Cuisine

Dinner Menu

Current as of March 2008

Salad Rolls: Large prawns rolled with rice noodles, lettuce, mint, carrot and cucumber, served with lime chili sauce.
Chicken Satay: Chicken tenders marinated in coconut milk, yellow curry and Thai spices, BBQ, and served with peanut sauce. (4 pieces/8pieces)
Calamari: Tender squid, lightly breaded and deep fried, served with ginger hot sauce.
Beef Satay: Beef marinated in coconut milk, yellow curry and Thai spices, BBQ, and served with peanut sauce.
Vegetarian Spring Rolls: Egg wrapping, stuffed with bamboo, carrot, mushroom, noodles and cabbage, served with pineapple plum sauce.

Tom Yam Goong: Spicy and sour prawn soup with lemon grass, lime leaves, galanga and mushrooms.
Tom Yam Kai: Chicken in spicy and sour soup with lemongrass, mushroom, chilli mixed in lemon juice.
Gaeng Jued: Seasonal vegetable soup with tofu and silver noodles.
Tom Kha Kai: Chicken in spicy coconut soup with galanga, lemongrass and mushroom.
Fisherman Soup: Seafood broth with mixed seafood, lemongrass, lime leaves and basil.

Som Tum Thai: Shredded green papaya, carrots, tomatoes, cooked shrimp, lime juice, chilli peppers and roasted peanuts.
Labb Kai: Ground chicken salad with mint, onion, chilli peppers and roasted rice flour. Served with cucumber.
Yam Neua Nam Tom: Bar-B-Q beef salad with a lime chilli dressing.

Penang Kai: Chicken tenders with penang curry, coconut milk, peanut infusion, roasted peanuts with basil, and red and green pepper.
Siam Seafood Curry: Shrimp, squid, fish fillet and crab with fine herbs in yellow curry.
Gaeng Khiaw Wan Goong: Tiger prawns and seasoned vegetables in a sweet green curry and coconut milk.
Matsaman Neua: Beef with matsaman curry, peanut, potatoes and coconut milk.
Gaeng Khiaw Wan Kai: Tender boneless chicken with seasonal vegetables in a sweet green curry with coconut milk.
Gaeng Ped Moo: Pork in red curry with bamboo shoots, red and green pepper and basil.
Chu Chi Goong: Tiger prawns in Thai red curry and coconut milk.

Pad Ra Ma Long Song: Fried bean curd in a spicy peanut sauce, served on a bed of spinach.
Pad Jay: Seasoned vegetables, stir fried with tofu and oyster sauce.
Pad Tofu Brio Wan: Seasoned tofu, cucumber, tomato, pineapple with a sweet and sour chilli sauce.
Tofu Pad Kra Pao: Tofu stir fried with red and green peppers, basil and chilli sauce. Gaeng Pak Curry.
Gaeng Ped Pak Curry: Mixed vegetables in red curry with tofu.

Pad Raad Prik: Deep fried cod covered with Thai chilli dressing.
Runm Mit Goong: Tiger prawns, stir fried with mixed vegetable in oyster chilli sauce.
Pad Kee Mao Goong Pla Muk: Spicy stir fried squid, shrimp, with chilli paste, onion, red and green peppers and basil.
Goong Kratian Prik Thai: Tiger prawns sautéed with garlic and Thai peppercorns.
Thai Ginger Salmon: Salmon fillet marinated in delicate Thai spices and ginger. Served in hot pot.
Pad Karee Seafood: Mixed seafood sautéed with yellow curry paste, cashew nuts, pineapple, onion, red and green peppers.
Goong Yag: Bar-B-Q prawns marinated with Thai spices and served with lemon chilli sauce.
Goong Pad Kra Pao: Tiger prawns stir fried with basil and red and green peppers.

Galanga Cashew Chicken: Chicken fillets stirred with galanga, pineapple, onion, red and green pepper and cashew nuts.
Kai Pat King: Boneless chicken, stir fried with ginger, mushrooms, baby corn and onion.
Lemongrass Chicken: Chicken fillets sautéed with lemongrass, chilli pepper, garlic and green pepper.
Pad Kra Pao Kai: Chicken tenders stir fried with basil leaves and chilli.
Neua Pad Hed: Beef sautéed with mushroom, onion, chilli peppers in an oyster sauce.
Pad Neua Gob Broccoli: Bar-B-Q beef, spicy with broccoli and onions.
Neua Pad Prik: Marinated beef stir fried with onion, green pepper, basil and chilli infusion.
Moo Pad King: Pork sautéed stir fry with mushrooms, green pepper, basil and chilli infusion.
Moo Pad Nam Man: Pork sautéed with black bean sauce and garlic, served with baby bok choi or seasonal vegetables.
Moo Pad Prik King: Pork sautéed with chilli paste, kaffir lime leaves, fish sauce and long beans.
Sam King: Bar-B-Q shrimp, chicken and pork served with Thai hot sauce.
Neua Yang: Bar-B-Q beef in Thai spicy garlic, ginger and sesame sauce.
Honey Garlic Pork: Bar-B-Q pork in Thai spicy garlic, ginger and sesame sauce.
Pad Pandalus: Chicken stir-fried with Pandalus leaves and chili.

Pad Guay Teow Raad Naa Kai: Stir fried wide noodles with mixed vegetables and chicken in soy sauce, served with hot sauce.
Pad Thai: Thai style stir fried rice stick noodles with shrimp*, chicken*, bean curd, green onion, bean sprouts, roasted peanuts and egg.
Kao Pad: Classic fried rice with chicken, shrimp and squid, served with cucumber.
Pad Kra Pao Kai Udon Noodles: Udon Noodles stir fried with chicken and basil.
Pad Gaeng Khiaw Wan Goong Pasta Noodles: Soba wheat noodles, stir fried with shrimp and green curry.
Steamed Rice
Kao Mun (Coconut) Rice
Sticky Rice

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