Asian Thai Kitchen

There are two kinds of spicy at this Southeast Asian haven tucked inside a Coconut Grove Kwik Stop. The first is for the Americans who stop in to grab a container of shrimp pad see-ew for lunch. The second might be reserved for owners and Bangkok natives KT Mongkolthalang and her mother Toya. The pair stands behind a glass case stacked with cans of Mae Ploy coconut milk and amber bottles of fish sauce while tossing pearly-white strands of rice noodles in sizzling woks. They worked at a handful of Miami's Japanese/Thai joints before striking out on their own with delightful renditions of classics such as a spicy, fragrant panang curry. The orange-red sauce is rich with the earthy, citrusy flavor of lemongrass and not-to-sweet coconut milk. After one bite, sampling the rest of the menu will shoot to the top of your to-do list.