Ban Thai
Cuisine Type
📍 Location & Contact
🕒 Hours & Details
Hours
Restaurant Details
📋 Menu
Lunch Menu
D. Gaeng Pak / Red Curry
Red curry, coconut milk, bamboo shoots, bell peppers, zucchini, basil, and rice.
F. Guay Teow Kee Mao / Drunken Noodle
rice noodle Thai basil wok-fry with egg, bell peppers, broccoli, onions, and garlic.
D. Gaeng Pak / Red Curry
Red curry, coconut milk, bamboo shoots, bell peppers, zucchini, basil, and rice.
C. Red Curry - Gaeng Pak
Red curry, coconut milk, bamboo shoots, bell peppers, zucchini, basil, and rice.
E. Pad Khing / Ginger Wok-fry
Ginger Wok-fry with bell peppers, carrots, onions, mushrooms, celery, garlic, and rice.
F. Drunken Noodles - Guay Teow Kee Mao
Rice noodle stir-fry with Thai basil wok fry with egg, bell peppers, broccoli, onions, and garlic.
D. Drunken Noodles - Guay Teow Kee Mao
Rice noodle stir-fry with Thai basil wok fry with egg, bell peppers, broccoli, onions, and garlic.
A. Pad Bai Gra Prow / Basil Vegetable Wok-fry
Basil flavoured wok-fry with bell peppers, green bean, Chinese broccoli, onions, garlic, and rice.
E. Pad Khing / Ginger Wok-fry
Ginger Wok-fry with bell peppers, carrots, onions, mushrooms, celery, garlic, and rice.
C. Tamarind Noodles - Phad Thai
Rice noodles with firm tofu, egg, chives, bean sprouts, tamarind, topped with carrots and crushed peanuts.
Ls1. Chicken Red Curry - Gaeng Gai
Local Chicken red curry with basil, bamboo shoots, bell peppers, and rice.
D. Gaeng Pak / Red Curry
Red curry, coconut milk, bamboo shoots, bell peppers, zucchini, basil, and rice.
A. Pad Bai Gra Prow / Basil Vegetable Wok-fry
Basil flavoured wok-fry with bell peppers, green bean, Chinese broccoli, onions, garlic, and rice.
Ls1. Gaeng Gai / Chicken Red Curry
Local Chicken red curry with basil, bamboo shoots, bell peppers, and rice.
B. Tamarind Noodles - Phad Thai
Rice noodles with firm tofu, egg, chives, bean sprouts, tamarind, topped with carrots and crushed peanuts.
F. Guay Teow Kee Mao / Drunken Noodle
rice noodle Thai basil wok-fry with egg, bell peppers, broccoli, onions, and garlic.
Ls2. Beef And Broccoli - Neua Phad Num Man Hoi
Local tender sirloin, wok-fried with broccoli garlic, hose soy sauce, and a side of rice.
Ls3. Gra Prow Moo Sup With Egg / Pork Basil Wok-fry With Fried Egg
Local ground pork wok-fried with basil Thai chilli, garlic, house sauce with a side of rice and topped with a fried egg.
D. Red Curry - Gaeng Pak
Red curry, coconut milk, bamboo shoots, bell peppers, zucchini, basil, and rice.
Ls3. Pork Basil Wok Fry With Egg - Graprow Moo Sup With Egg
Local ground pork wok-fried with basil Thai chili, garlic, and house sauce with a side of rice topped with a fried egg.
C. Pad Thai / Tamarind Noodle
Rice noodles with firm tofu, egg, chives, bean sprouts, tamarind, topped with carrots and crushed peanuts.
Ls1. Chicken Red Curry - Gaeng Gai
Local Chicken red curry with basil, bamboo shoots, bell peppers, and rice.
Ls4 Khao Man Gai
Sous vide Rossdown 5oz chicken breast, ginger, garlic rice, cucumber, served with spicy soybean sauce
E. Pad Khing / Ginger Wok-fry
Ginger Wok-fry with bell peppers, carrots, onions, mushrooms, celery, garlic, and rice.
A. Pad Bai Gra Prow / Basil Vegetable Wok-fry
Basil flavoured wok-fry with bell peppers, green bean, Chinese broccoli, onions, garlic, and rice.
Ls3. Gra Prow Moo Sup With Egg / Pork Basil Wok-fry With Fried Egg
Local ground pork wok-fried with basil Thai chilli, garlic, house sauce with a side of rice and topped with a fried egg.
B. Pad Med Mamuang / Cashew Vegetable Wok-fry
Roasted cashews, wok-fry with bell peppers, carrots, celery, onions, broccoli, garlic, and rice.
B. Pad Med Mamuang / Cashew Vegetable Wok-fry
Roasted cashews, wok-fry with bell peppers, carrots, celery, onions, broccoli, garlic, and rice.
Ls2. Beef And Broccoli - Neua Phad Num Man Hoi
Local tender sirloin, wok-fried with broccoli garlic, hose soy sauce, and a side of rice.
E. Pad Khing / Ginger Wok-fry
Ginger Wok-fry with bell peppers, carrots, onions, mushrooms, celery, garlic, and rice.
C. Pad Thai / Tamarind Noodle
Rice noodles with firm tofu, egg, chives, bean sprouts, tamarind, topped with carrots and crushed peanuts.
Ls1. Gaeng Gai / Chicken Red Curry
Local Chicken red curry with basil, bamboo shoots, bell peppers, and rice.
B. Pad Med Mamuang / Cashew Vegetable Wok-fry
Roasted cashews, wok-fry with bell peppers, carrots, celery, onions, broccoli, garlic, and rice.
A Phad Med Ma Muang
Roasted cashew wok-fry with bell pepper, carrot, celery, onion, broccoli, garlic, rice
Ls2. Neua Pad Nam Man Hoi / Beef And Broccoli
Local tender sirloin, wok-fried with broccoli garlic, hose soy sauce, and a side of rice.
A. Basil Vegetable Wok -fry Phad Bai Graprow
Basil flavored wok-fry with bell peppers, green bean, Chinese broccoli, onions, garlic, and rice.
Ls2. Neua Pad Nam Man Hoi / Beef And Broccoli
Local tender sirloin, wok-fried with broccoli garlic, hose soy sauce, and a side of rice.
B. Pad Med Mamuang / Cashew Vegetable Wok-fry
Roasted cashews, wok-fry with bell peppers, carrots, celery, onions, broccoli, garlic, and rice.
F. Guay Teow Kee Mao / Drunken Noodle
rice noodle Thai basil wok-fry with egg, bell peppers, broccoli, onions, and garlic.
A. Pad Bai Gra Prow / Basil Vegetable Wok-fry
Basil flavoured wok-fry with bell peppers, green bean, Chinese broccoli, onions, garlic, and rice.
C. Pad Thai / Tamarind Noodle
Rice noodles with firm tofu, egg, chives, bean sprouts, tamarind, topped with carrots and crushed peanuts.
C. Pad Thai / Tamarind Noodle
Rice noodles with firm tofu, egg, chives, bean sprouts, tamarind, topped with carrots and crushed peanuts.
Ls3. Gra Prow Moo Sup With Egg / Pork Basil Wok-fry With Fried Egg
Local ground pork wok-fried with basil Thai chilli, garlic, house sauce with a side of rice and topped with a fried egg.
Ls2. Neua Pad Nam Man Hoi / Beef And Broccoli
Local tender sirloin, wok-fried with broccoli garlic, hose soy sauce, and a side of rice.
E. Ginger Wok Fry - Phad Khing
Ginger Wok-fry with bell peppers, carrots, onions, mushrooms, celery, garlic, and rice.
B. Cashew Vegetable Wok Fry Phad Med Ma Muang Jae
Roasted cashews, wok-fry with bell peppers, carrots, celery, onions, broccoli, garlic, and rice.
D. Gaeng Pak / Red Curry
Red curry, coconut milk, bamboo shoots, bell peppers, zucchini, basil, and rice.
Ls2. Neua Pad Nam Man Hoi / Beef And Broccoli
Local tender sirloin, wok-fried with broccoli garlic, hose soy sauce, and a side of rice.
Ls3. Gra Prow Moo Sup With Egg / Pork Basil Wok-fry With Fried Egg
Local ground pork wok-fried with basil Thai chilli, garlic, house sauce with a side of rice and topped with a fried egg.
Ls1. Gaeng Gai / Chicken Red Curry
Local Chicken red curry with basil, bamboo shoots, bell peppers, and rice.
Ls1. Gaeng Gai / Chicken Red Curry
Local Chicken red curry with basil, bamboo shoots, bell peppers, and rice.
Ls3. Pork Basil Wok Fry With Egg - Graprow Moo Sup With Egg
Local ground pork wok-fried with basil Thai chili, garlic, and house sauce with a side of rice topped with a fried egg.
F. Guay Teow Kee Mao / Drunken Noodle
rice noodle Thai basil wok-fry with egg, bell peppers, broccoli, onions, and garlic.
Soups
S5. Guay Teow Nam Nuea / Beef Brisket Noodle Soup
Homemade Thai street food style braised local brisket locally made egg noodle soup cooked with plenty of spices and abundance of fresh herbs. Juicy tender slow-cooked local beef steeped in a rich, savory aromatic broth.
S4. Tom Kha Goong / Creamy Coconut Prawn Soup
Coconut milk infused soup with young galangal, shallot, lime leaves, lemongrass, cilantro, and balanced with fresh lime juice.
S8. Khao Soi Gai / Curry Chicken Noodle Soup
Chiang Mai-style noodle soup was brought to Thailand by Chinese and Muslim immigrants 200 years ago. Most food stalls in Chiang Mai have this version of noodle dish. Local Bone-in chicken gently simmers in aromatic curry coconut cream. The dish served with fresh & crispy egg noodles seasoned with cilantro, shallot, pickled mustard green, lime, and roasted chilli jam.
S3. Tom Kha Gai / Creamy Coconut Chicken Soup
Coconut milk infused soup with young galangal, shallot, lime leaves, lemongrass, cilantro, and balanced with fresh lime juice.
S8. Khao Soi Gai / Curry Chicken Noodle Soup
Chiang Mai-style noodle soup was brought to Thailand by Chinese and Muslim immigrants 200 years ago. Most food stalls in Chiang Mai have this version of noodle dish. Local Bone-in chicken gently simmers in aromatic curry coconut cream. The dish served with fresh & crispy egg noodles seasoned with cilantro, shallot, pickled mustard green, lime, and roasted chilli jam.
S2. Tom Yum Goong / Spicy Lemongrass Prawn Soup
This world-renowned soup is made with fresh lemongrass, galangal, lime leaves, shallot, cilantro and cook gently in chicken broth and balanced with fresh lime juice.
S8. Khao Soi Gai / Curry Chicken Noodle Soup
Chiang Mai-style noodle soup was brought to Thailand by Chinese and Muslim immigrants 200 years ago. Most food stalls in Chiang Mai have this version of noodle dish. Local Bone-in chicken gently simmers in aromatic curry coconut cream. The dish served with fresh & crispy egg noodles seasoned with cilantro, shallot, pickled mustard green, lime, and roasted chilli jam.
S8. Khao Soi Gai / Curry Chicken Noodle Soup
Chiang Mai-style noodle soup was brought to Thailand by Chinese and Muslim immigrants 200 years ago. Most food stalls in Chiang Mai have this version of noodle dish. Local Bone-in chicken gently simmers in aromatic curry coconut cream. The dish served with fresh & crispy egg noodles seasoned with cilantro, shallot, pickled mustard green, lime, and roasted chilli jam.
S1. Tom Yum Gai / Spicy Lemongrass Chicken Soup
This world-renowned soup is made with fresh lemongrass, galangal, lime leaves, shallot, cilantro and cook gently in chicken broth and balanced with fresh lime juice.
S7. Guay Teow Nam Gai / Chicken Noodle Soup
Delicious noodle soup comes with clear, lightly seasoned broth, rice noodles, pulled chicken breast, beansprout, cilantro, and green onion.
S3. Tom Kha Gai / Creamy Coconut Chicken Soup
Coconut milk infused soup with young galangal, shallot, lime leaves, lemongrass, cilantro, and balanced with fresh lime juice.
S2. Tom Yum Goong / Spicy Lemongrass Prawn Soup
This world-renowned soup is made with fresh lemongrass, galangal, lime leaves, shallot, cilantro and cook gently in chicken broth and balanced with fresh lime juice.
S7. Guay Teow Nam Gai / Chicken Noodle Soup
Delicious noodle soup comes with clear, lightly seasoned broth, rice noodles, pulled chicken breast, beansprout, cilantro, and green onion.
S2. Tom Yum Goong / Spicy Lemongrass Prawn Soup
This world-renowned soup is made with fresh lemongrass, galangal, lime leaves, shallot, cilantro and cook gently in chicken broth and balanced with fresh lime juice.
S6. Guay Teow Nam Moo / Grilled Pork Noodle Soup
This noodle dish is irresistible. Served everywhere in Thailand from street food stalls to five-star hotels. Tender grilled local pork, cilantro and green onion mixed in with the broth is a perfect marriage of flavours.
S1. Tom Yum Gai / Spicy Lemongrass Chicken Soup
This world-renowned soup is made with fresh lemongrass, galangal, lime leaves, shallot, cilantro and cook gently in chicken broth and balanced with fresh lime juice.
S5. Guay Teow Nam Nuea / Beef Brisket Noodle Soup
Homemade Thai street food style braised local brisket locally made egg noodle soup cooked with plenty of spices and abundance of fresh herbs. Juicy tender slow-cooked local beef steeped in a rich, savory aromatic broth.
S7. Guay Teow Nam Gai / Chicken Noodle Soup
Delicious noodle soup comes with clear, lightly seasoned broth, rice noodles, pulled chicken breast, beansprout, cilantro, and green onion.
S1. Tom Yum Gai / Spicy Lemongrass Chicken Soup
This world-renowned soup is made with fresh lemongrass, galangal, lime leaves, shallot, cilantro and cook gently in chicken broth and balanced with fresh lime juice.
S7. Guay Teow Nam Gai / Chicken Noodle Soup
Delicious noodle soup comes with clear, lightly seasoned broth, rice noodles, pulled chicken breast, beansprout, cilantro, and green onion.
S3. Tom Kha Gai / Creamy Coconut Chicken Soup
Coconut milk infused soup with young galangal, shallot, lime leaves, lemongrass, cilantro, and balanced with fresh lime juice.
S3. Tom Kha Gai / Creamy Coconut Chicken Soup
Coconut milk infused soup with young galangal, shallot, lime leaves, lemongrass, cilantro, and balanced with fresh lime juice.
S6. Guay Teow Nam Moo / Grilled Pork Noodle Soup
This noodle dish is irresistible. Served everywhere in Thailand from street food stalls to five-star hotels. Tender grilled local pork, cilantro and green onion mixed in with the broth is a perfect marriage of flavours.
S6. Guay Teow Nam Moo / Grilled Pork Noodle Soup
This noodle dish is irresistible. Served everywhere in Thailand from street food stalls to five-star hotels. Tender grilled local pork, cilantro and green onion mixed in with the broth is a perfect marriage of flavours.
S4. Tom Kha Goong / Creamy Coconut Prawn Soup
Coconut milk infused soup with young galangal, shallot, lime leaves, lemongrass, cilantro, and balanced with fresh lime juice.
S1. Tom Yum Gai / Spicy Lemongrass Chicken Soup
This world-renowned soup is made with fresh lemongrass, galangal, lime leaves, shallot, cilantro and cook gently in chicken broth and balanced with fresh lime juice.
S2. Tom Yum Goong / Spicy Lemongrass Prawn Soup
This world-renowned soup is made with fresh lemongrass, galangal, lime leaves, shallot, cilantro and cook gently in chicken broth and balanced with fresh lime juice.
S4. Tom Kha Goong / Creamy Coconut Prawn Soup
Coconut milk infused soup with young galangal, shallot, lime leaves, lemongrass, cilantro, and balanced with fresh lime juice.
S5. Guay Teow Nam Nuea / Beef Brisket Noodle Soup
Homemade Thai street food style braised local brisket locally made egg noodle soup cooked with plenty of spices and abundance of fresh herbs. Juicy tender slow-cooked local beef steeped in a rich, savory aromatic broth.
S4. Tom Kha Goong / Creamy Coconut Prawn Soup
Coconut milk infused soup with young galangal, shallot, lime leaves, lemongrass, cilantro, and balanced with fresh lime juice.
S6. Guay Teow Nam Moo / Grilled Pork Noodle Soup
This noodle dish is irresistible. Served everywhere in Thailand from street food stalls to five-star hotels. Tender grilled local pork, cilantro and green onion mixed in with the broth is a perfect marriage of flavours.
S5. Guay Teow Nam Nuea / Beef Brisket Noodle Soup
Homemade Thai street food style braised local brisket locally made egg noodle soup cooked with plenty of spices and abundance of fresh herbs. Juicy tender slow-cooked local beef steeped in a rich, savory aromatic broth.
Noodles
W11. Guay Teow Kee Mao / Drunken Noodle
Communally known as drunken noodle, this dish was created as a late-night snack after a night out with friends. Made with egg, bell peppers, broccoli, onions, soy sauce, fish sauce, and Thai basil, this dish is truly delicious. If you love Phad Thai you should give this dish a try.
N2. Bangkok Noodles
A simple lightly flavored noodle dish. Egg and garlic fried with noodles, soy sauce, bean sprouts, green onion, and white pepper.
W12. Pad See Ew / Soybean Fresh Noodle Wok-fry
The name Seeuw means soy sauce in Thai, very popular dish available all throughout Thailand. Made with Local fresh noodle wok-fried with egg, garlic, salted bean paste, Chinese broccoli, and of course dark soybean sauce.
W11. Guay Teow Kee Mao / Drunken Noodle
Communally known as drunken noodle, this dish was created as a late-night snack after a night out with friends. Made with egg, bell peppers, broccoli, onions, soy sauce, fish sauce, and Thai basil, this dish is truly delicious. If you love Phad Thai you should give this dish a try.
N4 - Phad Seeuw
N1 - Phad Thai
N2 - Bangkok Noodles
W10. Bangkok Noodles
A simple lightly flavored noodle dish. Egg and garlic fried with noodles, soy sauce, bean sprouts, green onion, and white pepper.
N4. Soybean Fresh Noodles Wok Fry - Phad Seeuw
The name Seeuw means soy sauce in Thai, a very popular dish available throughout Thailand. Made with local fresh noodle wok-fried with egg, garlic, salted bean paste, Chinese broccoli, and of course dark soybean sauce.
W12. Pad See Ew / Soybean Fresh Noodle Wok-fry
The name Seeuw means soy sauce in Thai, very popular dish available all throughout Thailand. Made with Local fresh noodle wok-fried with egg, garlic, salted bean paste, Chinese broccoli, and of course dark soybean sauce.
N1.tamarind Noodle - Pad Thai
Ban Thai's Phad Thai sauce recipe was developed over 120 years ago and passed down to Baan Thai Wok and Bar's executive Chef Nanatwan. Egg, salted radish, bean curd, rice noodle, bean sprout, chives, lime wedge, and crushed peanuts are blended into the dish to achieve a perfectly balanced flavor.
W12. Pad See Ew / Soybean Fresh Noodle Wok-fry
The name Seeuw means soy sauce in Thai, very popular dish available all throughout Thailand. Made with Local fresh noodle wok-fried with egg, garlic, salted bean paste, Chinese broccoli, and of course dark soybean sauce.
