Rom Mai Thai’s pad thai is a rice-noodle stir-fry with tofu, egg, bean sprouts, crushed peanuts, and cilantro, all tied together by tamarind sauce. The menu description suggests a fairly classic execution, with the noodles and garnish kept simple instead of overloaded. It should eat as a balanced bowl with soft noodles, a nutty finish, and the bright lift of cilantro and tamarind. The pricing on the menu places it in the middle of Seattle’s Thai range rather than the high end.