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Potato, carrot, broccoli and white mushroom mixed with mushroom soy sauce; steamed and wrapped with dumpling sheet.
Vegan Spring Rolls
Deep fried organic mixed vegetables and carrots wrapped with spring roll sheet.
Vegan Curry Puff
Potato, white onion, carrot and curry powder, served with sweet cucumber relish.
Chicken in skewers marinated with spices and turmeric powder. Served with peanut sauce.
Crispy Crab Rangoon
Imitation crab meat, mayonnaise, celery, scallion, cream cheese and chef's sauce.
Served with lemongrass, tomatoes, onion, bell pepper, galangal, kaffir lime leaves and lime juice.
Thai Thani Salad
Spring mixed salad, cucumber, tomatoes and carrots served with homemade peanut ginger dressing.
Green Papaya Salad
Thai favorite spicy-sour green papaya salad with long beans, tomatoes, Thai chili, fish sauce, lime juice and crushed peanut.
Fresh mango (seasonal mango), fish sauce, peanut, carrot, tomatoes, lime juice, Thai chili and shallots.
Your choice of chicken or pork seasoned with fish sauce, chili flakes, lime juice, toasted rice, fresh herbs, shallots and scallion.
Fried Whole Red Snapper
Whole red snapper fish seasoned with salt, turmeric powder, pepper and deep-fried.
Stir-fried cut catfish, basil leaves, bell pepper, kaffir lime leaves, kachai herb and young pepper corn.
Roasted Duck in Red Curry
Roasted duck breast simmered in red curry paste with coconut milk, bamboo shoot and string bean, bell peppers and Thai egg plants.
Cooked with long beans, Thai eggplant, bamboo shoots, bell peppers, coconut milk and fresh basil leaves.
Thick salty sweet panang curry with coconut milk, kaffir lime leaves, long beans, carrots, broccoli, bell peppers and fresh basil.
Red curry paste with coconut milk, string bean, bell peppers, Thai egg plants and bamboo shoots.
Khao Soi Noodles with Chicken
Northern Thai egg noodles and chicken in our creamy coconut curry broth garnished with pickled mustard greens and red onions. Topped with crispy egg noodles.
Thai Thani Phad Thai
Stir fried rice noodle with chef's original pad Thai sauce, bean sprout, scallions and fresh egg tossed in tamarind glaze.
Phad See Ew
Popular noodle dish of Thailand. Stir-fried soy sauce and flat rice noodles with Chinese broccoli and egg.
Stir-fried spicy flat rice noodles with bell peppers, onions, Chinese broccoli and basil.
Rad Na (Rice Noodles with Gravy)
Flat rice noodles, Chinese broccoli, tapioca starch, soy sauce, oyster sauce and fermented soybean paste.
Pineapple Fried Rice
Jasmine rice stir-fried with pineapple, onions, scallions, tomatoes and egg. Garnished with roasted cashew nuts and cilantro. Served in pineapple shell.
Thai comfort street food with fresh basil, Thai chili, bell peppers, onions and scallion topped of jasmine rice with egg.
Pan-sear salmon topped with bell peppers, scallions, onions and celery in ginger sauce.
Stir-fried sliced beef with bell pepper, mushroom, tomatoes, onions and scallions.
Mixed seafood in sweet chili sauce with bell peppers, onions, scallions and basil.
Phad Poong Karee
Stir-fried mixed seafood in yellow curry powder with egg, celery, bell pepper, onions and scallions.
Roasted duck with pineapple and lychee nuts topped with panang sauce, kaffir lime leaves, long beans, carrots, broccoli, bell peppers and fresh basil.
Eggplant & Tofu Emerald
Eggplants, fried tofu, bell pepper, onions, scallions in basil sauce.
Deep fried chicken strips topped with sweet and sour sauce, cashew nuts and sesame seeds on top of steamed vegetables.
VEGAN DISHES - STARTERS
VS1. Vegan Dumplings (Dumpling Phak)
Potato, carrot, broccoli and white mushroom mixed with mushroom soy sauce and steamed wrapped with dumpling sheet.
VS3. Vegan Spring Rolls (Po Pia Thod)
Deep-fried mixed vegetables wrapped with spring roll sheet.
VEGAN DISHES - SOUP
VEGAN DISHES - SALAD
VA1. Vegan Green Papaya Salad (Som Tum)
Thai favorite spicy-sour green papaya salad with green beans, carrot, cherry tomato, Thai chili, lime juice, tamarind juice, salt and crushed peanut.
VEGAN DISHES - ENTREES
V2. Vegan Stir-Fried Chili (Phad Phed Vegan)
Stir fried basil leaves, bell pepper, kaffir lime leaves, kachai herb and young pepper corn.
V3. Vegan Stir-Fried Mixed Veggies (Phad Phuk)
Stir-fried mixed vegetables, carrots and tofu with mushroom.
V5. Vegan Red Curry (Kaeng Phed)
Red curry paste with coconut milk, bamboo shoot, string bean, bell pepper, eggplant and Thai basil.
V6. Vegan Massaman Curry
Massaman curry paste with coconut milk, organic potatoes, carrot, Napa cabbage, broccoli, onion and peanuts.
V7. Vegan Green Curry
Green curry paste with coconut milk, long green bean, green baby Thai eggplant, bamboo shoots, bell pepper and fresh basil leaves.
V8. Vegan Panang Curry
Thick salty sweet panang curry with coconut milk, kaffir lime leaves, long beans, carrot, broccoli and bell pepper.
V11. Vegan Phad See Ew
Stir-fried soy sauce noodles, garlic with flat noodles and Chinese broccoli.
V12. Vegan Drunken Noodles (Phad Kee Mao)
Stir-fried spicy flat rice noodle with bell pepper, onion, Chinese broccoli and basil.
V13. Vegan Tom Yum Rice Noodles (Thai Hot & Sour Noodle Soup)
Hot and sour noodle soup, stalk of lemongrass, mushroom, onion, galangal, kaffir lime leaves and coconut milk.
V15. Vegan Thai Fried Rice (Khao Phad)
Stir-fried jasmine rice, onion, scallion, Napa cabbage, broccoli and carrot.
V16. Vegan Pineapple Fried Rice
Jasmine rice stir-fried with pineapple, onions, scallions, tomatoes and carrots garnished with roasted cashew nuts.
V17. Vegan Stir-Fried Rice with Basil (Phad Krapow)
Fresh basil, Thai chili, organic bell peppers, onion and jasmine rice.