W9. Pad Thai / Tamarind Noodle
Our Phad Thai sauce recipe was developed over 120 years ago and passed down to our executive Chef Nanatwan. Egg, salted radish, bean curd, rice noodle, bean sprout, chives, lime wedge, and crushed peanuts are blended into the dish to achieve a perfectly balanced flavor.
N3 - Guay Teow Kee Mao
N3 - Guay Teow Kee Mao
N3. Drunken Noodle - Guay Teow Kee Mao
Communally known as drunken noodles, this dish was created as a late-night snack after a night out with friends. Made with egg, bell peppers, broccoli, onions, soy sauce, fish sauce, and Thai basil, this dish is truly delicious. If you love Phad Thai you should give this dish a try.
N1 - Phad Thai
N4 - Phad Seeuw
W10. Bangkok Noodles
A simple lightly flavored noodle dish. Egg and garlic fried with noodles, soy sauce, bean sprouts, green onion, and white pepper.
W13. Pad Woon Sen / Glass Noodle Wok-fry
Phad Woon Sen is a light classic Thai noodle dish that may not be as popular as Phad Thai but is equally delicious. Smooth and silky glass noodles are stir-fried with crunchy vegetables for contrast, then topped with cilantro for freshness.
W10. Bangkok Noodles
A simple lightly flavored noodle dish. Egg and garlic fried with noodles, soy sauce, bean sprouts, green onion, and white pepper.
W13. Pad Woon Sen / Glass Noodle Wok-fry
Phad Woon Sen is a light classic Thai noodle dish that may not be as popular as Phad Thai but is equally delicious. Smooth and silky glass noodles are stir-fried with crunchy vegetables for contrast, then topped with cilantro for freshness.
W12. Pad See Ew / Soybean Fresh Noodle Wok-fry
The name Seeuw means soy sauce in Thai, very popular dish available all throughout Thailand. Made with Local fresh noodle wok-fried with egg, garlic, salted bean paste, Chinese broccoli, and of course dark soybean sauce.
W11. Guay Teow Kee Mao / Drunken Noodle
Communally known as drunken noodle, this dish was created as a late-night snack after a night out with friends. Made with egg, bell peppers, broccoli, onions, soy sauce, fish sauce, and Thai basil, this dish is truly delicious. If you love Phad Thai you should give this dish a try.
W13. Pad Woon Sen / Glass Noodle Wok-fry
Phad Woon Sen is a light classic Thai noodle dish that may not be as popular as Phad Thai but is equally delicious. Smooth and silky glass noodles are stir-fried with crunchy vegetables for contrast, then topped with cilantro for freshness.
W9. Pad Thai / Tamarind Noodle
Our Phad Thai sauce recipe was developed over 120 years ago and passed down to our executive Chef Nanatwan. Egg, salted radish, bean curd, rice noodle, bean sprout, chives, lime wedge, and crushed peanuts are blended into the dish to achieve a perfectly balanced flavor.
W9. Pad Thai / Tamarind Noodle
Our Phad Thai sauce recipe was developed over 120 years ago and passed down to our executive Chef Nanatwan. Egg, salted radish, bean curd, rice noodle, bean sprout, chives, lime wedge, and crushed peanuts are blended into the dish to achieve a perfectly balanced flavor.
W10. Bangkok Noodles
A simple lightly flavored noodle dish. Egg and garlic fried with noodles, soy sauce, bean sprouts, green onion, and white pepper.
W11. Guay Teow Kee Mao / Drunken Noodle
Communally known as drunken noodle, this dish was created as a late-night snack after a night out with friends. Made with egg, bell peppers, broccoli, onions, soy sauce, fish sauce, and Thai basil, this dish is truly delicious. If you love Phad Thai you should give this dish a try.
W9. Pad Thai / Tamarind Noodle
Our Phad Thai sauce recipe was developed over 120 years ago and passed down to our executive Chef Nanatwan. Egg, salted radish, bean curd, rice noodle, bean sprout, chives, lime wedge, and crushed peanuts are blended into the dish to achieve a perfectly balanced flavor.
W13. Pad Woon Sen / Glass Noodle Wok-fry
Phad Woon Sen is a light classic Thai noodle dish that may not be as popular as Phad Thai but is equally delicious. Smooth and silky glass noodles are stir-fried with crunchy vegetables for contrast, then topped with cilantro for freshness.
N2 - Bangkok Noodles
Appetizers
A4. Som Tum / Papaya Salad
Thailand's favorite salad is made with shredded unripe green papaya tossed with fresh lime dressing, garlic, fresh Thai chili, roasted peanuts, green bean, and cherry tomatoes.
A3. Satay / Grilled Chicken Skewers
Four BBQ chicken skewers seasoned with turmeric, lemongrass served with Peanut sauce.
A2. Pla Muk Tod / Crispy Squid
Lightly seasoned crispy squid and vegetables served with house-made sriracha.
A4. Papaya Salad - Som Tum
Thailand's favorite salad is made with shredded unripe green papaya tossed with fresh lime dressing, garlic, fresh Thai chili, roasted peanuts, green bean, and cherry tomatoes.
A7. Moo Ping / Grilled Pork Skewers
Local pork marinated with cilantro root, garlic, white pepper, and seasoning sauces, then grilled to perfection. served with spicy Tamarind sauce. One of the most popular street food dishes in Thailand.
A4. Som Tum / Papaya Salad
Thailand's favorite salad is made with shredded unripe green papaya tossed with fresh lime dressing, garlic, fresh Thai chili, roasted peanuts, green bean, and cherry tomatoes.
A3. Satay / Grilled Chicken Skewers
Four BBQ chicken skewers seasoned with turmeric, lemongrass served with Peanut sauce.
A4. Som Tum / Papaya Salad
Thailand's favorite salad is made with shredded unripe green papaya tossed with fresh lime dressing, garlic, fresh Thai chili, roasted peanuts, green bean, and cherry tomatoes.
A7. Moo Ping / Grilled Pork Skewers
Local pork marinated with cilantro root, garlic, white pepper, and seasoning sauces, then grilled to perfection. served with spicy Tamarind sauce. One of the most popular street food dishes in Thailand.
A5. Peek Gai Tod / Crispy Chicken Wings
Baan Thai's best-kept secret! 1 lbs of crispy and juicy spiced battered fresh whole wings served with sweet chili sauce.
A1. Por Pya / Spring Rolls
Four golden crispy spring rolls served with sweet chili sauce.
A6. Goong Gratiem / Garlic Prawns
Pacific white tiger prawns Sautéed in a house garlic sauce.
A7. Moo Ping / Grilled Pork Skewers
Local pork marinated with cilantro root, garlic, white pepper, and seasoning sauces, then grilled to perfection. served with spicy Tamarind sauce. One of the most popular street food dishes in Thailand.
A6. Goong Gratiem / Garlic Prawns
Pacific white tiger prawns Sautéed in a house garlic sauce.
A1. Por Pya / Spring Rolls
Four golden crispy spring rolls served with sweet chili sauce.
A5. Peek Gai Tod / Crispy Chicken Wings
Baan Thai's best-kept secret! 1 lbs of crispy and juicy spiced battered fresh whole wings served with sweet chili sauce.
A4. Som Tum / Papaya Salad
Thailand's favorite salad is made with shredded unripe green papaya tossed with fresh lime dressing, garlic, fresh Thai chili, roasted peanuts, green bean, and cherry tomatoes.
A3. Satay / Grilled Chicken Skewers
Four BBQ chicken skewers seasoned with turmeric, lemongrass served with Peanut sauce.
A1. Spring Rolls - Por Pya (4 Pcs)
Four golden crispy spring rolls served with sweet chili sauce.
A5. Crispy Chicken Wings - Peeg Gai Tod (1 Lb)
Baan Thai's best-kept secret! one pound of crispy and juicy spiced battered fresh whole wings served with sweet chili sauce.
A3. Satay / Grilled Chicken Skewers
Four BBQ chicken skewers seasoned with turmeric, lemongrass served with Peanut sauce.
A2. Crispy Squid - Pla Muug Tod
Lightly battered Humboldt squid, hot and spicy sauce
A2. Pla Muk Tod / Crispy Squid
Lightly seasoned crispy squid and vegetables served with house-made sriracha.
A5. Peek Gai Tod / Crispy Chicken Wings
Baan Thai's best-kept secret! 1 lbs of crispy and juicy spiced battered fresh whole wings served with sweet chili sauce.
A1. Por Pya / Spring Rolls
Four golden crispy spring rolls served with sweet chili sauce.
A6. Grilled Pork Skewers - Moo Ping
Local pork marinated with cilantro root, garlic, white pepper, and seasoning sauces, then grilled to perfection, served with spicy tamarind sauce. One of the most popular street food dishes in Thailand.
A3. Grilled Chicken Skewers - Satay (4 Pcs)
Four BBQ chicken skewers seasoned with turmeric, lemongrass served with peanut sauce.
A1. Por Pya / Spring Rolls
Four golden crispy spring rolls served with sweet chili sauce.
A7. Moo Ping / Grilled Pork Skewers
Local pork marinated with cilantro root, garlic, white pepper, and seasoning sauces, then grilled to perfection. served with spicy Tamarind sauce. One of the most popular street food dishes in Thailand.
A5. Peek Gai Tod / Crispy Chicken Wings
Baan Thai's best-kept secret! 1 lbs of crispy and juicy spiced battered fresh whole wings served with sweet chili sauce.
A6. Goong Gratiem / Garlic Prawns
Pacific white tiger prawns Sautéed in a house garlic sauce.
A6. Goong Gratiem / Garlic Prawns
Pacific white tiger prawns Sautéed in a house garlic sauce.
A2. Pla Muk Tod / Crispy Squid
Lightly seasoned crispy squid and vegetables served with house-made sriracha.
A2. Pla Muk Tod / Crispy Squid
Lightly seasoned crispy squid and vegetables served with house-made sriracha.
From the Wok Signature Dishes
W5. Pra Ram Long Song / Tender Beef Wok-fry
Pra Ram long song or Swimming Rama was introduced to Thailand by Chinese merchants. Pra Ram refers to the colour of green in the dish and Long Song refers to the peanut sauce that the dish is topped with. This dish is very rare to find in Thailand these days. Tender Local sirloin wok-fried with bell peppers, green bean, Chinese broccoli, onions, garlic, and is topped with our house-made peanut sauce, crushed peanuts, and chilli paste.
W4. Pad Bai Gra Prow / Basil Vegetable Wok-fry
Hud Cheoy in Thai means sneezing, if you walk by cooking food stalls in Thailand, and you sneeze, you can assume that they are making Pad Bai Gra Prow. Holy Basil is Wok-fried with chilli, garlic, bell peppers, gai lan, and onions, it infuses an aromatic flavour into any protein. Choice of our local protein.
W5. Pra Ram Long Song / Tender Beef Wok-fry
Pra Ram long song or Swimming Rama was introduced to Thailand by Chinese merchants. Pra Ram refers to the colour of green in the dish and Long Song refers to the peanut sauce that the dish is topped with. This dish is very rare to find in Thailand these days. Tender Local sirloin wok-fried with bell peppers, green bean, Chinese broccoli, onions, garlic, and is topped with our house-made peanut sauce, crushed peanuts, and chilli paste.
W2. Pad Khing / Ginger Wok-fry
This Wok-fry is lightly peppery and warming to taste. Freshly sliced ginger wok-fried with garlic, celery, onion, mushroom, pepper, and carrot. The flavours are gentle on the palate. Choice of our local protein.
W8. Larb Chicken / Fresh Herb Chicken Wok-fry
This North-Eastern Thailand dish is a must-have for the locals which require a balanced blend of the three elemental Thai flavours, spicy, sour, and salty. This dish consists of wok-fried local ground meat tossed with fresh lime dressing, grounded roasted rice, cilantro, green onion, mint, shallot, and dry chilli.
W7. Pad Gra Prow Sup Pork / Ground Pork Basil Wok-fry
The secret for this dish is the use of a high-temperature turbo wok, which will create a desirable smoky flavour. Fresh garlic and chilli are fried until you smell the fragrance of the meat, and then finish with Thai basil. A national Thai favourite.
W4. Pad Bai Gra Prow / Basil Vegetable Wok-fry
Hud Cheoy in Thai means sneezing, if you walk by cooking food stalls in Thailand, and you sneeze, you can assume that they are making Pad Bai Gra Prow. Holy Basil is Wok-fried with chilli, garlic, bell peppers, gai lan, and onions, it infuses an aromatic flavour into any protein. Choice of our local protein.
W6. Moo Gratiem Crispy / Garlic Pork Wok-fry
Thinly sliced local pork loin marinated with garlic, cilantro, and white pepper. This dish can be prepared crispy or tender, served on a bed of sautéed bean sprouts.
W2. Pad Khing / Ginger Wok-fry
This Wok-fry is lightly peppery and warming to taste. Freshly sliced ginger wok-fried with garlic, celery, onion, mushroom, pepper, and carrot. The flavours are gentle on the palate. Choice of our local protein.
W4. Pad Bai Gra Prow / Basil Vegetable Wok-fry
Hud Cheoy in Thai means sneezing, if you walk by cooking food stalls in Thailand, and you sneeze, you can assume that they are making Pad Bai Gra Prow. Holy Basil is Wok-fried with chilli, garlic, bell peppers, gai lan, and onions, it infuses an aromatic flavour into any protein. Choice of our local protein.
W8. Larb Chicken / Fresh Herb Chicken Wok-fry
This North-Eastern Thailand dish is a must-have for the locals which require a balanced blend of the three elemental Thai flavours, spicy, sour, and salty. This dish consists of wok-fried local ground meat tossed with fresh lime dressing, grounded roasted rice, cilantro, green onion, mint, shallot, and dry chilli.
W7. Pad Gra Prow Sup Chicken / Chicken Basil Wok-fry
The secret for this dish is the use of a high-temperature turbo wok, which will create a desirable smoky flavour. Fresh garlic and chilli are fried until you smell the fragrance of the meat, and then finish with Thai basil. A national Thai favourite.
W7. Pad Gra Prow Sup Pork / Ground Pork Basil Wok-fry
The secret for this dish is the use of a high-temperature turbo wok, which will create a desirable smoky flavour. Fresh garlic and chilli are fried until you smell the fragrance of the meat, and then finish with Thai basil. A national Thai favourite.
W7. Pad Gra Prow Sup Chicken / Chicken Basil Wok-fry
The secret for this dish is the use of a high-temperature turbo wok, which will create a desirable smoky flavour. Fresh garlic and chilli are fried until you smell the fragrance of the meat, and then finish with Thai basil. A national Thai favourite.
W1. Phuket Pad Ped / Red Curry Seafood Wok-fry
This very flavourful dish was created by our talented Chef Nan when he was apprenticing in Bangkok in the late 90's. Wild ginger (krachai) simmered in coconut milk, chilli paste, lime leaves, and the wok-fried with green bean, pepper, bamboo shoot, basil, and seafood.
W1. Phuket Pad Ped / Red Curry Seafood Wok-fry
This very flavourful dish was created by our talented Chef Nan when he was apprenticing in Bangkok in the late 90's. Wild ginger (krachai) simmered in coconut milk, chilli paste, lime leaves, and the wok-fried with green bean, pepper, bamboo shoot, basil, and seafood.
W3. Pad Med Mamuang / Cashew Vegetable Wok-fry
House roasted cashews wok-fried with bell peppers, broccoli, celery, carrots, garlic, and onions. A popular dish for children. Choice of our local protein.
W1. Phuket Pad Ped / Red Curry Seafood Wok-fry
This very flavourful dish was created by our talented Chef Nan when he was apprenticing in Bangkok in the late 90's. Wild ginger (krachai) simmered in coconut milk, chilli paste, lime leaves, and the wok-fried with green bean, pepper, bamboo shoot, basil, and seafood.
W2. Pad Khing / Ginger Wok-fry
This Wok-fry is lightly peppery and warming to taste. Freshly sliced ginger wok-fried with garlic, celery, onion, mushroom, pepper, and carrot. The flavours are gentle on the palate. Choice of our local protein.
W2. Pad Khing / Ginger Wok-fry
This Wok-fry is lightly peppery and warming to taste. Freshly sliced ginger wok-fried with garlic, celery, onion, mushroom, pepper, and carrot. The flavours are gentle on the palate. Choice of our local protein.
W7. Pad Gra Prow Sup Chicken / Chicken Basil Wok-fry
The secret for this dish is the use of a high-temperature turbo wok, which will create a desirable smoky flavour. Fresh garlic and chilli are fried until you smell the fragrance of the meat, and then finish with Thai basil. A national Thai favourite.
W8. Larb Pork / Fresh Pork Wok-fry
This North-Eastern Thailand dish is a must-have for the locals which require a balanced blend of the three elemental Thai flavours, spicy, sour, and salty. This dish consists of wok-fried local ground meat tossed with fresh lime dressing, grounded roasted rice, cilantro, green onion, mint, shallot, and dry chilli.
W8. Larb Pork / Fresh Pork Wok-fry
This North-Eastern Thailand dish is a must-have for the locals which require a balanced blend of the three elemental Thai flavours, spicy, sour, and salty. This dish consists of wok-fried local ground meat tossed with fresh lime dressing, grounded roasted rice, cilantro, green onion, mint, shallot, and dry chilli.
W3. Pad Med Mamuang / Cashew Vegetable Wok-fry
House roasted cashews wok-fried with bell peppers, broccoli, celery, carrots, garlic, and onions. A popular dish for children. Choice of our local protein.
W7. Pad Gra Prow Sup Pork / Ground Pork Basil Wok-fry
The secret for this dish is the use of a high-temperature turbo wok, which will create a desirable smoky flavour. Fresh garlic and chilli are fried until you smell the fragrance of the meat, and then finish with Thai basil. A national Thai favourite.
W8. Larb Pork / Fresh Pork Wok-fry
This North-Eastern Thailand dish is a must-have for the locals which require a balanced blend of the three elemental Thai flavours, spicy, sour, and salty. This dish consists of wok-fried local ground meat tossed with fresh lime dressing, grounded roasted rice, cilantro, green onion, mint, shallot, and dry chilli.
W8. Larb Pork / Fresh Pork Wok-fry
This North-Eastern Thailand dish is a must-have for the locals which require a balanced blend of the three elemental Thai flavours, spicy, sour, and salty. This dish consists of wok-fried local ground meat tossed with fresh lime dressing, grounded roasted rice, cilantro, green onion, mint, shallot, and dry chilli.
W6. Moo Gratiem Crispy / Garlic Pork Wok-fry
Thinly sliced local pork loin marinated with garlic, cilantro, and white pepper. This dish can be prepared crispy or tender, served on a bed of sautéed bean sprouts.
W7. Pad Gra Prow Sup Chicken / Chicken Basil Wok-fry
The secret for this dish is the use of a high-temperature turbo wok, which will create a desirable smoky flavour. Fresh garlic and chilli are fried until you smell the fragrance of the meat, and then finish with Thai basil. A national Thai favourite.
W3. Pad Med Mamuang / Cashew Vegetable Wok-fry
House roasted cashews wok-fried with bell peppers, broccoli, celery, carrots, garlic, and onions. A popular dish for children. Choice of our local protein.
