Thai by Thai Menu Complete.Pdf
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Thai Bloom Food Cart Menu Descriptions & Pricing
GF Sweet & Sour Chicken GF+ Yellow Curry Tender sliced chicken breast stir-fried with tomato, Rich and hearty coconut based curry with potato, cucumber, pineapple, white and green onion in our onion, and carrot. sweet and sour sauce. CURRY GF STIR FRY Served with Jasmine rice Served Green Curry Served with Jasmine rice Served Coconut milk based green curry with young coconut + Spicy Chicken Basil GF+ meat, eggplant, bell pepper, bamboo shoots, green Spicy stir-fried ground chicken breast with sweet peas, and basil. Thai basil, bell pepper, and green beans topped with crispy basil. Panang Curry GF + Our smooth red curry combined with coconut milk, Cashew Chicken GF+ bell pepper, kaffir lime leaf, Thai basil, green beans, Delicately sliced chicken breast stir-fried with cashews, bell pepper, roasted chili paste, onion, water and crushed peanuts. chestnut, green onion, and dried chili. + Pineapple Fried Rice GF+ Balinese Pork Popular stir-fried Jasmine rice fried with garlic, onion, Stir-fried sliced pork in our spicy tamarind sauce with curry powder, pineapple, cashew nuts, and raisins. FOOD CART MENU broccoli and cherry tomatoes. + Thai Fried Rice GF+ CART LOCATION: + + FRIED RICE Pad Prik GF with Jasmine rice Served A classic stir-fried Jasmine rice fried with egg, garlic, 4250 SW Rose Biggi Ave Beaverton, OR 97005 Stir-fried fresh jalapeño with mushroom, bell pepper, onion, and seasonal vegetables. and onion in a garlic sauce. (971)-334-0556 + Basil Fried Rice GF+ Jasmine rice stir-fried with ground chicken or pork, garlic, + + TUE-FRI: 11 AM - 2:30 PM Ginger Chicken GF Thai chilies, and bell peppers; topped with crispy basil. -
Pad Thai Recipe -- Thaitabl
Pad Thai Recipe -- ThaiTable.com http://www.thaitable.com/Thai/recipes/Pad_Thai.htm . Pad Thai - This Pad Thai recipe is how you actually find it in Bangkok and comes from testing hundreds of different variations from food carts all over the city. Pad Thai is the ultimate street food. While "street food" may sound bad, food cart cooks are in such a competitive situation, with such limited space, ingredients and tools they need to specialize in a dish or two just to stay in business. The best of these cooks have cooked the same dish day-after-day, year-after-year, constantly perfecting it. Great Pad Thai is dry and light bodied, with a fresh, complex, balanced flavor. I've never actually seen the red, oily pad thai in Thailand that is common in many western Thai restaurants. The ingredients listed below can be somewhat intimidating but many are optional. If you would like to make authentic Pad Thai, just like in Thailand, use all the ingredients. Pad Thai is another perfect vegetarian dish, just omit shrimp and substitute soy sauce for fish sauce. Add more tofu if you like. 2-3 Servings 1/2 lime 1 of 3 1/17/2010 2:07 PM Pad Thai Recipe -- ThaiTable.com http://www.thaitable.com/Thai/recipes/Pad_Thai.htm 1 egg 4 teaspoons fish sauce 3clovesgarlic, minced 1/2 teaspoon ground dried chili pepper ground pepper 1 shallot, minced 2 tablespoon sugar 2 tablespoon tamarind 1/2 package Thai rice noodles 2 tablespoon vegetable oil 1/2-1/4 lb shrimp Optional 1/2 banana flower Optional 1/3 cup tofu - extra firm Optional 1-1/2 cup Chinese chives - green Optional 2 tablespoons peanuts Optional 1-1/3 cup bean sprouts Optional 1 tablespoon preserved turnip Optional Tips and substitutions By far, the trickiest part is the soaked noodles. -
