The tofu pad Thai has perfect little nuggets of tofu, lightly fried and scattered over thin, glassy noodles (unlike some Thai kitchens, I feel like the chefs break up the noodles before cooking them which makes them just the right size for chopstick showmanship). Peppered with tiny slivers of scallions, crunchy bean threads and big patches of eggs (my favorite part, please don’t touch the egg), it's adorned with sides of freshly grated carrot and cabbage and with a squeeze of fresh lime (and a bit of peanut sauce).

The way to go, though, is to order a side of rice with the noodles. Even though it's loaded with mostly the same ingredients (toss in a bit of onion and some crispy cucumbers), it's the sort of dish that makes you want to hurl your chopsticks, pick up a spoon and start shoveling. But make sure to share your treasures as the servings are pretty dang big. As in, Death Star big.

Centerstage Reviewer: Misty Tosh