W7. Pad Gra Prow Sup Pork / Ground Pork Basil Wok-fry
The secret for this dish is the use of a high-temperature turbo wok, which will create a desirable smoky flavour. Fresh garlic and chilli are fried until you smell the fragrance of the meat, and then finish with Thai basil. A national Thai favourite.
W3. Pad Med Mamuang / Cashew Vegetable Wok-fry
House roasted cashews wok-fried with bell peppers, broccoli, celery, carrots, garlic, and onions. A popular dish for children. Choice of our local protein.
W8. Larb Chicken / Fresh Herb Chicken Wok-fry
This North-Eastern Thailand dish is a must-have for the locals which require a balanced blend of the three elemental Thai flavours, spicy, sour, and salty. This dish consists of wok-fried local ground meat tossed with fresh lime dressing, grounded roasted rice, cilantro, green onion, mint, shallot, and dry chilli.
W1. Phuket Pad Ped / Red Curry Seafood Wok-fry
This very flavourful dish was created by our talented Chef Nan when he was apprenticing in Bangkok in the late 90's. Wild ginger (krachai) simmered in coconut milk, chilli paste, lime leaves, and the wok-fried with green bean, pepper, bamboo shoot, basil, and seafood.
W6. Moo Gratiem Crispy / Garlic Pork Wok-fry
Thinly sliced local pork loin marinated with garlic, cilantro, and white pepper. This dish can be prepared crispy or tender, served on a bed of sautéed bean sprouts.
W8. Larb Chicken / Fresh Herb Chicken Wok-fry
This North-Eastern Thailand dish is a must-have for the locals which require a balanced blend of the three elemental Thai flavours, spicy, sour, and salty. This dish consists of wok-fried local ground meat tossed with fresh lime dressing, grounded roasted rice, cilantro, green onion, mint, shallot, and dry chilli.
W5. Pra Ram Long Song / Tender Beef Wok-fry
Pra Ram long song or Swimming Rama was introduced to Thailand by Chinese merchants. Pra Ram refers to the colour of green in the dish and Long Song refers to the peanut sauce that the dish is topped with. This dish is very rare to find in Thailand these days. Tender Local sirloin wok-fried with bell peppers, green bean, Chinese broccoli, onions, garlic, and is topped with our house-made peanut sauce, crushed peanuts, and chilli paste.
W6. Moo Gratiem Crispy / Garlic Pork Wok-fry
Thinly sliced local pork loin marinated with garlic, cilantro, and white pepper. This dish can be prepared crispy or tender, served on a bed of sautéed bean sprouts.
W5. Pra Ram Long Song / Tender Beef Wok-fry
Pra Ram long song or Swimming Rama was introduced to Thailand by Chinese merchants. Pra Ram refers to the colour of green in the dish and Long Song refers to the peanut sauce that the dish is topped with. This dish is very rare to find in Thailand these days. Tender Local sirloin wok-fried with bell peppers, green bean, Chinese broccoli, onions, garlic, and is topped with our house-made peanut sauce, crushed peanuts, and chilli paste.
W4. Pad Bai Gra Prow / Basil Vegetable Wok-fry
Hud Cheoy in Thai means sneezing, if you walk by cooking food stalls in Thailand, and you sneeze, you can assume that they are making Pad Bai Gra Prow. Holy Basil is Wok-fried with chilli, garlic, bell peppers, gai lan, and onions, it infuses an aromatic flavour into any protein. Choice of our local protein.
Appetizer (Main)
A3. Satay Grilled Chicken Skewers
Four BBQ chicken skewers seasoned with turmeric, lemongrass served with Peanut sauce.
A6. Goong Gratiem / Garlic Prawns
Pacific white tiger prawns Sautéed in a in house garlic sauce.
A7. Moo Ping / Grilled Pork Skewers
Local pork marinated with cilantro root, garlic, white pepper and seasoning sauces, then grilled to perfection. Served with spicy Tamarind sauce. One of the most popular street food dishes in Thailand.
A7. Moo Ping / Grilled Pork Skewers
Local pork marinated with cilantro root, garlic, white pepper and seasoning sauces, then grilled to perfection. Served with spicy Tamarind sauce. One of the most popular street food dishes in Thailand.
A4. Som Tum / Papaya Salad
Thailand's favourite salad is made with shredded unripe green papaya tossed with fresh lime dressing, garlic, fresh Thai chili, roasted peanuts, green bean, and cherry tomatoes.
A1. Por Pya / Spring Rolls
Four golden crispy spring rolls served with sweet chili sauce.
A7. Moo Ping / Grilled Pork Skewers
Local pork marinated with cilantro root, garlic, white pepper and seasoning sauces, then grilled to perfection. Served with spicy Tamarind sauce. One of the most popular street food dishes in Thailand.
A5. Peek Gai Tod / Crispy Chicken Wings
Baan Thai's best-kept secret! 1lbs of crispy and juicy spiced battered fresh whole wings served with sweet chili sauce.
A2. Pla Muk Tod / Crispy Squid
Lightly seasoned crispy squid and vegetables served with house-made sriracha.
A5. Peek Gai Tod / Crispy Chicken Wings
Baan Thai's best-kept secret! 1lbs of crispy and juicy spiced battered fresh whole wings served with sweet chili sauce.
A3. Satay Grilled Chicken Skewers
Four BBQ chicken skewers seasoned with turmeric, lemongrass served with Peanut sauce.
A4. Som Tum / Papaya Salad
Thailand's favourite salad is made with shredded unripe green papaya tossed with fresh lime dressing, garlic, fresh Thai chili, roasted peanuts, green bean, and cherry tomatoes.
A7. Moo Ping / Grilled Pork Skewers
Local pork marinated with cilantro root, garlic, white pepper and seasoning sauces, then grilled to perfection. Served with spicy Tamarind sauce. One of the most popular street food dishes in Thailand.
A2. Pla Muug Tod / Crispy Squid
Lightly seasoned crispy squid and vegetables served with house-made sriracha.
A6. Goong Gratiem / Garlic Prawns
Pacific white tiger prawns Sautéed in a in house garlic sauce.
A5. Peek Gai Tod / Crispy Chicken Wings
Baan Thai's best-kept secret! 1lbs of crispy and juicy spiced battered fresh whole wings served with sweet chili sauce.
A1. Por Pya / Spring Rolls
Four golden crispy spring rolls served with sweet chili sauce.
A2. Pla Muk Tod / Crispy Squid
Lightly seasoned crispy squid and vegetables served with house-made sriracha.
A4. Som Tum / Papaya Salad
Thailand's favourite salad is made with shredded unripe green papaya tossed with fresh lime dressing, garlic, fresh Thai chili, roasted peanuts, green bean, and cherry tomatoes.
A6. Goong Gratiem / Garlic Prawns
Pacific white tiger prawns Sautéed in a in house garlic sauce.
A5. Peek Gai Tod / Crispy Chicken Wings
Baan Thai's best-kept secret! 1lbs of crispy and juicy spiced battered fresh whole wings served with sweet chili sauce.
A4. Som Tum / Papaya Salad
Thailand's favourite salad is made with shredded unripe green papaya tossed with fresh lime dressing, garlic, fresh Thai chili, roasted peanuts, green bean, and cherry tomatoes.
A1. Por Pya / Spring Rolls
Four golden crispy spring rolls served with sweet chili sauce.
A6. Goong Gratiem / Garlic Prawns
Pacific white tiger prawns Sautéed in a in house garlic sauce.
A2. Pla Muk Tod / Crispy Squid
Lightly seasoned crispy squid and vegetables served with house-made sriracha.
A1. Por Pya / Spring Rolls
Four golden crispy spring rolls served with sweet chili sauce.
A3. Satay Grilled Chicken Skewers
Four BBQ chicken skewers seasoned with turmeric, lemongrass served with Peanut sauce.
A3. Satay Grilled Chicken Skewers
Four BBQ chicken skewers seasoned with turmeric, lemongrass served with Peanut sauce.
Curry
C3 - Panang
C4. Massaman Gai / Royal Curry
Massaman curry was developed for the Royal Family during the Ayutthaya Kingdom in the 16th century and is now one of the world's most famous curries. We braise local Chicken thighs in an aromatic, sweet, rich curry paste w/ bay leaves, coconut milk, baby potatoes, and onion.
C4 - Massaman Lamb
C1. Kaeng Keow Wan / Green Curry
Green curry dates back to the 1350s in the Kingdom of Siam. This Curry incorporates green chili peppers with fresh herbs, bell peppers, zucchini, and bamboo shoots which offers a touch of saltiness, & sweetness. Choice of our local protein.
C4. Massaman Gai / Royal Curry
Massaman curry was developed for the Royal Family during the Ayutthaya Kingdom in the 16th century and is now one of the world's most famous curries. We braise local Chicken thighs in an aromatic, sweet, rich curry paste w/ bay leaves, coconut milk, baby potatoes, and onion.
C5. Kaeng Ped / Duck Red Curry
This Duck curry is a classic! The roasted duck is simmered in a pineapple, lychee, tomato, grape, and basil red curry.
C2 - Gaeng
C4 - Massaman Lamb
C1 - Gaeng Keo Waan
C3. Panang / Dried Red Curry
A relatively mild version of Thai curry. It is rich, complex, with subtle fragrance. The curry made from a diverse variety of dry herbs and spices. It is simmered in coconut milk with green bean and peppers and finish with kaffir lime leaves. Beef and Pork are most common, it also pairs perfectly with seafood. Choice of our local protein.
C5. Kaeng Ped / Duck Red Curry
This Duck curry is a classic! The roasted duck is simmered in a pineapple, lychee, tomato, grape, and basil red curry.
C3. Panang / Dried Red Curry
A relatively mild version of Thai curry. It is rich, complex, with subtle fragrance. The curry made from a diverse variety of dry herbs and spices. It is simmered in coconut milk with green bean and peppers and finish with kaffir lime leaves. Beef and Pork are most common, it also pairs perfectly with seafood. Choice of our local protein.
C3 - Panang
C6. Kaeng Galee / Yellow Curry
Thai yellow curry includes turmeric as one of the vital ingredients, giving this curry its intense golden-yellow hue. In fact, some Thai yellow curries resemble Indian curry in appearance while remaining distinctly Thai in taste by having a mild, somewhat sweet taste with a little bit of spice. In addition to the turmeric, the curry powder is combined with coriander seeds, cumin, lemongrass, galangal, garlic, onion, baby potato, and yellow chili. Choice of our local protein.
C4. Massaman Gai / Royal Curry
Massaman curry was developed for the Royal Family during the Ayutthaya Kingdom in the 16th century and is now one of the world's most famous curries. We braise local Chicken thighs in an aromatic, sweet, rich curry paste w/ bay leaves, coconut milk, baby potatoes, and onion.
C6. Kaeng Galee / Yellow Curry
Thai yellow curry includes turmeric as one of the vital ingredients, giving this curry its intense golden-yellow hue. In fact, some Thai yellow curries resemble Indian curry in appearance while remaining distinctly Thai in taste by having a mild, somewhat sweet taste with a little bit of spice. In addition to the turmeric, the curry powder is combined with coriander seeds, cumin, lemongrass, galangal, garlic, onion, baby potato, and yellow chili. Choice of our local protein.
C6. Kaeng Galee / Yellow Curry
Thai yellow curry includes turmeric as one of the vital ingredients, giving this curry its intense golden-yellow hue. In fact, some Thai yellow curries resemble Indian curry in appearance while remaining distinctly Thai in taste by having a mild, somewhat sweet taste with a little bit of spice. In addition to the turmeric, the curry powder is combined with coriander seeds, cumin, lemongrass, galangal, garlic, onion, baby potato, and yellow chili. Choice of our local protein.
C2. Kaeng / Red Curry
In Thailand, most families have their own secret recipe that they pass on from one generation to the next. The Essential ingredients that make this curry savory with complex flavor profiles are sundried chili, galangal, lemongrass, kefir lime zest, shallot, cilantro root, garlic, shrimp paste, and coarse sea salt. Simmered with fresh herbs, bell peppers, zucchini, and bamboo shoots. Choice of our local protein.
C2 - Gaeng
C6. Kaeng Galee / Yellow Curry
Thai yellow curry includes turmeric as one of the vital ingredients, giving this curry its intense golden-yellow hue. In fact, some Thai yellow curries resemble Indian curry in appearance while remaining distinctly Thai in taste by having a mild, somewhat sweet taste with a little bit of spice. In addition to the turmeric, the curry powder is combined with coriander seeds, cumin, lemongrass, galangal, garlic, onion, baby potato, and yellow chili. Choice of our local protein.
C1. Kaeng Keow Wan / Green Curry
Green curry dates back to the 1350s in the Kingdom of Siam. This Curry incorporates green chili peppers with fresh herbs, bell peppers, zucchini, and bamboo shoots which offers a touch of saltiness, & sweetness. Choice of our local protein.
C2. Kaeng / Red Curry
In Thailand, most families have their own secret recipe that they pass on from one generation to the next. The Essential ingredients that make this curry savory with complex flavor profiles are sundried chili, galangal, lemongrass, kefir lime zest, shallot, cilantro root, garlic, shrimp paste, and coarse sea salt. Simmered with fresh herbs, bell peppers, zucchini, and bamboo shoots. Choice of our local protein.
C1. Kaeng Keow Wan / Green Curry
Green curry dates back to the 1350s in the Kingdom of Siam. This Curry incorporates green chili peppers with fresh herbs, bell peppers, zucchini, and bamboo shoots which offers a touch of saltiness, & sweetness. Choice of our local protein.
C4. Massaman Gai / Royal Curry
Massaman curry was developed for the Royal Family during the Ayutthaya Kingdom in the 16th century and is now one of the world's most famous curries. We braise local Chicken thighs in an aromatic, sweet, rich curry paste w/ bay leaves, coconut milk, baby potatoes, and onion.
C5. Kaeng Ped / Duck Red Curry
This Duck curry is a classic! The roasted duck is simmered in a pineapple, lychee, tomato, grape, and basil red curry.
C1. Kaeng Keow Wan / Green Curry
Green curry dates back to the 1350s in the Kingdom of Siam. This Curry incorporates green chili peppers with fresh herbs, bell peppers, zucchini, and bamboo shoots which offers a touch of saltiness, & sweetness. Choice of our local protein.
C5. Kaeng Ped / Duck Red Curry
This Duck curry is a classic! The roasted duck is simmered in a pineapple, lychee, tomato, grape, and basil red curry.
C3. Panang / Dried Red Curry
A relatively mild version of Thai curry. It is rich, complex, with subtle fragrance. The curry made from a diverse variety of dry herbs and spices. It is simmered in coconut milk with green bean and peppers and finish with kaffir lime leaves. Beef and Pork are most common, it also pairs perfectly with seafood. Choice of our local protein.
C2. Kaeng / Red Curry
In Thailand, most families have their own secret recipe that they pass on from one generation to the next. The Essential ingredients that make this curry savory with complex flavor profiles are sundried chili, galangal, lemongrass, kefir lime zest, shallot, cilantro root, garlic, shrimp paste, and coarse sea salt. Simmered with fresh herbs, bell peppers, zucchini, and bamboo shoots. Choice of our local protein.
C2. Kaeng / Red Curry
In Thailand, most families have their own secret recipe that they pass on from one generation to the next. The Essential ingredients that make this curry savory with complex flavor profiles are sundried chili, galangal, lemongrass, kefir lime zest, shallot, cilantro root, garlic, shrimp paste, and coarse sea salt. Simmered with fresh herbs, bell peppers, zucchini, and bamboo shoots. Choice of our local protein.
C3. Panang / Dried Red Curry
A relatively mild version of Thai curry. It is rich, complex, with subtle fragrance. The curry made from a diverse variety of dry herbs and spices. It is simmered in coconut milk with green bean and peppers and finish with kaffir lime leaves. Beef and Pork are most common, it also pairs perfectly with seafood. Choice of our local protein.
C1 - Gaeng Keo Waan
From the Wok Signature Dishes (Main)
W7. Pad Gra Prow Sup Chic / Ground Chicken Basil Wok-fry
The secret for this dish is the use of a high-temperature turbo wok, which will create a desirable smoky flavor. Fresh garlic and chili are fried until you smell the fragrance of the meat, and then finish with Thai basil. A national Thai favorite.
W7. Pad Gra Prow Sup Pork / Ground Pork Basil Wok-fry
The secret for this dish is the use of a high-temperature turbo wok, which will create a desirable smoky flavor. Fresh garlic and chili are fried until you smell the fragrance of the meat, and then finish with Thai basil. A national Thai favorite.
W4. Pad Bai Gra Prow / Basil Vegetable Wok-fry
Hud Cheoy in Thai means sneezing, if you walk by cooking food stalls in Thailand, and you sneeze, you can assume that they are making Pad Bai Gra Prow. Holy Basil is Wok-fried with chili, garlic, bell peppers, gai lan, and onions, it infuses an aromatic flavor into any protein. Choice of our local protein.
W8. Larb Chic / Fresh Herb Chicken Wok-fry
This North-Eastern Thailand dish is a must-have for the locals which requires a balanced blend of the three elemental Thai flavors, spicy, sour, and salty. This dish consists of wok-fried local ground meat tossed with fresh lime dressing, grounded roasted rice, cilantro, green onion, mint, shallot, and dry chili.
W4. Pad Bai Gra Prow / Basil Vegetable Wok-fry
Hud Cheoy in Thai means sneezing, if you walk by cooking food stalls in Thailand, and you sneeze, you can assume that they are making Pad Bai Gra Prow. Holy Basil is Wok-fried with chili, garlic, bell peppers, gai lan, and onions, it infuses an aromatic flavor into any protein. Choice of our local protein.
W8. Larb Pork / Fresh Herb Pork Wok-fry
This North-Eastern Thailand dish is a must-have for the locals which requires a balanced blend of the three elemental Thai flavors, spicy, sour, and salty. This dish consists of wok-fried local ground meat tossed with fresh lime dressing, grounded roasted rice, cilantro, green onion, mint, shallot, and dry chili.
W5. Pra Ram Long Song / Tender Beef Wok-fry
Pra Ram long song or Swimming Rama was introduced to Thailand by Chinese merchants. Pra Ram refer to the color of green in the dish and Long Song refers to the peanut sauce that the dish is topped with. This dish is very rare to find in Thailand these days. Tender Local sirloin wok-fried with carrots, broccoli, celery, snow peas, bok choy, garlic, and is topped with our house-made peanut sauce, crushed peanuts, and chili paste.
W6. Moo Gratiem / Garlic Pork Wok-fry
Thinly slice local pork loin marinate with garlic, cilantro, and white pepper. This dish can be prepared crispy or tender, served on a bed of sautéed bean sprouts.
W5. Pra Ram Long Song / Tender Beef Wok-fry
Pra Ram long song or Swimming Rama was introduced to Thailand by Chinese merchants. Pra Ram refer to the color of green in the dish and Long Song refers to the peanut sauce that the dish is topped with. This dish is very rare to find in Thailand these days. Tender Local sirloin wok-fried with bell peppers, green bean, Chinese broccoli, onions, garlic, and is topped with our house-made peanut sauce, crushed peanuts, and chili paste.
W3. Pad Med Ma Mamuang / Cashew Vegetable Wok-fry
House roasted cashews wok-fried with bell peppers, broccoli, celery, carrots, garlic, and onions. A popular dish for children. Choice of our local protein.
W7. Pad Gra Prow Sup Chic / Ground Chicken Basil Wok-fry
The secret for this dish is the use of a high-temperature turbo wok, which will create a desirable smoky flavor. Fresh garlic and chili are fried until you smell the fragrance of the meat, and then finish with Thai basil. A national Thai favorite.
