To be honest, I was a little skeptical.

The Thai Hut, as the restaurant is known, is on the side of a seaside town stuck in the middle of a popular takeaway pizza chain as well as an ice cream bar and has a slight pop up shop vibe to it. 

Six tables in rows of three, a kitchen at the top of some stairs, a bar (aka a fridge) and I'm sure there is a toilet somewhere, but all I could see was a curtain - I certainly wasn't going to ask. 

Unfortunately, we definitely chose the wrong day to go. 

Carnival day. 

Amongst the chattering of families and friends sitting down to eat, the seagulls squawking and a persistent bell ringer, the atmosphere wasn't the best, but once a few people left and the carnival died down, we began to chat and have a good time.  

To be honest, the food was worth it - delicious, authentic and really tasty.  

I enjoyed a BBQ pork type dish to start, Moo Yang. Cooked in a honey glaze and served with a smokey yet tangy sauce - it was so good that I didn't even share!

Following this, I had Pad See Ew, similar to Pad Thai, but a little sweeter. I know that this is a popular street food and just fancied giving it ago. It was a safe bet and I love noodles so they couldn't put a foot wrong. Overall, it was a moreish noodle dish, but next time I will be a little more daring and try a spicier dish. 

All in all, I had never eaten out at a Thai restaurant before, but I definitely will again!

"Thai food ain't about simplicity. It's about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all. Some westerners think it's a jumble of flavours, but to a Thai that's important, it's the complexity they delight in."

David Thompson