Thai Place to close after 35 years, but restaurant's sauces will carry on its name

By Sono Motoyama / Pittsburgh Post-Gazette

After 35 years in business, Thai Place restaurant in Pine will close its doors Oct. 19.

With as many as five locations over the years, the aromas of its distinctive pad thai and curries have reached hungry fans throughout the region, from the North Hills to Pittsburgh and the South Hills. And five of its sauces are sold at six Giant Eagle Market District stores and Oriental Market in Ross.

When owners Surin and Santi Thamwiwat, both 80, immigrated to the United States from Bangkok in 1967, serving Thai food was not on their minds. They were focused on scientific rather than culinary careers. Both had received scholarships to pursue graduate studies in their respective fields: Surin in microbiology at the University of Pittsburgh and Santi in structural engineering at Colorado State University.

Once Santi had earned his master’s degree, he joined his wife in Pittsburgh and worked as an engineer at PennDOT, Westinghouse and Duquesne Light. She was a microbiologist researching cancer at Mercy Hospital.

But Surin, whose family had worked in catering in Thailand, long had dreams of opening a restaurant. When her two daughters, Kanitta and Susie, were attending St. Rosalia School in Greenfield, she would cook Thai cuisine for annual fundraisers.

“I was thinking then that I wanted to open a restaurant,” she said.

In 1989, when the children were in college, Surin took the plunge and opened a restaurant in Harmarville while continuing her work as a microbiologist.

Initially, she had to get many of her ingredients from New York, because they were not available locally.

She altered traditional recipes to her own tastes, but also adapted them to American ingredients and preferences. For example, she does not use fish sauce, which is a staple of traditional Thai cuisine.

Soon she had to make a choice between her two careers.

She chose food, with her husband helping her in the evenings after he finished work.

“That was one hard decision,” Surin said. “But I’m happy that I had success in both of the things that I love.” 

After five years in Harmarville, Thai Place moved to Shadyside. That’s when Santi felt he could leave the security of his engineering job to work the front of the restaurant while his wife cooked.

They occupied two locations in Shadyside for a total of more than 20 years, and opened restaurants in Fox Chapel, Oakland, Upper St. Clair and Pine. Operating at five different locations was not originally part of their plans.

Along the way, the couple had expert help, inviting chefs from luxury Thai hotels to help them set up the kitchen and figure out expansion logistics.

Thai Place was one of the region’s first Thai restaurants, and has won multiple awards, including those from Pittsburgh Magazine, Pittsburgh City Paper and the American Academy of Hospitality Sciences.

The restaurants have also built a loyal following over 35 years. Surin said there are customers who have been coming to the restaurant since it opened. She has watched couples date at Thai Place, get married and have children.

During the COVID-19 pandemic, the couple began an arduous three-year process to bottle and sell their sauces. Last year, they started selling five sauces at the restaurant and then expanded to stores. Recipes for dishes using the sauces can be found on their website, ThaiPlacePgh.com.

Today, only one restaurant remains. Surin said it is with bittersweet feelings that she will close its doors Oct. 19. But after so many years of six- or seven-day work weeks and long hours, it’s time.

“Now we can have some time to travel and enjoy our grandchildren,” Surin said.

In addition to their sauces, the couple is leaving behind another legacy: Several people who have worked at Thai Place over the years have opened their own restaurants, including The Green Mango in Wilkins.

With her sauces still in stores, Surin said, “the Thai Place name will remain.”

Thai Place’s Pad Thai

You can use linguine noodles instead of rice noodles to make this classic Thai dish. Extra soaked noodles can be kept in the refrigerator until next use.

7 or 8 ounces thin, cooked rice noodles

1-2 ounces neutral cooking oil

1 egg

6-8 ounces meat/poultry/seafood/vegetables

5 tablespoons Thai Place Pad Thai Sauce

3 ounces fresh bean sprouts

1 ounce ground peanuts

Soak dry thin rice noodles in cold water for 2 hours until soft, then cook in boiling water for 1-2 minutes. Or you can cook thin dry noodles directly in boiling water until soft.

Drain and rinse with cold water. Set aside.

Heat a large skillet until hot. Add oil, egg, and protein and stir-fry together.

Add cooked thin rice noodles and stir-fry until very hot.

Add Thai Place Pad Thai Sauce. Reduce heat and continue to cook for another 3-5 minutes or until noodles absorb all the sauce thoroughly.

Add bean sprouts Toss together and place on a serving dish.

Sprinkle with ground peanuts before serving.

Serves 4.

— Surin Thamwiwat, Thai Place

General Tso's (Thai Style)

Though General Tso’s chicken is best known, the style can be used with other poultry, meat, ribs and even tofu. If you want more heat, add any kind of hot sauce or crushed red pepper into the sauce.

4-6 ounces meat/poultry/seafood/tofu/ribs

1 cup self-rising flour

1 cup cornstarch

1-1¼ cup water

1 cup Thai Place General Tso’s Sauce

Combine flour, cornstarch and water to form a batter.

Dip your choice of meat into batter and coat thoroughly. Deep fry in hot oil until golden brown and crispy. 

Heat 1 cup of Thai Place General Tso’s Sauce in a saucepan or skillet for 1-3 minutes until the sauce turns clear.

Coat fried protein with the sauce and mix thoroughly. You can also use pre-battered meat or vegetables and heat them in an air fryer, then coat with Thai Place General Tso’s Sauce. For grilled salmon or chicken, pour sauce on top and garnish with cilantro.

Place on dish and serve.

Serves 4.

— Surin Thamwiwat, Thai Place