Credit: Photo by John Anderson

Sala Thai Drinks

9924 Manchaca Rd., 971-2251
Monday-Saturday, 7:30am-5pm; Sunday, closed

Those who frequent the busy intersection of Slaughter and Manchaca Road may have noticed the tiny trailer in the parking lot of Neighborhood Hardware that houses Sala Thai Drinks. Owner Sirinlak “Oui” Jordan, a former server at Satay, started selling iced Thai tea, coffee, and lemonade this past summer. Neighbors quickly embraced the new addition, thanks to the deliciously creamy but not-so-sweet Thai coffee and tea; refreshing, fresh-squeezed lemonade; and ice-cold coconut water. In no time, business took off, so Jordan added breakfast tacos and commercial soft drinks. Soon her loyal customers were asking for Thai dishes. Not wanting to disappoint, she added a few, including the best pad thai I’ve had in recent memory. Freshness makes a big difference, and at Sala Thai it shows. The noodles are neither mushy nor stuck together, as often happens when pad thai has been sitting on a steam table for a while. They are cooked just right, with the right amount of sauce and flavor. Even though it’s served in a to-go container, garnishes are carefully arranged: ground peanuts in a nest of iceberg lettuce, shredded carrots and green onions topped with a lime wedge, and ground Thai chile carefully tucked in a corner for each diner to add to taste. The small menu also features a savory chicken and basil stir-fry served over steamed rice, with a fish-sauce-tinged Thai omelet on the side; chicken fried rice; and your choice of pork or beef fried with garlic and pepper, served over steamed rice. All Thai dishes cost only $5, and portions are sufficient and satisfying. Because every dish is carefully prepared fresh, Jordan recommends calling in advance to place your order. So if you’re in a hurry, it will be ready when you arrive. Either way, don’t miss out if you find yourself in the general area. It’s worth the visit.

This article appears in October 9 • 2009.

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Mexico City native Claudia Alarcón has made Austin home since 1984. She worked her way through college in the local restaurant industry, graduating from the University of Texas in 1999. She has been a Chronicle contributor for 15 years and presents lectures and workshops on topics related to the foodways of Mexico, both locally and internationally.