52: Khao Soi at Sen Yai Sen Lek

Khao Soi

Khao Soi

Well guys, it's February. We're not entirely sure about statistics and all of those fancy numbers, but we can just about guarantee that Netflix viewing and extended naps are pretty much the only activities on everybody's agenda for this month.

And while it may seem painful to get out from under your covers (especially if you're curled up in a Snuggie, those babies are static magnets) and take those first few steps outside, we can assure you that this is one trip you will not regret making -- a trip to Sen Yai Sen Lek for a soul-nourishing noodle dish that will turn your dull gray February life into the Campbell's Soup commercial.

See also: 53: Size 7 from Steel Toe Brewing

Sen Yai Sen Lek is an unassuming little gem of a restaurant on Central Avenue with a charming red awning and (in the winter) very steamy windows.

Once inside, you'll be greeted by a friendly staff and offered a list of delectable Thai options, all of which are created using products from local growers and producers, thus offering some seriously tasty cuisine with a side of social consciousness. Our favorite is the Khao Soi, a dish that you will learn to dream of during these cold, unforgivingly chilly months.

Khao Soi, available year round for $12.95 a bowl, is a Curried Chiang Mai egg noodle dish with beef, cilantro, pickled mustard greens, and shallots -- vegetarian options are also available. The large bowl arrives steaming, with crunchy egg noodles on top that add a playful texture to a complex hybrid of a soup and noodle dish.

Sen Yai Sen Lek leaves the spicing up to you, but we suggest you don't go too far with the peppers and spices that swim in little jars of hot oil -- one false move and you'll be dealing with a five alarm fire in your mouth. Perhaps that's a welcome heat for some of you, but for us, not so much.

You may find that you get so full by the end that you have leftover sauce/broth. Take it from us: SAVE IT. Bring it home. Pour it on rice. Then go back again next week because God knows it won't get warm until June, and if it can't be warm outside, it might as well be toasty inside our bellies.

100: The Pickle Dog from the Minnesota State Fair 99: Mademoiselle Miel's Honey Bon-Bons 98: Giant Pretzel at New Bohemia 97: Kopplin's Breve 96: Corn Chowder at Barrio 95: Crescent Moon's House Special Football-Shaped Pizza 94: Buffalo Tots at the Blue Door Pub 93: Duck Burger at the Happy Gnome 92: Mac's Industrial Tuna Melt 91: Toast Bar at Canteen 90: Sonora Grill's Eggplant Fries 89: Brasa's Pineapple Ginger Ale 88: The Freehouse's Cheese Curds with Quince Jam 87: Black Coffee and Waffle Bar's Naughty Waffle 86: Czar Jack at Town Hall Brewery 85: Soft-Shell Crab Fried Rice at Tiny Diner 84: Sanduche de Pollo at Chimborazo 83: Grand Café's Eggs en Cocotte 82: Pollo Tacos at Las Teresitas 81: Chicken Tikka Masala at Himalayan Restaurant 80: Cornmeal Galette with Ham and Sweet Corn from Black Walnut Bakery 79: Cheddar Biscuits and Gravy at the Third Bird 78: The Buttermilk Chicken Sandwich at Lake and Irving 77: The Larry from Taco Cat 76: Lobster and Eggs from Eat Street Social 75: New York Strip with Trumpet Royale Mushrooms from Sparks 74: Icehouse's Sipping Shots 73: The Prairie Dog at Prairie Dogs 72: Dr. IPA at Public Kitchen & Bar 71: Patisserie 46's Éclair 70: Dong Hae's Korean Style Chicken Wings 69: Birchwood's Black Bottom Coconut Cream Pie 68: Coup d'Etat's Gnocchi 67: Egg, Cheddar & Bacon Biscuit Sandwich at Colossal Cafe 66: Red Wagon Pizza's Sausage Espagnole 65: Verdant Tea's Chinese Hash 64: The St. Paul Cheese Shop's Chorizo Sandwich 63: House of Curry's Pol Roti 62: Goat Cheese Curds from the Curious Goat 61: Post-Dessert Dessert at Spoon and Stable 60: Table-Side Caesar Salad from the Salt Cellar 59: Nam-Khao from On's Thai Kitchen 58: Poutine at Triple Rock 57: Black Sheep's Meatball, Ricotta, and Garlic Pizza 56: Eli's East's Pistachio Cheesecake 55: Shrimp and Grits at Smack Shack 54: The Southside at World Street Kitchen 53: Size 7 from Steel Toe Brewing

Send your story tips to Hot Dish.