl also featured a mixture of onion, broccoli, carrots, mushroom and cabbage mixed in a very delicious teriyaki sauce. This was definitely another favorite.
The Drunken Noodles or Pad Kee Mao, featured wide, flat egg-tossed noodles as a base, and was topped with sweet basil, bell peppers, bamboo bean sprouts, onion and chili in a garlic sauce. It also comes with the choice of chicken, beef, pork, tofu or shrimp. We ordered the beef with this one, and it proved to be a solid selection.
Another good choice was the Sweet and Sour Chicken. The sauce was perfectly tangy, and enhanced the entire onion, cucumber, tomato, pineapple, celery, bell pepper and Jasmine rice mixture.
Many other items on the menu caught our eye — such as the various curries, salads, starters and desserts — but we were definitely filled by this point. The servings at Thai on the Fly lean to the large side. We actually had quite a bit of leftovers, which still tasted great at home the next day.
If you don’t have time to stop by, the restaurant also delivers.
THAI ON THE FLY
Where: 934 N. State St.
Prices: $5.99-$13.99. Appetizers, $5.99-$7.99
Hours: Monday to Thursday 11:30 a.m. to 9 p.m., Friday 11:30 a.m. to 10 p.m., Saturday noon to 10 p.m.
Info: (801) 615-0317, facebook.com/fastthai/