This austere eatery, steps from U of T, offers few comforts: there’s a place to perch when waiting for takeout, but ambience is not on the menu. The carte features more than 60 home-cooked Thai items, all made with über-fresh ingredients. Summer rolls wrap succulent shrimp, licoricey Thai basil, crunchy veg and glass noodles in rice paper. Authentic pad Thai tosses juicy tofu, egg, peanuts and chicken or shrimp with piquant, tamarind-flavoured rice noodles. A spicy chili-garlic sauce coats long, silky wedges of purple eggplant and shards of red pepper. Unlicensed.