So good...really delicious indeed. Pork ribs marinated the way chef Sandy always doing great with some real good honey. Simmered for perfect that make the meat fall of the bone but still have some texture (not melt in your mouth.sed with steamed broccoli. Garnished with red pepper and cilantro. Your choice of Jasmine rice OR Sticky rice.

Really good crispy Haddock dish for us. Lightly batter fillet of Haddock from Harbor Fish Market, stir fried with red pepper in chili garlic sauce. Flavored with lime leave, kra-chai, and green peppercorn. Served dry style with not much sauce but it's still rich flavors. Your choice of rice.

Shrimp, Scallop, Squid, and mussels stir-fried with holy basil leaves in chili-garlic sauce*. Your choice of Jasmine rice OR Brown rice. *cannot make no spicy

Wide rice noodle wok-fried with egg, broccoli, and carrot with garlic sauce and sweet dark soya sauce. Flavored with vinegar and lime. Topped with chef Sandy's grilled chicken TERIYAKI. Sprinkled with seasame seed.

Egg, Bean sprout, Scallion, Peanut, Sweet & Sour Sauce. Topped with chicken katsu 2 pieces.

Authentic Thai street food. Thais can eat it almost every day. Minced chicken wok-fried with Thai chili, roasted chili, and HOLY basil* in garlic sauce. Come with fried eggs your way & your choice of Jasmine rice OR Brown rice. sweet basil leaves instead when no holy basil

Ground chicken and shrimp stir-fried with Brussels sprout and Thai basil in Vietnamese chili paste. Served with Jasmine rice OR Brown rice.

Thai style fried rice with tender pork, egg, Chinese broccoli, and tomato, Flavored with dark soy sauce and lime. Topped with fried egg your style.

Chef Sandy's recipe for homemade Thai style crab cake. Made from crab meat and some minced chicken to hold it together. Flavored with light garlic, cilantro root, white pepper, and seasoning sauce. Added some red onion, red pepper, and some eggs. Panko-breaded and deep-fried to perfection. Served with spicy mayo on the side. SO DELICIOUS.

Fried rice without egg using homemade pure lard (with some pork bits) and minced garlic, seasoned with delicious chef Sandy's fried rice soy sauce without MSG. Served with pan-fried salmon fillets, drizzled with some teriyaki sauce and sprinkled with sesame seeds. Topped with julienne fresh scallions. Served with cilantro, cucumber, and tomatoes.

Your choice of CHICKEN KATSU or CHICKEN TERIYAKI. Served on top of fried rice without egg, julienne onion, red pepper, carrot, snap pea, and sweet Thai basil leaves. Flavored with chili-garlic and fried rice sauce. Garnised with cilantro, cucumber, and tomatoes.

Lettuce, carrots, cucumber, cilantro, basil leaves & rice noodle rolled in rice paper. Served with house peanut sauce and sweet & sour sauce topped with crushed peanuts.

Lettuce, carrots, cucumber, cilantro, basil leaves & rice noodle rolled in rice paper. Served with house peanut sauce and sweet & sour sauce topped with crushed peanuts.

Crispy rolls stuffed with bean thread, black mushroom, carrot, cabbage & celery. Served with fruity sweet and sour sauce.

PAN-FRIED or STEAMED Thai style dumpling with Asian chives (strong taste like scallion). Served with tangy ginger-scallion dumpling sauce.

REAL Maine crabmeat with cream cheese, carrot & scallion wrapped in crispy wonton skins. Served with fruity sweet &sour sauce.

Our signature appetizer. Steamed dumpling with special filling (ground chicken breasts caramelized with herbs, ground roasted peanuts and turnips). Drizzled with coconut cream. Served with soy sauce, cilantro, and green leaf lettuce. CANNOT MAKE WITHOUT PEANUT.

Skewered chicken tender (Chicken on a stick), marinated in Thai herbs, yellow curry powder & coconut milk. Charcoal-grilled, served with creamy peanut sauce and cucumber salad.

Deep fried chicken wings seasoned in sweet & sour sauce & Thai hot chili sauce sprinkled with chopped scallion.

Golden chicken wings marinated in Thai style and deep fried. Served with sweet and sour fruity sauce.

