Noodlehead Remains a Beloved Thai Staple
- Max McCrory
- 2 days ago
- 4 min read
Noodlehead has been a staple in the Pittsburgh restaurant scene since the Shadyside spot opened in 2012. The restaurant, which serves casual Thai cuisine, is a cult favorite among Pittsburghers looking for a delicious, high-quality meal at a reasonable price.
The restaurant has primarily stayed the same since its opening, but in January of this year, the menu was expanded to include more starters, salads, and a features section with several different rice dishes, such as the khao mun combo w/ soup and the khao ka moo. Among the new starters and salads are the spicy wing nuggets, northern Thai lemongrass sausage, som tum (classic papaya salad), and a crispy rice salad—all of which I’m eager to try. The owners (who also own Pusadee’s Garden) wanted to dedicate a portion of their menu to Northern Thai street food, as it’s often not seen on menus in Pittsburgh. All of the classic dishes, such as street noodles, pad Thai, and the Chiang Mai curry, are still on the menu, albeit at a slightly higher price than before.
I’ve dined at Noodlehead many times throughout the years, and I’ve never once had a bad meal there. The quality and flavor are always consistent, and whatever dish I order always hits the spot. I love that I can customize the spiciness; I usually opt for a two or three on a zero-to-five scale.
Starting with an appetizer is a must at Noodlehead. My favorites are the veggie spring rolls, pork belly steamed buns, and Thai fried chicken. The veggie spring rolls are crispy and blistered to golden perfection. Every bite has a satisfying crunch, and the inside is not soggy like many other veggie spring rolls I’ve had. The filling is both tender and flavorful. They’re served with a sweet chili dipping sauce that offers just the right amount of heat to wake up your palate and prepare it for the spice journey ahead. The pork belly steamed buns are bursting with flavor. The buns themselves are soft and cloud-like and filled with perfectly cooked pulled pork. They’re so delicious, you’ll want to order a second round. I typically order Street Noodle #1, which comes with Thai fried chicken on top, but if you’re ordering another main, then this dish is a must-order. The batter on the chicken is crispy, while the inside remains juicy. I’ve never seen anything like it at other Thai restaurants.
The noodles are where Noodlehead truly shines. The street noodle #1 is a standout and one of the restaurant’s most popular dishes for good reason. It’s my go-to order when I dine at Noodlehead. The chiles add the perfect level of spice to the tangy sauce. The Chinese broccoli and bean sprouts add a delightful freshness and fill your vegetable quota for the day. As I mentioned above, the Thai fried chicken is phenomenal and well-cooked. It adds a nice crunch to the dish. I love dipping it in the excess sauce at the bottom of the bowl. This dish is perfectly balanced with all of the different elements, and it always satisfies my craving. You can’t go wrong with any of the noodle dishes here.
While many diners gravitate toward the more adventurous noodle dishes, Noodlehead’s pad Thai deserves more recognition than it often gets. It’s a fresh, tamarind-forward interpretation and the best version of this dish that I’ve ever had. The rice noodles are chewy and well-coated with a tangy sauce. Topped with bean sprouts, scallions, and a sprinkle of crushed peanuts, it’s a classic executed with care and balance. It’s approachable for less adventurous eaters, but no less satisfying for seasoned foodies.
The kapow basil is an excellent new addition to the menu. If you’re a big fan of Thai basil and the fresh, sweet flavor it brings, then you’re going to love this dish. This stir-fry also includes chicken or shrimp (I chose chicken), garlic, peppers, and chiles. All of this comes together for a flavorful and herbaceous dish with bite. The rice is served on the side with a Thai fried egg, also known as kai dao. The crispy egg white and runny yolk are achieved by cooking the egg in a deep wok with plenty of oil. The whites are cooked first in the deep well of oil, then the yolk is cooked by spooning more oil on top to achieve the desired texture. I can’t believe I’d never had a kai dao before; it was an excellent accompaniment to this dish, as the yolk added a creaminess to the rice. The kapow basil is now going to be added to my regular rotation when I visit Noodlehead.
One of the most unique things about Noodlehead is how little it cares about being trendy. The décor is minimal—wooden tables, exposed brick, and dim lighting—but the place always feels packed with energy. You’ll likely wait for a seat, especially on weekends, but the line moves quickly, and the food comes out even faster.
The new dishes on the menu blend seamlessly with the old and give Pittsburghers a chance to taste something they’ve never encountered before. Noodlehead will continue to thrive because they’re consistently churning out tasty, comforting dishes that transport you to the streets of Thailand.