Thai Village, 2053 W. Division St., (773) 384-5352, menupages.com

In a city chock full ‘o Thai BYOB places (close to 70, last time we checked), making a choice is no small feat. Luckily, we have our good frenemies at Groupon and the Michelin Guide to help us — $20 for $40 worth of deliciousness at a BYOB Bib Gourmand pick? We’ll take two.

Given the holiday season, all our favorite scotch brands at Jewel came packaged with a flask and/or branded cups. We’re suckers for gimmicks and thus walked in with festively packaged Knob Creek, Chivas 12 and Dewar’s. BYO Rocks Glass.

Already going overboard on the day, we ordered accordingly. There was the good, the not-so-good, and the crispy.

The good: Chicken Satay, Crab Cream Cheese Wontons, Pot Stickers, Kang Ped Phed.

The not-so-good: Mhoo Yhang, Egg Rolls, Ginger pork. We’ve had an affinity for ginger after once being told it was the most performance-enhancing ingredient (sexually speaking, of course) on the menu. Sadly, Thai Village was far too liberal with ginger, we would have been happier with crushed Viagra in our gum.

The crispy: Crispy Roll and Pad Se Ewe. While ‘crispy’ is generally an adjective we reserve to describe our steeze, but when Thai Village says ‘add crispy’ they don’t mean fading your selvage. These aren’t the crispy noodles you may be familiar with at Chinese restaurants, chow mein-style or even rice noodles. At Thai Village, the $1 upcharge for crispy entails a plate of soft wide egg noodles deep fried in pure MSG. They are then topped with egg and chinese broccoli. Good luck keeping your drunk ass dining companions from sneaking forkfuls any chance they get.

In the end, you come here for the BYOB policy (though signs proudly proclaim they will be serving beer and wine soon) and stay for the crispiness. On our way out, we saw staff members snacking on a few off-menu items which we will certainly be charming and/or intimidating onto our plates for our next visit.