Pad Prig Khing is normally one of my favorite dishes, and one of the first I try at any Thai restaurant. I will say, though, that the one here had a higher taste and complexity level than I have found in most other restaurants. The fresh green beans and tofu were high quality, but the curry (made without coconut milk) was the outstanding feature of the dish at Thai Palace. It seems to taste better when I order it as spicy as I can stand it, which to me is another feature I find at many of the better Thai restaurants.

If a restaurant's Pad Khing looks like this they know what they are doing

The Pad Khing, stir-fried meat or tofu with onions, vegetables, and ginger, is one of the best versions of this dish anywhere. At many restaurants this dish is quite sweet, and although I like it this way, Thai Palace's version is more complex with subtle flavors, the right amount of spices, and just enough sweetness to offset the other flavors.

Pad kra pao with tofu

The Pad Kra Pao, made with tofu in garlic sauce with hot basil and onions, is also among my favorites. I know that just about anything at Thai Palace could be called one of my "favorites," but I really recommend anything made with basil.

Spicy hot basil

Spicy Hot Basil is another dish made with hot basil, and another that I would recommend. Most basil dishes in Thai restaurants are made with sweet basil, which is easier to obtain in the U.S. The hot basil, though, has a flavor that I think many Thai food lovers will appreciate, and Thai Palace is one of the few places where I have found the "real deal."

The Clay Pot Tofu, made with sesame oil, had a slight sweet taste and was quite interesting. I am a big fan of Chinese clay pot tofu, but the one here was arguably even better. It can be made to the desired spice level, and I found that adding fish sauce with chiles not only increased the spice level but also improved the flavor. The tofu was very good, and it came with three kinds of mushrooms (normally I am not a big fan of mushrooms, but these were definitely worthwhile).

Red curry with eggplant and vegetables

Nick wanted me to try the Red Curry, and the surprise was not that it was good, but that the eggplant and vegetables made it more interesting than the curry dishes I normally find. Like all the food here, I really have no way of knowing how authentic it is, but the fact that the flavor combinations continue to surprise me makes me think this is the way people in Thailand must eat.

Soups are very good, as would probably be expected at any Thai restaurant. The coconut chicken soup, or Taom Kar Gai, is about as flavorful as any that I have tried.

Lunch specials are served from 11 a.m. to 1 p.m. It is not an all-you-can-eat buffet, but you can choose from several items that are offered.

Nick, the owner, used to be the proprietor of Sala Thai in Oklahoma City--I think his new venture has taken the great food from the old place and made it even better. You get the "personal touch" with Nick preparing each dish himself, and making alterations to the recipe according to your request. I have found this to be the best Thai restaurant in the OKC metro at which to try new dishes. I really think if you do not like a dish here you probably will not like it anywhere.

In 2008 the phone was disconnected but the restaurant has continued operating, so do not worry if you cannot call. Most of the time Nick takes care of everything including cooking, the cash register, and cleaning tables, so he probably figured answering the phone would just create an unnecessary diversion from his other duties.