Why: Thai Time opened in December. The restaurant occupies a strip mall space and incorporates a modern look with traditional Thai menu options. Thai Time is open seven days a week with dine-in and take-out service.What I tried: To start, my dining companions and I tried the pork pot stickers and the spring rolls. I had the pad Thai with chicken, and my dining companions settled on the barbecued pork and the pad see ew made with tofu. As is the norm for Thai restaurants, the desired level of spicy heat is identified by a scale of one to four peppers — four being very hot. I chose mild for my dish, and my dining companions opted for medium spicy (two peppers) for the pad see ew and spicy (three peppers) for the barbecued pork.The pot stickers were deep fried and served with a sweet-and-sour sauce. The exterior of the pot stickers was light and crispy. I thought they were exceptionally appetizing compared with the pan-fried steamed ones, and the pork filling was tasty. The sweet-and-sour sauce was the color of teriyaki sauce and had a flavor that was more sweet than sour.The vegetable-filled spring rolls were petite, and each delicate layer of the wrap was extra crispy. Both appetizers provided a delicious start to our meal.The pad Thai consisted of noodles, a generous amount of white and dark chicken, a marginal amount of scrambled egg and green onion and was topped with bean sprouts. Ground peanuts were included, but I could not taste them apart from the rest of the ingredients. The dish was not as sweet as is typically served at other Thai restaurants, and I appreciated the generous amount of chicken, of which there were not any chewy pieces — another plus.