This inviting oasis has been a favorite since it opened a decade or so ago in the Yard, partly because of its quiet,  spacious interior but mostly for the consistently good Thai kitchen. It’s so popular that the family owners went on to open three more locations. Our first starter, hot-and-sour soup, was fine, distinguished by a bounty of fresh minced vegetables, but the star appetizer was the authentic green papaya salad, hard to find in many local Thai places. Our plate was piled high with julienned green papaya, long beans, and tomatoes, topped with a tamarind, lime juice, and fish sauce dressing and garnished with peanuts. Among the entrées, we liked Three Best Friends (chicken, beef, shrimp) in a house brown  sauce that kept the flavors nicely separate. But our favorite was panang curry, a divine mix of buttery coconut milk, lemongrass, kaffir lime, coriander, cumin, and galangal with thin strips of chicken and white rice to soak up all the sauce. Our dessert, house-made coconut ice cream topped with diced peanuts, made us eager to come back.