{"id":69334,"date":"2025-04-02T00:01:54","date_gmt":"2025-04-02T06:01:54","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=69334"},"modified":"2026-04-04T13:43:07","modified_gmt":"2026-04-04T19:43:07","slug":"sa-thai-restaurant-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=69334","title":{"rendered":"Sa! Thai Restaurant – Albuquerque, New Mexico"},"content":{"rendered":"
\n
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SA Thai<\/figcaption><\/figure>\n

In 2023, TasteAtlas, an “encyclopedia of flavors, a world atlas of traditional dishes, local ingredients, and authentic restaurants<\/em>” compiled a ranking of the 100 best cuisines in the world<\/strong><\/a>.\u00a0 The highest rated cuisine in the world (to no surprise) was Italian followed by Japanese then Greek.\u00a0 Thai cuisine was ranked 17th in the pantheon of great cuisines, just one slot ahead of American cuisine (whatever that is).\u00a0 TasteAtlas also named Phat Kaphrao (also known as Pad Grapao or “holy basil stir-fry”), a dish made from meat, chili and basil, as the “best stir-fried dish in the world.”\u00a0 Among the highest rated dishes, Phat Kaphrao ranked third overall.\u00a0 Considering 395,205 dishes were rated, Phat Kaphrao’s place in the standings signifies it as one of the best dishes you can possibly order.<\/p>\n

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Gigantic Flavors From a Small Restaurant<\/figcaption><\/figure>\n

Before even looking at a menu, linguaphiles (those of us who love languages and words) need to know what “Sa!” translates to.\u00a0 Seeing “Sa! Thai”\u00a0 on the marquee, you might think in its entirety “Sa! Thai” might be pronounced “satay,” the popular Thai appetizer of seasoned, skewered and grilled meat, served with a sauce.\u00a0 Instead, “Sa!” is a shortened version of “sawatdee,” a phrase that means “Hello.”\u00a0 This phrase is usually accompanied by a gesture known as a “wai.”\u00a0\u00a0To perform a wai, you simply press your hands together in a \u201cpraying\u201d gesture similar to how Indians greet one another with “Namaste.” To show more respect, you can lift your wai up so that it is level with your forehead.<\/p>\n

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Interesting Art on Western Wall<\/figcaption><\/figure>\n

Sa! Thai is located just east of San Pedro on Holly in the space that previously housed Slapfish<\/a><\/strong>, a chain seafood restaurant that still has one franchise in Albuquerque (2100 Louisiana Blvd NE Ste 806).\u00a0 The space is very small though an adjacent patio provides additional seating weather-permitting.\u00a0 Seating is in personal space proximity which has the advantage of letting diners lean over to see what their neighbors are eating.\u00a0 The space is beautifully appointed.\u00a0 Especially eye-catching are two “tuk-tuks<\/strong><\/a>,”\u00a0 the ubiquitous three-wheeled taxis that define Bangkok street scenes.\u00a0 Tuk-tuks are often brightly colored and highly decorated.\u00a0 Service at Sa! Thai is friendly and enthusiastic.\u00a0 You’re likely to encounter the smiling face of Oscar, the genial manager who oversees the front of the house.\u00a0 His enthusiasm and customer-orientation are infectious.<\/p>\n<\/div>\n

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Thai Taxis Known as Tuk Tuks on the Wall<\/figcaption><\/figure>\n

Sa! Thai is the brainchild of a triumvirate of thirty-something-year-old entrepreneurs: Claudius Dipo Alam, Joel Marquez and Juan Carlos Estala.\u00a0 The group also owns the Paleta Bar<\/strong><\/a>, a concept that has exploded across the Land of Enchantment and even into California.\u00a0 They also founded Pho Cup<\/strong><\/a> and Spring Rollin<\/strong><\/a>‘, both in Albuquerque.\u00a0 Claudius is a peripatetic presence at Sa! Thai.\u00a0 He’s a very friendly and engaging guy who loves to wax lovingly about Thai cuisine.\u00a0 Among the other partners in Sa! Thai is Art (he’s cool enough to earn a mononym), the long-time owner of Thai Kitchen<\/strong><\/a> and before that Siam Cafe<\/strong><\/a>.\u00a0 On any given day, you might even see Art’s wife in the kitchen preparing dishes with which we’ve become so familiar over the years.<\/p>\n<\/div>\n