W1. Phuket Pad Ped / Red Curry Seafood Wok-fry
This very flavorful dish was created by our talented Chef Nan when he was apprenticing in Bangkok in the late 90's. Wild ginger (khachai) simmered in coconut milk, chili paste, lime leaves, and the wok-fried with green bean, pepper, bamboo shoot, basil, and seafood.
W2. Pad Khing / Ginger Wok-fry
This Wok-fry is lightly peppery and warming to taste. Fresh slice ginger wok-fried with garlic, celery, onion, mushroom, pepper, and carrot. The flavors are gentle on the palate. Choice of our local protein.
W3. Pad Med Ma Mamuang / Cashew Vegetable Wok-fry
House roasted cashews wok-fried with bell peppers, broccoli, celery, carrots, garlic, and onions. A popular dish for children. Choice of our local protein.
W1. Phuket Pad Ped / Red Curry Seafood Wok-fry
This very flavorful dish was created by our talented Chef Nan when he was apprenticing in Bangkok in the late 90's. Wild ginger (khachai) simmered in coconut milk, chili paste, lime leaves, and the wok-fried with green bean, pepper, bamboo shoot, basil, and seafood.
W6. Moo Gratiem / Garlic Pork Wok-fry
Thinly slice local pork loin marinate with garlic, cilantro, and white pepper. This dish can be prepared crispy or tender, served on a bed of sautéed bean sprouts.
W7. Pad Gra Prow Sup Chic / Ground Chicken Basil Wok-fry
The secret for this dish is the use of a high-temperature turbo wok, which will create a desirable smoky flavor. Fresh garlic and chili are fried until you smell the fragrance of the meat, and then finish with Thai basil. A national Thai favorite.
W5. Pra Ram Long Song / Tender Beef Wok-fry
Pra Ram long song or Swimming Rama was introduced to Thailand by Chinese merchants. Pra Ram refer to the color of green in the dish and Long Song refers to the peanut sauce that the dish is topped with. This dish is very rare to find in Thailand these days. Tender Local sirloin wok-fried with bell peppers, green bean, Chinese broccoli, onions, garlic, and is topped with our house-made peanut sauce, crushed peanuts, and chili paste.
W1. Phuket Pad Ped / Red Curry Seafood Wok-fry
This very flavorful dish was created by our talented Chef Nan when he was apprenticing in Bangkok in the late 90's. Wild ginger (khachai) simmered in coconut milk, chili paste, lime leaves, and the wok-fried with green bean, pepper, bamboo shoot, basil, and seafood.
W4. Pad Bai Gra Prow / Basil Vegetable Wok-fry
Hud Cheoy in Thai means sneezing, if you walk by cooking food stalls in Thailand, and you sneeze, you can assume that they are making Pad Bai Gra Prow. Holy Basil is Wok-fried with chili, garlic, bell peppers, gai lan, and onions, it infuses an aromatic flavor into any protein. Choice of our local protein.
W8. Larb Chic / Fresh Herb Chicken Wok-fry
This North-Eastern Thailand dish is a must-have for the locals which requires a balanced blend of the three elemental Thai flavors, spicy, sour, and salty. This dish consists of wok-fried local ground meat tossed with fresh lime dressing, grounded roasted rice, cilantro, green onion, mint, shallot, and dry chili.
W8. Larb Pork / Fresh Herb Pork Wok-fry
This North-Eastern Thailand dish is a must-have for the locals which requires a balanced blend of the three elemental Thai flavors, spicy, sour, and salty. This dish consists of wok-fried local ground meat tossed with fresh lime dressing, grounded roasted rice, cilantro, green onion, mint, shallot, and dry chili.
W5. Pra Ram Long Song / Tender Beef Wok-fry
Pra Ram long song or Swimming Rama was introduced to Thailand by Chinese merchants. Pra Ram refer to the color of green in the dish and Long Song refers to the peanut sauce that the dish is topped with. This dish is very rare to find in Thailand these days. Tender Local sirloin wok-fried with carrots, broccoli, celery, snow peas, bok choy, garlic, and is topped with our house-made peanut sauce, crushed peanuts, and chili paste.
W2. Pad Khing / Ginger Wok-fry
This Wok-fry is lightly peppery and warming to taste. Fresh slice ginger wok-fried with garlic, celery, onion, mushroom, pepper, and carrot. The flavors are gentle on the palate. Choice of our local protein.
W8. Larb Pork / Fresh Herb Pork Wok-fry
This North-Eastern Thailand dish is a must-have for the locals which requires a balanced blend of the three elemental Thai flavors, spicy, sour, and salty. This dish consists of wok-fried local ground meat tossed with fresh lime dressing, grounded roasted rice, cilantro, green onion, mint, shallot, and dry chili.
W8. Larb Pork / Fresh Herb Pork Wok-fry
This North-Eastern Thailand dish is a must-have for the locals which requires a balanced blend of the three elemental Thai flavors, spicy, sour, and salty. This dish consists of wok-fried local ground meat tossed with fresh lime dressing, grounded roasted rice, cilantro, green onion, mint, shallot, and dry chili.
W6. Moo Gratiem / Garlic Pork Wok-fry
Thinly slice local pork loin marinate with garlic, cilantro, and white pepper. This dish can be prepared crispy or tender, served on a bed of sautéed bean sprouts.
W7. Pad Gra Prow Sup Pork / Ground Pork Basil Wok-fry
The secret for this dish is the use of a high-temperature turbo wok, which will create a desirable smoky flavor. Fresh garlic and chili are fried until you smell the fragrance of the meat, and then finish with Thai basil. A national Thai favorite.
W2. Pad Khing / Ginger Wok-fry
This Wok-fry is lightly peppery and warming to taste. Fresh slice ginger wok-fried with garlic, celery, onion, mushroom, pepper, and carrot. The flavors are gentle on the palate. Choice of our local protein.
W2. Pad Khing / Ginger Wok-fry
This Wok-fry is lightly peppery and warming to taste. Fresh slice ginger wok-fried with garlic, celery, onion, mushroom, pepper, and carrot. The flavors are gentle on the palate. Choice of our local protein.
W4. Pad Bai Gra Prow / Basil Vegetable Wok-fry
Hud Cheoy in Thai means sneezing, if you walk by cooking food stalls in Thailand, and you sneeze, you can assume that they are making Pad Bai Gra Prow. Holy Basil is Wok-fried with chili, garlic, bell peppers, gai lan, and onions, it infuses an aromatic flavor into any protein. Choice of our local protein.
W7. Pad Gra Prow Sup Pork / Ground Pork Basil Wok-fry
The secret for this dish is the use of a high-temperature turbo wok, which will create a desirable smoky flavor. Fresh garlic and chili are fried until you smell the fragrance of the meat, and then finish with Thai basil. A national Thai favorite.
W7. Pad Gra Prow Sup Chic / Ground Chicken Basil Wok-fry
The secret for this dish is the use of a high-temperature turbo wok, which will create a desirable smoky flavor. Fresh garlic and chili are fried until you smell the fragrance of the meat, and then finish with Thai basil. A national Thai favorite.
W7. Pad Gra Prow Sup Pork / Ground Pork Basil Wok-fry
The secret for this dish is the use of a high-temperature turbo wok, which will create a desirable smoky flavor. Fresh garlic and chili are fried until you smell the fragrance of the meat, and then finish with Thai basil. A national Thai favorite.
W6. Moo Gratiem / Garlic Pork Wok-fry
Thinly slice local pork loin marinate with garlic, cilantro, and white pepper. This dish can be prepared crispy or tender, served on a bed of sautéed bean sprouts.
W8. Larb Chic / Fresh Herb Chicken Wok-fry
This North-Eastern Thailand dish is a must-have for the locals which requires a balanced blend of the three elemental Thai flavors, spicy, sour, and salty. This dish consists of wok-fried local ground meat tossed with fresh lime dressing, grounded roasted rice, cilantro, green onion, mint, shallot, and dry chili.
W3. Pad Med Ma Mamuang / Cashew Vegetable Wok-fry
House roasted cashews wok-fried with bell peppers, broccoli, celery, carrots, garlic, and onions. A popular dish for children. Choice of our local protein.
W3. Pad Med Ma Mamuang / Cashew Vegetable Wok-fry
House roasted cashews wok-fried with bell peppers, broccoli, celery, carrots, garlic, and onions. A popular dish for children. Choice of our local protein.
W1. Phuket Pad Ped / Red Curry Seafood Wok-fry
This very flavorful dish was created by our talented Chef Nan when he was apprenticing in Bangkok in the late 90's. Wild ginger (khachai) simmered in coconut milk, chili paste, lime leaves, and the wok-fried with green bean, pepper, bamboo shoot, basil, and seafood.
W8. Larb Chic / Fresh Herb Chicken Wok-fry
This North-Eastern Thailand dish is a must-have for the locals which requires a balanced blend of the three elemental Thai flavors, spicy, sour, and salty. This dish consists of wok-fried local ground meat tossed with fresh lime dressing, grounded roasted rice, cilantro, green onion, mint, shallot, and dry chili.
Curry (Main)
C6. Kaeng Galee / Yellow Curry
Thai yellow curry includes turmeric as one of the vital ingredients, giving this curry its intense golden-yellow hue. In fact, some Thai yellow curries resemble Indian curry in appearance while remaining distinctly Thai in taste by having a mild, somewhat sweet taste with a little bit of spice. In addition to the turmeric, the curry powder is combined with coriander seeds, cumin, lemongrass, galangal, garlic, onion, baby potato and yellow chili. Choice of our local protein.
C6. Kaeng Galee / Yellow Curry
Thai yellow curry includes turmeric as one of the vital ingredients, giving this curry its intense golden-yellow hue. In fact, some Thai yellow curries resemble Indian curry in appearance while remaining distinctly Thai in taste by having a mild, somewhat sweet taste with a little bit of spice. In addition to the turmeric, the curry powder is combined with coriander seeds, cumin, lemongrass, galangal, garlic, onion, baby potato and yellow chili. Choice of our local protein.
C4. Massaman Gai / Royal Curry
Massaman curry was developed for the Royal Family during the Ayutthaya Kingdom in the 16th century and is now one of the world's most famous curries. We braise local Chicken thighs in an aromatic, sweet, rich curry paste w/ bay leaves, coconut milk, baby potatoes, and onion.
C6. Kaeng Galee / Yellow Curry
Thai yellow curry includes turmeric as one of the vital ingredients, giving this curry its intense golden-yellow hue. In fact, some Thai yellow curries resemble Indian curry in appearance while remaining distinctly Thai in taste by having a mild, somewhat sweet taste with a little bit of spice. In addition to the turmeric, the curry powder is combined with coriander seeds, cumin, lemongrass, galangal, garlic, onion, baby potato and yellow chili. Choice of our local protein.
C3. Panang / Dried Red Curry
A relatively mild version of Thai curry. It is rich, complex, with a subtle fragrance. The curry made from a diverse variety of dry herbs and spices. It is simmered in coconut milk with green beans and peppers and finishes with kaffir lime leaves. Beef and Pork are most common, it also pairs perfectly with seafood. Choice of our local protein.
C3. Panang / Dried Red Curry
A relatively mild version of Thai curry. It is rich, complex, with a subtle fragrance. The curry made from a diverse variety of dry herbs and spices. It is simmered in coconut milk with green beans and peppers and finishes with kaffir lime leaves. Beef and Pork are most common, it also pairs perfectly with seafood. Choice of our local protein.
C5. Gaeng Ped / Duck Red Curry
This Duck curry is a classic! The roasted duck is simmered in a pineapple, lychee, tomato, grape and basil red curry.
C2. Gaeng / Red Curry
In Thailand, most families have their own secret recipe that they pass on from one generation to the next. The Essential ingredients that make this curry savory with complex flavor profiles are sun-dried chili, galangal, lemongrass, kefir lime zest, shallot, cilantro root, garlic, shrimp paste, and coarse sea salt. Simmered with fresh herbs, bell peppers, zucchini, and bamboo shoots. Choice of our local protein.
C2. Gaeng / Red Curry
In Thailand, most families have their own secret recipe that they pass on from one generation to the next. The Essential ingredients that make this curry savory with complex flavor profiles are sun-dried chili, galangal, lemongrass, kefir lime zest, shallot, cilantro root, garlic, shrimp paste, and coarse sea salt. Simmered with fresh herbs, bell peppers, zucchini, and bamboo shoots. Choice of our local protein.
C1. Gaeng Keow Wan / Green Curry
Green curry dates back to the 1350s in the Kingdom of Siam. This Curry incorporates green chili peppers with fresh herbs, bell peppers, zucchini, and bamboo shoots which offers a touch of saltiness, & sweetness. Choice of our local protein.
C3. Panang / Dried Red Curry
A relatively mild version of Thai curry. It is rich, complex, with a subtle fragrance. The curry made from a diverse variety of dry herbs and spices. It is simmered in coconut milk with green beans and peppers and finishes with kaffir lime leaves. Beef and Pork are most common, it also pairs perfectly with seafood. Choice of our local protein.
C5. Gaeng Ped / Duck Red Curry
This Duck curry is a classic! The roasted duck is simmered in a pineapple, lychee, tomato, grape and basil red curry.
C5. Gaeng Ped / Duck Red Curry
This Duck curry is a classic! The roasted duck is simmered in a pineapple, lychee, tomato, grape and basil red curry.
C1. Gaeng Keow Wan / Green Curry
Green curry dates back to the 1350s in the Kingdom of Siam. This Curry incorporates green chili peppers with fresh herbs, bell peppers, zucchini, and bamboo shoots which offers a touch of saltiness, & sweetness. Choice of our local protein.
C1. Gaeng Keow Wan / Green Curry
Green curry dates back to the 1350s in the Kingdom of Siam. This Curry incorporates green chili peppers with fresh herbs, bell peppers, zucchini, and bamboo shoots which offers a touch of saltiness, & sweetness. Choice of our local protein.
C2. Gaeng / Red Curry
In Thailand, most families have their own secret recipe that they pass on from one generation to the next. The Essential ingredients that make this curry savory with complex flavor profiles are sun-dried chili, galangal, lemongrass, kefir lime zest, shallot, cilantro root, garlic, shrimp paste, and coarse sea salt. Simmered with fresh herbs, bell peppers, zucchini, and bamboo shoots. Choice of our local protein.
C6. Kaeng Galee / Yellow Curry
Thai yellow curry includes turmeric as one of the vital ingredients, giving this curry its intense golden-yellow hue. In fact, some Thai yellow curries resemble Indian curry in appearance while remaining distinctly Thai in taste by having a mild, somewhat sweet taste with a little bit of spice. In addition to the turmeric, the curry powder is combined with coriander seeds, cumin, lemongrass, galangal, garlic, onion, baby potato and yellow chili. Choice of our local protein.
C3. Panang / Dried Red Curry
A relatively mild version of Thai curry. It is rich, complex, with a subtle fragrance. The curry made from a diverse variety of dry herbs and spices. It is simmered in coconut milk with green beans and peppers and finishes with kaffir lime leaves. Beef and Pork are most common, it also pairs perfectly with seafood. Choice of our local protein.
C4. Massaman Gai / Royal Curry
Massaman curry was developed for the Royal Family during the Ayutthaya Kingdom in the 16th century and is now one of the world's most famous curries. We braise local Chicken thighs in an aromatic, sweet, rich curry paste w/ bay leaves, coconut milk, baby potatoes, and onion.
C2. Gaeng / Red Curry
In Thailand, most families have their own secret recipe that they pass on from one generation to the next. The Essential ingredients that make this curry savory with complex flavor profiles are sun-dried chili, galangal, lemongrass, kefir lime zest, shallot, cilantro root, garlic, shrimp paste, and coarse sea salt. Simmered with fresh herbs, bell peppers, zucchini, and bamboo shoots. Choice of our local protein.
C4. Massaman Gai / Royal Curry
Massaman curry was developed for the Royal Family during the Ayutthaya Kingdom in the 16th century and is now one of the world's most famous curries. We braise local Chicken thighs in an aromatic, sweet, rich curry paste w/ bay leaves, coconut milk, baby potatoes, and onion.
C1. Gaeng Keow Wan / Green Curry
Green curry dates back to the 1350s in the Kingdom of Siam. This Curry incorporates green chili peppers with fresh herbs, bell peppers, zucchini, and bamboo shoots which offers a touch of saltiness, & sweetness. Choice of our local protein.
C4. Massaman Gai / Royal Curry
Massaman curry was developed for the Royal Family during the Ayutthaya Kingdom in the 16th century and is now one of the world's most famous curries. We braise local Chicken thighs in an aromatic, sweet, rich curry paste w/ bay leaves, coconut milk, baby potatoes, and onion.
C5. Gaeng Ped / Duck Red Curry
This Duck curry is a classic! The roasted duck is simmered in a pineapple, lychee, tomato, grape and basil red curry.
Soups (Main)
S1. Tom Yum Gai / Spicy Lemongrass Chicken Soup
This world-renowned soup is made with fresh lemongrass, galangal, lime leaves, shallot, cilantro and cook gently in chicken broth and balanced with fresh lime juice.
S4. Tom Kha Goong / Creamy Coconut Prawn Soup
Coconut milk infused soup with young galangal, shallot, lime leaves, lemongrass, cilantro, and balanced with fresh lime juice.
S2. Tom Yum Goong / Spicy Lemongrass Prawn Soup
This world-renowned soup is made with fresh lemongrass, galangal, lime leaves, shallot, cilantro and cook gently in chicken broth and balanced with fresh lime juice.
S8. Khao Soi Gai / Curry Chicken Noodle Soup
Chiang Mai-style noodle soup was brought to Thailand by Chinese and Muslim immigrants 200 years ago. Most food stalls in Chiang Mai have this version of noodle dish. Local Bone-in chicken gently simmer in aromatic curry coconut cream. The dish served with fresh & crispy egg noodles seasoned with cilantro, shallot, pickled mustard green, lime, and roasted chili jam.
S3. Tom Kha Gai / Creamy Coconut Chicken Soup
Coconut milk infused soup with young galangal, shallot, lime leaves, lemongrass, cilantro, and balanced with fresh lime juice.
S7. Guay Teow Nam Gai / Chicken Noodle Soup
Delicious noodle soup come with clear, lightly seasoned broth, rice noodles, pulled chicken breast, beansprout, cilantro, and green onion.
S7. Guay Teow Nam Gai / Chicken Noodle Soup
Delicious noodle soup come with clear, lightly seasoned broth, rice noodles, pulled chicken breast, beansprout, cilantro, and green onion.
S3. Tom Kha Gai / Creamy Coconut Chicken Soup
Coconut milk infused soup with young galangal, shallot, lime leaves, lemongrass, cilantro, and balanced with fresh lime juice.
S8. Khao Soi Gai / Curry Chicken Noodle Soup
Chiang Mai-style noodle soup was brought to Thailand by Chinese and Muslim immigrants 200 years ago. Most food stalls in Chiang Mai have this version of noodle dish. Local Bone-in chicken gently simmer in aromatic curry coconut cream. The dish served with fresh & crispy egg noodles seasoned with cilantro, shallot, pickled mustard green, lime, and roasted chili jam.
S2. Tom Yum Goong / Spicy Lemongrass Prawn Soup
This world-renowned soup is made with fresh lemongrass, galangal, lime leaves, shallot, cilantro and cook gently in chicken broth and balanced with fresh lime juice.
