Dining Pick of the Week: Ping Pong Thai

PICK OF THE WEEK:
PING PONG THAI

2955 E. Sunset Road between Pecos Road and Eastern avenue, 702-228-9988

More restaurants are becoming vegan-friendly, and you can add Ping Pong to the list. Many dishes can be made with tofu, such as yellow curry (potatoes, carrots, onions, coconut milk), green curry (zucchini, bamboo shoots, peppers, coconut milk, basil), sweet and sour, chow mein, pad kee mow (spicy noodles, broccoli, carrots, peppers, tomato, egg, onions) and Swimming Rama with steamed broccoli, carrots, cabbage, and spinach in homemade peanut sauce. The above entrees can also be made with beef, chicken, pork, shrimp, salmon, roasted duck or mixed seafood. House specialties include beef broccoli, duck curry, garlic shrimp, hoy tod (egg-battered mussels pan fried with bean sprouts, onion and garlic in sweet-spicy chili sauce) and spicy seafood with shrimp, scallops, squid, mussels and red snapper. Chef’s selections feature garlic lobster, red snapper with ginger, crab fried rice, spicy catfish and beef jerky marinated with Thai spices, deep fried and served with chili-lime sauce. There are soups, salads and desserts, including Chocolate Monkey Roll and sticky rice with mango. Chef’s selections start at $9.95, and lunch entrees begin at $6.95. Ping Pong is open from 11 a.m. to 10 p.m. Monday through Friday, noon to 10 p.m. Saturday and noon to 9 p.m. Sunday.

— Jack Bulavsky