Tuk Tuk Thai Isan Street Food

When it comes to Chicago’s legendary Thai spots, names like In-On Thai, Ghin Khao Eat Rice, and the original Opart Thai come to mind. It takes time for a restaurant to achieve that kind of status. But much like The Grapes Of Wrath and Showgirls, Tuk Tuk Thai Isan Street Food is an instant classic.

photo credit: Kim Kovacik

Tuk Tuk is a BYOB Thai spot in Lakeview, specializing in food from the Isan region. Expect lots of grilled meats, seafood, and heat, because every dish is packed with chilies and herbs. Spice is the defining feature of a meal here (along with bright floral plastic tablecloths) and there’s a reason the menu is covered in chili pepper emojis. Yes, you’re given the option to choose a heat level, but even an innocuous “two” might require an order of fresh coconut water to stop your teeth from sweating.

photo credit: Veda Kilaru

Unless you’re delusional about your heat tolerance, a dinner at Tuk Tuk will be fantastic, filled with layers of flavor and texture. Whether it’s the pungent prik king moo krob with crunchy long beans, or something as simple as umami-rich pad kee mao, you’ll question every previous version you’ve eaten while sitting on the couch. The soups, curries, and noodles are protein-agnostic, and the meats can be hit or miss. On one visit the chicken might be a little gamey, and on another, the crispy pork belly too tough. But when the dishes are on, they’re on.

photo credit: Kim Kovacik

photo credit: Kim Kovacik

photo credit: Kim Kovacik

The small restaurant fills up fast and gets loud, but forgo takeout because dining in is the best way to get a front-row seat to centerpieces like the fried whole red snapper. It will also require a wait—for a table, serving utensils, or dishes to come out as they’re ready since everything is made from scratch (as evidenced by the steam billowing out of the small kitchen). Consider it your very own Stanford marshmallow experiment on delayed gratification, where the reward is one of the best plates of ka prow moo krob in the city.

Food Rundown

photo credit: Kim Kovacik

Tum Tuk Tuk

What Baskin Robbins is to ice cream, Tuk Tuk is to papaya salads. There are nine options to choose from, but the refreshing and spicy Tum Tuk Tuk maximizes what they have (it comes with every possible topping including fermented anchovies, salted crabs, and crispy pork rinds). Be aware that mixing everything together requires some finesse unless you want half the salad on the table.

photo credit: Kim Kovacik

Tiger Cry

This is a tasty dish of charcoal grilled marinated rib-eye served with a jaew sauce. The pieces of beef are smoky and complemented perfectly by the tangy sauce.

photo credit: Kim Kovacik

Pla Rad Prik

The deep fried red snapper comes smothered in a pile of dried red chilies and a "spicy sweet sour sauce" you’ll pour onto any extra rice. The fish is wonderfully crispy, but comes at the expense of being a little difficult to dig out the flaky meat.

photo credit: Kim Kovacik

Ka Prow Moo Krob With Crispy Egg

Little nuggets of pork belly are rendered to crisp perfection and stir-fried with garlic, onions, and herbs. A fried egg ties everything together.

photo credit: Kim Kovacik

Pad See Eiw

Pretty much every Thai restaurant in Chicago serves pad see eiw, and Tuk Tuk’s version is better than most of them. The perfectly chewy noodles could use a more char, but the sauce has an ideal sweet-to-savory ratio.

photo credit: Kim Kovacik

Kaeng Kiew Waan

This green curry feels light even with a strong coconut-eggplant-basil flavor. It’s a little thin, but the consistency makes it easy to drink from the bowl like soup. Whether you decide to do that in public is your call.