We finally made it down to Pok Pok Phat Thai on the LES last night to sample Portland transplant Andy Ricker's noodle-centric Thai eatery. The smallish space used to house the original location of Baohaus, and there's only a few stools on which to sit and slurp up your noodles. No matter - we'd eat the food here sitting on the floor. Of all the dishes we tried, our favorite had to be the Hoi Thawt - a crepe topped with steamed mussels, bean sprouts, garlic scallions and fried egg, served with Shark Sri Racha sauce. The broken crepe is the perfect blank canvas for the various layers of flavor - mostly salty and savory thanks to the mussel, egg and scallions. The hot sauce provides the perfect spicy accent to the mellow comforting dish.