S4. Tom Kha Goong / Creamy Coconut Prawn Soup
Coconut milk infused soup with young galangal, shallot, lime leaves, lemongrass, cilantro, and balanced with fresh lime juice.
S6. Guay Teow Nam Moo/ Grilled Pork Noodle Soup
This noodle dish is irresistible. Served everywhere in Thailand from street food stalls to five-star hotels. Tender grilled local pork, cilantro and green onion mixed in with the broth is a perfect marriage of flavors.
S2. Tom Yum Goong / Spicy Lemongrass Prawn Soup
This world-renowned soup is made with fresh lemongrass, galangal, lime leaves, shallot, cilantro and cook gently in chicken broth and balanced with fresh lime juice.
S5. Guay Teow Nam Nuea / Beef Brisket Noodle Soup
Homemade Thai street food style braised local brisket locally made egg noodle soup cooked with plenty of spices and abundance of fresh herbs. Juicy tender slow-cooked local beef steeped in a rich, savory aromatic broth.
S2. Tom Yum Goong / Spicy Lemongrass Prawn Soup
This world-renowned soup is made with fresh lemongrass, galangal, lime leaves, shallot, cilantro and cook gently in chicken broth and balanced with fresh lime juice.
S1. Tom Yum Gai / Spicy Lemongrass Chicken Soup
This world-renowned soup is made with fresh lemongrass, galangal, lime leaves, shallot, cilantro and cook gently in chicken broth and balanced with fresh lime juice.
S5. Guay Teow Nam Nuea / Beef Brisket Noodle Soup
Homemade Thai street food style braised local brisket locally made egg noodle soup cooked with plenty of spices and abundance of fresh herbs. Juicy tender slow-cooked local beef steeped in a rich, savory aromatic broth.
S4. Tom Kha Goong / Creamy Coconut Prawn Soup
Coconut milk infused soup with young galangal, shallot, lime leaves, lemongrass, cilantro, and balanced with fresh lime juice.
S4. Tom Kha Goong / Creamy Coconut Prawn Soup
Coconut milk infused soup with young galangal, shallot, lime leaves, lemongrass, cilantro, and balanced with fresh lime juice.
S7. Guay Teow Nam Gai / Chicken Noodle Soup
Delicious noodle soup come with clear, lightly seasoned broth, rice noodles, pulled chicken breast, beansprout, cilantro, and green onion.
S6. Guay Teow Nam Moo/ Grilled Pork Noodle Soup
This noodle dish is irresistible. Served everywhere in Thailand from street food stalls to five-star hotels. Tender grilled local pork, cilantro and green onion mixed in with the broth is a perfect marriage of flavors.
S5. Guay Teow Nam Nuea / Beef Brisket Noodle Soup
Homemade Thai street food style braised local brisket locally made egg noodle soup cooked with plenty of spices and abundance of fresh herbs. Juicy tender slow-cooked local beef steeped in a rich, savory aromatic broth.
S6. Guay Teow Nam Moo/ Grilled Pork Noodle Soup
This noodle dish is irresistible. Served everywhere in Thailand from street food stalls to five-star hotels. Tender grilled local pork, cilantro and green onion mixed in with the broth is a perfect marriage of flavors.
S6. Guay Teow Nam Moo/ Grilled Pork Noodle Soup
This noodle dish is irresistible. Served everywhere in Thailand from street food stalls to five-star hotels. Tender grilled local pork, cilantro and green onion mixed in with the broth is a perfect marriage of flavors.
S7. Guay Teow Nam Gai / Chicken Noodle Soup
Delicious noodle soup come with clear, lightly seasoned broth, rice noodles, pulled chicken breast, beansprout, cilantro, and green onion.
S3. Tom Kha Gai / Creamy Coconut Chicken Soup
Coconut milk infused soup with young galangal, shallot, lime leaves, lemongrass, cilantro, and balanced with fresh lime juice.
S8. Khao Soi Gai / Curry Chicken Noodle Soup
Chiang Mai-style noodle soup was brought to Thailand by Chinese and Muslim immigrants 200 years ago. Most food stalls in Chiang Mai have this version of noodle dish. Local Bone-in chicken gently simmer in aromatic curry coconut cream. The dish served with fresh & crispy egg noodles seasoned with cilantro, shallot, pickled mustard green, lime, and roasted chili jam.
S3. Tom Kha Gai / Creamy Coconut Chicken Soup
Coconut milk infused soup with young galangal, shallot, lime leaves, lemongrass, cilantro, and balanced with fresh lime juice.
S8. Khao Soi Gai / Curry Chicken Noodle Soup
Chiang Mai-style noodle soup was brought to Thailand by Chinese and Muslim immigrants 200 years ago. Most food stalls in Chiang Mai have this version of noodle dish. Local Bone-in chicken gently simmer in aromatic curry coconut cream. The dish served with fresh & crispy egg noodles seasoned with cilantro, shallot, pickled mustard green, lime, and roasted chili jam.
S5. Guay Teow Nam Nuea / Beef Brisket Noodle Soup
Homemade Thai street food style braised local brisket locally made egg noodle soup cooked with plenty of spices and abundance of fresh herbs. Juicy tender slow-cooked local beef steeped in a rich, savory aromatic broth.
S1. Tom Yum Gai / Spicy Lemongrass Chicken Soup
This world-renowned soup is made with fresh lemongrass, galangal, lime leaves, shallot, cilantro and cook gently in chicken broth and balanced with fresh lime juice.
S1. Tom Yum Gai / Spicy Lemongrass Chicken Soup
This world-renowned soup is made with fresh lemongrass, galangal, lime leaves, shallot, cilantro and cook gently in chicken broth and balanced with fresh lime juice.
Vegan
W2. Pad King / Ginger Wok-fry
This Wok-fry is lightly peppery and warming to taste. Fresh slice ginger wok-fried with garlic, celery, onion, mushroom, pepper, and carrot. The flavors are gentle on the palate.
W15. Kow Pad Kee Mao / Drunken Fried Rice
Our fried rice version of the drunken noodles.
W14. Kow Pad / Fried Rice
Thai fried rice is classic dish, influenced by Thai people of Chinese descent. The dish features jasmine rice wok-fried with garlic, onion, and Chinese broccoli. It has a unique flavor derived from fish and chili lime sauce.
W4. Pad Bai Gra Prow / Basil Vegetable Wok-fry
Hud Choy in Thai means sneezing, if you walk by cooking food stalls in Thailand, and you sneeze, you can assume that they are making Pad Bai Gra Prow. Holy Basil is Wok-fried with chili, garlic, bell peppers, gai lan, and onions.
W17. Kow Pad Sapparod / Pineapple Fried Rice
Wok-fried rice with a twist, tomato, pineapple, onion, cashews, yellow curry finished with Thai soy seasoning.
W3. Pad Med Ma Muang / Cashew Vegetable Wok-fry
House roasted cashews wok-fried with bell peppers, broccoli, celery, carrots, garlic, and onions. A popular dish for children.
W17. Kow Pad Sapparod / Pineapple Fried Rice
Wok-fried rice with a twist, tomato, pineapple, onion, cashews, yellow curry finished with Thai soy seasoning.
W20. Macau Pad Tofu / Eggplant Tofu Wok-fry
Wok Fried tender tofu with succulent eggplant that absorbs all that wonderful sauce, snow peas, and carrots balance the texture. The sauce is flavored with Thai chili paste and scented with an abundance of Thai basil. This dish will make you an eggplant lover!
W14. Kow Pad / Fried Rice
Thai fried rice is classic dish, influenced by Thai people of Chinese descent. The dish features jasmine rice wok-fried with garlic, onion, and Chinese broccoli. It has a unique flavor derived from fish and chili lime sauce.
W13. Pad Woon Sen / Glass Noodle Wok Fry
Pad Woon Sen is a light classic Thai noodle dish that may not be as popular as Pad Thai but is equally delicious. Smooth and silky glass noodles are stir-fried with crunchy vegetables for contrast, then topped with cilantro for freshness.
W19. Pad Pak Kana / Chinese Broccoli
The combination of fresh crunchy Chinese broccoli and savory oyster sauce is a match made in heaven and a classic for a reason.
W13. Pad Woon Sen / Glass Noodle Wok Fry
Pad Woon Sen is a light classic Thai noodle dish that may not be as popular as Pad Thai but is equally delicious. Smooth and silky glass noodles are stir-fried with crunchy vegetables for contrast, then topped with cilantro for freshness.
W17. Kow Pad Sapparod / Pineapple Fried Rice
Wok-fried rice with a twist, tomato, pineapple, onion, cashews, yellow curry finished with Thai soy seasoning.
W15. Kow Pad Kee Mao / Drunken Fried Rice
Our fried rice version of the drunken noodles.
W11. Guay Teow Kee Mao / Drunken Noodle
Communally known as drunken noodle, this dish was created as a late-night snack after a night out with friends. Made with Bell peppers, broccoli, onions, soy sauce, fish sauce, and Thai basil, this dish is truly delicious. If you love Pad Thai you should give this dish a try.
W14. Kow Pad / Fried Rice
Thai fried rice is classic dish, influenced by Thai people of Chinese descent. The dish features jasmine rice wok-fried with garlic, onion, and Chinese broccoli. It has a unique flavor derived from fish and chili lime sauce.
W4. Pad Bai Gra Prow / Basil Vegetable Wok-fry
Hud Choy in Thai means sneezing, if you walk by cooking food stalls in Thailand, and you sneeze, you can assume that they are making Pad Bai Gra Prow. Holy Basil is Wok-fried with chili, garlic, bell peppers, gai lan, and onions.
W20. Macau Pad Tofu / Eggplant Tofu Wok-fry
Wok Fried tender tofu with succulent eggplant that absorbs all that wonderful sauce, snow peas, and carrots balance the texture. The sauce is flavored with Thai chili paste and scented with an abundance of Thai basil. This dish will make you an eggplant lover!
W19. Pad Pak Kana / Chinese Broccoli
The combination of fresh crunchy Chinese broccoli and savory oyster sauce is a match made in heaven and a classic for a reason.
W3. Pad Med Ma Muang / Cashew Vegetable Wok-fry
House roasted cashews wok-fried with bell peppers, broccoli, celery, carrots, garlic, and onions. A popular dish for children.
W3. Pad Med Ma Muang / Cashew Vegetable Wok-fry
House roasted cashews wok-fried with bell peppers, broccoli, celery, carrots, garlic, and onions. A popular dish for children.
W13. Pad Woon Sen / Glass Noodle Wok Fry
Pad Woon Sen is a light classic Thai noodle dish that may not be as popular as Pad Thai but is equally delicious. Smooth and silky glass noodles are stir-fried with crunchy vegetables for contrast, then topped with cilantro for freshness.
W2. Pad King / Ginger Wok-fry
This Wok-fry is lightly peppery and warming to taste. Fresh slice ginger wok-fried with garlic, celery, onion, mushroom, pepper, and carrot. The flavors are gentle on the palate.
W20. Macau Pad Tofu / Eggplant Tofu Wok-fry
Wok Fried tender tofu with succulent eggplant that absorbs all that wonderful sauce, snow peas, and carrots balance the texture. The sauce is flavored with Thai chili paste and scented with an abundance of Thai basil. This dish will make you an eggplant lover!
W2. Pad King / Ginger Wok-fry
This Wok-fry is lightly peppery and warming to taste. Fresh slice ginger wok-fried with garlic, celery, onion, mushroom, pepper, and carrot. The flavors are gentle on the palate.
W10. Bangkok Noodles
A simple lightly flavored noodle dish. Tofu and garlic fried with noodles, soy sauce, bean sprouts, green onion, and white pepper.
W10. Bangkok Noodles
A simple lightly flavored noodle dish. Tofu and garlic fried with noodles, soy sauce, bean sprouts, green onion, and white pepper.
W11. Guay Teow Kee Mao / Drunken Noodle
Communally known as drunken noodle, this dish was created as a late-night snack after a night out with friends. Made with Bell peppers, broccoli, onions, soy sauce, fish sauce, and Thai basil, this dish is truly delicious. If you love Pad Thai you should give this dish a try.
W9. Pad Thai / Tamarind Noodle
Our Pad Thai sauce recipe was developed over 120 years ago and passed down to our executive Chef Nantawan. Salted radish, tofu, bean curd, rice noodle, bean sprout, chives, lime wedge, and crushed peanuts are blended into the dish to achieve a perfectly balanced flavor.
W11. Guay Teow Kee Mao / Drunken Noodle
Communally known as drunken noodle, this dish was created as a late-night snack after a night out with friends. Made with Bell peppers, broccoli, onions, soy sauce, fish sauce, and Thai basil, this dish is truly delicious. If you love Pad Thai you should give this dish a try.
W11. Guay Teow Kee Mao / Drunken Noodle
Communally known as drunken noodle, this dish was created as a late-night snack after a night out with friends. Made with Bell peppers, broccoli, onions, soy sauce, fish sauce, and Thai basil, this dish is truly delicious. If you love Pad Thai you should give this dish a try.
W10. Bangkok Noodles
A simple lightly flavored noodle dish. Tofu and garlic fried with noodles, soy sauce, bean sprouts, green onion, and white pepper.
W13. Pad Woon Sen / Glass Noodle Wok Fry
Pad Woon Sen is a light classic Thai noodle dish that may not be as popular as Pad Thai but is equally delicious. Smooth and silky glass noodles are stir-fried with crunchy vegetables for contrast, then topped with cilantro for freshness.
W3. Pad Med Ma Muang / Cashew Vegetable Wok-fry
House roasted cashews wok-fried with bell peppers, broccoli, celery, carrots, garlic, and onions. A popular dish for children.
W9. Pad Thai / Tamarind Noodle
Our Pad Thai sauce recipe was developed over 120 years ago and passed down to our executive Chef Nantawan. Salted radish, tofu, bean curd, rice noodle, bean sprout, chives, lime wedge, and crushed peanuts are blended into the dish to achieve a perfectly balanced flavor.
W20. Macau Pad Tofu / Eggplant Tofu Wok-fry
Wok Fried tender tofu with succulent eggplant that absorbs all that wonderful sauce, snow peas, and carrots balance the texture. The sauce is flavored with Thai chili paste and scented with an abundance of Thai basil. This dish will make you an eggplant lover!
W18. Baan Thai Garden
This healthy recipe will change the way to think about "mixed veg." This wok-fry is garlicky, crunchy, full of flavor with a little kick from some Thai chilies. It's our go-to dish whenever we need some extra veggies on the table, and it can be yours too. Carrots, broccoli, celery, snow peas, bok choy, garlic Served w/ peanut sauce.
W15. Kow Pad Kee Mao / Drunken Fried Rice
Our fried rice version of the drunken noodles.
W18. Baan Thai Garden
This healthy recipe will change the way to think about "mixed veg." This wok-fry is garlicky, crunchy, full of flavor with a little kick from some Thai chilies. It's our go-to dish whenever we need some extra veggies on the table, and it can be yours too. Bell peppers, green bean, Chinese broccoli, onions, garlic Served w/ peanut sauce.
W2. Pad King / Ginger Wok-fry
This Wok-fry is lightly peppery and warming to taste. Fresh slice ginger wok-fried with garlic, celery, onion, mushroom, pepper, and carrot. The flavors are gentle on the palate.
From the Wok Signature Dishes (Gluten-Free)
W1. Phuket Pad Ped / Red Curry Seafood Wok-fry
This very flavorful dish was created by our talented Chef Nan when he was apprenticing in Bangkok in the late '90s. Wild ginger (khachai) simmered in coconut milk, chili paste, lime leaves and the wok-fried with green bean, pepper, bamboo shoot, basil, and seafood.
W2. Pad Khing / Ginger Wok-fry
This Wok-fry is lightly peppery and warming to taste. Fresh slice ginger wok-fried with garlic, celery, onion, mushroom, pepper, and carrot. The flavors are gentle on the palate. Choice of our local protein.
W7. Pad Gra Prow Sup Chic / Basil Wok-fry
The secret for this dish is the use of a high-temperature turbo wok, which will create a desirable smoky flavor. Fresh garlic and chili are fried until you smell the fragrance of the meat, and then finish with Thai basil. A national Thai favorite.
W6. Moo Gratiem / Garlic Pork Wok-fry
Thinly slice local pork loin marinate with garlic, cilantro and white pepper. This dish can be prepared crispy or tender, served on a bed of sautéed bean sprouts.
W7. Pad Gra Prow Sup Pork / Basil Wok-fry
The secret for this dish is the use of a high-temperature turbo wok, which will create a desirable smoky flavor. Fresh garlic and chili are fried until you smell the fragrance of the meat, and then finish with Thai basil. A national Thai favorite.
W5. Pra Ram Long Song / Tender Beef Wok-fry
Pra Ram long song or Swimming Rama was introduced to Thailand by Chinese merchants. Pra Ram refer to the color of green in the dish and Long Song refers to the peanut sauce that the dish is topped with. This dish is very rare to find in Thailand these days. Tender Local sirloin wok-fried with carrots, broccoli, celery, snow peas, bok choy, garlic, and is topped with our house-made peanut sauce, crushed peanuts, and chili paste.
W2. Pad Khing / Ginger Wok-fry
This Wok-fry is lightly peppery and warming to taste. Fresh slice ginger wok-fried with garlic, celery, onion, mushroom, pepper, and carrot. The flavors are gentle on the palate. Choice of our local protein.
W5. Pra Ram Long Song / Tender Beef Wok-fry
Pra Ram long song or Swimming Rama was introduced to Thailand by Chinese merchants. Pra Ram refer to the color of green in the dish and Long Song refers to the peanut sauce that the dish is topped with. This dish is very rare to find in Thailand these days. Tender Local sirloin wok-fried with carrots, broccoli, celery, snow peas, bok choy, garlic, and is topped with our house-made peanut sauce, crushed peanuts, and chili paste.
W8. Larb Chic / Fresh Herb Chicken Wok-fry
This North-Eastern Thailand dish is a must-have for the locals which require a balanced blend of the three elemental Thai flavors, spicy, sour, and salty. This dish consists of wok-fried local ground meat tossed with fresh lime dressing, grounded roasted rice, cilantro, green onion, mint, shallot, and dry chili.
W1. Phuket Pad Ped / Red Curry Seafood Wok-fry
This very flavorful dish was created by our talented Chef Nan when he was apprenticing in Bangkok in the late '90s. Wild ginger (khachai) simmered in coconut milk, chili paste, lime leaves and the wok-fried with green bean, pepper, bamboo shoot, basil, and seafood.
W3. Pad Med Mamuang / Cashew Vegetable Wok-fry
House roasted cashews wok-fried with bell peppers, broccoli, celery, carrots, garlic and onions. A popular dish for children. Choice of our local protein.
W8. Larb Pork / Fresh Herb Pork Wok-fry
This North-Eastern Thailand dish is a must-have for the locals which require a balanced blend of the three elemental Thai flavors, spicy, sour, and salty. This dish consists of wok-fried local ground meat tossed with fresh lime dressing, grounded roasted rice, cilantro, green onion, mint, shallot, and dry chili.
W4. Pad Bai Gra Prow / Basil Vegetable Wok-fry
Hud Cheoy in Thai means sneezing, if you walk by cooking food stalls in Thailand, and you sneeze, you can assume that they are making Pad Bai Gra Prow. Holy Basil is Wok-fried with chili, garlic, bell peppers, gai lan, and onions, it infuses an aromatic flavor into any protein. Choice of our local protein.
