BREAKFAST LUNCH SPECIALS STARTER

Everyday until 3:00pm Everyday until 3:00pm VEGETABLE EGG ROLLS | 6 THAI CORN FRITTER | 10 There are two types of Thai porridges. Jok is a smooth porridge We politely decline substitutions. All combos include mixed salad Filled with glass noodle, that is cooked with water. Khao Tom is a course porridge that is and two vegetable wontons. Only Curry, Stir-fry and Specialty shredded cabbage, and carrot. Served with side of cucumber cooked with chicken broth. Combos include steamed rice (jasmine or brown). Served with sweet and sour salad. (Please allow extra sauce. time to prepare)

JOK GAI | 10 KHAO TOM | 10 NOODLE STIR-FRY VEGETABLE WONTONS | 7 GRILLED PORK SKEWERS With chicken broth, seasoned With chicken broth, ground (MOO PING) | 10 ground chicken, ginger, green chicken, green onion, ginger, and Vegetable, Tofu, Vegetable, Tofu, Filled with curried potato, Marinated with palm sugar, onion, and cilantro. Topped with cilantro. Chicken or Pork | 10 Chicken or Pork | 10 carrot, corn, and peas. Served soy sauce, cilantro, and black crispy noodle. Beef | 11 Beef | 11 with sweet and sour sauce. pepper. Served with sweet — Add poached egg for $1 KAI KATA | 10 Shrimp | 12 Shrimp | 12 chili sauce. Over-easy egg, Chinese sausage, SPICY THAI FRIES | 7 JOK and ground chicken topped with Seasoned with chili, garlic, STUFFED CHICKEN (PRONOUNCED JOKE) | 10 green onion. Served with side of PAD THAI MIXED VEGETABLES cilantro, lime, and scallions. WINGS | 10 toast. Napa cabbage, carrot, bok choy, Served with house made Boneless chicken wings With vegetable broth, shiitake Thin rice noodle, tofu, bean sprout, snow pea, broccoli, sriracha ketchup. stuffed with shrimp, ground mushroom, ginger, green onion, THAI OMELETTE WITH peanut, bean sprout, egg, cabbage, and celery. chicken, glass noodle, carrot, and cilantro. Topped with crispy GROUND CHICKEN and green onion. — Vegetarian Option SAMOSA | 8 mushroom, and peas. noodle. (KAI JEOW GAI) | 10 — Add poached egg for $1 Deep-fried Thai style BASIL & CHILI Filled with curried potato. BANGKOK WINGS | 10 omelette with ground chicken SPECIALTY Served with side of cucumber Crispy chicken wings tossed in GRILLED PORK SKEWERS over rice. Served with side of With garlic, chili, bell pepper, salad. sweet chili garlic sauce. (MOO PING) | 12 Sriracha sauce. CHICKEN SATE | 10 and basil. Marinated with palm sugar, — Vegetarian Option SALAD ROLLS | 9 CRAB WONTONS | 10 soy sauce, cilantro, and black WONTON NOODLE SOUP | 12 Three chicken breast skewers. Cream cheese and imitation pepper. Served with side of With BBQ pork, shrimp, egg Served with side of cucumber GARLIC & BLACK PEPPER Rice noodle, cucumber, basil, crab wrapped in a crispy sticky rice and spicy chili sauce. noodle, bok choy, cilantro, and salad and peanut sauce. Stir-fried with fresh garlic and lettuce, carrot, and cilantro wonton. Served with sweet green onion in chicken broth. black pepper on bed of cabbage. wrapped in rice paper. Served and sour sauce. PORRIDGE WITH BBQ CHICKEN | 10 — Vegetarian Option with honey mustard and SMALL PLATES THAI PORK JERKY Marinated with curry powder peanut dressing. CHICKEN LETTUCE (KHAO TOM KUI) | 18 (MOO DAT DEAW) | 12 and