Pad Thai Street Noodles
Tamarind-glazed rice noodles wok-tossed with shrimp, egg, bean sprouts and crushed peanuts. The classic, the way Bangkok carts make it.
Four bold bites that capture the soul of Bangkok — tossed in flames, finished with fresh herbs, served fast.
Tamarind-glazed rice noodles wok-tossed with shrimp, egg, bean sprouts and crushed peanuts. The classic, the way Bangkok carts make it.
Pad Krapow — minced chicken seared with bird's-eye chili, garlic and holy basil, crowned with a crispy fried egg over jasmine rice.
Glossy coconut sticky rice with ripe Ataulfo mango and a drizzle of warm coconut cream. Sweet, fragrant, unforgettable.
Flame-grilled shrimp skewers glazed in our house chili-garlic sauce, finished with cilantro and a fresh-squeezed lime.
From Sukhumvit sidewalks to Brooklyn nights.
We started Bangkok Street Bowl because we missed the smell — woks roaring at midnight, charcoal smoke curling over lemongrass, basil hitting hot oil. We couldn't find it in New York, so we built it.
Every dish is wok-fired to order with fresh herbs delivered each morning: holy basil, kaffir lime leaves, galangal, lemongrass. Sauces are pounded by hand. The wok is loud. The food is honest.
Four reasons people keep coming back — and bringing friends.
Herbs and produce delivered before sunrise. Nothing pre-cooked, nothing reheated — ever.
From wok to table in eight minutes flat. Built for lunch lines and late nights.
Real chili. Real fish sauce. Real basil. We don't tone it down — we let you build it up.
Tamarind, peanut, nam jim, chili oil — all pounded in-house in small mortar batches.
Flames, herbs, hands, and bowls — the everyday color of street-style Thai cooking.
Real reviews from Brooklyn regulars who've made us part of their week.
Tastes exactly like the basil chicken I used to get off Khao San at 2am. Crispy egg, real heat, twenty bucks lighter and ten years younger.
Pad Thai with the right kind of smoke — that wok char you can't fake. Portions are huge, lunch is fast, the chili oil is dangerous. I'm here twice a week now.
The mango sticky rice alone is worth the trip. Sticky, sweet, warm coconut cream. I brought my mom and she cried a little. Five stars from her. Five stars from me.
We're tucked between the bakery and the bike shop — look for the red awning and the smell of basil hitting the wok.