W6. Moo Gratiem / Garlic Pork Wok-fry
Thinly slice local pork loin marinate with garlic, cilantro and white pepper. This dish can be prepared crispy or tender, served on a bed of sautéed bean sprouts.
W7. Pad Gra Prow Sup Pork / Basil Wok-fry
The secret for this dish is the use of a high-temperature turbo wok, which will create a desirable smoky flavor. Fresh garlic and chili are fried until you smell the fragrance of the meat, and then finish with Thai basil. A national Thai favorite.
W1. Phuket Pad Ped / Red Curry Seafood Wok-fry
This very flavorful dish was created by our talented Chef Nan when he was apprenticing in Bangkok in the late '90s. Wild ginger (khachai) simmered in coconut milk, chili paste, lime leaves and the wok-fried with green bean, pepper, bamboo shoot, basil, and seafood.
W5. Pra Ram Long Song / Tender Beef Wok-fry
Pra Ram long song or Swimming Rama was introduced to Thailand by Chinese merchants. Pra Ram refer to the color of green in the dish and Long Song refers to the peanut sauce that the dish is topped with. This dish is very rare to find in Thailand these days. Tender Local sirloin wok-fried with bell peppers, green bean, Chinese broccoli, onions, garlic and is topped with our house made peanut sauce, crushed peanuts, and chili paste.
W6. Moo Gratiem / Garlic Pork Wok-fry
Thinly slice local pork loin marinate with garlic, cilantro and white pepper. This dish can be prepared crispy or tender, served on a bed of sautéed bean sprouts.
W3. Pad Med Mamuang / Cashew Vegetable Wok-fry
House roasted cashews wok-fried with bell peppers, broccoli, celery, carrots, garlic and onions. A popular dish for children. Choice of our local protein.
W1. Phuket Pad Ped / Red Curry Seafood Wok-fry
This very flavorful dish was created by our talented Chef Nan when he was apprenticing in Bangkok in the late '90s. Wild ginger (khachai) simmered in coconut milk, chili paste, lime leaves and the wok-fried with green bean, pepper, bamboo shoot, basil, and seafood.
W7. Pad Gra Prow Sup Pork / Basil Wok-fry
The secret for this dish is the use of a high-temperature turbo wok, which will create a desirable smoky flavor. Fresh garlic and chili are fried until you smell the fragrance of the meat, and then finish with Thai basil. A national Thai favorite.
W4. Pad Bai Gra Prow / Basil Vegetable Wok-fry
Hud Cheoy in Thai means sneezing, if you walk by cooking food stalls in Thailand, and you sneeze, you can assume that they are making Pad Bai Gra Prow. Holy Basil is Wok-fried with chili, garlic, bell peppers, gai lan, and onions, it infuses an aromatic flavor into any protein. Choice of our local protein.
W8. Larb Chic / Fresh Herb Chicken Wok-fry
This North-Eastern Thailand dish is a must-have for the locals which require a balanced blend of the three elemental Thai flavors, spicy, sour, and salty. This dish consists of wok-fried local ground meat tossed with fresh lime dressing, grounded roasted rice, cilantro, green onion, mint, shallot, and dry chili.
W7. Pad Gra Prow Sup Chic / Basil Wok-fry
The secret for this dish is the use of a high-temperature turbo wok, which will create a desirable smoky flavor. Fresh garlic and chili are fried until you smell the fragrance of the meat, and then finish with Thai basil. A national Thai favorite.
W8. Larb Pork / Fresh Herb Pork Wok-fry
This North-Eastern Thailand dish is a must-have for the locals which require a balanced blend of the three elemental Thai flavors, spicy, sour, and salty. This dish consists of wok-fried local ground meat tossed with fresh lime dressing, grounded roasted rice, cilantro, green onion, mint, shallot, and dry chili.
W8. Larb Pork / Fresh Herb Pork Wok-fry
This North-Eastern Thailand dish is a must-have for the locals which require a balanced blend of the three elemental Thai flavors, spicy, sour, and salty. This dish consists of wok-fried local ground meat tossed with fresh lime dressing, grounded roasted rice, cilantro, green onion, mint, shallot, and dry chili.
W6. Moo Gratiem / Garlic Pork Wok-fry
Thinly slice local pork loin marinate with garlic, cilantro and white pepper. This dish can be prepared crispy or tender, served on a bed of sautéed bean sprouts.
W5. Pra Ram Long Song / Tender Beef Wok-fry
Pra Ram long song or Swimming Rama was introduced to Thailand by Chinese merchants. Pra Ram refer to the color of green in the dish and Long Song refers to the peanut sauce that the dish is topped with. This dish is very rare to find in Thailand these days. Tender Local sirloin wok-fried with bell peppers, green bean, Chinese broccoli, onions, garlic and is topped with our house made peanut sauce, crushed peanuts, and chili paste.
W4. Pad Bai Gra Prow / Basil Vegetable Wok-fry
Hud Cheoy in Thai means sneezing, if you walk by cooking food stalls in Thailand, and you sneeze, you can assume that they are making Pad Bai Gra Prow. Holy Basil is Wok-fried with chili, garlic, bell peppers, gai lan, and onions, it infuses an aromatic flavor into any protein. Choice of our local protein.
W3. Pad Med Mamuang / Cashew Vegetable Wok-fry
House roasted cashews wok-fried with bell peppers, broccoli, celery, carrots, garlic and onions. A popular dish for children. Choice of our local protein.
W2. Pad Khing / Ginger Wok-fry
This Wok-fry is lightly peppery and warming to taste. Fresh slice ginger wok-fried with garlic, celery, onion, mushroom, pepper, and carrot. The flavors are gentle on the palate. Choice of our local protein.
W4. Pad Bai Gra Prow / Basil Vegetable Wok-fry
Hud Cheoy in Thai means sneezing, if you walk by cooking food stalls in Thailand, and you sneeze, you can assume that they are making Pad Bai Gra Prow. Holy Basil is Wok-fried with chili, garlic, bell peppers, gai lan, and onions, it infuses an aromatic flavor into any protein. Choice of our local protein.
W3. Pad Med Mamuang / Cashew Vegetable Wok-fry
House roasted cashews wok-fried with bell peppers, broccoli, celery, carrots, garlic and onions. A popular dish for children. Choice of our local protein.
W2. Pad Khing / Ginger Wok-fry
This Wok-fry is lightly peppery and warming to taste. Fresh slice ginger wok-fried with garlic, celery, onion, mushroom, pepper, and carrot. The flavors are gentle on the palate. Choice of our local protein.
W8. Larb Chic / Fresh Herb Chicken Wok-fry
This North-Eastern Thailand dish is a must-have for the locals which require a balanced blend of the three elemental Thai flavors, spicy, sour, and salty. This dish consists of wok-fried local ground meat tossed with fresh lime dressing, grounded roasted rice, cilantro, green onion, mint, shallot, and dry chili.
W7. Pad Gra Prow Sup Pork / Basil Wok-fry
The secret for this dish is the use of a high-temperature turbo wok, which will create a desirable smoky flavor. Fresh garlic and chili are fried until you smell the fragrance of the meat, and then finish with Thai basil. A national Thai favorite.
W7. Pad Gra Prow Sup Chic / Basil Wok-fry
The secret for this dish is the use of a high-temperature turbo wok, which will create a desirable smoky flavor. Fresh garlic and chili are fried until you smell the fragrance of the meat, and then finish with Thai basil. A national Thai favorite.
W8. Larb Chic / Fresh Herb Chicken Wok-fry
This North-Eastern Thailand dish is a must-have for the locals which require a balanced blend of the three elemental Thai flavors, spicy, sour, and salty. This dish consists of wok-fried local ground meat tossed with fresh lime dressing, grounded roasted rice, cilantro, green onion, mint, shallot, and dry chili.
W8. Larb Pork / Fresh Herb Pork Wok-fry
This North-Eastern Thailand dish is a must-have for the locals which require a balanced blend of the three elemental Thai flavors, spicy, sour, and salty. This dish consists of wok-fried local ground meat tossed with fresh lime dressing, grounded roasted rice, cilantro, green onion, mint, shallot, and dry chili.
W7. Pad Gra Prow Sup Chic / Basil Wok-fry
The secret for this dish is the use of a high-temperature turbo wok, which will create a desirable smoky flavor. Fresh garlic and chili are fried until you smell the fragrance of the meat, and then finish with Thai basil. A national Thai favorite.
Noodles (Main)
W13. Pad Woon Sen / Glass Noodle Wok Fry
Pad Woon Sen is a light classic Thai noodle dish that may not be as popular as Pad Thai but is equally delicious. Smooth and silky glass noodles are stir-fried with crunchy vegetables for contrast, then topped with cilantro for freshness.
W11. Guay Teow Kee Mao / Drunken Noodle
Communally known as drunken noodle, this dish was created as a late-night snack after a night out with friends. Made with egg, bell peppers, broccoli, onions, soy sauce, fish sauce, and Thai basil, this dish is truly delicious. If you love Pad Thai you should give this dish a try.
W9. Pad Thai / Tamarind Noodle
Our Pad Thai sauce recipe was developed over 120 years ago and passed down to our executive Chef Nanatwan. Egg, salted radish, bean curd, rice noodle, bean sprout, chives, lime wedge, and crushed peanuts are blended into the dish to achieve a perfectly balanced flavor.
W11. Guay Teow Kee Mao / Drunken Noodle
Communally known as drunken noodle, this dish was created as a late-night snack after a night out with friends. Made with egg, bell peppers, broccoli, onions, soy sauce, fish sauce, and Thai basil, this dish is truly delicious. If you love Pad Thai you should give this dish a try.
W13. Pad Woon Sen / Glass Noodle Wok Fry
Pad Woon Sen is a light classic Thai noodle dish that may not be as popular as Pad Thai but is equally delicious. Smooth and silky glass noodles are stir-fried with crunchy vegetables for contrast, then topped with cilantro for freshness.
W9. Pad Thai / Tamarind Noodle
Our Pad Thai sauce recipe was developed over 120 years ago and passed down to our executive Chef Nanatwan. Egg, salted radish, bean curd, rice noodle, bean sprout, chives, lime wedge, and crushed peanuts are blended into the dish to achieve a perfectly balanced flavor.
W9. Pad Thai / Tamarind Noodle
Our Pad Thai sauce recipe was developed over 120 years ago and passed down to our executive Chef Nanatwan. Egg, salted radish, bean curd, rice noodle, bean sprout, chives, lime wedge, and crushed peanuts are blended into the dish to achieve a perfectly balanced flavor.
W11. Guay Teow Kee Mao / Drunken Noodle
Communally known as drunken noodle, this dish was created as a late-night snack after a night out with friends. Made with egg, bell peppers, broccoli, onions, soy sauce, fish sauce, and Thai basil, this dish is truly delicious. If you love Pad Thai you should give this dish a try.
W10. Bangkok Noodles
A simple lightly flavored noodle dish. Egg and garlic fried with noodles, soy sauce, bean sprouts, green onion, and white pepper.
W12. Pad See Ew / Soybean Fresh Noodle Wok-fry
The name See ew means soy sauce in Thai, very popular dish available all throughout Thailand. Made with Local fresh noodle wok-fried with egg, garlic, salted bean paste, Chinese broccoli, and off course dark soy bean sauce.
W12. Pad See Ew / Soybean Fresh Noodle Wok-fry
The name See ew means soy sauce in Thai, very popular dish available all throughout Thailand. Made with Local fresh noodle wok-fried with egg, garlic, salted bean paste, Chinese broccoli, and off course dark soy bean sauce.
W11. Guay Teow Kee Mao / Drunken Noodle
Communally known as drunken noodle, this dish was created as a late-night snack after a night out with friends. Made with egg, bell peppers, broccoli, onions, soy sauce, fish sauce, and Thai basil, this dish is truly delicious. If you love Pad Thai you should give this dish a try.
W12. Pad See Ew / Soybean Fresh Noodle Wok-fry
The name See ew means soy sauce in Thai, very popular dish available all throughout Thailand. Made with Local fresh noodle wok-fried with egg, garlic, salted bean paste, Chinese broccoli, and off course dark soy bean sauce.
W10. Bangkok Noodles
A simple lightly flavored noodle dish. Egg and garlic fried with noodles, soy sauce, bean sprouts, green onion, and white pepper.
W13. Pad Woon Sen / Glass Noodle Wok Fry
Pad Woon Sen is a light classic Thai noodle dish that may not be as popular as Pad Thai but is equally delicious. Smooth and silky glass noodles are stir-fried with crunchy vegetables for contrast, then topped with cilantro for freshness.
W9. Pad Thai / Tamarind Noodle
Our Pad Thai sauce recipe was developed over 120 years ago and passed down to our executive Chef Nanatwan. Egg, salted radish, bean curd, rice noodle, bean sprout, chives, lime wedge, and crushed peanuts are blended into the dish to achieve a perfectly balanced flavor.
W10. Bangkok Noodles
A simple lightly flavored noodle dish. Egg and garlic fried with noodles, soy sauce, bean sprouts, green onion, and white pepper.
W13. Pad Woon Sen / Glass Noodle Wok Fry
Pad Woon Sen is a light classic Thai noodle dish that may not be as popular as Pad Thai but is equally delicious. Smooth and silky glass noodles are stir-fried with crunchy vegetables for contrast, then topped with cilantro for freshness.
W12. Pad See Ew / Soybean Fresh Noodle Wok-fry
The name See ew means soy sauce in Thai, very popular dish available all throughout Thailand. Made with Local fresh noodle wok-fried with egg, garlic, salted bean paste, Chinese broccoli, and off course dark soy bean sauce.
W10. Bangkok Noodles
A simple lightly flavored noodle dish. Egg and garlic fried with noodles, soy sauce, bean sprouts, green onion, and white pepper.
From The Wok - Signature Dishes
W3. Cashew Vegetable Wok-fry - Phad Med Ma Muang
House roasted cashews wok-fried with bell peppers, broccoli, celery, carrots, garlic, and onions. A popular dish for children with local protein.
W2. Ginger Wok-fry - Phad Khing
This wok-fry is lightly peppery and warming to taste. Fresh sliced ginger wok-fried with garlic, celery, onion, mushroom, pepper, and carrot. The flavors are gentle on the palate, served with local protein.
W1. Red Curry Seafood Wok-fry - Phuket Phad Ped
This very flavorful dish was created by house talented Chef Nan when he was apprenticing in Bangkok in the late '90s. Wild ginger (khachai) simmered in coconut milk, chili paste, lime leaves, and then wok-fried with green bean, pepper, bamboo shoot, basil, and seafood.
W6. Ground Pork Or Chicken Basil Wok Fry - Phad Graprow Sup
The secret for this dish is the use of a high-temperature turbo wok, which will create a desirable smoky flavor. Fresh garlic and chili are fried until you smell the fragrance of the meat, and then finish with Thai basil. A national Thai favorite.
W4. Tender Beef Wok Fry - Pra Ram Long Song
Pra ram long song or swimming Rama was introduced to Thailand by Chinese merchants. Pra Ram refers to the color green in the dish and long song refers to the peanut sauce that the dish is topped with. This dish is very rare to find in Thailand these days. Tender Local sirloin wok-fried with bell peppers, green bean, Chinese broccoli, onions, and garlic topped with restaurant's house-made peanut sauce, crushed peanuts, and chili paste.
W5. Garlic Wok Fry - Moo Gratiem
Thinly slice local pork loin marinate with garlic, cilantro, and white pepper. This dish can be prepared crispy or tender, served on a bed of sautéed bean sprouts.
W7. Larb
This North-Eastern Thailand dish is a must-have for the locals which require a balanced blend of the three elemental Thai flavors, spicy, sour, and salty. This dish consists of wok-fried local ground meat tossed with fresh lime dressing, grounded roasted rice, cilantro, green onion, mint, shallot, and dry chili.
Noodles (Gluten-Free)
W9. Phad Thai / Tamarind Noodle
Our Pad Thai sauce recipe was developed over 120 years ago and passed down to our executive Chef Nanatwan. Egg, salted radish, bean curd, rice noodle, bean sprout, chives, lime wedge, and crushed peanuts are blended into the dish to achieve a perfectly balanced flavor.
W9. Pad Thai / Tamarind Noodle
Our Pad Thai sauce recipe was developed over 120 years ago and passed down to our executive Chef Nanatwan. Egg, salted radish, bean curd, rice noodle, bean sprout, chives, lime wedge, and crushed peanuts are blended into the dish to achieve a perfectly balanced flavor.
W13. Pad Woon Sen / Glass Noodle Wok Fry
Pad Woon Sen is a light classic Thai noodle dish that may not be as popular as Pad Thai but is equally delicious. Smooth and silky glass noodles are stir-fried with crunchy vegetables for contrast, then topped with cilantro for freshness.
W13. Pad Woon Sen / Glass Noodle Wok Fry
Pad Woon Sen is a light classic Thai noodle dish that may not be as popular as Pad Thai but is equally delicious. Smooth and silky glass noodles are stir-fried with crunchy vegetables for contrast, then topped with cilantro for freshness.
W9. Pad Thai / Tamarind Noodle
Our Pad Thai sauce recipe was developed over 120 years ago and passed down to our executive Chef Nanatwan. Egg, salted radish, bean curd, rice noodle, bean sprout, chives, lime wedge, and crushed peanuts are blended into the dish to achieve a perfectly balanced flavor.
W12. Pad See Ew / Soybean Fresh Noodle Wok-fry
The name Seeuw means soy sauce in Thai, very popular dish available all throughout Thailand. Made with Local fresh noodle wok-fried with egg, garlic, salted bean paste, Chinese broccoli, and of course dark soybean sauce.
W12. Pad See Ew / Soybean Fresh Noodle Wok-fry
The name Seeuw means soy sauce in Thai, very popular dish available all throughout Thailand. Made with Local fresh noodle wok-fried with egg, garlic, salted bean paste, Chinese broccoli, and of course dark soybean sauce.
W12. Pad See Ew / Soybean Fresh Noodle Wok-fry
The name Seeuw means soy sauce in Thai, very popular dish available all throughout Thailand. Made with Local fresh noodle wok-fried with egg, garlic, salted bean paste, Chinese broccoli, and of course dark soybean sauce.
W10. Bangkok Noodles
A simple lightly flavored noodle dish. Egg and garlic fried with noodles, soy sauce, bean sprouts, green onion, and white pepper.
W13. Pad Woon Sen / Glass Noodle Wok Fry
Pad Woon Sen is a light classic Thai noodle dish that may not be as popular as Pad Thai but is equally delicious. Smooth and silky glass noodles are stir-fried with crunchy vegetables for contrast, then topped with cilantro for freshness.
W13. Pad Woon Sen / Glass Noodle Wok Fry
Pad Woon Sen is a light classic Thai noodle dish that may not be as popular as Pad Thai but is equally delicious. Smooth and silky glass noodles are stir-fried with crunchy vegetables for contrast, then topped with cilantro for freshness.
W11. Guay Teow Kee Mao / Drunken Noodle
Communally known as drunken noodle, this dish was created as a late night snack after a night out with friends. Made with egg, bell peppers, broccoli, onions, soy sauce, fish sauce, and Thai basil, this dish is truly delicious. If you love Pad Thai you should give this dish a try.
