Cuisine

Dinner Menu

Current as of July 2013

Appetizers

  • Salad Rolls: Fresh lettuce and exotic Thai herbs wrap in rice paper with prawns and vermicelli noodles, served with a homemade peanut sauce.
  • Porh Pia Tod: Deep fried vegetable, mushroom and glass noodles wrapped in a spring roll paper, served with a homemade pineapple plum sauce.
  • Satays (Grilled Skewers): Marinated meat in coconut cream, curry and other Thai spices, grilled and served with homemade peanut sauce.
  • Peak Gai Tod (Thai Style Chicken wings): Deep fried chicken wings with crispy basil, kaffir lime leaves sauté in a sweet and sour chili sauce.
  • Crab Rangoon: Crispy crab meat mixed with cream cheese wrap in wonton paper, served with sweet chili sauce.
  • Pla Muk Tod (Calamari): Marinated tender squid, lightly breaded and deep fried, served with ginger lemon sauce.

Soup and Salad

  • Tom Yum (Spicy & Sour): Spicy and sour soup with lemon grass, galangal, kaffir lime leaves, mushroom and chili.
  • Tom Kha (Coconut Soup): Coconut cream soup with lemon grass, galangal, kaffir lime leaves, mushroom and chili.
  • Tom Kha Factong (Thai Coconut Pumpkin Soup): Creamy coconut soup with kabosha squash, lemon grass, and kaffir lime leaves.
  • Gaeng Jued(Vegetable Soup): Mix vegetable soup with tofu and glass noodle.
  • Yum Mamuang(Mango Salad): Slices fresh mango mixed with herbs, roasted coconut, crush peanut, coconut cream in a homemade sauce.
  • Yum Woon-Sen(Glass Noodle Salad): Combination of tender chicken mixed with glass noodles, herbs, tomato tossed in a homemade dressing.
  • Yum Yai( Seafood Salad): A tasty combination of seafood, white mushroom, tomato, cucumber and herbs mixed in a homemade chili sauce.
  • Thai Valley Shrimp Peaches: Breaded deep fried shrimps with mayonnaise, peaches, shredded lettuce and sesame seeds.
  • Som Tum Thai(Green Papaya Salad): Shredded green papaya, carrot, tomato, chili, cooked prawn mixed with a tangy lime juice and Thai nam pla dressing.

Thai Curry

  • Geang Dang(Red Curry): Red pepper paste in coconut cream with snap peas, bamboo shoot. Basil and kaffir lime leaves. (add fresh diced mango).
  • Geang Kiew Waan (Green Curry): Green pepper paste in coconut cream with green beans, red peppers, Thai eggplant, basil and kaffir lime leaves.(add coconut meat for $1.00)
  • Geang Karee(Yellow Curry): Yellow curry in coconut cream infusion with potatoes and carrots.
  • Panang (Peanut Red Curry): Peanut red curry in coconut cream with red and green sweet bell peppers, zucchini topped with thinly sliced of kaffir lime leaves.
  • Matsamun Neua (Curry Beef with Peanut): Tender beef with matsamun curry in coconut cream, potatoes and roasted peanut.
  • Chu-Chi Goong (Sweet Chili Curry Shrimp): Sweet chili paste in coconut cream with mushroom, red and green sweet pepper.
  • Geang Ped Supparodt (Pineapple Curry): Red curry pineapple in coconut cream with pineapple chunks, red and green sweet pepper.

