Our most-praised dishes start with curry pastes ground fresh in-house each morning—a blend of dried chilies, galangal, garlic, and lemongrass that forms the soul of our red, green, and yellow curries. Each paste is simmered with coconut milk and your choice of protein, then finished with hand-torn Thai basil and bamboo shoots for depth and texture that you'll taste in every spoonful.
Guests across McCandless return for our Pad Thai and Drunken Noodles, wok-tossed over high heat until the noodles absorb the sauce without becoming soggy. We use tamarind paste for authentic tang, fresh lime juice for brightness, and precise timing to keep each strand separate and flavorful.
