Noodles & Rice Salads

STARTERS SOUPS EDAMAME 6 WONTON SOUP 6 Japanese pea pods and cracked sea salt scallions, sprouts and ground pork and x shrimp dumplings SUMMER ROLLS (2pc.) 7 salt shrimp and chicken, noodles, fresh KAENG WOON SEN 6 greens and mint in a fresh rice paper wrapper — also available vegetarian clear soup with noodles, light garlic, Blackberry–Jasmine Iced Green Tea x chicken, cilantro, and scallion or Traditional Iced Black Tea 2 CRISPY ROLLS (2pc.) 8 salt x ground pork, mung bean noodles, Coke • Diet Coke • Sprite 2 TOM–YUM GAI 7 and x mushrooms, cabbage, onions carrots tangy kaffir lime and lemongrass with x Hot Coffee/Decaf | Hot Tea (12 Choices) 2 and CRAB RANGOON (5pc.) 8 x chicken, mushroom, peppers or lump crab and curried cream cheese in Bottled Water (Sparkling Still) 5 onion—try it with shrimp or seafood 9 x salt deep–fried wonton satchel Thai Tea • Thai Coffee 3 x TOM–KHA GAI 8 STEAMED DUMPLINGS (5pc.) 9 lemongrass and coconut milk with seasoned pork and vegetable dumplings SALADS and x chicken, galangal, mushroom, onion BABY MIXED GREENS 7 CHICKEN SATAY (5pc.) 8 baby corn topped with tomatoes, cabbage and grilled coconut curry chicken skewers salt carrots with a house sesame dressing x x KAO–PIÁK (entrée) 11 FRIED TOFU 8 YUM SALAD 8 in–house handmade rice noodles, deep–fried silken tofu with sauce or and x sliced chicken beef tossed in chili, fresh chicken, cilantro, scallion lime ANGEL WING (4pc.) 10 lime and cilantro served over spring mix— salt a deep–fried chicken wing stuffed with try it with shrimp or seafood 10 PHO (entrée) 10 x seasoned pork, mushrooms and noodles Vietnamese rice–noodle soup with x LAAB CHICKEN SALAD 8 beef, meatballs, or chicken and a side of THAI CHICKEN BITES (6pc.) 8 shredded chicken marinated in toasted fresh sprouts, lime, chilies and sweet pan–seared ground chicken, ginger, rice powder, fresh mint and cilantro, fish diced water chestnut, scallion and sauce and lime—served over lettuce basil —try it with seafood 12 jalapeño with a sweet chili-lime sauce x x NÄM SOD 9 Sides CALAMARI 9 chopped pork, cilantro, and chili garlic— Steamed Veggies 4 White Rice 1 fluffy, seasoned, deep–fried squid lime dressing over mixed greens Brown Rice 2 Fried Rice 4 HOW TO ORDER 11 1. CHOOSE YOUR ENTRÉE: 2. SELECT YOUR CHOICE OF PROTEIN: 3. CHOOSE YOUR SPICE LEVEL: –ANY HIGHER THAN 4F WILL BE HOT OPTIONS ARE BELOW LUNCH DINNER VEGGIES TOFU CHICKEN 10 14 NOODLES & RICE • WOK DISHES • CURRIES BEEF PORK SHRIMP SCALLOPS 12 16 WOK DISHES AND CURRIES ARE SERVED WITH A SIDE OF RICE NOODLES & RICE PAD THAI thin rice noodles in a semi–sweet sauce MIXED VEGETABLES broccoli, mushroom, carrot, snow peas, onion, with egg, scallion and bean sprouts –garnished with sweet pepper, baby corn, celery, and water chestnut in a light brown sauce lime and crushed peanut GINGER fresh ginger, mushroom, celery, onion and pepper in a healthy PAD WOON SEN angel hair silver–thread noodles stir–fry sautéed with egg, celery, onion, sweet pepper and PRIK POW onion, pepper, mushroom and veggies in a semi–sweet basil mushroom sauce DRUNKEN NOODLES sautéed rice noodles with SWEET & SOUR onion, tomato, cucumber and pineapple in tangy and egg, celery, onion, sweet pepper, mushroom tomato sauce cashews with holy basil CASHEW carrot, onion, sweet pepper, baby corn, water chestnut and carrot, onion, bok choy and straw MEE–KROB cashews mushroom in a brown sauce – served over fried crispy KAFFIR CHICKEN 12 / 14 sweet and sour tamarind glazed chicken and egg noodles fried kaffir leaves (protein choice isn’t offered for this item) PAD SEE EW wide rice noodles in sweet soy sauce with egg, broccoli and carrot LAD NAA sautéed wide rice noodles, egg and bok RED CURRY sweet pepper, onion, basil, bamboo shoots and Thai choy in a rich Asian gravy eggplant FRIED RICE wok–tossed seasoned steamed rice, GREEN CURRY green pepper, Thai eggplant, onion and snow peas and egg, scallion tomato YELLOW CURRY sweet pepper, onion, carrot and potato CURRY FRIED RICE steamed rice, egg, pea and PANANG CURRY potato, carrot, sweet pepper and onion carrot with a dash yellow curry PRAH RÄAM peanut “curry” over steamed broccoli and fresh spinach DUCK CURRY 20 lean duck breast in a sweet red curry with snow peas, tomato, sweet pepper, onion and Thai basil THAI BEEF FLANK 23 braised in Massaman curry with potato and peanut SOFTSHELL CRAB 20 dusted with flour and deep–fried then wok–tossed with celery, onion, sweet pepper and yellow curry BASIL DUCK 23 half duck in semi–sweet Thai basil sauce, with seasonal veggies SEA OF INDOCHINE 23 wok–tossed shrimp, squid, scallops and mussels with sweet pepper, bamboo shoot and Thai basil SWEET CURRY SNAPPER 21 traditional Thai fried snapper filet, with sweet red curry sauce and pineapple, bamboo shoot, and onion bell pepper Consumer advisory: consuming raw or undercooked meat, eggs, poultry or seafood increases your risk of contracting a foodborne illness– especially under certain medical conditions. 18% automatic gratuity will be added for parties of six (6) or greater • split plate fee of two (2) dollars .

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