herbs. Served as quarter PRIK KING WRAP | 10 Two rice porridge bowls served Bite-sized pieces of deep-fried chicken with side of sweet garlic FISH CAKES (TOD MUN) | 9 Ground chicken, roasted chili, 383 South Fair Oaks Ave with three small plates: pork marinated in dark sweet chili sauce. With roasted chili paste and water chestnut, and cilantro. Pasadena, CA 91105 Deep-fried Thai style omelette soy sauce. Served with side of green bean. Deep-fried patties made of Served with crisp lettuce cups. saladang-garden.com (Kai Jeow), Garlic and black sticky rice and spicy chili sauce. ORANGE CHICKEN | 10 ground Swai fish blended with pepper chicken, and Steamed Crispy battered chicken in sweet green bean and red curry SATE 626-793-5200 Chinese broccoli with oyster HAINAN CHICKEN tangy orange sauce. Garnished CURRY paste. Topped with garlic, [email protected] sauce. (KHAO MUN GAI) | 10 with sesame seed. chili, and peanut. Served with Skewers marinated with — Add ground chicken Poached chicken breast over YELLOW CURRY side of cucumber salad. curry powder and spices. to Kai Jeow for $3 garlic ginger rice. Served with side FRIED CATFISH FILLET | 12 (CHICKEN ONLY) | 10 Served with side of cucumber DINE-IN HOURS of bowl of house made chicken DUMPLINGS (GYOZA) | 9 salad and peanut sauce. broth and spicy ginger sauce. Served with side of house made With potato and carrot. Filled with chicken and Chicken | 10 11:00am – 9:30pm (Sun-Thurs) “3-flavor sauce”. cabbage. Choice of: Steamed, Beef | 11 11:00am – 10:00pm (Fri-Sat) Pan-fried or Deep-fried. DEEP FRIED CRAB THAI PORK JERKY ROLL | 12 TAKEOUT HOURS (MOO DAT DEAW) | 10 Crab meat, shrimp, and Bite-sized pieces of deep-fried ground chicken wrapped 11:00am – 9:00pm (Sun-Thurs) BEVERAGES pork marinated in dark sweet in tofu skin. Served with 11:00am – 9:30pm (Fri-Sat) soy sauce. Served with spicy sweet chili sauce. THAI ICED TEA | 3.5 HOT COFFEE | 3 ICED TEA | 3 BOTTLED SODA | 4 chili sauce. — Add boba for $1 Choice of: Passion Tea, Green Mexican Coke CRISPY CALAMARI | 13 STUMPTOWN COFFEE | 3.5 Tea, or Jasmine Tea. Abita Root Beer FRIED TARO ROLL | 10 Served with cilantro All items are à la carte. THAI ICED COFFEE | 3.5 Hot or Cold Brew Bundaberg Ginger Beer lime sauce. Please notify us of any food allergies. — Add boba for $1 LEMONADE | 3 Bundaberg Blood Orange Deep-fried taro and peanut Menu items and prices are subject to change. ACQUA PANNA | 4 Bundaberg Guava wrapped in tofu skin. Served COCONUT SHRIMP | 14 HOT TEA | 2 Flat mineral water APPLE JUICE | 3 Fanta Orange with side of cucumber salad. Served with sweet chili sauce. Choice of: Jasmine Tea Lemmy Sparkling Lemonade Shellfish / Fish Allergies Many Thai dishes contain fish or Green Tea. PELLEGRINO | 4 CANNED SODA | 2 Orangina Sparkling Citrus and/or oyster sauce. Only vegetarian dishes do not. Sparkling mineral water Coke HOT SWEET GINGER TEA | 3 Diet Coke Spicy Nuts Vegetarian FRESH YOUNG COCONUT | 5 Sprite Vegetarian Option (Can be made vegetarian) CURRY SOUP RICE BOWL NOODLE SOUP