Carry out Menu
APPETIZERS DEGREES OF SPICE Add spice to a dish at your own risk. Our wait staff will A1) SPRING ROLL (2) $3.00 inform you before hand as you place your order. Savory mixture of vegetables, rolled up in a thin crispy paper. We will not be responsible for your order being too hot . Deep-fried and served with our homemade plum sauce. * Mild ** Med *** Hot **** Thai hot ( you migth need water) A2) FRESH ROLL 2 (GF) $6.00 THAIFRESH Shrimp, rice noodles, lettuce, cucumber, carrot, cilantro, and * Consumning raw or undercooked meats, seafood, or egg bean sprouts in a cool rice wrap. Served with our special product can increase your chances of foodbornes illness. house sauce, topped with peanuts. * Allergies to soy, wheat, dairy, nuts, or seafood product must be brought to the attention of the restaurent staff prior to ordering. A3) LETTUCE WRAPS $8.50 * Please be aware that our curries come mildly spicy before any Diced chicken, green pepper, carrot, white onion, green added spice, plan your order accordingly. onion, bamboo shoots, water chestnuts, and baby corn, stir-fried in our special chili sauce. Served with crisp lettuce. * An 18% gratuity charge may be added to a party of five or more. * GF = Gluten Free . A4) CHICKEN SATAY 4 (GF) $6.50 BEVERAGE & DESSERT Golden, grill chicken skewers. served with our peanut suace. Soft Drink $2.00 A5) CRAB WONTON (5) $6.00 Cream cheese, green onion, and imitation crab, in a crispy Pepsi, Diet Pepsi, Cherry Pepsi, Mountan Dew, wonton skin. Deep-fried and served with our plum sauce. -
Thai Cuisine 906-225-0368 All Sauces Made Daily - No MSG 1720 Presque Isle Avenue, Marquette, MI 49855 Mon
Thai Cuisine 906-225-0368 All Sauces Made Daily - No MSG 1720 Presque Isle Avenue, Marquette, MI 49855 Mon. - Fri.: 11:00 AM - 9:00 PM CLOSED SATURDAY & SUNDAY MAIN ENTREES Served with rice. BUILD YOUR OWN STIR FRY ................................................ CURRY WITH BUTTERCUP SQUASH ................................... ....................................CHICKEN $5.00 BEEF $5.50 Your choice of one (1) meat: chicken, pork, beef, tofu. And three .................................with CHICKEN $6.50 BEEF $6.95 Your choice of beef or chicken. (3) vegetables: tomato, broccoli, celery, cauliflower, onion, carrot, cucumber or water chestnuts. THAI FRIED RICE ...........................................................$5.50 SWEET AND SOUR ........................................................$5.50 ..............................................................with BEEF $6.00 Your choice of chicken, pork, or tofu stir-fried with fresh vegetables Your choice of pork, chicken or tofu. Topped with fresh tomatoes, and served with our sweet and sour sauce. cucumbers, broccoli, onions, water chestnuts, fried egg, with hot sauce on the side. MOO GOO GAI PAN .......................................................$5.50 Tender chicken stir-fried with mushrooms, celery, onions and a THAI CHICKEN SALAD .................................................$5.50 special blend of spices. Served cold with carrots, cucumbers, tomatoes and cabbage. CHICKEN WITH GINGER SAUCE .................................$5.50 PAD THAI ................................................................................ -