Crispy pastry cups filled with sautéed chicken, carrot, onion, green peas and sweet corns with a touch of yellow curry powder and garlic. Served with cucumber chutney.

Pan-Fried or Steamed Pork and cabbage dumpling with very thin skin. Served with ginger dumpling sauce.

Fresh sweet corn mixed with Thai herbs in tempura batter. Sprinkled with chopped cilantro. Served with spicy mayo sauce and sweet & sour sauce.

Only Someone might know that we always have scallion pancake on the menus. Now you know it. Served with ginger dumpling sauce.

Our signature appetizer. Boston Bibb lettuce l Caramelizes minced chicken with peanut, ginger and red onion l Topped with crispy vermicelli, red pepper and cilantro.

Served in cast-iron, Drizzled with chef Sandy's secret recipe shoyu soy sauce with a touch of mirin. Topped with almond slice.

Homemade pork and shrimp dumplings. Tossed with chef's Sandy chili oil and ponzu sauce. Sprinkled with sesame seeds.

Bangs Island Mussels l Coconut red curry l Red pepper and Basil leaves

Mieng Come is rarely to be eatean in Thailand nowadays. it's the old recipe snack for old Thai people. SO I adapt the recipe to be eaten easier with healthy cauliflower tempura. Crispy cauliflower floret tempura tossed with Mieng Come sauce. Sprinkled with crushed peanut. coconut flakes,cilantro and diced lime.

Hot & sour soup flavored with lemon grass, lime leaves, lime juice, chili paste, mushroom, tomato & cilantro.

Your choice of meat with mushrooms simmered in light coconut milk, flavored with galangal, lemon grass, kaffir lime leaves, and lime juice. Topped with cilantro.

Fresh tofu & veggies in clear broth.

Wonton filled with ground chicken & chunk of shrimp. Served with baby bok choy, shitake mushroom, scallion, and cilantro in chicken broth.

Rice noodle soup with bean sprouts, scallions, cilantro & ground peanuts.

Lettuce, baby spinach, watercress, tomatoes, cucumber, carrot, and red onion. Served with ginger salad dressing or creamy peanut sauce.

Light, healthy, and full of flavor -Ground chicken cooked with their own juice mixed with red onion, red pepper, scallion, cilantro, mint, lime juice, chili powder, sliced lemongrass & toasted sweet rice powder. Garnished with crispy fried shallot and roasted whole chili. Served with lettuce cup, cucumber and tomato.

Spicey Beef Salad. Charcoal-grilled rib eye steak mixed with lemon grass, red onion, red pepper, cucumber, tomato, mint, cilantro, and scallions, tossed in spicy, sweet & sour lime juice on a bed of lettuce.

Fresh ripe mango, red pepper, tomatoes, and red onion tossed with sweet & sour lime dressing. Garnished with cilantro, toasted coconut flakes, and almond slices.

Cast-iron seared jumbo scallops, sautéed mixed vegetables in garlic sauce, teriyaki sauce, sesame seed.

Sautéed shrimp with mixed vegetables in ginger-garlic sauce. Sprinkled with pine nut.

Scallops, shrimp, squids, and PEI mussel, sautéed with onion, mushroom, pepper and basil in chili-garlic sauce with a touch of Nam Prik Pao.

Lightly battered shrimp, scallop, squid & haddock, topped with spicy tamarind sauce Served with steamed watercress. Garnished with crispy basil leaves.

Grilled filet of Salmon, brushed with teriyaki sauce. Sprinkle with sesame seed. Served over vegetable delight.

Lightly battered Haddock, topped with home made Choo Chee curry paste with coconut milk. Garnished with kaffir-lime leaves and red pepper. Served with steamed broccoli.

Lightly battered Haddock, topped with onions, shitake mushroom, carrot, red pepper & scallions in well-blended ginger sauce.

Lightly battered Haddock, topped with spicy tamarind sauce. Served with steamed watercress. Garnished with crispy basil leaves.

Grilled salmon fillet, topped with home made Choo Chee curry paste with coconut milk. Garnished with kaffir-lime leaves and red pepper. Served with steamed broccoli.

Lightly battered Haddock, topped with tamarind sauce with tomatoes, pineapple, onion, red pepper & scallion. Served with steamed broccoli.