Vegetable, Tofu, Shrimp | 14 LEMONGRASS SOUP COCONUT SOUP THAI OMELETTE HAINAN CHICKEN CURRY NOODLE SOUP WONTON NOODLE Chicken or Pork | 11 Mixed Seafood | 21 (TOM YUM) (TOM KAH) (KAI JEOW GAI) | 10 (KAO MUN GAI) | 11 (KHAO SOI) | 12 SOUP | 12 Beef | 12 Deep fried egg with With BBQ Pork, shrimp, egg Mushroom, lemongrass, Mushrooms, lemongrass, ground chicken. Served Poached chicken breast Northern Thailand’s popular noodle, bok choy, cilantro, galangal, kaffir lime leaf, lime kaffir lime leaf, lime juice, and with Sriracha sauce. over garlic ginger rice. Served curry based soup. With egg and green onion in chicken GREEN CURRY RED CURRY juice, and roasted chili in roasted chili in chicken broth. with side of bowl of house noodle, chicken, pickled broth. chicken broth. Chicken (S) | 5 PAD GRA POW | 11 made chicken broth and spicy mustard greens, and onion. With eggplant, bell pepper, With bell pepper, bamboo Chicken (S) | 5 Shrimp (S) | 7 ginger sauce. Topped with crunchy noodle. DUCK NOODLE SOUP | 14 bamboo shoot, and basil. shoot, and basil. Shrimp (S) | 7 Chicken (L) | 11 Stir-fried with basil, chili, and With bean sprout and onion. — Vegetarian Option — Vegetarian Option Chicken (L) | 11 Shrimp (L) | 14 ground chicken. Topped with GARLIC PEPPER PORK Choice of: Egg noodle, Shrimp (L) | 14 fried egg. (MOO GA TIEM) | 11 Thin rice noodle, YELLOW CURRY PUMPKIN CURRY Served with fried egg. or Flat rice noodle. SEAFOOD LEMONGRASS SOUP (TOM YUM TALAY) | 21 BBQ PORK With potato and carrot. With kabocha pumpkin, bell (KAO MOO DANG) | 12 ROAST DUCK NOODLE — Vegetarian Option pepper, and basil. Fish, squid, shrimp, crab, mussel, mushroom, lemongrass, galangal, Served with crispy pork (KAO NA PED) | 14 — Vegetarian Option kaffir lime leaf, lime juice, and roasted chili in chicken broth. belly, hard-boiled egg, Served with pickled ginger Vegetable, Tofu, Shrimp | 14 PANANG CURRY and cucumber. and bok choy. Chicken or Pork | 11 Mixed Seafood | 21 Beef | 12 With bell pepper and peas. SALAD — Vegetarian Option FRIED RICE MIXED SALAD | 7 LAAB | 9 PAD THAI RAD NA Vegetable, Tofu, Shrimp | 14 Crispy flat noodle, egg, DUCK CURRY | 14 With peanut dressing or Tossed with roasted rice Chicken or Pork | 11 King Crab | 21 Thin rice noodle, bean and Chinese broccoli in orange-ginger vinaigrette. powder, onion, and dried Beef | 12 Mixed Seafood | 21 sprout, tofu, and green gravy sauce. With pineapple, bell pepper, and tomato in red curry base. chili in spicy lime dressing. onion wrapped in egg SALADANG GARDEN Choice of: Ground chicken omelette. Served with DRUNKEN NOODLE SALAD | 9 or Tofu. FRIED RICE crushed peanut. (PAD KEE MAO) With egg, onion, and tomato. LAMB SHANK MASSAMAN CURRY | 21 Julienned green apple, ginger, PAPAYA SALAD — Vegetarian Option PAD SEE EW Flat rice noodle, basil, chili, onion, peanut, and coconut (SOM TUM) | 10 Flat rice noodle, egg, and bell pepper, and onion on bed With red onion, potato, carrot, and peanut. tossed in a galangal dressing. broccoli in sweet soy sauce. of greens. Grilled and dried shrimp, SALADANG GARDEN FRIED RICE | 13 YUM EGGPLANT | 12 green papaya, tomato, green Chicken, egg, onion, and tomato fried rice topped with bean, roasted peanut, garlic pepper pork. SALADANG GARDEN PAD THAI | 15 HOUSE SPECIALTY Grilled eggplant, onion, and and carrot tossed in a sweet cilantro tossed in a spicy lime and spicy tamarind sauce. Traditional Thai-style. Thin