Dine-In-Little-Buddha.Pdf
VEGETABLES CHEF’S SPECIALS CLASSIC CURRIES (GANG) RICE We use no animal products in these dishes Served with jasmine rice All Gluten Free (If you prefer no eggs or fish sauce, please let us know) Lunch Dinner Served with jasmine rice Chicken 12.95 Beef 12.95 Lunch Dinner TAMARIND SHRIMP 9.95 16.95 CHICKEN BEEF VEG/TOFU SHRIMP DUCK Shrimp with palm sugar, tamarind, ginger and steamed vegetables Shrimp 13.95 Duck 14.95 GARLIC SPINACH TOFU 7.95 12.95 Lunch 8.95 8.95 7.95 9.95 12.95 GANG KUAR GOONG (Shrimp), 9.95 16.95 Veg/Tofu 11.95 Sautéed spinach, tofu, fried garlic, onions Dinner 14.95 14.95 12.95 16.95 20.95 Shrimp, coconut red curry, pineapple, bell peppers, onion and chilies GREEN STIR FRYC 7.95 12.95 CHILI CHICKEN, 8.95 13.95 RED CURRY, RAILROAD FRIED RICE – a must try! C Ginger soy flavor, scallions, chilies, bell peppers, onion Sautéed mixed green vegetables Red curry paste, coconut, bell peppers, bamboo shoots, With eggs, carrots, scallions, onions, peas, tomatoes MANGO CHILI CHICKEN,C 8.95 13.95 green beans, basil KEE-MAO FRIED RICE, BASIL TOFU, 7.95 12.95 Ginger soy flavor, scallions, chilies, bell peppers, onion and mango GREEN CURRY, C Spicy with basil, chilies, onions, bell peppers, tomatoes Sautéed tofu, mushrooms, garlic, onions, Green curry past, coconut, bell peppers, zucchinis, eggplants, RENDANG (Chicken or Beef) 8.95 13.95 chili paste, basil, bell peppers Chicken or beef with coconut curry, tomatoes bell peppers, basil, bamboo shoots PINEAPPLE FRIED RICEC MASSAMAN CURRY With curry powder, eggs, pineapple, scallions, -
Mamweb: Regional Styles of Thai Cuisine
Regional Styles of Thai Cuisine: Thailand is comprised of four main culinary regions, each with their own specialties, and each having slight deviations in flavor profile from that of the Central region, which is considered by most to be the ‘classic’ Thai culinary style. The variations are caused by differences in ethnicity, cultural background, geography, climate, and to some extent, politics. Each ethnographic group can lay claim to dishes which are known nationwide, whether they originated with the Chinese immigrants from Hainan, Fujian, Guangzhou, or Yunnan, the Sunni Muslim Malays or animist Moken sea gypsies in the South, the Mon of the west-Central, the Burmese Shan in the North, the Khmer in the East, or the Lao in the Northeast. Geography and climate determine what can be grown and harvested, and whether the aquatic species consumed in the region are derived from the sea or freshwater. The cuisine of Northeastern Thailand: Aahaan Issan: Issan (also written as Isaan, Isarn, Esarn, Isan) is Thailand’s poorest region, both economically and agriculturally. It is plagued by thin soils, with an underlying layer of mineral salts (mineral salt is harvested and exported country wide). The weather is a limiting factor in agricultural production: it is hotter and dryer during the dry season, and rains can easily become floods, since it is basically a large flat plateau (the Khorat Plateau), hemmed-in by mountain ranges to the west and the south. Watersheds are limited and flow into the Mekong, which serves as a transportation link for trade. Marshes and temporary lakes appear during the rainy season. -
