Noodling around: Vermicelli with curry sauce

Noodling around: Vermicelli with curry sauce

In more easygoing times, we adopted a “don’t ask, don’t tell” policy regarding the omnipresent fish sauce in Thai restaurants. Now that we are more rigorous in our avoidance of animal products—and consequently do ask—we’ve had the experience of Thai dishes stripped not only of fish sauce (and oyster sauce, too) but also of flavor. Thai Vegan on Main Street in Santa Monica brilliantly solves the flavor problem but is not an entirely nice place to eat (table cleanups are DIY, and the parking-lot bathroom is best reserved for emergencies). Satdha (2218 Lincoln Blvd.) offers an appealing alternative, a bright, clean space, with an all-vegan menu full of color, crispiness, creaminess, and punch—and it happens to be a walkable, though uphill, hike from Main Street. We loved both the yellow and green curries: the former with fried tofu, carrots, potatoes, and onions; the latter with chickpeas, baby bamboo shoots, eggplant, bell pepper, and green beans. We were also impressed by the “catfish” eggplant, battered with rice and wheat flour, fried, and soaked in a red curry paste—clearly a customer favorite. But we found ourselves scarfing with particular relish the vermicelli with curry sauce, a toss-your-own platter of rice noodles, beans sprouts, chopped green beans, and pickled mustard greens. After three visits, we can now recommend Satdha without reservation. Will we be going back again soon? You hardly need to ask.


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