APPETIZER | ||
A-1 * PAPAYA SALAD (F,S,N) W. dry shrimp and crushed peanuts |
9 | |
A-2 * PAPAYA SEAFOOD SALAD (F,S) W. seafood and dry shrimp |
10.5 | |
A-3 * PAPAYA SALAD & DRY SHRIMP (F,S) Garnished w. crispy ground catfish |
12 | |
A-4 * SHREDDED GREEN MANGO SALAD (F,N) W. shrimp, squid, chicken, crushed peanuts and cashew nuts |
12 | |
A-5 * BEAN THREAD SALAD (F) W. ground chicken, shrimp, squid & dry shrimp |
11 | |
A-6 * CHINESE WATERCRESS SALAD (F,G,N) Crispy watercress w. shrimp, squid and chicken |
12.5 | |
A-7 * CRISPY GROUND CATFISH (F,N,S) Topped w. green mango salad and cashew nuts |
15.5 | |
A-8 * B.B.Q. PORK TENDER SALAD (F,S) W. “Jaew” sauce on the side |
10.5 | |
A-9 * B.B.Q. PORK TENDER (F,S) W. chili, mint, onions and lime juice |
11 | |
A-11 * B.B.Q. BEEF SALAD (F,S) W. chili, mint, onions and lime juice |
11 | |
A-12 * ROASTED DUCK SALAD (F,N,S) W. onion, chili, ginger, lime juice, mango, pineapple and crushed peanuts |
12.5 | |
A-13 * LARB: GROUND MEAT (F) W. fresh mint, dry chili and lime juice |
10.5 | |
A-14 * SWEET SAUSAGE (F) W. cucumber, onions, chili and lime juice |
10.5 | |
A-15 * FRIED SOFT SHELL CRAB (F,G,S) W. shredded green mango sauce |
19.5 | |
A-16 * RAW SHRIMP (F) Topped w. garlic, chili and lime juice |
13 | |
A-17 * SHRIMP OR SQUID SALAD (F) W. lemongrass, chili and lime juice |
13 | |
A-19 * B.B.Q. PORK (F) Topped w. garlic, chili and lime juice |
11 | |
A-20 * FRIED CHICKEN & SHRIMP DUMPLING (F,G,S) W. lemongrass, chili and lime juice |
9 | |
A-21 THAI VEGETABLE SALAD (E,N) W. boiled egg and peanut sauce |
6.5 | |
A-22 B.B.Q. PORK (S) Marinated w. honey; served with chili sauce |
9.5 | |
A-24 THAI BUFFALO WING | 9 | |
A-26 SATAY (CHICKEN, PORK OR BEEF) (S) | 10 | |
A-27 * FRIED MARINATED PORK STRIPS (F,S) W. “Jaew” sauce on the side |
9 | |
A-28 STEAMED DUMPLING (G,S) W. chicken and shrimp |
6 | |
A-29 * FRIED FISH CAKE (N) | 10.5 | |
A-30 FRIED SHRIMP CAKE (G) | 11 | |
A-31 FRIED SPRING ROLL (CHICKEN+VEG)(G,S) A: Fried spicy spring roll B: Combination of Traditional and spicy spring roll |
7.5 | |
A-32 FRIED SHRIMP WRAP (G,S) W. egg roll skin |
9.5 | |
A-33 FRIED CHICKEN & CRABMEAT ROLL (S) | 10 | |
A-35 FRIED BEAN CURD (N) Served w. chili sauce & crushed peanuts |
6 | |
A-36 CHICKEN CURRY PUFF (G,S) Served w. cucumber salad |
8 | |
A-38 * FRIED CALAMARI (G) W. chili sauce on the side |
8.5 | |
A-39 * FRIED SHREDDED TARO AND PEANUTS (N) W. chili sauce on the side |
8 | |
A-41 FRIED CHIVE VEGETABLE DUMPLINGS With soy sauce on the side |
5.5 | |
A-42 * NAM-SOD (F,N) Ground pork w. ginger, chili, peanut and lime juice |
10 | |
A-44 * E-SARN SAUSAGE OR NORTHERN SAUSAGE (N) W. ginger, chili and peanut |
7.5 | |
A-45 * FRIED COMBINATION PLATTER (E,G,N,S) | 12.5 | |
* Indicates Hot & Spicy | ||
NOODLES | ||
N-1 PAD THAI (E,N) Sautéed rice noodles w. bean sprouts, egg, shrimp and crushed peanuts |
10.5 | |
N-2 RAD-NA (S) Sautéed noodles topped w. choice of meat, Thai style gravy sauce and Chinese broccoli |
10.5 | |
N-3 PAD SEE-EW (E,S) Sautéed soy sauce noodles, choice of meat, egg and Chinese broccoli |
10.5 | |