Contactless Carryout Menu
By Phone (703)-533-9480 6395 Seven Corners Center, Falls Church, VA 22044 G - Gluten Free or can be made gluten free CONTACTLESS CARRYOUT MENU V - Vegetarian or can be made vegetarian - dishes that can be made more or Tuesday - Sunday | Pick Up Period 12PM - 8PM less spicy upon request Unfortunately we cannot accommodate SMALL PLATES substitutions or alternatives MUU LAWD (G) sun-dried & marinated pork jerky, lemongrass, prickly ash peppercorn, sriracha, served with sticky rice 11 SAI OUA (G) spicy herbal pork sausage, ginger sauce, peanuts, served with sticky rice 11 SATAY (G/V) pan fried with peanut sauce, pickled cucumbers & onions 9 Options: Chicken | Crispy Tofu (Vegetarian/Vegan) SALADS TAM MAK HOUNG (G) green papaya salad, padaek, shrimp paste, bird eye chili, tomato, eggplant, lime, garlic, served with sticky rice 11 add rice vermicelli noodles +1 TAM SOM (G) green papaya salad, fish sauce, bird eye chili, tomato, eggplant, lime, garlic, served with sticky rice 11 Options: Regular | Vegetarian/Vegan add rice vermicelli noodles +1 NAEM KHAO THADAEU (G/V) crispy coconut rice salad, peanuts, lime, cilantro, scallion, chili, served with green lettuce wraps 15 Options: Sour Pork | Vegetarian/Vegan with Crispy Tofu LAAB (G/V) minced salad, fish sauce, lime, toasted rice, lemongrass, scallion, cilantro, mint, served with sticky rice 15 Options: Chicken | Tofu (Regular) | Tofu (Vegetarian/Vegan) | Crispy Catfish +1 | Duck + 3 NAM TOK KAW MUU (G) grilled pork shoulder tossed in spicy lime sauce, cilantro, mint, toasted rice, served with -
Starters SNACKS 泰式小吃
Starters SNACKS 泰式小吃 1101 Po Pia Kai 鸡肉春卷 € 6,50 Chicken Spring Rolls 1102 Po Pia Pak 素春卷 € 6,50 Vegetarian Spring rolls 1104 Tod Man Pla 鱼饼 € 7,50 Thai fish cakes (3pcs) 1105 Kung phad 炸虾 € 9,00 Butterfly Prawns (5 pcs) 1106 Peek Gai Tod 炸鸡翅 € 5,75 Fried Chicken Wings (3 pcs) 1107 Look Chin Kai 炸鸡丸 € 6,00 Fried Chicken Balls (5 pcs) 1108 Keiyw Thai Chicken Dumpling 泰式炸饺子 € 8,00 Fried Chicken dumplings (6 pcs) Choose your included dip sauce 蘸酱 1901 Mango Salsa 芒果 Mango, Thai hot sauce, coconut milk 1902 Prik Nam Pla -Thai Chili Lime Dressing 青柠辣椒 Chili, lime juice, fish sauce 1903 Sweet and Sour Sauce 甜酸 Tomato, vinegar, sugar 1904 Siracha Mayonaise 辣蛋黄酱 Thai hot sauce, mayonaise 1905 Red Chili Sauce 饺子红辣椒酱 Red chili, Chinese dumpling vinegar and coriander Soups Salads SOUPS 泰式汤类 01 Kai Chicken 鸡 € 6,50 02 Tofu 豆腐 € 6,50 05 Goong Prawns 虾 € 7,50 1400 Tom Kha 椰奶鸡汤 Thai Coconut Soup with mushrooom, baby corn, onion, carrot, coriander, coconut milk 1500 Tom Yum 冬荫功汤 Thai Tangy Soup with mushroom, milk, baby corn, tomato, carrot and coriander SALADS 泰式沙拉 1601 Som Tam 木瓜 虾沙拉 € 15,00 Papaya Salad with unripe papaya, carrot, red hot chili, tomato, garlic, green bean, peanut, prawns and Som Tam dressing 1602 Tum Tang Kao Poad 玉米黄瓜 € 12,50 Corn Cucumber Salad with salted egg, tomato and Som Tam dressing 1715 Yum Salmon 三文鱼 € 11,50 Grilled Salmon Salad with onions, cucumber, tomato, mint, coriander, chili and Som Tam dressing 1718 Kai Nam Tok 鸡肉 € 11,50 Chicken Salad with onions, cucumber, tomato, mint, coriander, chili and Som Tam dressing 1719 -
The Thai Tabletop and Its Condiments Depending on the Dishes Offered