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Potstickers<\/figcaption><\/figure>\n

Most of the menu includes familiar Thai favorites with a few “not usually found in Albuquerque” dishes interspersed throughout.\u00a0 My indictment against Thai food is that it tends skew heavily toward sweet.\u00a0 Thai food should reflect the philosophy of yin and yang, where contrasting elements coalesce to create a whole.\u00a0 I look for balance in Thai dishes and usually find most are almost dessert sweet, probably catering to American tastes.\u00a0 The use of palm sugar, coconut milk, and tamarind paste should create a subtle<\/em> sweetness that beautifully complements other flavors.\u00a0 At many Thai restaurants, sweetness is about as subtle as being hit over the head with a truncheon.<\/p>\n

The menu is segmented into logical categories: Appetizers, Soup, Salad, Stir-Fried, Noodles, Fried Rice, Curry, Fish, Seafood and Chef Specials.\u00a0 \u00a0Beverage choices include hot tea, mango juice, guava juice, iced green tea or coffee and the usual Coke suspects. Many items can be found in most Thai restaurants throughout the area, but there are some that are rarely found (if at all) in New Mexico.\u00a0 These are the items I find most intriguing.\u00a0 \u00a0The menu is a delight to peruse.<\/p>\n

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Tod-Mon-Kai<\/figcaption><\/figure>\n

My Kim is much less averse to sweet tastes than her persnickety husband.\u00a0 She’s learned to tune out my scathing assessments of dessert-sweet entrees she might like.\u00a0 Lately she’s even stopped ordering pad Thai during every visit to a Thai restaurant.\u00a0 Hmm, maybe she does listen to me once in a while.\u00a0 Pad Thai is probably the favorite Thai dish among American diners and the most disliked dish among more savvy diners.\u00a0 Pailin Chongchitnant, a Thai chef and creator of my favorite\u00a0 Thai cooking YouTube channel Pailin’s Kitchen <\/a><\/strong>(with more than two-million subscribers), compiled a\u00a0 “tier list of common Thai dishes available in a typical North American Thai restaurant, ranked according to their likelihood of being satisfactory.<\/em>”\u00a0 Rated last–bottom of the barrel where it belongs–is pad Thai.\u00a0 Pailin explained “The biggest issue is that it is often FAR. TOO. SWEET”\u00a0<\/em>adding that most pad Thai is “sickly sweet and sticky, and definitely NOT the way it is supposed to be<\/em>.”\u00a0 She also took issue with inauthentic ingredients and mushy noodles.<\/p>\n

Appetizers<\/strong><\/h1>\n

18 January 2025<\/strong>:\u00a0 Just as cloying as pad Thai is, most appetizers are served with a sweet and sour sauce.\u00a0 Sweet and sour is a misnomer.\u00a0 More apropriate would be “syrupy and cloying.”\u00a0 Sweet and sour sauce is served with (among other things) the potstickers at Sa! Thai.\u00a0 Predictably, it’s sweet enough to rot teeth.\u00a0 The potstickers<\/strong><\/em> (deep-fried chicken dumplings) were otherwise excellent, replete with minced chicken and as good as any potsticker in town.\u00a0 Instead of desecrating the potstickers with the sweet and sour sauce, ask for prik nam pla<\/strong><\/a>, one of Pailin’s favorite condiments.\u00a0 Prink nam pla is a balanced blend of spicy, sour, salty, and sweet flavors.\u00a0 My friend Bill Resnik douses much of his Thai food with it.<\/p>\n

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Egg Rolls<\/figcaption><\/figure>\n