rice noodle, bean sprout, BBQ CHICKEN FRIED CATFISH FILLET | 15 dressing. Choice of: Ground fried tofu, ground chicken, shrimp, egg, and green onion. (GAI YANG) | 11 chicken or Shrimp. BEEF SALAD STIR-FRY Topped with crushed peanut. Marinated with curry powder Topped with fried basil (YUM NUA) | 12 and herbs. Served as half and bell pepper. Served ROASTED DUCK SALAD Vegetable, Tofu, Shrimp | 14 chicken with side of sweet with side of house made (YUM PED YANG) | 14 Grilled beef, roasted rice Chicken or Pork | 11 Mixed Seafood | 21 garlic chili sauce. “3-flavor sauce”. powder, onions, tomatoes, Beef | 12 DESSERT With tomato, ginger, and cucumbers, and mixed greens ORANGE CHICKEN | 11 GARLIC PEPPER mixed greens tossed in a tossed in a spicy lime dressing. SWEET COCONUT BANANA SAMOSAS & Crispy battered chicken in SALMON | 21 roasted chili dressing. GARLIC & BLACK PEPPER MIXED VEGETABLES STICKY RICE | 4 COCONUT ICE CREAM | 9 sweet tangy orange sauce. Served with grilled green SEAFOOD SALAD Stir fried with fresh garlic & Napa cabbage, carrot, bok Deep-fried banana wrapped Garnished with sesame seed. bean and carrot. CRISPY PORK BELLY SALAD (YUM TALAY) | 21 black peppers with a bed of choy, bean sprout, snow pea, ICE CREAM in egg roll skin. Topped with (YUM MOO KROB) | 14 cabbage. broccoli, cabbage, (DAIRY-BASED) | 5 toasted coconut. ORANGE SHRIMP | 14 SOY-GINGER King crab, mussel, scallop, — Vegetarian Option and celery. Green Tea, Chocolate Chip Crispy battered shrimp in SEA BASS | 23 With tomato, onion, shrimp, and squid on a bed of — Vegetarian Option or Coconut (House made THAI COCONUT-EGG sweet tangy orange sauce. Chilean wild-caught sea bass cucumber, and mixed greens mixed greens tossed in a spicy GREEN BEAN & with shredded coconut CUSTARD (SUNG KAYA) | 9 Garnished with sesame seed. steamed with ginger and tossed in a spicy lime dressing. lime dressing. SHIITAKE MUSHROOM BASIL & CHILI & jackfruit) Topped with fresh shredded shiitake mushroom. Served on With oyster sauce and garlic. coconut and sesame seed. CRISPY PORK BELLY bed of bok choy with soy With garlic, chili, bell pepper, SWEET STICKY RICE & Served with sweet sticky rice WITH CHINESE BROCCOLI sauce. SIDE PRIK KING and basil. COCONUT ICE CREAM | 7 and coconut cream. (KAH NA) | 14 — Add crispy pork belly Garnished with toasted Stir-fried with garlic and FRIED WHOLE STEAMED RICE SAUCE OR DRESSING | 2 With roasted chili paste and & green bean for $3 mung bean. BELGIAN WAFFLES dried chili. CATFISH | 25 Choice of: Jasmine or Brown. Sweet + Sour Sauce, Peanut green bean. WITH ICE CREAM | 9 Served with assorted dipping Bowl | 1.5 Sauce, or Peanut Dressing BASIL & CHILI EGGPLANT MANGO SWEET Drizzled with pandan SALMON WITH CURRY | 21 sauces: Cilantro lime, Sweet Pot | 5 CHILI & CASHEW STICKY RICE | 9 custard. Topped with soy sauce with ginger, and CUCUMBER SALAD | 4 With garlic, chili, bell pepper, With sweet sticky rice and powered sugar, coconut ice Choice of: Panang curry or Roasted chili paste. STICKY RICE | 3 With broccoli, dried chili, onion, and basil. coconut cream. Garnished cream, and toasted shredded Green curry. STEAMED VEGETABLES | 7 cashew, and onion. — Vegetarian Option with toasted mung bean. coconut.