Crispy duck topped with tantalizing blend tamarind sauce with tomatoes, pineapple chunks, onion, red peppers and scallion. Served with steamed broccoli.

Crispy duck topped with mushroom, onions, red pepper, and basil leaves in spicy chili-garlic sauce with a touch of Nam Prik Pao.

Crispy duck topped with shitake mushroom, onion, scallion, and red pepper in ginger-garlic sauce.

Medium spicy. Stir-fried ground chicken, green beans, and basil leaves in spicy Vietnamese chili-garlic sauce.

Lightly battered chicken sautéed in Thai Orange sauce on top of steamed broccoli, pepper, carrot, and green bean.

Grilled chicken teriyaki, and grilled asparagus, drizzled with teriyaki sauce. Sprinkled with almond slices.

Khao Soi is an iconic dish from the Chiang Mai region of northern Thailand. You don't find Khao Soi often enough at Thai restaurants in America, which is why I think it is well worth to add on Orchid Thai's menus. Flat egg yellow noodle, braised beef short ribs, homemade coconut yellow curry sauce, scallion, cilantro. Served with crispy noodle on top. Compliment with red onion, pickled cabbage, and lime wedge.

Flambe marinated rib eye steak cubes (flashed fried), mushroom, pepper, scallion, and Macadamia nut in honey-garlic sauce with a touch of Vietnamese chili paste. Served on top of steamed watercress.

Charcoal-grilled chicken breast, brushed off with our own teriyaki sauce. Served on top of mixed vegetable in light garlic sauce.

Breaded chicken. Served with veggie lomein, Katsu sauce and duck sauce.

Tender beef and sliced mushroom sautéed in garlic sauce with a touch of sesame oil. Come with vegetable delight.

One of the most Southern Region of Thailand famous dish. Stir-fried ground chicken with green young peppercorn, kra-chai, and kaffir lime leave in chef Sandy's homemade yellow curry paste with lots of Thai herbs. Served with sweet Chinese pork sausage, your choice of fried egg (well done or runny egg yolk), and Boston Bibb lettuce.

Chicken, pineapple chunks, mixed veggie, and cashew nut sautéed in Prik Pao sauce (Sweet chili paste in soy bean oil).

Thai comfort food. Ground chicken white meat infused with aromatic Thai basil leaves, Thai bird chili, and green bean in chili-garlic sauce. Complimented with Thai style fried egg (Sunny side up) to cool down the spiciness.

Crispy chicken, cashew, onion, pineapple chunks, scallion, and roasted chili sautéed in Nam Prik Pao sauce.

This is one of the Thai country style dishes that use wild boar. But nowadays it's hard to find wild boar legally. So almost every restaurants when we went back to Thailand in January they used charcoal-grilled pork hock* instead. Chef Sandy made fresh curry paste from scratch. Stir-fried with coconut milk which came out less curry than normal one. Adding aromas like kra-chai, green peppercorn, Thai eggplants, chili, and sweet basil leaves. Your choice of Jasmine rice or Brow

Flavored with red or green chili paste with eggplant, bamboo shoot, green bean, pepper and basil leaves. Green curry is slightly sweeter.

Flavored with red or green chili paste with eggplant, bamboo shoot, green bean, pepper and basil leaves. Green curry is slightly sweeter.

Red curry with addition of yellow curry powder, tossed in with potato, pineapple, tomatoes, snap pea, and onion slices.

Kabocha pumpkin, bell pepper, carrot, and basil leaves in red curry.

Chicken & shrimp in yellow curry sauce with ripe mango cube, onion & snap pea.

Tender Beef simmered in coconut milk with homemade red chili paste with additional flavor of coriander and cumin. Garnished with kaffir- lime leaves, red pepper and basil leaves. WE CANNOT MAKE ANY CURRY NO SPICY. We can make it mild which you will enjoy authentic Thai curries this way.

Your choice of protein simmered in coconut milk with red chili paste with an addition of Persian spices, tossed in with potato, carrot, onion & peanuts. This curry has a slight tangy sour taste from tamarind juice. WE CANNOT MAKE ANY CURRY NO SPICY. We can make it mild which you will enjoy authentic Thai curries this way.

Scallops & shrimp in red curry tossed in with red peppers, snap pea & carrot, served over a bed of baby spinach.