18 January 2025<\/strong>:\u00a0 Among the appetizers is one not often found on menus in the metropolitan area.\u00a0 It’s tod-mon-kai<\/strong><\/em> (ground chicken minced with curry paste) served with a cucumber salad.\u00a0 On the plate in which they’re served (four per order), they resemble engorged Thai fish cakes, one of my favorite starters.\u00a0 These Thai style chicken curry fritters are superb.\u00a0 The inimitable flavors of red curry are very welcome in that the curry isn’t overwhelmed by coconut milk.\u00a0 Don’t even bother with the accompanying cucumber salad unless you like sweet cucumbers.\u00a0 My Kim does.\u00a0 Give me unadulterated curry or give me death!<\/p>\n

2 April 2025<\/strong>:\u00a0 Rather than another diatribe about how disappointing Chinese egg rolls are, let me take a positive spin about Thai egg rolls<\/strong><\/em>.\u00a0 \u00a0Sa! Thai’s version are filled with marinated pork, bean threads, noodles and mixed vegetables served with a sweet and sour sauce punctuated with peanuts.\u00a0 These fried cylindrical-shaped beauties are terrific.\u00a0 Perhaps the only negative is that only two per order are served.\u00a0 In Thailand, they are called\u00a0Poh Peah Tod or Poh Pia Tod<\/em>. Poh Peah refers to the crunching sound of the crispy wrappers breaking in your mouth.\u00a0 Indeed, the crispy, crunchy golden wrapper\u00a0 make a delightful sound when you bite into them, but the real delight is enjoying the simple, delicious flavors in each bite.<\/p>\n

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Khao Sai with Fried Chicken<\/figcaption><\/figure>\n

Entrees<\/strong><\/h1>\n

18 January 2025<\/strong>:\u00a0 Also not commonly found (as in probably not at all) in Albuquerque area Thai menus is khao sai<\/strong><\/em> (egg noodles in Northern style curry served with sliced cabbage and red onions).\u00a0 This dish is available with your choice of steamed chicken, fried chicken, grilled chicken or beef.\u00a0 Do yourself a flavor and order it with fried chicken.\u00a0 Thai fried chicken is among the best fried chicken you’ll find anywhere.\u00a0 Sa! Thai slices the fried chicken into thin medallions with a lightly coating.\u00a0 The curry is a bit on the sweet side and unless you order this dish “Thai hot” you might be disappointed in its lack of potent piquancy.\u00a0 Still, it’s a surprisingly delicious entree you should add to your repertoire of dishes to try.<\/p>\n

18 January 2025<\/strong>:\u00a0 Yin and yang, a Chinese philosophical concept describing an opposite but interconnected, self-perpetuating cycle describes differences in dining preferences between my Kim and I.\u00a0 While this blogger is an intrepid (maybe even overly so) culinary adventurer, she orders what she wants, rarely deviating from her favorites.\u00a0 That explains why she would order lo mein noodles<\/strong><\/em> at a Thai restaurant.\u00a0 “But isn’t that a Chinese dish<\/em>,” you ask.\u00a0 Yes, it is.\u00a0 In fact, lo mein noodles were among the first Chinese dishes taken internationally.\u00a0 Unlike crab rangoon and chop suey, lo mein has its origins in China.\u00a0 My Kim loved Sa! Thai’s version.\u00a0 At least she didn’t order pad Thai.<\/p>\n

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Lo Mein Noodles<\/figcaption><\/figure>\n