Thai Stir Fry's

  • Pud Ka Praow (Thai Basil Stir Fried): Thai basil stir-fried with onion, red and green pepper and scallion.
  • Pud Priew Waan (Sweet & Sour): A combinations of stir-fried with onion, tomato, pineapple, cucumber and scallion.
  • Pud Makeua Yao (Spicy Eggplant): Eggplant stir-fried with onion, red and green sweet pepper and Thai basil.
  • Pud Pong Karee (Creamy Coconut Curry): Yellow curry Stir-fried with cream, egg, onion, celery, red and green pepper.
  • Pud Medt Mamuang Himmapaan (Cashew Nut): Sweet chili paste stir-fried with roasted cashew nut, onion, red and green pepper and scallion.
  • Pud Ruammidt Puk (Mix Vegetable): Seasonal mix vegetable stir-fried.
  • Pud Kratiem Prik Tai (Garlic with Black Pepper): Garlic pepper stir-fried with red and green pepper, onion, carrot and scallion.
  • Pud Khing (Fresh Ginger Stir Fried): Fresh thinly sliced ginger stir-fried with mushroom, onion, red and green pepper and scallion.
  • Pud Mamuang (Fresh Mango Stir Fried): Fresh sliced mango stir-fried with carrot, red and green pepper and scallion.
  • Pud Num Mun Hoy (Oyster Sauce Stir Fried): Oyster sauce stir fried with broccoli, red and green pepper and scallion.
  • Plaa Salmon Pud Khing (Thai Ginger Salmon): Deep fried marinated salmon fillet, topped with ginger and Thai spices served on a hot plate.
  • Rama Long Song (Spicy Peanut Sauce Stir-Fried): Spicy peanut sauce stir fried served on a bed of steam spinach.
  • Pud Geang Kiew Waan (Green Curry Stir-Fried with Udon Noodles): Green curry sauce stir fried with or without udon noodles, broccoli, other vegetable and carrot.
  • Moo Pud Prik Khing (Chili Ginger Pork): Pork sautéed in chili paste stir fried with kaffir lime leaves and green beans.
  • Neua Pud Prik (Chili with Beef): Marinated beef stir-fried with onion, red and green pepper, basil with chili infusion.

Fried Rice & Noodle

  • Khaow Pud Thai (Thai Fried Rice): Fried rice with egg, onion, tomato, broccoli and scallion.
  • Khaow Pud Supparodt (Pineapple Fried Rice): Fried rice with egg, pineapple, red and green pepper, onion, scallion and cashew nut.
  • Khaow Pud Kapraow (Basil Fried Rice): Fried rice with spicy basil, green beans, red and green pepper, onion and scallion.
  • Pad Thai (Famous Thai Noodle): Stir-fried rice noodle in tamarind sauce with egg, tofu, bean sprout, scallion, topped with peanut and cilantro.
  • Pud Si-Iew: Stir-fried thick fresh noodles with egg, broccoli, carrot, bean sprout, onion and scallion.
  • Kluay Theaw Raad Naa: Stir-fried thick fresh noodles in gravy with broccoli, carrot, scallion red and green pepper.
  • Pud Woon-Sen (Glass Noodle): Stir-fried glass noodles with egg, tomato, scallion, broccoli, bean sprout and onion.
  • Pud Kee Maow (Spicy Drunken Noodle): Stir-fried thick fresh noodles with spicy basil sauce, broccoli, red and green pepper, onion and scallion.
  • Pud Mee Grob Raad Na (Crispy Gravy Noodle): Gravy sauce with broccoli, carrot, scallion, red and green pepper served on crispy egg noodles.

Everyday Special

  • Sii Krong Moo (Pork Rib): Grill marinated rib, served with steam vegetable.
  • Plaa (Cod/Basa /Whole fish): Raad Prik (Spicy Sweet Chili Sauce) or Priew Waan (Sweet & Sour Sauce).
  • Neua Num Tok (Spicy Slice Beef Salad): Sliced grilled beef with lime juice, roasted rice, Thai herbs and chili sauce dressing.
  • Laab Gai (Spicy Mince Chicken Salad): Minced grilled chicken with lime juice, roasted rice, Thai herbs and chili sauce dressing.
  • Neua Yang (Grill Beef): Marinated grilled beef in Thai spicy honey sesame glaze, served with lemon ginger sauce.
  • Gai Yang (Grill Chicken): Marinated grilled chicken breast in Thai spicy honey sesame glaze, served with sweet chili sauce.
  • Moo Yang (Grill Pork): Marinated grilled pork in Thai spicy honey sesame glaze, served with sweet chili sauce.

Special Occasion

  • A1.Thai Red Curry with Roasted Duck (Gang Pet Ped Yang)
  • A2.Green Chicken Curry in Young Coconut
  • A3.Lemongrass Chicken
  • A4.Galanga Cashew Chicken
  • A5.Tod Mun Goong (Shrimp cakes)
  • A6.Stuff Chicken Wings Thai

Desserts

  • Khaow Niew Mamuang: Sweet Sticky Rice with Mango.
  • Khaow Niew Dum: Black Sticky Rice with Coconut or Mango Ice Cream.
  • Mamuang Sakhu: Mango and Tapioca in Coconut Cream.
  • Kluay Tod: Crispy Banana with Coconut or Mango Ice Cream.
  • I-thim:Coconut or Mango Ice Cream.

TOP

Please call the restaurant directly for the latest availability and for parties larger than 6 people: 780.413.9556

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