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Kamolrat “Ploy” Limpapath opened Lucky Noodles onEast Colfax Avenue in early 2020—just weeks before the COVID-19 pandemic shut restaurants down. But even though the Thailand native endured the hardships of mandatory business closures and social distancing rules, her business couldn’t survive the extensive Bus Rapid Transit (BRT) construction currently taking place on Colfax.
“The bus construction started in October [2024],” she says. “By November, sales dropped 10 to 15 percent. At first I thought it might be the holidays. In December, it dropped hard, 20 to 22 percent. Then, I realized it was because of the construction.”
By January 2025, she was forced to shutter her restaurant—a fate that many other businesses on the once-bustling corridor have fallen victim to, including the Michelin-recommended Q House, Middleman, Misfit SnackBar, Colfax and Cream, Fox Run Cafe, Machete Tacos & Tequila, and Okinawa Sushi.
The chef-owner used all of her savings (her “piggy bank,” as she calls it) to open Lucky Noodles six years ago and started with takeout-only because of pandemic restrictions. “But the community on Colfax supported me,” she says. “When people tasted the food, they were happy, and they spread the word.”
A strong following of regular customers kept business booming for the next four years, until the continuous street and sidewalk closures and traffic shifts caused by the BRT project put an end to that. Fortunately, Limpapath had the resources to pack up and move rather than shut down completely. At the end of 2024, she signed a lease at First and Broadway in the Speer neighborhood and reopened Lucky Noodles in its new location in April 2025. “It’s destiny,” she says. “The [old] address was 1201 East Colfax, and [the new] address is 12 East First. It’s just a change between zero and E.”
Limpapath came to Colorado as an exchange student more than two decades ago, landing in Littleton with a host family who provided a warm welcome. Even so, she missed Thailand, especially the food. “[Cooking] food was a good connection that made me feel alright,” she recalls of those first years away from home, “like I wasn’t too far away.”
In Thailand, Limpapath’s family ran a food stall in a suburban market near Bangkok for more than 50 years. “It’s in my blood,” she says. “I helped my grandma peel eggs, smash garlic, roast peanuts. I always knew I wanted a tiny restaurant to show people my grandma’s magic.”
Lucky Noodles’ cozy new dining room is meant to evoke a homey vibe, bolstered by Limpapath’s warm hospitality. “It feels like somebody’s house, grandma’s house, a good friend’s house, sister’s house, a house that is covered in love,” she explains. “I don’t like restaurants that feel too much like a restaurant. I want it to feel more playful, joyful, and peaceful.”
Limpapath achieves the laid-back vibe she’s going for with her collection of lush potted plants, memorabilia from the old location, and Lucky Noodles’ endearing branding. The restaurant’s mascot is a French bulldog—an homage to Limpapath’s pets Biggie, Tupac, and 2 Chainz—posed like a maneki-neko (the Japanese lucky cat figurine), with one hand waving and another holding a bowl of noodles.
Even the mural on the side of the building carries personal meaning. Painted by artist Patrick Kane McGregor, who Limpapath originally connected with at her old shop through their shared love of dogs, the vibrant piece features her first pup, Biggie, basking in the sun.
Every dish at Lucky Noodles tells a story, rooted in family recipes honed through experimentation and teeming with traditional ingredients, some of which Limpapath sources directly from Thailand. Longtime fans of the restaurant will notice the menu is shorter than the former Colfax location’s, but that’s by design. “In this area, people are busy. They want to eat and go enjoy their day,” Limpapath says.
In the kitchen, Limpapath has perfected a method to ensure the ideal texture of her locally sourced noodles. “We let them sit at room temperature, rinse with cold water, then add ice, and repeat,” she explains. “That’s how to keep the noodle nice. It doesn’t fall apart. It’s not just food, it’s something you dream about, drool about.”
Signature dishes like tom yum soup and khao soi showcase the kitchen’s patient approach. The tom yum broth simmers for five hours to achieve a delicate balance of sweet, sour, and spicy. The star of the show is the khao soi, a northern Thai curry noodle soup made in small batches. The broth features three types of coconut milk and a “secret” touch: roasted cilantro seeds crushed into powder and sprinkled over the top. “That’s what gives it depth,” Limpapath shares. “And we never use white sugar. We use palm sugar for everything. It pulls the flavor better, especially at scale.”
Another standout is the pork roti (a type of thin flatbread), a dish Limpapath created for herself. “I wanted something with a unique taste, something only Lucky Noodles has,” she says. “You think about this dish, and you think about us.”
Lucky Noodles also offers a booze-free beverage program, with standouts like Ploy’s limeade tea, the Lychee Butterfly (with lychee black tea and lychee jelly), and the house Thai milk tea that blends Singla black tea and traditional Thai tea leaves with whole milk.
Despite the challenges of the last two years, Limpapath’s heart belongs to the Mile High City. “I like Denver a lot,” she shares. “We’re so grateful for all the support and we want everybody to come try [it]. I promise you’ll love it.”