N-4 GAI-KUA (E,S) Sautéed noodles w. chicken, squid and egg |
10.5 | |
N-5 * DRUNKEN NOODLES (S) Sautéed noodles w. choice of minced or sliced meat, chili and basil |
10.5 | |
N-6 NUR-SUB NOODLES (S) Sautéed noddles topped w. Thai style gravy, minced beef and onions |
10.5 | |
N-7 * CURRY RICE NOODLES (E,N) W. choice of meat, egg and crushed peanuts |
10.5 | |
N-8 CRISPY EGG NOODLES (G,S) Topped w. shrimp, chicken, bamboo shoots and mushrooms in Thai style gravy |
10.5 | |
N-9 * KAO-SOY (G) Curry egg noodles with choice of meat |
10.5 | |
N-10 PRESERVED BEAN CURD SOUP (E,S) W. seafood, pork, chicken, vegetables bean thread and egg |
11 | |
N-11 * NORTHERN STYLE CURRY NOODLES W. ground pork and spare rib; served with Thai noodles |
10.5 | |
N-12 * THAI NOODLES SERVED WITH CHICKEN GREEN CURRY AND BAMBOO SHOOTS | 10.5 | |
N-13 * THAI NOODLES SERVED WITH GROUND FISH CURRY (E) W. ground fish ball, coconut milk, egg and steamed vegetables |
10.5 | |
N-14 * JUNGLE GROUND FISH CURRY SAUCE (E) W. fish ball; served w. Thai noodles, egg and fresh vegetables |
10.5 | |
N-15 JUMBO NOODLE SOUP (E,S) W. pork, intestine and stomach |
10.5 | |
FROM: N17-N23 SERVED UNTIL 5PM ONLY | ||
N-17 * BEEF NOODLE SOUP (LIGHT OR DARK SPICY) (S) W. meatball, beef liver and tripe |
9.5 | |
N-18 * PORK NOODLE SOUP (REG OR DARK SPICY) (N,S) W. ground pork, sliced pork, pork ball and peanuts |
9.5 | |
N-19 PORK NOODLE SOUP (REG OR DARK SPICY) (S) W. fish ball, pork, ground pork and peanuts |
9.5 | |
N-20 * CHAN’S NOODLE SOUP W. BASIL (S) Choice of beef and meat ball or pork and pork ball |
9.5 | |
N-21 YEN-TA-FO NOODLE SOUP (N,S) W. squid, fish ball, tofu & Chinese watercress |
9.5 | |
N-22 EGG NOODLE (NO SOUP) (G,S) W. roasted pork, fish ball, fish cake and bean sprouts |
9.5 | |
N-23 DUCK NOODLE SOUP (S) W. sliced or stewed duck |
11 | |
SOUP | ||
Small | Large | |
S-1 * TOM-YUM SHRIMP W. mushrooms in hot and sour soup |
5 | 10 |
S-2 BEAN CURD SOUP (S) W. ground pork or chicken |
4.5 | 9 |
S-3 VEGETABLE SOUP (S) W. ground chicken, squid and shrimp |
5 | 10 |
S-4 * COCONUT CHICKEN SOUP W. mushrooms, coconut milk and galanga |
4.5 | 9.5 |
S-5 * TOM ZAP SALMON FILET (F,S) W. mushrooms, lemongrass, mint and galanga in sour and spicy soup |
Large Only | 11.5 |
S-6 RICE SOUP (S) W. trout filet |
Large Only | 11.5 |
S-7 * TOM-YUM PORK LEG (F,S) W. mushrooms in hot and sour soup |
5 | 10 |
S-9 BEAN THREAD SOUP (S) W. ground chicken |
4.5 | 9 |
S-10 GROUND PORK (S) W. mustard green soup |
4.5 | 9 |
S-11 * BEEF TENDON (S) (Regular or Spicy Dark Soup) |
5 | 10 |
S-12 * TOM-ZAP: SPICY & SOUR SOUP (F,S) With beef, tripe and liver |
5.5 | 10.5 |
S-13 * TOM-ZAP (F,S) Choice of cornish hen (bone in) or sliced chicken breast in spicy & soup soupIn hot and sour soup |
5.5 | 10.5 |
* Indicates Hot & Spicy | ||
SOFT SHELL CRAB | ||
SC-1* FRIED SOFT SHELL CRAB (G) Served w. Pineapple, pumpkin and long beans in green curry sauce |
19.5 | |
SC-2 * FRIED SOFT SHELL CRAB (G,S) Topped w. chili, garlic and basil leaves |
19.5 | |
SC-3 FRIED SOFT SHELL CRAB (G,S) W. egg, curry powder and scallion |
19.5 | |
OVER RICE | ||
O-1 PORK LEG (E,S) W. mustard green over rice |