The Thai Tabletop and Its Condiments Depending on the dishes offered by a restaurant, there will be a specific selection of condiments available on the table. It's is a given that Thais customize their food before they eat it. Some of my Thai friends are heavy with the sugar shaker, some add a splash of Maggi or soy sauce, some prefer the sour heat of chiles and lime or vinegar, but it is with a dish of noodles that Thais really express themselves through their condiment selections. Every Thai has a personal ritual that they go through by adding these condiments in varying ratios to their noodles, and the noodle cook does not take offense in the slightest. In every noodle establishment, whether it is a full-blown restaurant, a shophouse café, a boat vendor, or a street vendor you will find khreuang puang : literally ‘circle of spices'. It's a reference to the standard condiments on the Thai table, especially where noodles are served: naam plaa (fish sauce), phrik pom (chile powder), phrik dong (chile slices in vinegar), and white sugar. The purpose of these condiments is to provide options for diners to modify their food as they wish, following the basic flavor profile of Thai cuisine: hot and sour, hot and salty, hot, and sweet (especially in the Central region). These four condiments are usually held in some sort of caddy, so that they can easily be passed around the table by diners. It's not unusual for them to be covered by a tightly-woven plastic mesh bowl turned upside-down, to exclude flying insects. -
Hibridisasi Masakan Melayu: Kajian Kes Di Kuala Lumpur
HIBRIDISASI MASAKAN MELAYU: KAJIAN KES DI KUALA LUMPUR ABD. RAZAK BIN AZIZ Malaya of AKADEMI PENGAJIAN MELAYU UniversityUNIVERSITI MALAYA KUALA LUMPUR 2018 HIBRIDISASI MASAKAN MELAYU: KAJIAN KES DI KUALA LUMPUR ABD. RAZAK BIN AZIZ Malaya of TESIS DISERAHKAN SEBAGAI MEMENUHI KEPERLUAN BAGI IJAZAH DOKTOR FALSAFAH UniversityAKADEMI PENGAJIAN MELAYU UNIVERSITI MALAYA KUALA LUMPUR 2018 UNIVERSITI MALAYA PERAKUAN KEASLIAN PENULISAN Nama: ABD. RAZAK BIN AZIZ No. Matrik: JHA080003 Nama Ijazah: Ijazah Doktor Falsafah Tajuk Kertas Projek/Laporan Penyelidikan/Disertasi/Tesis (“Hasil Kerja ini”): HIBRIDISASI MASAKAN MELAYU: KAJIAN KES DI KUALA LUMPUR Bidang Penyelidikan: SOSIO-BUDAYA MELAYU Saya dengan sesungguhnya dan sebenarnya mengaku bahawa: (1) Saya adalah satu-satunya pengarang/penulis Hasil Kerja ini; (2) Hasil Kerja ini adalah asli; (3) Apa-apa penggunaan mana-mana hasil kerja yang mengandungi hakcipta telah dilakukan secara urusan yang wajar dan bagi maksud yang dibenarkan dan apa- apa petikan, ekstrak, rujukan atau pengeluaran semula daripada atau kepada mana-mana hasil kerja yang mengandungi hakcipta telah dinyatakan dengan sejelasnya dan secukupnya dan satu pengiktirafanMalaya tajuk hasil kerja tersebut dan pengarang/penulisnya telah dilakukan di dalam Hasil Kerja ini; (4) Saya tidak mempunyai apa-apa pengetahuan sebenar atau patut semunasabahnya tahu bahawa penghasilanof Hasil Kerja ini melanggar suatu hakcipta hasil kerja yang lain; (5) Saya dengan ini menyerahkan kesemua dan tiap-tiap hak yang terkandung di dalam hakcipta Hasil Kerja -
Street Food Appetizers Soups & Salads
