In Las Vegas, Alan Wong, general manger of Kung Fu Plaza, will laugh if you ask him how to pick a great Thai restaurant. You pick Kung Fu Plaza, he will smile. But he also appreciates that not everyone can travel to Las Vegas for authentic Thai food.

"If you are looking for Thai food outside of Las Vegas, it might be easier to know what doesn't make good Thai food," said Wong. "There are four common mistakes that many other restaurants make. Sometimes it is because they don't know better, are trying to cut costs, or think Americans expect Westernized Thai food. All of it, in my opinion, is a disaster."

According to Wong, the four most common mistakes being made by Thai restaurants across America include: too much spice, not enough balance, poor quality oils, and sauces that are too thick. While he says some dishes might be more spicy than others and some sauces might be thicker, the truth is that too much is the sign that something is less than authentic.

Four mistakes by Thai imitations.

Too Hot. When most Thai restaurants opened in the 1980s, many of them tried to distinguish themselves by making intensely hot foods. It created a common misconception that somehow Western diners were rewarded by being able to handle more spice than even the recipe called for. Don't be fooled. Over-spiced food is often the sign of chef who is trying to mask lower quality ingredients or poor substitutions.

Too Extreme. Another common problem with some Thai restaurants is extreme flavors. While some dishes might draw on one taste more than another, contrast in texture and balance in flavor is essential in traditional Thai cooking. Kung Fu Plaza draws most of its dishes from the the Central Plains, which is known as the rice bowl and produce provider for Thailand.

Too Greasy. For some reason, some owners have Westerners convinced that Pad Thai and other dishes are meant to be greasy and sticky. Some even claim the greasiness is a regional preference. The greasy flavors are likely the cause of a restaurant using bad oils or even reusing oils that need to be changed to ensure that recipes bond properly. Grease is a sign of poor bonding, which could also be caused by not cooking the foods at the right temperature.

Too Thick. Recently, even a New York Times reviewer pointed out the obvious. Too many entree sauces served in Thai restaurants have a goopy thickness. This is not by design. Most sauces that are combined for Thai cooking are thin. Fish sauce and light soy sauce are good examples. Thick sauces are sometimes the result of too much oyster sauce or the belief that Westerners like thick sauces, which is an assumption created by the fondness for Italian food (which is also not as thick as some restaurants prescribe).

"Thai food ought to be described as light, crisp, fresh, and balanced," sums Wong. "Sure, some recipes might be the exception, but cheap and greasy is not how Thai food wants to be remembered. It is a great everyday meal and a much, much healthier alternative than burgers and fries for lunch."

Kung Fu Plaza was originally founded in 1973 as a small 25-seat restaurant in Downtown Las Vegas. It later moved to become one of the first independent restaurants inside the then-legendary Plaza Hotel at the urging of its owner. When Chinatown opened in Las Vegas, the authentic Thai restaurant moved again so it could better serve the hotels and resorts along the Las Vegas Strip.