The pad thai at Thai Tom comes as a wok-fried tangle of rice noodles with egg, bean sprouts, crushed peanuts, and your choice of protein in a bright, tamarind-based sauce.[16][20][25] Compared with more restrained versions, this plate leans into intense seasoning and high-heat wok cooking, which gives it a smoky edge and a slightly sticky, caramelized coating on the noodles.[20][25] Eating it, you get a hit of acid and sweetness up front, followed by chili and garlic, with the peanuts and sprouts adding crunch to the otherwise soft noodles.[20] Many diners single this pad thai out as one of the reasons the tiny restaurant draws lines, especially for people who like assertive flavors and a bit of heat.[20][25]