Eddy Minn, from left, and Yvonne Lau find a seat outside while customers wait in line to order lunch at Pok Pok Phat Thai in Chinatown. (Cheryl A. Guerrero / Los Angeles Times)
Phat Thai (stir-fried noodles, also called pad Thai) is the signature dish at Pok Pok. And it’s very customizable. (Cheryl A. Guerrero / Los Angeles Times)
Dani Motte, center, and other customers wait in line at Pok Pok. Andy Ricker’s restaurant opened Dec. 30. (Cheryl A. Guerrero / Los Angeles Times)
Chefs Erica Lee, left, Matt Cheek, William Karraker and Oliver Leant prepare the dishes. Ricker’s Pok Pok Thai started in Portland, Ore., and previously expanded to New York City before opening its first restaurant in Los Angeles. (Cheryl A. Guerrero / Los Angeles Times)
Fresh noodles are separated and prepared. (Cheryl A. Guerrero / Los Angeles Times)
Phat sii ew (fresh wide rice noodles with pork) is a popular dish. (Cheryl A. Guerrero / Los Angeles Times)
Justin Avery prepares Thai iced tea for a customer. (Cheryl A. Guerrero / Los Angeles Times)
Pok Pok Som is a drink made with fruit macerated in vinegar with soda water. (Cheryl A. Guerrero / Los Angeles Times)
Erica Lee prepares phat sii ew at Pok Pok. (Cheryl A. Guerrero / Los Angeles Times)
One of the many variations of phat Thai on the menu at Andy Ricker’s newly opened Pok Pok Phat Thai in Chinatown. (Amy Scattergood / Los Angeles Times)
Matt Cheek, right, prepares food in the back kitchen at Pok Pok. (Cheryl A. Guerrero / Los Angeles Times)
Hoi thawt (crispy broken crepe with steamed mussels, eggs, garlic chives and bean sprouts) at Pok Pok. (Cheryl A. Guerrero / Los Angeles Times)
