Generous bowls of authentic curries and stir-fried noodles are the main event at Salad King. A deep bowl of Panang curry arrives loaded with thin strips of tender beef and crisp slices of mixed peppers; thick coconut broth studded with chopped peanuts helps mellow the three-chili heat. Customers choose from one chili (“a little kick,”) to 20 (“can cause upset stomach”). A combo of lime, fish sauce and palm sugar invigorates slivers of sweet green papaya and crunchy iceberg lettuce, finding a balance between sweet and sour; tiny dried shrimp bring salty contrast.