Broccoli, carrot, shitake mushroom sautéed in garlic sauce.

Chinese broccoli sautéed in ginger-garlic sauce.

Roasted cashew nut, pineapple chunks, red pepper, onion, and scallion sautéed in garlic sauce.

Sautéed shitake mushroom, red pepper, onion and scallion in ginger sauce.

Sautéed onion, mushroom, pepper, and basil leaves in chili-garlic sauce.

Snap pea, shitake mushroom, and carrot in garlic sauce.

Sautéed mixed vegetables in garlic sauce.

Steamed mixed vegetables and your choice of meat or tofu. Served with creamy peanut sauce ON THE SIDE.

Crispy CHICKEN sautéed with roasted peanut, onion, pepper, roasted chili, and scallion in spicy sweet roasted chili sauce.

Crispy SHRIMP sautéed with roasted peanut, onion, pepper, roasted chili, and scallion in spicy sweet roasted chili sauce.

Sautéed with eggplant, onion, pepper, and basil leaves in fresh chili-garlic-black bean sauce.

Rice noodles stir-fried with egg, bean sprout, peanut and scallion in Pad Thai sauce. (Don't recommend with Pork or Beef)

Rice noodles stir-fried with chicken & shrimps, egg, bean sprout, peanut and scallion in Pad Thai sauce with a touch of shrimp paste, paprika, and chili flakes. (Don't recommend with Pork or Beef)

Rice noodles stir-fried with chicken & shrimps, egg, bean sprout, peanut and scallion in Pad Thai sauce with a touch of shrimp paste, paprika, and chili flakes. (Don't recommend with Pork or Beef)

Wide rice noodle sauté with egg, and Chinese broccoli* in garlic sauce with a touch of dark sweet soy sauce and vinegar.

Very thin rice vermicelli sautéed with egg, and Chinese broccoli in garlic sauce with a touch of dark sweet soy sauce and vinegar.

Soft wide rice noodles sautéed with egg , peppers, onion, broccoli, carrot & basil leaves in chili-garlic sauce with a touch of dark sweet soy sauce.

Very thin rice vermicelli stir-fried with egg, SHRIMP, shredded CHICKEN, julienne carrot, snap pea, red pepper, bean sprout, and scallion in garlic sauce with yellow curry powder.

Stir-fried lomein egg noodle with mixed vegetable in garlic sauce.

CHICKEN & SHRIMP, lomein noodle stir-fried with bean sprout & veggies in garlic sauce with a touch of sesame oil, sprinkled with sesame seed.

Your choice of noodle: - Rice Noodle (Thin/Medium/Thick) or - Flat Yellow Egg Noodle Your choice of broth: - Chicken Broth or Red Tom Yum Broth or Five Spice Broth - With or Without Peanut

Fried rice with egg, tomato, onion, and scallion. Served with cilantro and cucumber.

Fried rice with CHICKEN & SHRIMP , egg, pineapple, cashew nuts, scallions and raisin.

Fried rice with CHICKEN & SHRIMP, egg, mango cubes, carrot, snow pea, cashew nuts, scallions and yellow curry powder.

Fried rice with egg, peas, carrots, onion, and scallion. Topped with your choice of CRISPY CHICKEN or GRILLED CHICKEN TERIYAKI. (For EXTRA chicken, please choose same kind of chicken as your original order.)

Fried rice with egg and mixed vegetables.

Steamed rice noodles w. vegetables and fried tofu, topped with peanut sauce.

Mixed veggies sautéed in garlic sauce.

Fried tofu sautéed in chili sauce with onion, carrots, red and green peppers, & scallions.

Fried tofu with tamarind sauce with tomatoes, pineapples, onions, red peppers & scallions. Garnished with steamed broccoli.

Fried tofu with fresh baby bok choy and shitake mushroom in brown sauce.

All greens (Chinese broccoli, broccoli, watercress, zucchini, baby spinach, baby bok choy, green bean, snap pea, asparagus, and scallion sautéed in ginger-garlic sauce.

Flashed fried green beans in ginger-garlic sauce, topped with your choice of ALMOND SLICES or PINE NUTS.

Sweetened coconut sticky rice with a whole fresh ripen mango. Drizzled with coconut cream. Sprinkled with roasted mung beans.