9/37 Ultimo Road
Haymarket NSW 2000
+61 2 8065 3827
I’m not sure what it is about Aussies and their love for Thai food – but when I say Thai food, I’m not talking legit Thai food that you get in the bustling streets of Bangkok. No, we’re speaking of one-dimensional green curries without any discerning flavours or heat. We’re talking pad thai noodles that’s missing the well-balanced ratio of salty-sweet-spicy-sour and the all-important wok hei. And finally, all the fake elephants and purple. Bleh!
Thankfully, you’ll find none of that here at Doodee Paidang, a small chain of Thai restaurants in Sydney. Specialising in tom yum noodle soups, Doodee is a favourite cheap eats joint for Thai international students so you know you’ll expect more than a decent level of authenticity.
Doodee has branches in Cabramatta, Bondi Junction and Haymarket; for folk that work in the city, Haymarket is the most convenient location – that’s where I caught up with fellow foodie Julie for a post-work dinner one evening.
You can choose between seven levels of spiciness, starting with the mild (albeit Thai mild which is different to gweilo mild) Doodee Monster right through to the sadistic Doodee super nova at level seven. Technically though, there really are only five levels – they omit numbers four and six as they’re unlucky numbers. I also liked that you can choose between a jumbo bowl if you’re hungry or a small bowl if you want to try other stuff on their menu, such as rice dishes or non-spicy noodle soups.
Being indecisive, I ended up going for the Dooedee duo ($14). On one side there was the Doodee vermicelli with tender braised pork, fish and beef balls and crispy wonton skin shreds; on the other side, there was the Doodee barbeque pork with egg noodles. There was no chilli in any of my dishes but on every table, there is a condiments island so you can DIY heat. (and suffer the consequences of putting way too much chilli – but my iced Thai milk tea ($4.50) saved the day.)
Meanwhile, Julie went a la carte. She divided her attention between two small dishes: the soft boil rice with prawns ($6.90) and the tom yum noodles with ribs ($6). I snuck several bites from each bowl and loved the gorgeous balance of intricate flavours that came out of every spoonful. And while I’m more of a noodles>rice person, I did find the rice dish much nicer – the rich seafood broth was beautifully infused with pork, chilli and lime.
I have to say that this was one of the best Thai meals I’ve had in Australia. All our dishes struck the perfect balance of spicy, salty and sweet – and if you happen to go for one of the spicy options, heat. The liberal use of fresh herbs such as coriander also helped to lift the flavours of each dish to another level that surpassed your average suburban Thai restaurant.