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Whenever I find myself driving in Barrigada on Purple Heart Highway I tend to slow down to glance at Nit’s Thai Cuisine to see if there are any parking slots. I did find a parking space today at lunch and was delighted to find out that there was plenty of seating available inside Nit’s. I’d not been here for some time (probably over a year - time is flying way too fast!).
There are some new things on her menu (new to me!). One thing that caught my eye was the chicken fried wonton ($8). These little gems have their own special ground chicken filling that they put in side these wonton wrappers that they fry to a golden crisp. These are served with a sweet and sour sauce. I actually enjoyed these, and ate all of them myself.
I also ordered the deep fried spareribs ($12), since they were new to the menu and I do like to compare these to other places known for their fried spareribs. These marinated ribs are served with steamed rice and a green salad with a sesame vinaigrette. Nit’s ribs are marinated so they have a rich, seasoned flavor when you bite them. There is a dipping sauce (similar to the sweet & sour sauce used for the wontons. I actually like eating the cabbage that’s used as a garnish.
The final thing I ordered that was different to me was pad mee krati ($12), which sounds more like something you do rather than eat! This is a completely unusual item for most people who are used to the typical pad thai noodle dish. This features stir-fried thin rice noodles with a creamy coconut curry base, bean sprouts, egg and chives that are topped with roasted peanuts. I did ask for this to be spicy so there were some peppers mixed in.
This version came with four shrimp (The combination Chicken and Shrimp are available for the same price). This was definitely a new Thai dining experience for me. The coconut milk is well-absorbed by the vermicelli noodles, which have a richness and thickness you don’t get with the other noodle dishes I enjoy, such as pad see ew and Thai drunken noodles.
One thing about these is that they will fill you up quicker so there was a good portion left over for “balutan” (doggie bag) along with about four ribs. I’ve got to get back to Nit’s more frequently to try some of her other “new” (to me) menu items including dried pork, tofu soup with glass noodles, beef shank soup, and banana lumpia! They also have weekday specials that are priced between $7 and $10, including garlic shrimp, chicken penang, and several fried rice variations.
Bon Appetit & Gof Mannge!
Ken “The Guam Food Guy” Stewart