10 | |
O-2 CHICKEN (S) W. ginger sauce over rice |
10 | |
O-3 COMBO OF ROASTED PORK (E,S) Crispy pork, sweet sausage and boiled egg; served with special sweet house sauce |
10 | |
O-4 ROASTED DUCK (S) W. Chinese watercress over rice |
11 | |
O-5 STEWED BEEF OVER RICE (S) W. American broccoli in Thai style gravy |
10 | |
O-6 * GROUND OR SLICED MEAT (S) W. chili, garlic and basil leaves over rice |
10 | |
O-7 SEASONED PORK (S) W. peppers and garlic over rice |
10 | |
O-8 SHRIMP PASTE FRIED RICE (E,S) W. sweetened chicken and dry shrimp |
10 | |
O-9 FRIED RICE WITH SALTED BEEF (E,S) | 10.5 | |
O-10 * CHILI SAUCE FRIED RICE (E,F) W. sweetened chicken, omelet, long bean & shrimp |
10 | |
O-11 SHRIMP OR CRABMEAT FRIED RICE (E,S) | 10.5 | |
O-12 * GAI YANG COMBO OF (F,N,S) B.B.Q. chicken, coconut rice and papaya salad with dry shrimp and crushed peanuts |
10.5 | |
O-14 PAN FRIED MUSSELS (NO RICE) (E,G,S) W. egg and bean sprouts |
10.5 | |
O-15 * FRIED MARINATED PORK STRIPS (F,N,S) Combo of sticky rice and papaya salad with dry shrimp and crushed peanuts |
10.5 | |
O-16 PINEAPPLE FRIED RICE (E,S) W. chicken and cashew nuts |
10.5 | |
O-17 * BASIL FRIED RICE (S) W. choice of meat: chicken, pork or beef |
10.5 | |
* Hot & Spicy | ||
FISH | ||
Fried Plate : Whole Red Snapper 24 Sea Trout Filet lg 24 sm 14 |
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Steamed Plate : Whole Stripe Bass 24 Sea Trout Filet lg 24 sm 14 |
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F-1 FRIED FISH (G,S) Topped w. tomatoes, onions and pineapple in sweet and sour sauce |
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F-2 * FRIED FISH (G) Topped w. sweet chili sauce |
||
F-3 * FRIED FISH (G,S) Topped w. chili, garlic and basil sauce |
||
F-4 FRIED FISH (G,S) Topped w. ginger sauce |
||
F-5 * FRIED FISH (F,G) Topped w. green mango sauce |
||
F-6 * FRIED FISH (G) Topped w. chu-chee curry sauce |
||
F-7 * FRIED FISH (S) Topped w. pad-ped curry sauce & coconut milk |
||
F-8 * FRIED FISH (G,S) Topped w. lemongrass sauce |
||
F-9 * STEAMED FISH (F) W. garlic, chili and lime juice |
||
F-10 STEAMED FISH (S) W. soy sauce, ginger and scallion |
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ALA CARTE | ||
CHOICE OF MEAT: CHICKEN, PORK OR BEEF SUBSTITUTE MEAT TO SEAFOOD ADD $2 EXTRA |
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C-1 SEASONED PORK (S) W. garlic and pepper |
11 | |
C-2 * SAUTÉED FRIED CHICKEN (G,N) W. cashew nuts and pineapple |
10.5 | |
C-3 PAN FRIED EGG (F) W. ground pork or chicken |
10 | |
C-4 FRIED OR B.B.Q. CHICKEN (S) | 10.5 | |
C-5 SAUTÉED CHICKEN (S) W. mushrooms, ginger, onions and scallion |
10.5 | |
C-6 BEAN THREAD (S) W. shrimp and pork belly in casserole |
12 | |
C-7 SAUTÉED MIXED VEGETABLES (S) W. oyster sauce, zucchini, mushroom, snow peas, napa, broccoli, cabbage and Chinese broccoli |
10.5 | |
C-8 SAUTÉED CHINESE WATERCRESS (S) W. oyster sauce |
10.5 | |
C-9 SAUTÉED CHINESE BROCCOLI (S) W. oyster sauce |
10.5 | |
C-10 SAUTÉED CHINESE BROCCOLI (S) W. crispy pork |
13 | |
C-11 SAUTÉED SNOW PEA TIPS (S) W. oyster sauce |
13.5 | |
