Sala Bao
Khao Soi
Phad Thai
Little Uncle is a celebration of roots Thai food found at our take-out shop, catering events and pop-up restaurants. Little Uncle was founded by chefs PK and Wiley Frank who have found inspiration by the family run restaurants of Thailand where traditions have survived the test of time.
Come by our shop on 1509 East Madison to try our steamed beef cheek buns, khao soi, phad thai and rotating specials. At the shop, we have take out and a number of open air seats along the side walk. The shop is open Tuesday through Saturday 11AM-8PM. You can stop by to order, or to expedite your order feel free to place an order on our online system above, or give a call at 206-329-1503. When placing an order, please note that while we try to accommodate most special requests, we do not add chicken to our phad thai.
Stay connected by liking us on facebook, following us on twitter and sign up for our email list below. Please email us with any questions or inquiries - info@littleuncleseattle.com
Come by our shop on 1509 East Madison to try our steamed beef cheek buns, khao soi, phad thai and rotating specials. At the shop, we have take out and a number of open air seats along the side walk. The shop is open Tuesday through Saturday 11AM-8PM. You can stop by to order, or to expedite your order feel free to place an order on our online system above, or give a call at 206-329-1503. When placing an order, please note that while we try to accommodate most special requests, we do not add chicken to our phad thai.
Stay connected by liking us on facebook, following us on twitter and sign up for our email list below. Please email us with any questions or inquiries - info@littleuncleseattle.com
11/2012 Seattle Magazine: Little Uncle: Best New Restaurant 2012
6/2012 Seattle Magazine: Say Uncle, some of the best Thai to-go food in town
1/13/2012 Seattle Times: Little Uncle: Great Thai street food moves closer to the street
1/2/2012 Featured Restaurant: Little Uncle, Thai pop up now a grab-n-go space in Capitol Hill
12/20/2011 Roll With Jen: First Look: Little Uncle's take out window
12/2011 Seattle Magazine: Best Food and Drink in Seattle 2011
8/12/2011 Eater: Monday Night Shophouse Popping Up Again at La Bete
8/18/2011 Seattle Times: Talking tofu in Seattle: trust me, you want some
7/8/2011 FrancisFoodie: Discovering ‘Authentic’ Thai Food at Columbia City Farmer’s Market
5/11/2011 AP: Shophouse Seattle joins the list of pop-up restaurants appearing across the country
6/2012 Seattle Magazine: Say Uncle, some of the best Thai to-go food in town
1/13/2012 Seattle Times: Little Uncle: Great Thai street food moves closer to the street
1/2/2012 Featured Restaurant: Little Uncle, Thai pop up now a grab-n-go space in Capitol Hill
12/20/2011 Roll With Jen: First Look: Little Uncle's take out window
12/2011 Seattle Magazine: Best Food and Drink in Seattle 2011
8/12/2011 Eater: Monday Night Shophouse Popping Up Again at La Bete
8/18/2011 Seattle Times: Talking tofu in Seattle: trust me, you want some
7/8/2011 FrancisFoodie: Discovering ‘Authentic’ Thai Food at Columbia City Farmer’s Market
5/11/2011 AP: Shophouse Seattle joins the list of pop-up restaurants appearing across the country
ซาลาเปาเนื้อเปื่อย “sala bao neua buay” or braised beef cheek stuffed steamed buns are an example of Little Uncle reducing classic Thai cuisine into the form of a walker friendly steamed bun.
Little Uncle braises Carlton beef cheeks (from Oregon) in a broth of beef stock, herbal aromatics, pandan, palm sugar and soy. Once the beef cheeks are meltingly tender, they are stuffed into a steamed bun and topped with fried garlic and spicy pickles (green papaya, radish, carrot).
As a side note, sarabao, or steamed buns are found all over Thailand and eaten as an on the run snack.
ข้าวซอยไก่ or khao soi gai is one of our favorite dishes. Khao soi is spicy, contains incredible flavor depth and textures galore. Khao soi is composed of fresh egg noodles from Rose Brand Noodle in the ID that are garnished with pickled mustard greens, fried shallots, crunchy fried noodles, cilantro and drenched in a chicken curry. The dish hails from the Northern city of Chiang Mai, but khao soi sounds like an odd fit for the Northern capital because of the inclusion of the dry spices often found in the Southern provinces of Thailand.
The Little Uncle khao soi curry is made with our own hand made curry paste and freshly ground dry spices to create a full flavored dish. We also use chickens from Mad Hatcher poultry in Ephreta, WA, guaranteeing a well raised bird.
While our curry may be spicy enough for some palates, we include a dried, fried and smashed chili flake to add if you so choose.
ผัดไทย or phad thai is a dish best served simple. Little Uncle’s version of phad thai is based on a version found in PK’s hometown of Lopburi, where Nai Yord has been selling his phad thai for twenty years. At NaiYord’s shop, the sublime noodles are stir fried on a large skillet right in front of your eyes as the ingredients are added one by one. No premade sauces, just raw ingredients added at the right moments creating the perfect plate of noodles.
Following this tradition, Little Uncle feels the best phad thai is best kept simple. A few good ingredients and technique come together to make a great dish.
The ingredients are: fresh rice noodles, shallots, tamarind (not from concentrate), soy, palm sugar, garlic chives, bean sprouts, roasted and crushed peanuts, local organic eggs and tofu from NW Tofu, inc.
The seasoning of the noodles is performed by the diner, not the cook. Hence, a packet of hot dried and roasted chilies aka “prik bon”, a packet of raw sugar and a lime wedge are served with the Little Uncle phad thai. No stars here, so you can add the right amount of seasoning to your liking.
We serve the phad thai in waxed butcher paper, which is how you would get your noodles packaged if you were in Thailand. Simply take off the rubber band, place the package on a plate, unfold, add the seasoning, mix it up and enjoy.
© Copyright 2011-2012 Little Uncle Website by Bo Frank