26 January 2025<\/strong>: Spoon University calls boat noodle soup a “Thai alternative to pho<\/em>.”\u00a0 That’s a very apt description.\u00a0 As you luxuriate in the steaming swimming pool-sized bowl of this popular Thai elixir, you’ll definitely think pho.\u00a0 Boat noodle soup contains both pork and beef they are each seasoned with a dark soy sauce and nam tok (cow or pig\u2019s blood mixed in with salt).\u00a0 Boat noodle soup<\/strong><\/em> probably wouldn’t sell much in Albuquerque if made the traditional way.\u00a0 Instead of cow or pig’s blood, Sa! Thai’s version contains coconut milk.\u00a0 It’s also made with meatballs, bean sprouts, onions and cilantro with your choice of pork or beef.\u00a0 It’s as good as any pho you’ll find in the Albuquerque area and is the perfect remedy for whatever ails you.\u00a0 If, however, you’d like a more traditional soup made with blood, a select number of Vietnamese restaurants serve bun bo Hue the traditional way (pork blood and pork hock).<\/p>\n

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Boat Noodle Soup<\/figcaption><\/figure>\n

2 April 2025:\u00a0\u00a0<\/strong>During my first three visits to Sa! Thai, every entree I’ve ordered has come from the “Chef Special” section of the menu.\u00a0 Two of those dishes (Khao Soi and Thai Boat Noodle Soup) were new to me.\u00a0 Much more familiar is the third item to ensnare my affections.\u00a0 That would be pumpkin curry<\/strong><\/em> (pumpkin in a red curry sauce with your choice of chicken, pork, tofu or vegetable).\u00a0 The name “Thai pumpkin” is a general descriptor used to encompass multiple varieties of pumpkins commonly grown in Thailand.\u00a0 It’s unlikely Sa! Thai imports its pumpkins from Thailand.<\/p>\n

Pumpkin curry has a subtle sweetness that really complements the inherent spiciness of the red curry paste.\u00a0 Sa! Curry’s version, prepared to your exacting level of heat, is replete with chunky al dente pumpkin chunks, red peppers, onions and crushed peanuts.\u00a0 It’s a comforting, deeply satisfying dish that envelops you in warmth and deliciousness.\u00a0 \u00a0Pumpkin curry has been described as “Fall (and heaven!) on plate! ”\u00a0\u00a0<\/em>I couldn’t have said it better myself.<\/p>\n<\/div>\n

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Pumpkin Curry<\/figcaption><\/figure>\n

Critics and food essayists like to apologize for New Mexico’s “landlocked” location as the excuse for the Land of Enchantment not having the same type of superb seafood as coastal states.\u00a0 While it’s true that our enchanted state may not offer the same just-off-the-boat seafood soirees as other states, many of our restaurants have fresh seafood flown in daily.\u00a0 \u00a0When Yelp compiled its list of the “Best Seafood In Each State<\/strong><\/a>,” Yelp didn’t default to one of the state’s seafood restaurants.\u00a0 Instead, its choice for New Mexico’s best seafood was Albuquerque’s Sa! Thai<\/a><\/strong>.\u00a0 Here’s what Yelp’s forward-thinking writers had to say: “Sa Thai satands out for its fresh seafood offerings, including craveable dishes like fish pla lad prik (crispy fish in spicy sweet chili sauce), shrimp -packed jungle noodles, and rich curries or stir-fries with your choice of shrimp or fish.\u00a0 Yelpers love the bright, casual vibe, attentive service, and the ability to customize heat level–making this a satisfying stop for seafood fans and food lovers alike<\/em>.”<\/p>\n

Dessert<\/strong><\/h1>\n

18 January 2025<\/strong>:\u00a0 We overheard one diner ask about the “hamburger patty topped with mangoes<\/em>” when an order of mangoes and sticky rice<\/strong><\/em> was ferried over to one table.\u00a0 At first glance, it was easy to see how that diner could be mistaken.\u00a0 Not every Thai restaurant offering this favorite Thai dessert uses purple sticky rice but Sa! Thai does.\u00a0 Unlike white glutinous rice, purple (actually black) glutinous rice grains are slightly more robust and less-soft than white glutinous rice grains.\u00a0 It offers a nuttier creamy taste, too.\u00a0 Alas, unless mangoes are in season, this dessert isn’t quite as wonderful as it should be.\u00a0 Such was the case during our inagural visit.\u00a0 We knew the mangoes wouldn’t be quite as sweet and juicy as we might like, but they are still quite good.<\/p>\n