APPETIZERS SOUPS & SALADS STREET FOOD SPRING ROLLS (VEG.) TOM YUM GOONG SOUP PORK SATAY (MOO PING) 5 crispy rolls made in-house with rice vermicelli Thailand’s famous hot & sour soup with prawn, 4 grilled marinated pork skewers served with Num noodles, carrots, cabbage & black pepper served with lemongrass, mushrooms, basil, tomato, cilantro, Jim Jaow sauce & sticky rice. 12.5 sweet plum sauce. 11 (with chicken 12.5) galangal, kaffir-lime leaves & lime juice. 15 (small/side 8) PAD THAI WOON SEN GOLDEN WONTONS Pan-fried glass noodles in tamarind sauce with 8 crispy pork wontons made in-house with garlic, TOM KHA GAI SOUP chicken or prawns, eggs & tofu, served with cilantro & ground pepper served with plum sauce. 11.5 Chicken soup with coconut milk, galangal, lemongrass, fresh bean sprouts, chives, carrot, lime & ground mushrooms, kaffir-lime leaves, cilantro & lime juice. 15 peanuts. 18 SPICY CALAMARI (small/side 8) Deep fried, breaded squid with a bit of spice, served CURRIED NOODLES WITH CHICKEN with Num Jhim seafood sauce. 13.5 PORK RIB SOUP (TOM ZAAP) (KAO SOI) Tender pork ribs, cilantro, green onion, cilantro, lime Chiang Mai style egg noodles curried with tender STUFFED CHICKEN WINGS juice & roasted chili. 15 chicken drums, coconut milk, cilantro, red onion, Chicken wings marinated with Thai spices & stuffed green onion, chili oil, pickled cabbage, bean sprout with sautéed shredded vegetables, vermicelli noodles, CASUAL FINE DINING HERBAL PRAWN SALAD (PLA GOONG) & lime. 18 egg, ginger & garlic served with plum sauce. 13.5 Prawns, lime leaves, lime juice, tamarind juice dressing, TAKE-OUT red onion, lemongrass, mint, green apple & Thai chili on CURED DRY PORK RIBS CATERING & GROUP ORDERS CHICKEN SATAY a bed of iceberg lettuce. -
30 Minute Tofu Pad Thai Cooking Instructions 1
30 Minute Tofu Pad Thai Cooking Instructions 1. Press tofu with a heavy pan to release moisture. Cut into small squares. 2. Heat oil over medium heat and cook tofu, turning onto a new side every few minutes. Turn heat to low and add red pepper flakes, 2 teaspoons of soy sauce, carrots, pepper, and garlic. Stir for a few minutes. 3. While tofu is cooking, prepare noodles by soaking beforehand if needed. Follow instructions to cover, usually 5-6 minutes. 4. Mix remaining soy sauce, chili garlic sauce, lime juice, and fish sauce together. Season with brown sugar if desired. (For a creamier sauce, add 1 tablespoon peanut butter to sauce). 5. Add noodles and sauce to tofu. Stir gently to combine. Add green onions and bean sprouts. Top with lime and any extra toppings for more flavor! Recipe • 1 lbs Tofu drained and pressed • 2 tablespoons soy sauce • 1 tablespoon sesame oil • 2 teaspoons chili garlic sauce • 2 cups shredded carrots • 2-3 tablespoons lime juice (about 2 limes) • 1 package bean sprouts • 1-2 teaspoons fish sauce or Worcestershire • 2-3 large garlic cloves chopped sauce • ½ cup green onions chopped • Brown sugar • 1 package rice noodles (thin or pad thai) • 1-2 tablespoons chopped peanuts • 1 teaspoon black pepper • Toppings –lime, cilantro, peanut sauce, and • Pinch of red pepper flakes siracha Grocery List – Add optional ingredients as desired Produce Canned Goods 2 cups shredded carrots rice noodles 1 package bean sprouts chili garlic sauce garlic fish sauce 2 limes plus more for peanuts garnish Pantry Items 1 bunch green onion pepper Protein red pepper flakes 1 package Tofu (usually sesame oil by dairy or health food soy sauce aisles) brown sugar .