W11. Guay Teow Kee Mao / Drunken Noodle
Communally known as drunken noodle, this dish was created as a late night snack after a night out with friends. Made with egg, bell peppers, broccoli, onions, soy sauce, fish sauce, and Thai basil, this dish is truly delicious. If you love Pad Thai you should give this dish a try.
W11. Guay Teow Kee Mao / Drunken Noodle
Communally known as drunken noodle, this dish was created as a late night snack after a night out with friends. Made with egg, bell peppers, broccoli, onions, soy sauce, fish sauce, and Thai basil, this dish is truly delicious. If you love Pad Thai you should give this dish a try.
W10. Bangkok Noodles
A simple lightly flavored noodle dish. Egg and garlic fried with noodles, soy sauce, bean sprouts, green onion, and white pepper.
W12. Pad See Ew / Soybean Fresh Noodle Wok-fry
The name Seeuw means soy sauce in Thai, very popular dish available all throughout Thailand. Made with Local fresh noodle wok-fried with egg, garlic, salted bean paste, Chinese broccoli, and of course dark soybean sauce.
W10. Bangkok Noodles
A simple lightly flavored noodle dish. Egg and garlic fried with noodles, soy sauce, bean sprouts, green onion, and white pepper.
W10. Bangkok Noodles
A simple lightly flavored noodle dish. Egg and garlic fried with noodles, soy sauce, bean sprouts, green onion, and white pepper.
W9. Pad Thai / Tamarind Noodle
Our Pad Thai sauce recipe was developed over 120 years ago and passed down to our executive Chef Nanatwan. Egg, salted radish, bean curd, rice noodle, bean sprout, chives, lime wedge, and crushed peanuts are blended into the dish to achieve a perfectly balanced flavor.
W11. Guay Teow Kee Mao / Drunken Noodle
Communally known as drunken noodle, this dish was created as a late night snack after a night out with friends. Made with egg, bell peppers, broccoli, onions, soy sauce, fish sauce, and Thai basil, this dish is truly delicious. If you love Pad Thai you should give this dish a try.
Vegetable Stir-Fry
W18. Baan Thai Garden
This healthy recipe will change the way to think about "mixed veg." This wok-fry is garlicky, crunchy, full of flavor with a little kick from some Thai chilies. It's our go-to dish whenever we need some extra veggies on the table, and it can be yours too. Bell peppers, green bean, Chinese broccoli, onions, garlic Served w/ peanut sauce.
W18. Baan Thai Garden
This healthy recipe will change the way to think about "mixed veg." This wok-fry is garlicky, crunchy, full of flavor with a little kick from some Thai chilies. It's our go-to dish whenever we need some extra veggies on the table, and it can be yours too. Bell peppers, green bean, Chinese broccoli, onions, garlic Served w/ peanut sauce.
W19. Pad Pak Kana / Chinese Broccoli
The combination of fresh crunchy Chinese broccoli and savory oyster sauce is a match made in heaven and a classic for a reason.
W20. Macau Pad Tofu / Eggplant Tofu Wok-fry
Wok Fried tender tofu with succulent eggplant that absorbs all that wonderful sauce, snow peas, and carrots balance the texture. The sauce is flavored with Thai chili paste and scented with an abundance of Thai basil. This dish will make you an eggplant lover!
W18. Baan Thai Garden
This healthy recipe will change the way to think about "mixed veg." This wok-fry is garlicky, crunchy, full of flavor with a little kick from some Thai chilies. It's our go-to dish whenever we need some extra veggies on the table, and it can be yours too. Bell peppers, green bean, Chinese broccoli, onions, garlic Served w/ peanut sauce.
W19. Pad Pak Kana / Chinese Broccoli
The combination of fresh crunchy Chinese broccoli and savory oyster sauce is a match made in heaven and a classic for a reason.
W18. Baan Thai Garden
This healthy recipe will change the way to think about "mixed veg." This wok-fry is garlicky, crunchy, full of flavor with a little kick from some Thai chilies. It's our go-to dish whenever we need some extra veggies on the table, and it can be yours too. Bell peppers, green bean, Chinese broccoli, onions, garlic Served w/ peanut sauce.
W19. Pad Pak Kana / Chinese Broccoli
The combination of fresh crunchy Chinese broccoli and savory oyster sauce is a match made in heaven and a classic for a reason.
W20. Macau Pad Tofu / Eggplant Tofu Wok-fry
Wok Fried tender tofu with succulent eggplant that absorbs all that wonderful sauce, snow peas, and carrots balance the texture. The sauce is flavored with Thai chili paste and scented with an abundance of Thai basil. This dish will make you an eggplant lover!
W20. Macau Pad Tofu / Eggplant Tofu Wok-fry
Wok Fried tender tofu with succulent eggplant that absorbs all that wonderful sauce, snow peas, and carrots balance the texture. The sauce is flavored with Thai chili paste and scented with an abundance of Thai basil. This dish will make you an eggplant lover!
W20. Macau Pad Tofu / Eggplant Tofu Wok-fry
Wok Fried tender tofu with succulent eggplant that absorbs all that wonderful sauce, snow peas, and carrots balance the texture. The sauce is flavored with Thai chili paste and scented with an abundance of Thai basil. This dish will make you an eggplant lover!
W19. Pad Pak Kana / Chinese Broccoli
The combination of fresh crunchy Chinese broccoli and savory oyster sauce is a match made in heaven and a classic for a reason.
Soups (Gluten-Free)
S4. Tom Kha Goong / Creamy Coconut Prawn Soup
Coconut milk infused soup with young galangal, shallot, lime leaves, lemongrass, cilantro, and balanced with fresh lime juice. Add noodle for an additional charge.
S1. Tom Yum Gai / Spicy Lemongrass Chicken Soup
This world-renowned soup is made with fresh lemongrass, galangal, lime leaves, shallot, cilantro and cook gently in chicken broth and balanced with fresh lime juice. Add noodle for an additional charge.
C1. Gaeng Keow Waan / Green Curry
Green curry dates back to the 1350s in the Kingdom of Siam. This Curry incorporates green chili peppers with fresh herbs, bell peppers, zucchini, and bamboo shoots which offers a touch saltiness, & sweetness. Choice of our local protein. Add rice for an additional charge.
C2. Gaeng / Red Curry
In Thailand, most families have their own secret recipe that they pass on from one generation to the next. The Essential ingredients that makes this curry savoury with complex flavour profiles are sundried chili, galangal, lemongrass, kefir lime zest, shallot, cilantro root, garlic, shrimp paste, and coarse sea salt. Simmered with fresh herbs, bell peppers, zucchini and bamboo shoots. Choice of our local protein. Add rice for an additional charge.
C4. Massaman Gai / Royal Curry
Massaman curry was developed for the Royal Family during the Ayutthaya Kingdom in the 16th century and is now one of the world's most famous curries. We braise local Chicken thighs in an aromatic, sweet, rich curry paste w/ bay leaves, coconut milk, baby potatoes, and onion. Add rice for an additional charge.
C1. Gaeng Keow Waan / Green Curry
Green curry dates back to the 1350s in the Kingdom of Siam. This Curry incorporates green chili peppers with fresh herbs, bell peppers, zucchini, and bamboo shoots which offers a touch saltiness, & sweetness. Choice of our local protein. Add rice for an additional charge.
C6. Kaeng Galee / Yellow Curry
Thai yellow curry includes turmeric as one of the vital ingredients, giving this curry its intense golden-yellow hue. In fact, some Thai yellow curries resemble Indian curry in appearance while remaining distinctly Thai in taste by having a mild, somewhat sweet taste with a little bit of spice. In addition to the turmeric, the curry powder is combined with coriander seeds, cumin, lemongrass, galangal, garlic, onion, baby potato, and yellow chili. Choice of our local protein. Add rice for an additional charge.
S4. Tom Kha Goong / Creamy Coconut Prawn Soup
Coconut milk infused soup with young galangal, shallot, lime leaves, lemongrass, cilantro, and balanced with fresh lime juice. Add noodle for an additional charge.
C3. Panang / Dried Red Curry
A relatively mild version of Thai curry. It is rich, complex, with subtle fragrance. The curry made from a diverse variety of dry herbs and spices. It is simmered in coconut milk with green bean and peppers and finish with kaffir lime leaves. Beef and Pork are most common, it also pairs perfectly with seafood. Choice of our local protein. Add rice for an additional charge.
C2. Gaeng / Red Curry
In Thailand, most families have their own secret recipe that they pass on from one generation to the next. The Essential ingredients that makes this curry savoury with complex flavour profiles are sundried chili, galangal, lemongrass, kefir lime zest, shallot, cilantro root, garlic, shrimp paste, and coarse sea salt. Simmered with fresh herbs, bell peppers, zucchini and bamboo shoots. Choice of our local protein. Add rice for an additional charge.
C3. Panang / Dried Red Curry
A relatively mild version of Thai curry. It is rich, complex, with subtle fragrance. The curry made from a diverse variety of dry herbs and spices. It is simmered in coconut milk with green bean and peppers and finish with kaffir lime leaves. Beef and Pork are most common, it also pairs perfectly with seafood. Choice of our local protein. Add rice for an additional charge.
C6. Kaeng Galee / Yellow Curry
Thai yellow curry includes turmeric as one of the vital ingredients, giving this curry its intense golden-yellow hue. In fact, some Thai yellow curries resemble Indian curry in appearance while remaining distinctly Thai in taste by having a mild, somewhat sweet taste with a little bit of spice. In addition to the turmeric, the curry powder is combined with coriander seeds, cumin, lemongrass, galangal, garlic, onion, baby potato, and yellow chili. Choice of our local protein. Add rice for an additional charge.
S1. Tom Yum Gai / Spicy Lemongrass Chicken Soup
This world-renowned soup is made with fresh lemongrass, galangal, lime leaves, shallot, cilantro and cook gently in chicken broth and balanced with fresh lime juice. Add noodle for an additional charge.
C6. Kaeng Galee / Yellow Curry
Thai yellow curry includes turmeric as one of the vital ingredients, giving this curry its intense golden-yellow hue. In fact, some Thai yellow curries resemble Indian curry in appearance while remaining distinctly Thai in taste by having a mild, somewhat sweet taste with a little bit of spice. In addition to the turmeric, the curry powder is combined with coriander seeds, cumin, lemongrass, galangal, garlic, onion, baby potato, and yellow chili. Choice of our local protein. Add rice for an additional charge.
S2. Tom Yum Goong / Spicy Lemongrass Prawn Soup
This world-renowned soup is made with fresh lemongrass, galangal, lime leaves, shallot, cilantro and cook gently in chicken broth and balanced with fresh lime juice. Add noodle for an additional charge.
C6. Kaeng Galee / Yellow Curry
Thai yellow curry includes turmeric as one of the vital ingredients, giving this curry its intense golden-yellow hue. In fact, some Thai yellow curries resemble Indian curry in appearance while remaining distinctly Thai in taste by having a mild, somewhat sweet taste with a little bit of spice. In addition to the turmeric, the curry powder is combined with coriander seeds, cumin, lemongrass, galangal, garlic, onion, baby potato, and yellow chili. Choice of our local protein. Add rice for an additional charge.
S4. Tom Kha Goong / Creamy Coconut Prawn Soup
Coconut milk infused soup with young galangal, shallot, lime leaves, lemongrass, cilantro, and balanced with fresh lime juice. Add noodle for an additional charge.
C2. Gaeng / Red Curry
In Thailand, most families have their own secret recipe that they pass on from one generation to the next. The Essential ingredients that makes this curry savoury with complex flavour profiles are sundried chili, galangal, lemongrass, kefir lime zest, shallot, cilantro root, garlic, shrimp paste, and coarse sea salt. Simmered with fresh herbs, bell peppers, zucchini and bamboo shoots. Choice of our local protein. Add rice for an additional charge.
C4. Massaman Gai / Royal Curry
Massaman curry was developed for the Royal Family during the Ayutthaya Kingdom in the 16th century and is now one of the world's most famous curries. We braise local Chicken thighs in an aromatic, sweet, rich curry paste w/ bay leaves, coconut milk, baby potatoes, and onion. Add rice for an additional charge.
C4. Massaman Gai / Royal Curry
Massaman curry was developed for the Royal Family during the Ayutthaya Kingdom in the 16th century and is now one of the world's most famous curries. We braise local Chicken thighs in an aromatic, sweet, rich curry paste w/ bay leaves, coconut milk, baby potatoes, and onion. Add rice for an additional charge.
S3. Tom Kha Gai / Creamy Coconut Chicken Soup
Coconut milk infused soup with young galangal, shallot, lime leaves, lemongrass, cilantro, and balanced with fresh lime juice. Add noodle for an additional charge.
S3. Tom Kha Gai / Creamy Coconut Chicken Soup
Coconut milk infused soup with young galangal, shallot, lime leaves, lemongrass, cilantro, and balanced with fresh lime juice. Add noodle for an additional charge.
C2. Gaeng / Red Curry
In Thailand, most families have their own secret recipe that they pass on from one generation to the next. The Essential ingredients that makes this curry savoury with complex flavour profiles are sundried chili, galangal, lemongrass, kefir lime zest, shallot, cilantro root, garlic, shrimp paste, and coarse sea salt. Simmered with fresh herbs, bell peppers, zucchini and bamboo shoots. Choice of our local protein. Add rice for an additional charge.
S3. Tom Kha Gai / Creamy Coconut Chicken Soup
Coconut milk infused soup with young galangal, shallot, lime leaves, lemongrass, cilantro, and balanced with fresh lime juice. Add noodle for an additional charge.
S2. Tom Yum Goong / Spicy Lemongrass Prawn Soup
This world-renowned soup is made with fresh lemongrass, galangal, lime leaves, shallot, cilantro and cook gently in chicken broth and balanced with fresh lime juice. Add noodle for an additional charge.
C4. Massaman Gai / Royal Curry
Massaman curry was developed for the Royal Family during the Ayutthaya Kingdom in the 16th century and is now one of the world's most famous curries. We braise local Chicken thighs in an aromatic, sweet, rich curry paste w/ bay leaves, coconut milk, baby potatoes, and onion. Add rice for an additional charge.
S1. Tom Yum Gai / Spicy Lemongrass Chicken Soup
This world-renowned soup is made with fresh lemongrass, galangal, lime leaves, shallot, cilantro and cook gently in chicken broth and balanced with fresh lime juice. Add noodle for an additional charge.
S1. Tom Yum Gai / Spicy Lemongrass Chicken Soup
This world-renowned soup is made with fresh lemongrass, galangal, lime leaves, shallot, cilantro and cook gently in chicken broth and balanced with fresh lime juice. Add noodle for an additional charge.
C1. Gaeng Keow Waan / Green Curry
Green curry dates back to the 1350s in the Kingdom of Siam. This Curry incorporates green chili peppers with fresh herbs, bell peppers, zucchini, and bamboo shoots which offers a touch saltiness, & sweetness. Choice of our local protein. Add rice for an additional charge.
S2. Tom Yum Goong / Spicy Lemongrass Prawn Soup
This world-renowned soup is made with fresh lemongrass, galangal, lime leaves, shallot, cilantro and cook gently in chicken broth and balanced with fresh lime juice. Add noodle for an additional charge.
C3. Panang / Dried Red Curry
A relatively mild version of Thai curry. It is rich, complex, with subtle fragrance. The curry made from a diverse variety of dry herbs and spices. It is simmered in coconut milk with green bean and peppers and finish with kaffir lime leaves. Beef and Pork are most common, it also pairs perfectly with seafood. Choice of our local protein. Add rice for an additional charge.
S2. Tom Yum Goong / Spicy Lemongrass Prawn Soup
This world-renowned soup is made with fresh lemongrass, galangal, lime leaves, shallot, cilantro and cook gently in chicken broth and balanced with fresh lime juice. Add noodle for an additional charge.
S4. Tom Kha Goong / Creamy Coconut Prawn Soup
Coconut milk infused soup with young galangal, shallot, lime leaves, lemongrass, cilantro, and balanced with fresh lime juice. Add noodle for an additional charge.
C1. Gaeng Keow Waan / Green Curry
Green curry dates back to the 1350s in the Kingdom of Siam. This Curry incorporates green chili peppers with fresh herbs, bell peppers, zucchini, and bamboo shoots which offers a touch saltiness, & sweetness. Choice of our local protein. Add rice for an additional charge.
C3. Panang / Dried Red Curry
A relatively mild version of Thai curry. It is rich, complex, with subtle fragrance. The curry made from a diverse variety of dry herbs and spices. It is simmered in coconut milk with green bean and peppers and finish with kaffir lime leaves. Beef and Pork are most common, it also pairs perfectly with seafood. Choice of our local protein. Add rice for an additional charge.
S3. Tom Kha Gai / Creamy Coconut Chicken Soup
Coconut milk infused soup with young galangal, shallot, lime leaves, lemongrass, cilantro, and balanced with fresh lime juice. Add noodle for an additional charge.
Vegetable Stir Fry (Gluten-Free)
W18. Baan Thai Garden
This healthy recipe will change the way to think about "mixed veg." This wok-fry is garlicky, crunchy, full of flavor with a little kick from some Thai chilies. It's our go-to dish whenever we need some extra veggies on the table, and it can be yours too. Carrots, broccoli, celery, snow peas, bok choy, garlic Served w/ peanut sauce.
W20. Macau Pad Tofu / Eggplant Tofu Wok-fry
Wok Fried tender tofu with succulent eggplant that absorbs all that wonderful sauce, snow peas, and carrots balance the texture. The sauce is flavoured with Thai chili paste and scented with an abundance of Thai basil. This dish will make you an eggplant lover!
W20. Macau Pad Tofu / Eggplant Tofu Wok-fry
Wok Fried tender tofu with succulent eggplant that absorbs all that wonderful sauce, snow peas, and carrots balance the texture. The sauce is flavoured with Thai chili paste and scented with an abundance of Thai basil. This dish will make you an eggplant lover!
W19. Pad Pak Kana / Chinese Broccoli
The combination of fresh crunchy Chinese broccoli and savoury oyster sauce is a match made in heaven and a classic for a reason.
W20. Macau Pad Tofu / Eggplant Tofu Wok-fry
Wok Fried tender tofu with succulent eggplant that absorbs all that wonderful sauce, snow peas, and carrots balance the texture. The sauce is flavoured with Thai chili paste and scented with an abundance of Thai basil. This dish will make you an eggplant lover!
W19. Pad Pak Kana / Chinese Broccoli
The combination of fresh crunchy Chinese broccoli and savoury oyster sauce is a match made in heaven and a classic for a reason.
W18. Baan Thai Garden
This healthy recipe will change the way to think about "mixed veg." This wok-fry is garlicky, crunchy, full of flavour with a little kick from some Thai chilies. It's our go-to dish whenever we need some extra veggies on the table, and it can be yours too. Bell peppers, green bean, Chinese broccoli, onions, garlic Served w/ peanut sauce.
W18. Baan Thai Garden
This healthy recipe will change the way to think about "mixed veg." This wok-fry is garlicky, crunchy, full of flavour with a little kick from some Thai chilies. It's our go-to dish whenever we need some extra veggies on the table, and it can be yours too. Bell peppers, green bean, Chinese broccoli, onions, garlic Served w/ peanut sauce.
W19. Pad Pak Kana / Chinese Broccoli
The combination of fresh crunchy Chinese broccoli and savoury oyster sauce is a match made in heaven and a classic for a reason.
