Pad Thai is one of those dishes we reflexively order in Thai restaurants whenever we’re looking for something familiar and comforting. Typically it contains shrimp, beef, squid or chicken along with a mélange of rice noodles, eggs, peppers and various veggies. Peter Weera simplifies things at the recently face-lifted Weera Thai by festooning his noodles with crispy (and quite spicy) roasted duck breast to create a rich and satisfying alternative to this same old same old Siamese staple. It, along with an expanded menu of Northern, Isaan and Laotian specialties, have signaled Weera’s entry into Las Vegas’s big-time Thai – providing serious competition to the venerable Lotus of Siam and Chada Thai. Be careful when you order, though. Even specifying “medium hot” will have you reaching for the fire hose on some of these dishes.

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