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Thai Angel
![A dish of Thai Hot Penang Chicken Curry at Thai...](/_next/image?url=https%3A%2F%2Fcdn.newsday.com%2Fimage-service%2Fversion%2Fc%3AMDUzNjA0OTgtMmY5Yy00%3AOTgtMmY5Yy00MjRiZDE3%2Fthai-angel.jpg%3Ff%3DLandscape%2B16%253A9%26w%3D770%26q%3D1&w=1920&q=80)
A dish of Thai Hot Penang Chicken Curry at Thai Angel. Credit: Newsday photo / Thomas A. Ferrara
What looks like a modest storefront in an amorphous shopping center is really a surprisingly cavernous, beautifully decorated spot. Chef owner Nakul Keattikul distinguishes himself with his rendition of larb, a ground meat salad, and orange duck, a fragrant composition served in a dish shaped like a duck's head.
Spicy food
HIGH-VOLTAGE: Penang chicken curry ordered "Thai HIGH-VOLTAGE," gets its spark from red Thai chiles.
MEDIUM: Spicy noodles with tomato, basil leaves and onion are lightly coated with an inflammatory chile sauce made from ground red chiles.
MILD: Pad se-eaw is a combination of sauteed flat rice noodles with Chinese broccoli, egg and the gently spiced pad se-eaw sauce.
-Joan Reminick