W20. Macau Pad Tofu / Eggplant Tofu Wok-fry
Wok Fried tender tofu with succulent eggplant that absorbs all that wonderful sauce, snow peas, and carrots balance the texture. The sauce is flavoured with Thai chili paste and scented with an abundance of Thai basil. This dish will make you an eggplant lover!
W18. Baan Thai Garden
This healthy recipe will change the way to think about "mixed veg." This wok-fry is garlicky, crunchy, full of flavor with a little kick from some Thai chilies. It's our go-to dish whenever we need some extra veggies on the table, and it can be yours too. Carrots, broccoli, celery, snow peas, bok choy, garlic Served w/ peanut sauce.
W19. Pad Pak Kana / Chinese Broccoli
The combination of fresh crunchy Chinese broccoli and savoury oyster sauce is a match made in heaven and a classic for a reason.
Vegetable Stir Fry (Main)
W18. Baan Thai Garden
This healthy recipe will change the way to think about "mixed veg." This wok-fry is garlicky, crunchy, full of flavor with a little kick from some Thai chilies. It's our go-to dish whenever we need some extra veggies on the table, and it can be yours too. Bell peppers, green bean, Chinese broccoli, onions, garlic Served w/ peanut sauce.
W19. Pad Pak Kana / Chinese Broccoli
The combination of fresh crunchy Chinese broccoli and savory oyster sauce is a match made in heaven and a classic for a reason.
W20. Macau Pad Tofu / Eggplant Tofu Wok-fry
Wok Fried tender tofu with succulent eggplant that absorbs all that wonderful sauce, snow peas, and carrots balance the texture. The sauce is flavored with Thai chili paste and scented with an abundance of Thai basil. This dish will make you an eggplant lover!
W19. Pad Pak Kana / Chinese Broccoli
The combination of fresh crunchy Chinese broccoli and savory oyster sauce is a match made in heaven and a classic for a reason.
W18. Baan Thai Garden
This healthy recipe will change the way to think about "mixed veg." This wok-fry is garlicky, crunchy, full of flavor with a little kick from some Thai chilies. It's our go-to dish whenever we need some extra veggies on the table, and it can be yours too. Bell peppers, green bean, Chinese broccoli, onions, garlic Served w/ peanut sauce.
W20. Macau Pad Tofu / Eggplant Tofu Wok-fry
Wok Fried tender tofu with succulent eggplant that absorbs all that wonderful sauce, snow peas, and carrots balance the texture. The sauce is flavored with Thai chili paste and scented with an abundance of Thai basil. This dish will make you an eggplant lover!
W18. Baan Thai Garden
This healthy recipe will change the way to think about "mixed veg." This wok-fry is garlicky, crunchy, full of flavor with a little kick from some Thai chilies. It's our go-to dish whenever we need some extra veggies on the table, and it can be yours too. Carrots, broccoli, celery, snow peas, bok choy, garlic Served w/ peanut sauce.
W20. Macau Pad Tofu / Eggplant Tofu Wok-fry
Wok Fried tender tofu with succulent eggplant that absorbs all that wonderful sauce, snow peas, and carrots balance the texture. The sauce is flavored with Thai chili paste and scented with an abundance of Thai basil. This dish will make you an eggplant lover!
W19. Pad Pak Kana / Chinese Broccoli
The combination of fresh crunchy Chinese broccoli and savory oyster sauce is a match made in heaven and a classic for a reason.
W18. Baan Thai Garden
This healthy recipe will change the way to think about "mixed veg." This wok-fry is garlicky, crunchy, full of flavor with a little kick from some Thai chilies. It's our go-to dish whenever we need some extra veggies on the table, and it can be yours too. Carrots, broccoli, celery, snow peas, bok choy, garlic Served w/ peanut sauce.
W19. Pad Pak Kana / Chinese Broccoli
The combination of fresh crunchy Chinese broccoli and savory oyster sauce is a match made in heaven and a classic for a reason.
W20. Macau Pad Tofu / Eggplant Tofu Wok-fry
Wok Fried tender tofu with succulent eggplant that absorbs all that wonderful sauce, snow peas, and carrots balance the texture. The sauce is flavored with Thai chili paste and scented with an abundance of Thai basil. This dish will make you an eggplant lover!
Fried Rice
F1. Fried Rice - Kow Phad
Thai fried rice is a classic dish, influenced by Thai people of Chinese descent. The dish features jasmine rice wok-fried with egg, garlic, onion, and Chinese broccoli. It has a unique flavor derived from fish and chili lime sauce.
F2. Drunken Fried Rice - Kow Phad Kee Mao
Communally known as drunken rice, this dish was created as a late-night snack after a night out with friends. Made with egg, bell peppers, broccoli, onions, soy sauce, fish sauce, and Thai basil, this dish is truly delicious.
F3. Spicy Lemongrass Fried Rice - Kow Phad Tom Yum
If you love Tom Yum soup, you are going to love this dish! All the beloved flavors of lemongrass, lime, mushrooms, tomato, cilantro, and Thai chili paste are concentrated into this fried rice.
F4 - Kow Phad Supparod
F4. Pineapple Fried Rice - Kow Phad Supparod
Wok-fried rice with a twist, egg, tomato, pineapple, onion, cashews, yellow curry finished with Thai soy seasoning.
F1 - Kow Phad
F4 - Kow Phad Supparod
F3 - Kow Phad Tom Yum
F2 - Kow Pahd Kee Mao
F1 - Kow Phad
F3 - Kow Phad Tom Yum
F2 - Kow Pahd Kee Mao
Curry Dishes
C4. Royal Curry - Massaman Lamb
Sweet tamarind curry with cinnamon, nutmeg, cardamom, New Zeland lamb shank, potato, onion, peanuts
C3. Dried Red Curry - Panang
A relatively mild version of Thai curry. It is rich, complex, with a subtle fragrance. The curry is made from a diverse variety of dry herbs and spices. It is simmered in coconut milk with green beans, peppers, and finished with kaffir lime leaves. Beef and pork are most common, it also pairs perfectly with seafood or a choice of local protein.
C1. Green Curry - Gaeng Keo Waan Pak
Green curry dates back to the 1350s in the Kingdom of Siam. This Curry incorporates green chili peppers, fresh herbs, bell peppers, zucchini, and bamboo shoots that offer a touch of saltiness and sweetness, served with a choice of local protein.
C2. Red Curry - Gaeng
In Thailand, most families have their own secret recipe that they pass on from one generation to the next. The Essential ingredients that make this curry savory with complex flavor profiles are sundried chili, galangal, lemongrass, kefir lime zest, shallot, cilantro root, garlic, shrimp paste, and coarse sea salt. Simmered with fresh herbs, bell peppers, zucchini, and bamboo shoots with a choice of local protein.
Lunch
Ls1 - Gaeng Gai
Ls3 - Graprpw Moo Sup/ Egg
Ls1 - Gaeng Gai
Ls3 - Graprpw Moo Sup/ Egg
Paper Bags
A - Phad Med Ma Muang
Roasted cashew wok-fry with bell pepper, carrot, celery, onion, broccoli, garlic, rice
C - Gaeng Pak
B - Phad Thai
A - Phad Med Ma Muang
Roasted cashew wok-fry with bell pepper, carrot, celery, onion, broccoli, garlic, rice
B - Phad Thai
Ls2 - Nuea Phad Num Man Hoi
Paper Bags
D - Guay Teow Kee Mao
C - Gaeng Pak
Ls4 - Khao Man Gai
Sous vide rossdown 5oz chicken breast, ginger, garlic rice, cucumber, served with spicy soybean sauce
Ls2 - Nuea Phad Num Man Hoi
Ls4 - Khao Man Gai
Sous vide rossdown 5oz chicken breast, ginger, garlic rice, cucumber, served with spicy soybean sauce
D - Guay Teow Kee Mao
Lunch Menu (Main)
B. Pad Med Mamuang / Cashew Vegetable Wok-fry
Roasted cashews, wok-fry with bell peppers, carrots, celery, onions, broccoli, garlic, and rice. Add protein for an additional charge. Substitute rice for an additional charge.
C. Pad Thai / Tamarind Noodle
Rice noodles with firm tofu, egg, chives, bean sprouts, tamarind, topped with carrots and crushed peanuts. Add protein for an additional charge.
D. Gaeng Pak / Red Curry
Red curry, coconut milk, bamboo shoots, bell peppers, zucchini, basil, and rice. Add protein and chili for additional charges. Substitute rice for an additional charge.
Ls2. Neua Pad Nam Man Hoi / Beef And Broccoli
Local tender sirloin, wok-fried with broccoli garlic, hose soy sauce, and a side of rice. Substitute rice for an additional charge.
A. Pad Bai Gra Prow / Basil Vegetable Wok-fry
Basil flavored wok-fry with bell peppers, green bean, Chinese broccoli, onions, garlic, and rice. Add protein for an additional charge. Substitute rice for an additional charge.
Ls3. Gra Prow Moo Sup W/ Egg / Pork Basil Wok-fry With Fried Egg
Local ground pork wok-fried with basil Thai chili, garlic, house sauce with a side of rice and topped with a fried egg. Add chili for an additional charge. Substitute rice for an additional charge.
E. Pad Khing / Ginger Wok-fry
Ginger Wok-fry with bell peppers, carrots, onions, mushrooms, celery, garlic, and rice. Add protein for an additional charge. Substitute rice for an additional charge.
B. Pad Med Mamuang / Cashew Vegetable Wok-fry
Roasted cashews, wok-fry with bell peppers, carrots, celery, onions, broccoli, garlic, and rice. Add protein for an additional charge. Substitute rice for an additional charge.
Ls1. Gaeng Gai / Chicken Red Curry
Local Chicken red curry with basil, bamboo shoots, bell peppers, and rice. Add chili for an additional charge. Substitute rice for an additional charge.
Ls1. Gaeng Gai / Chicken Red Curry
Local Chicken red curry with basil, bamboo shoots, bell peppers, and rice. Add chili for an additional charge. Substitute rice for an additional charge.
F. Guay Teow Kee Mao / Drunken Noodle
rice noodle Thai basil wok-fry with egg, bell peppers, broccoli, onions, and garlic. Add protein for an additional charge.
Ls3. Gra Prow Moo Sup W/ Egg / Pork Basil Wok-fry With Fried Egg
Local ground pork wok-fried with basil Thai chili, garlic, house sauce with a side of rice and topped with a fried egg. Add chili for an additional charge. Substitute rice for an additional charge.
C. Pad Thai / Tamarind Noodle
Rice noodles with firm tofu, egg, chives, bean sprouts, tamarind, topped with carrots and crushed peanuts. Add protein for an additional charge.
F. Guay Teow Kee Mao / Drunken Noodle
rice noodle Thai basil wok-fry with egg, bell peppers, broccoli, onions, and garlic. Add protein for an additional charge.
Ls3. Gra Prow Moo Sup W/ Egg / Pork Basil Wok-fry With Fried Egg
Local ground pork wok-fried with basil Thai chili, garlic, house sauce with a side of rice and topped with a fried egg. Add chili for an additional charge. Substitute rice for an additional charge.
Ls2. Neua Pad Nam Man Hoi / Beef And Broccoli
Local tender sirloin, wok-fried with broccoli garlic, hose soy sauce, and a side of rice. Substitute rice for an additional charge.
C. Pad Thai / Tamarind Noodle
Rice noodles with firm tofu, egg, chives, bean sprouts, tamarind, topped with carrots and crushed peanuts. Add protein for an additional charge.
D. Gaeng Pak / Red Curry
Red curry, coconut milk, bamboo shoots, bell peppers, zucchini, basil, and rice. Add protein and chili for additional charges. Substitute rice for an additional charge.
Ls1. Gaeng Gai / Chicken Red Curry
Local Chicken red curry with basil, bamboo shoots, bell peppers, and rice. Add chili for an additional charge. Substitute rice for an additional charge.
E. Pad Khing / Ginger Wok-fry
Ginger Wok-fry with bell peppers, carrots, onions, mushrooms, celery, garlic, and rice. Add protein for an additional charge. Substitute rice for an additional charge.
D. Gaeng Pak / Red Curry
Red curry, coconut milk, bamboo shoots, bell peppers, zucchini, basil, and rice. Add protein and chili for additional charges. Substitute rice for an additional charge.
F. Guay Teow Kee Mao / Drunken Noodle
rice noodle Thai basil wok-fry with egg, bell peppers, broccoli, onions, and garlic. Add protein for an additional charge.
Ls2. Neua Pad Nam Man Hoi / Beef And Broccoli
Local tender sirloin, wok-fried with broccoli garlic, hose soy sauce, and a side of rice. Substitute rice for an additional charge.
Ls3. Gra Prow Moo Sup W/ Egg / Pork Basil Wok-fry With Fried Egg
Local ground pork wok-fried with basil Thai chili, garlic, house sauce with a side of rice and topped with a fried egg. Add chili for an additional charge. Substitute rice for an additional charge.
A. Pad Bai Gra Prow / Basil Vegetable Wok-fry
Basil flavored wok-fry with bell peppers, green bean, Chinese broccoli, onions, garlic, and rice. Add protein for an additional charge. Substitute rice for an additional charge.
E. Pad Khing / Ginger Wok-fry
Ginger Wok-fry with bell peppers, carrots, onions, mushrooms, celery, garlic, and rice. Add protein for an additional charge. Substitute rice for an additional charge.
A. Pad Bai Gra Prow / Basil Vegetable Wok-fry
Basil flavored wok-fry with bell peppers, green bean, Chinese broccoli, onions, garlic, and rice. Add protein for an additional charge. Substitute rice for an additional charge.
B. Pad Med Mamuang / Cashew Vegetable Wok-fry
Roasted cashews, wok-fry with bell peppers, carrots, celery, onions, broccoli, garlic, and rice. Add protein for an additional charge. Substitute rice for an additional charge.
F. Guay Teow Kee Mao / Drunken Noodle
rice noodle Thai basil wok-fry with egg, bell peppers, broccoli, onions, and garlic. Add protein for an additional charge.
E. Pad Khing / Ginger Wok-fry
Ginger Wok-fry with bell peppers, carrots, onions, mushrooms, celery, garlic, and rice. Add protein for an additional charge. Substitute rice for an additional charge.
D. Gaeng Pak / Red Curry
Red curry, coconut milk, bamboo shoots, bell peppers, zucchini, basil, and rice. Add protein and chili for additional charges. Substitute rice for an additional charge.
A. Pad Bai Gra Prow / Basil Vegetable Wok-fry
Basil flavored wok-fry with bell peppers, green bean, Chinese broccoli, onions, garlic, and rice. Add protein for an additional charge. Substitute rice for an additional charge.
B. Pad Med Mamuang / Cashew Vegetable Wok-fry
Roasted cashews, wok-fry with bell peppers, carrots, celery, onions, broccoli, garlic, and rice. Add protein for an additional charge. Substitute rice for an additional charge.
C. Pad Thai / Tamarind Noodle
Rice noodles with firm tofu, egg, chives, bean sprouts, tamarind, topped with carrots and crushed peanuts. Add protein for an additional charge.
Ls2. Neua Pad Nam Man Hoi / Beef And Broccoli
Local tender sirloin, wok-fried with broccoli garlic, hose soy sauce, and a side of rice. Substitute rice for an additional charge.
Ls1. Gaeng Gai / Chicken Red Curry
Local Chicken red curry with basil, bamboo shoots, bell peppers, and rice. Add chili for an additional charge. Substitute rice for an additional charge.
Vegetable Stir Fry
V3. Eggplant Tofu Wok Fry Macua Phad Tofu
Wok Fried tender tofu with succulent eggplant that absorbs all that wonderful sauce, snow peas, and carrots balance the texture. The sauce is flavored with Thai chili paste and scented with an abundance of Thai basil. This dish will make you an eggplant lover.
V2. Chinese Broccoli - Phad Pak Kana
The combination of fresh crunchy Chinese broccoli and savory oyster sauce is a match made in heaven and a classic for a reason.
V1. Baan Thai Garden
This healthy recipe will change the way to think about "mixed veg." This wok-fry is garlicky, crunchy, full of flavor with a little kick from some Thai chilies. It's Ban Thai's go-to dish whenever we need some extra veggies on the table, and it can be yours too. Bell peppers, carrots, broccoli, celery, snow peas, bok choy, green bean, onions, and garlic, served with peanut sauce.
Desserts
Chocolate Cake
The first thing you will say after "OMG! this cake is fantastic!" is that you can't believe its vegan. This decadent chocolate cake is created using plant-based ingredients mixed w/ a healthy quantity of Cocoa, finished with a heavenly chocolate glaze & raspberry coulis.
Mango Cheesecake
Refreshing mango cheesecake perfectly baked on a ginger spiced graham crust, then topped with smooth fond, sweeet mango drizzle and toasted coconut flakes for the perfect tropical finish.
Key Lime Pie
The real Key Lime, no mistake! A perfectly blended all-natural key lime filling refreshingly set in a deep dish graham shell and generously topped with the most delicious real whipped cream.
Appetizers (Gluten-Free)
A4. Som Tum / Papaya Salad
Thailand's favourite salad is made with shredded unripe green papaya tossed with fresh lime dressing, garlic, fresh Thai chili, roasted peanuts, green bean, and cherry tomatoes. Add prawn for an additional charge.
A3. Satay (grilled Chicken Skewers)
Four BBQ chicken skewers seasoned with turmeric, lemongrass served with Peanut sauce. Add sauce for an additional charge.
A6. Goong Gratiem / Garlic Prawns
Pacific white tiger prawns Sautéed in a in house garlic sauce.
A6. Goong Gratiem / Garlic Prawns
Pacific white tiger prawns Sautéed in a in house garlic sauce.
A3. Satay (grilled Chicken Skewers)
Four BBQ chicken skewers seasoned with turmeric, lemongrass served with Peanut sauce. Add sauce for an additional charge.
A3. Satay (grilled Chicken Skewers)
Four BBQ chicken skewers seasoned with turmeric, lemongrass served with Peanut sauce. Add sauce for an additional charge.
A3. Satay (grilled Chicken Skewers)
Four BBQ chicken skewers seasoned with turmeric, lemongrass served with Peanut sauce. Add sauce for an additional charge.
A6. Goong Gratiem / Garlic Prawns
Pacific white tiger prawns Sautéed in a in house garlic sauce.
A4. Som Tum / Papaya Salad
Thailand's favourite salad is made with shredded unripe green papaya tossed with fresh lime dressing, garlic, fresh Thai chili, roasted peanuts, green bean, and cherry tomatoes. Add prawn for an additional charge.
A6. Goong Gratiem / Garlic Prawns
Pacific white tiger prawns Sautéed in a in house garlic sauce.
A4. Som Tum / Papaya Salad
Thailand's favourite salad is made with shredded unripe green papaya tossed with fresh lime dressing, garlic, fresh Thai chili, roasted peanuts, green bean, and cherry tomatoes. Add prawn for an additional charge.
A4. Som Tum / Papaya Salad
Thailand's favourite salad is made with shredded unripe green papaya tossed with fresh lime dressing, garlic, fresh Thai chili, roasted peanuts, green bean, and cherry tomatoes. Add prawn for an additional charge.
Limited time
Game Day Special
2lb of Rossdown Organic Chicken Wings, 8 Handmade Spring Rolls, 4 Sakura Farm Grilled Pork Skewers and 4 Rossdown Organic Grilled Chicken Skewers.