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Mangoes With Sticky Rice<\/figcaption><\/figure>\n

Sa! Thai promises to be one of our favorite Thai restaurants in that it actually boasts of dishes not common in the Duke City area.\u00a0 It’s those dishes that will likely be the focus of future visits for me though I suspect my Kim will probably order pad Thai at some point.<\/p>\n

Sa! Thai<\/strong>
\n6400 Holly Avenue. N.E.,\u00a0 Suite I\u00a0
Albuquerque, New Mexico<\/strong>
\n(505) 508-2972
\nWebsite<\/strong><\/a> | Facebook Page
\nLATEST VISIT<\/strong>: 2 April 2025
\n1st VISIT<\/strong>: 18 January 2025
\n# OF VISITS<\/strong>: 3
\nRATED<\/strong>: Excellent<\/strong><\/span>\u00a0\u2013 High quality dining experience; very good to excellent food, attentive service, and a well-maintained atmosphere; worth a detour.
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Mangoes With Sticky Rice, Lo Mein Noodles, Potstickers, Tod-Mon-Kai, Khao Sai with Fried Chicken, Boat Noodle Soup, Pumpkin Curry, Egg Rolls
\nREVIEW #1448<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

In 2023, TasteAtlas, an “encyclopedia of flavors, a world atlas of traditional dishes, local ingredients, and authentic restaurants” compiled a ranking of the 100 best cuisines in the world.\u00a0 The highest rated cuisine in the world (to no surprise) was Italian followed by Japanese then Greek.\u00a0 Thai cuisine was ranked 17th in the pantheon of great cuisines, just one slot ahead of American cuisine (whatever that is).\u00a0 TasteAtlas also named Phat Kaphrao (also known as Pad Grapao or “holy basil stir-fry”), a dish made from meat, chili and basil, as the “best stir-fried dish in the world.”\u00a0 Among the highest rated dishes, Phat Kaphrao ranked third overall.\u00a0 Considering 395,205 dishes were rated, Phat Kaphrao’s place in the standings signifies it…<\/p>\n","protected":false},"author":1,"featured_media":69882,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,277,141,563,91],"tags":[4683,4672,1428,4671,4668,4665,1128,4664,4666,4841,4670,962,4667,4669],"class_list":["post-69334","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-asian","category-new-mexico","category-rating-excellent","category-thai","tag-boat-noodle-soup","tag-east-of-san-pedro","tag-egg-rolls","tag-holly","tag-khao-sai-with-fried-chicken","tag-lo-mein-noodles","tag-mangoes-with-sticky-rice","tag-northern-thai","tag-potstickers","tag-pumpkin-curry","tag-slapfish","tag-thai","tag-tod-mon-kai","tag-tuk-tuk"],"yoast_head":"\nSa! 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Thai Restaurant - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"In 2023, TasteAtlas, an “encyclopedia of flavors, a world atlas of traditional dishes, local ingredients, and authentic restaurants” compiled a ranking of the 100 best cuisines in the world.\u00a0 The highest rated cuisine in the world (to no surprise) was Italian followed by Japanese then Greek.\u00a0 Thai cuisine was ranked 17th in the pantheon of great cuisines, just one slot ahead of American cuisine (whatever that is).\u00a0 TasteAtlas also named Phat Kaphrao (also known as Pad Grapao or “holy basil stir-fry”), a dish made from meat, chili and basil, as the “best stir-fried dish in the world.”\u00a0 Among the highest rated dishes, Phat Kaphrao ranked third overall.\u00a0 Considering 395,205 dishes were rated, Phat Kaphrao’s place in the standings signifies it…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=69334\" \/>\n<meta property=\"og:site_name\" content=\"Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/nmgastronome\/\" \/>\n<meta property=\"article:published_time\" content=\"2025-04-02T06:01:54+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-04T19:43:07+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2025\/01\/SAThai11-scaled.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1920\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"13 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=69334#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=69334\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Sa! 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