Lower East Asian Noodles November 14, 2012November 14, 2012 AndrewBui Pork & Shrimp Pad Thai @ Pok Pok Phat Thai 137 Rivington Street, LES AB: I like my noodles stir fried, not congealed. And at Pok Pok, Phat Thai, they do a pretty good job of serving up their noodles that way. The petit store front whisks you off to some a clean a hip little shop in the Lower East Side where the walls are lined with a variety of ironic yet alternative Thai records of which the tunes are playing on shuffle and the food offerrings are a variety of street comforts of the Thai provenance, most notably, the pad thai. The noodles are presented unfussed and delightfully loose and stringy as opposed to in a big blobular mess that might find in less fashionable Pad Thai eateries. The noodles also are highlighted by a variety of accoutrements that add up to something close to a symphony of flavors but perhaps plays more like a quartet; Peanuts and limes; egg and green onion. There are no perks to being a wall flower when it comes to flavor however, and the noodles can surely use a pumping up of the volume when it comes to seasoning and fish sauce elements. At Pok Pok, they leaves the condiments like hot chili flakes and extra fish sauce on the side so you can do a do it yourself pad thai. But I would prefer a bold and opinionated rendition of noodles myself. The real highlight of the noodles at, Pok Pok is their use of ground pork as not only unifying enhancement of the dish, but also as a well integrated flavor enhancer. The pork brings a rich, natural sweetness and depth that pairs well and naturally with the fish sauce, egg, and onion notes. Theres just something about a stir fried noodle that will bring me down to the Lower East Side; that and the power being back on. You can use the knife you taped to your skateboard to cut up the noodles and not each other.