Thome Yum Koong, a spicy shrimp soup, is only one of the dishes made with the popular crustacean at Wondee's Fine Thai Food and Noodles in Hackensack.
By VICTOR E. SASSON
I had a one-track mind when we had dinner on Saturday at one of our favorite restaurants, Wondee's in Hackensack.
Shrimp or koong in Thai. In or out of the shell, it didn't matter.
I started with a small bowl of Thome Yum Koong, a spicy shrimp soup with plenty of lemon juice, mushrooms and chili paste ($4).
I usually order a steamed whole fish -- red snapper, sea bass or striped bass -- with chili pepper, garlic and lemon juice.
So, on Saturday, I asked for shrimp made in that style, called Pla Ma Now, instead of Koong Lard Prig, jumbo shrimp topped with a sweet-and-sour chili sauce that we usually order ($17).
Our third shrimp dish was Pad Suki-Yaki, sauteed bean thread noodles with preserved bean curd and vegetables ($10).
My wife started with a small bowl of Geuw Nam, Wondee's wonton soup with roast pork and vegetables ($3.50), and we shared the two shrimp dishes.
|Pla Ma Now made with large shrimp instead of whole fish.|
Pad Suki-Yaki is a dish of mildly spicy bean-thread noodles with shrimp, tofu and vegetables.
|Wondee's wonton soup is filled with roast pork.|
Wondee's Fine Thai Food and Noodles, 296 Main St., Hackensack; 201-883-1700. Closed Mondays.
BYO, parking in rear off of Camden Street, takeout but no delivery.