Covering Traditional Thai With Velveeta!

By on November 10, 2010

The title of this entry should really be “Covering Traditional Thai with Velveeta Cheese is smackyomomma GOOD!” I have been involved in many discussions about totally Americanized Pad Thai vs. more authentic Pad Thai.  After visiting Thai Village the non-traditional like yo momma made mac-N-Cheese or just straight up covered leftovers with cheese, in my opinion, wins the debate hands down.

We went to Thai Village on 81st and Lewis for lunch this week expecting to order some Thai style food. However, like I always do, I asked the server the question, “whats good… whats different.” At Thai Village I was surprised to hear back, “Pad Thai with Cheese.” I could not believe what I was hearing. This dish is their version of Pad Thai with lots of cheese mixed in. After hearing the description I responded, “you mean like Mac-n-cheese?” With a laugh and smile he responded, yes!

Pad Thai with Cheese

I was surprised when my dish came out the first thing I could smell was the peanuts. I asked for the medium heat expecting a perfect balance of cheese, fire, nut and cilantro that would hit my pallet in layers. The dish came out exactly how it tasted in my mind imagining cheesy, spicy pad Thai with a high note of peanuts and cilantro. To say the least it hit the spot and I will be returning soon for another go. I hope you will give it a try.

I will also be back to try their regular Pad Thai dish! But, for now the Pad Thai with Cheese has my heart!

Thai Village

(918) 528-3311
Southern Hills
8102 S Lewis Avenue East
Tulsa, OK 74137

Thai Village on Urbanspoon

Brian McCullough

About Brian McCullough was founded 6 years ago by Brian McCullough because he had a love of food. What started as a blog where normal everyday people dined out and posted about their experiences has grown into a legitimate food publication with professional chefs and writers, each with a unique culinary and educational background to pull from. In 2009 the site won the Oklahoma Magazine award for “Best Food Blog” and continues to be #1 local food website.


  1. Paul

    November 10, 2010 at 10:39 am

    i likey too

  2. Erica

    November 10, 2010 at 11:42 am

    OMG! That looks amazing. I’m so dragging Ryan there this week.

  3. Brian Schwartz

    November 10, 2010 at 12:39 pm

    I would so definitely eat it. One of my secret favorites is Spaghetti with Cheez Whiz. (And don’t even think of using Velveeta, it MUST be Cheez Whiz.) But this got me thinking of the perennial question, does it matter if it’s authentic if it tastes good? So I searched in my files and found this old thing I’d forgotten. So even though it’s not relevant I want to put it here because if I don’t I’ll forget it again and it will be lost forever.

    I wrote this in 2007 as part of a message board discussion of authentic food. Previous contributors had shredded the concept of authenticity into meaninglessness… e.g. is Burger King authentic American cuisine since many Americans like to eat there, etc. So I wrote this:

    All concepts fray around the edges, and, as Derrida and his followers proved, if you pick at these edges the whole concept will unravel. Wittgenstein said that some words embrace whole families of things united only by vague resemblances and ties of consanguinity. And so it is with authenticity. Let’s try to pick an example close to the core.

    In an article in the New Yorker called “Carnal Knowledge: How I became a Tuscan Butcher” (later a part of his book), Bill Buford describes a months-long sojourn with a butcher in Tuscany who taught him his craft. Handed down over the centuries, the seemingly simple procedures for cutting up a pig were devilishly hard to learn and many a time Buford did a pratfall into a vat of pig slime to the great amusement of all (except him). But slowly he learned them, the same way you learn to swim or drive a car. I think the sausages the butcher made were authentic. They are made 1) by complex procedures 2) which evolved over a long period of time 3) and are best learned by apprenticeship 4) and the learning increases the appreciation of the food 5) in part because an attitude of reverence which is imparted along with the tradition. (Link to the article: )

    At least for me, a lot of these factors come into play when I ask if food is authentic. Maybe authenticity is the wrong word. No one asks if Michenangelo’s painting is authentic (unless they suspect it is a forgery). Even for great communal and traditional art forms like the temple architecture and dances of Bali, authenticity takes second place to greatness. Since food is art, maybe a new linguistic category is needed. One day, perhaps, Tuscan butchers will be an extinct breed, and everyone in Tuscany will want to buy supermarket patties made in the US, and top it with sauce from a can. In time that will become the authentic Tuscan meal. But it will not be great, nor will it be art, nor will it be tied to a long tradition, or any tradition at all, and reverence will not be a part of it.

  4. Jodi Law

    November 10, 2010 at 3:49 pm


  5. Joe @ Joe's Burger Search

    November 10, 2010 at 5:57 pm

    Looks both disgusting and tasty. I wanna go with you next time. Really, call me.

  6. scott

    November 10, 2010 at 11:26 pm

    Try their drunken noodles.

  7. Brian Schwartz

    November 14, 2010 at 5:09 pm

    So today, inspired by this article, I took 1 part of sesame oil, 2 parts soy sauce, 3 parts vinegar, 4 parts peanut butter, and a bit of sugar, mixed that up into a smooth paste, and then mixed the paste into some leftover cold spaghetti with Cheez Whiz. It was good!

    • Brian Schwartz

      November 15, 2010 at 2:01 pm

      By the way that peanut-sesame paste is also really good on plain cold spaghetti. It’s inspired by an old Craig Claiborne recipe for cold sesame noodles.

  8. Clara Mayne

    November 21, 2010 at 3:58 am

    Palate. PALATE! Sigh.

  9. The Cheese Wench

    December 15, 2010 at 2:16 pm

    My eyes! My eyes! My eyes are bleeding!!!! VELVEETA?? On perfectly good Thai food (Hell, VELVEETA AT ALL?!?!?!?!?)??? Okay, now I must return to my nice little round of VBC’s Bonne Bouche. Not quite at temp yet but still delish.

    Brian- I love the PB sesame paste on cold Soba. With lots of cilantro and lime.

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