Jacksonville's Thai House is everything good Thai should be - Entertainment - MailTribune.com - Medford, OR

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2014-10-14

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MailTribune.com Writer Posted Sep. 12, 2014 @ 2:00 am Updated Sep 13, 2014 at 12:20 AM Posted Sep. 12, 2014 @ 2:00 am Updated Sep 13, 2014 at 12:20 AM »  Social News I always appreciate a good restaurant recommendation, and I'm especially thankful for a recent reminder from one of my husband's co-workers about Thai House at 215 W. California St., Jacksonville. It motivated us to stop by the restaurant's pleasant patio on a recent sunny Saturday to enjoy an authentically delicious meal. We started with fresh spring rolls, normally priced at $8, but we couldn't resist adding shrimp of $2 more. The rolls featured a typical mix of lettuce, shredded carrots, green onions and thin rice noodles, as well as crispy fried tofu and plump steamed shrimp, wrapped in delicate rice paper. They were served in bite-size slices, reminiscent of a sushi roll, and garnished with a colorful tangle of shredded beet. A sweet peanut sauce, accented with a dollop of chili sauce and chopped peanuts, provided the perfect accompaniment. I love noodles but was intrigued by the Thai House salad offerings, which included green papaya salad and Burmese fermented tea salad, each $11. Sharing a tea salad and an order of drunken noodles was an ideal solution. The salad's baby greens were topped with a moist mound of fermented tea leaves and a sprinkle of crushed, dried shrimp. Scoops of minced jalapeno, halved grape tomatoes, slivers of crispy fried garlic and roasted soy nuts and pumpkin seeds surrounded the greens. Co-owner Oh Srivanarwong (she serves and her husband cooks) squeezed a wedge of lemon over the salad and tossed it tableside. The explosion of flavors and textures was everything good Thai food should be: salty, sour, savory and spectacular. The tea leaves tasted earthy and herbaceous, with a slight fermented tang and light tannic bitterness. The dried shrimp added salty savoriness, while the peppers pumped up the spice and fried garlic and nuts kicked in a nutty, pungent crunch. Thai House noodle dishes come with a choice of tofu, veggies, chicken, pork or beef for $13, prawns or calamari for $16, duck or a seafood combination for $18, or salmon for $19. We opted for calamari in the lightly sauced drunken noodles with bell pepper, onions and basil, served atop a bed of raw spinach. Each piece of squid, scored to create a curl, was perfectly cooked, tender and mildly sweet. Diners can chose the dish's spiciness. We selected medium and, at first, I wished for a touch more spice. The mellow heat built gently, though, remaining flavorful, not painful, at the very last bite. My husband declared the Singha lager, offered for $4 a bottle, a perfect match. I sipped a Thai iced tea, which regularly costs $3, but upgrading to coconut milk for 50 cents more gave a tropical edge to the not-too-sweet brew. The meal added up to more than the discount lunch specials at many local Thai restaurants, but Thai House is clearly a contender for some of the best Thai food in the Rogue Valley. Thai House is open  from noon to 2 p.m. Wednesday through Friday,  from 4 to 8:30 p.m. Tuesday through Friday, and from noon to 8:30 p.m. Saturday and Sunday. Call 541-899-3585. — Anita Burke MailTribune.com Writer Posted Sep. 12, 2014 @ 2:00 am Updated Sep 13, 2014 at 12:20 AM » Comment or view comments   Reader Reaction »  STAY INFORMED   Email NewsLetter   Sign Up Today   Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. calendar Connect with MailTribune.com Facebook Twitter RSS Back to top Reader Services Reader Services Home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Announcements Obituaries Story ideas Since you asked Alerts Email Alerts RSS Feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs Stay Informed   Email newsletter   Sign Up Today   Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. 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