C-12 * SAUTÉED EGGPLANT (S) W. ground pork, garlic, chili and basil leaves |
11.5 | |
C-13 SAUTÉED BEAN THREAD (S) W. egg, shrimp and chicken |
12 | |
C-14 * SAUTÉED PAD GRA-PROW (S) W. choice of ground or sliced meat, chili, garlic and basil leaves |
10.5 | |
C-15 * SAUTÉED PORK LEG (S) W. chili, garlic and basil leaves |
12 | |
C-16 * SAUTÉED CRISPY PORK BELLY (S) W. chili, garlic and basil leaves |
12 | |
C-17 * SAUTÉED SEAFOOD (S) Shrimp, squid, trout filet and mussels w. garlic, chili, rhizome, green peppercorn and basil leaves |
13 | |
C-18 * ROASTED DUCK IN CURRY SAUCE (S) Sautéed w. Thai eggplant and bamboo shoot |
13 | |
C-19 * SAUTÉED PORK W. prik-khing curry sauce and long bean |
11 | |
C-20 * CHU-CHEE SHRIMP W. chu-chee curry sauce and mushrooms |
13 | |
C-21 * PANANG CURRY Your choice of meat w. coconut milk |
12 | |
C-22 * MASSAMAN CURRY (N) Your choice of beef or chicken w. onions, potatoes and peanuts |
11 | |
C-23 * GREEN CURRY Your choice of meat w. Thai eggplant, OR bamboo shoots and coconut milk |
11 | |
C-24 * RED CURRY Your choice of meat w. Thai eggplant, bamboo shoots and coconut milk |
11 | |
C-25 * ROASTED DUCK GREEN CURRY W. tomatoes, pineapple and coconut milk |
13.5 | |
C-26 – YELLOW (KAREE) CURRY W. coconut milk, chicken, potatoes, onions and cucumber sauce on the side |
12 | |
C-27 * JUNGLE CURRY W. choice of meat and mixed vegetables |
11 | |
C-28 * SOUR CURRY SHRIMP W. Chinese watercress, napa and string beans |
11 | |
C-30 * SAUTÉED ROASTED DUCK (S) W. bamboo shoots, chili and basil leaves |
13 | |
C-31 * PAD PED TROUT FILET (G) W. Thai eggplant in spicy curry sauce |
13 | |
C-32 SAUTÉED BEEF (S) W. mushrooms and scallion in oyster sauce |
11 | |
C-33 * PAD PED FRIED SLICED CATFISH W. Thai eggplant in spicy curry sauce |
11 | |
C-34 * PAD PED PORK CURRY SAUCE W. Thai eggplant |
11 | |
C-35 * SAUTÉED SA-TOR BEAN W. shrimp in spicy sauce |
13 | |
C-36 * SOUTHERN STYLE CURRY W. choice of meat, Thai eggplant & bamboo shoot |
11.5 | |
C-37 * KANG SOM CHA-OM OMELET (E) W. shrimp |
11.5 | |
C-38 * SOUR & SPICY YELLOW CURRY W. sour bamboo shoot and trout filet |
11 | |
C-39 * FISH FLAVOR CURRY W. mixed vegetables and shrimp |
11 | |
C-40 * MIXED VEGETABLE SOUP W. shrimp, shrimp paste, peppers and dry shrimp |
11.5 | |
C-42 * SUB-NOK Green curry w. fresh shrimp ball, Thai eggplant, rhizome and coconut milk |
11.5 | |
SIDE ORDERS | ||
SO-1 JASMINE RICE | 1.25 | |
SO-2 STICKY RICE | 1.75 | |
SO-3 CHICKEN STOCK RICE | 1.75 | |
SO-4 BROWN RICE | 1.75 | |
SO-5 COCONUT RICE | 2 | |
SO-6 PEANUT SAUCE | 2 | |
SO-7 STEAMED VEGETABLES | 3 | |
DESSERT | ||
D-1 ICE CREAM | ||
(A) COCONUT ICE CREAM | 5.5 | |
(B) LYCHEE ICE CREAM | 5 | |
(C) GREEN TEA ICE CREAM | 5 | |
Other Chilled desserts are in refrigerator showcase | ||
DRINKS | ||
SD-1 SODA | 1.75 | |
SD-2 HOT TEA (GREEN OR JASMINE) | 1.5 | |
SD-3 INSTANT HOT COFFEE | 1.75 | |
SD-4 BLACK THAI ICED TEA | 3 | |
SD-5 BLACK THAI ICED COFFEE | 3 | |
SD-6 THAI ICED TEA W. MILK | 3 | |
SD-7 THAI ICED TEA W. milk & black tapioca pearls | 3.5 | |
SD-8 THAI COFFEE W. milk | 3 | |
SD-9 COCONUT JUICE | 3 | |
SD-10 LONGAN JUICE | 3 | |