Por-pia-tord. Crispy rolls, filled with vegetables, herbs and spices. Served with honey-pepper sauce.

Pak-trod. Minced vegetables in special batter. Served with honey-pepper sauce.

Yum-toa-hu. A salad of fresh crisp cucumbers, and onion with a mild sweet and sour peanut dressing (no oil) on fresh tofu. Light and refreshing.

Por-pia-kalee. Crispy rolls filled with vegetables and yellow curry sauce. Served with honey-pepper sauce.

Tao-hu-tord. Served with honey-pepper-peanut sauce.

Luk-chin-kung. Pan-fried shrimp balls. Served with honey-pepper sauce.

Kae-za. Pan-fried vegetarian dumplings filled with vegetables, herbs and spices. Served with honey-pepper sauce.

Chicken, water chestnut, peas, carrots, onions, and garlic. Served with lettuce.

Hand breaded large shrimp, deep-fried until golden brown. Served with garlic honey pepper sauce.

Tom-yum. Sliced chicken breast with mushrooms, lemon grass. Light chili paste and lemon juice. Add shrimp for an additional charge.

Tom ka kai. Hot and sour soup with coconut milk, lemon grass, galanga, kaffir lime leaves and fresh sliced mushrooms. Add shrimp for an additional charge.

Tom-jued-tofu. Tofu, minced chicken, green onions, vegetables and silver noodles in clear mild soup. Add shrimp for an additional charge.

Poh-teak. Combination of large tiger shrimp, mussels, calamari, and scallops in hot and sour soup with lime juice and fresh basil. Not available in a cup.

Yum-nua. Beef char-broiled sliced and tossed with crispy lettuce, cucumber, onions, light pepper paste, tomato and lime juice.

Laab-kai. Minced chicken breast blended with fresh herbs and lime juice. Served on fresh lettuce leaves.

Phar-kung. Grilled tiger shrimp seasoned with tomato, lemon grass and onions, tossed with pepper and lime juice. Served on fresh lettuce leaves.

Som-tum. Light and delicious. Shredded fresh green papaya, peanuts, tomato, and green onions, with a special Thai dressing (no oil)..

Very popular! Stir-fried rice noodles with chicken, bean sprouts, green onions, and egg in a tasty sauce. Topped with ground peanuts. Gluten free.

Stir-fried bean noodles with chicken, bean sprouts, green onion, and egg in a light brown sauce. Topped with ground peanuts.

Pad-see-lew. Stir fried at rice noodles with chicken mild black soy sauce, broccoli, and egg.

Pad-sen-lung. Stir fried at rice noodles with chicken, carrots, broccoli, red and green bell peppers, and onions in a honey-pepper sauce.

Bammie-rad-nar. Pan- fried skinny noodles covered with chicken mushrooms, broccoli, bamboo shoots baby corn and carrots ina light brown sauce.

Drunk-noodle. Another very popular noodle dish. Stir-fried at noodles with minced chicken, tomatoes, bean sprouts, and fresh basil.

Guey tiew kalee. Stir-fried at rice noodle with chicken, bean sprouts, green onions, potato, and medium yellow curry sauce. Gluten free.

Ba-mee-kung. A light noodle dish cooked with large tiger shrimp, bean sprouts, green onions, carrots, red and green bell peppers. Topped with peanuts.

Kang-ho. Stir-fried bean noodles seasoned with curry powder, bean sprouts, bell pepper, onions, and egg in light brown sauce.

Original Thai-style fried rice with chicken, onions, tomato, peas, carrots and egg.

Kao-pad-saparod. Combination of chicken, shrimp, and diced pineapple, peas, carrots, onions, and topped with cashew nuts.

Fried rice with chicken, onions, tomato, bell pepper and fresh basil.

Koa-pad-khang. Combination of rice, fresh tomato, onion, green onion, potatoes, peas, carrots, and broccoli in yellow curry. Add chicken for an additional charge. Gluten free.

Pan-nang-kai. Boneless chicken breast with thick red curry paste, vegetables, coconut milk, and fresh basil.

Keao-wan. Boneless chicken breast with spicy green curry paste, vegetables, coconut milk and fresh basil.

Kang-ka-lee. Boneless chicken breast with yellow curry paste, onions, potato, coconut milk and cucumber sauce.

Kang-kung-saparod. Large tiger shrimp sauteed in special curry paste, pineapple, bell pepper, bamboo shoots fresh basil, and coconut milk.

Kang-mas-sa-man. A combination of red and yellow curry paste in a thick sauce, with onions and diced potatoes. Topped with peanuts and chopped green onions.

Kaprow-kai. Chicken breast slices sauteed with garlic, bell pepper, onions, bamboo shoots, and fresh basil.

Kai-pad-prik. Tender chicken slices sauteed with onions, red and green bell pepper, carrots, garlic and fresh spices.

Kai-pad-kalee. Chicken breast slices sauteed with onions, garlic, potatoes, red and green bell pepper, green onions and yellow curry sauce. Gluten free.

Kai-takai. Stir fried chicken breast slices with fresh lemon grass, carrots, baby corn, onions, red and green bell pepper, garlic and spices.

Pad-prio-wan. Chicken breast slices, pineapple, cucumber, onions, green onions, red and green bell pepper and pineapple juice.

Pad-himapan. Stir fried chicken breast slices with cashew nuts, carrots, baby corn, onions, red and green bell pepper and light pepper sauce.

Pad-keao-wan. Fresh green curry paste stir fried with vegetables, light coconut milk. Gluten free.

Param-rong-song. Steamed mixed vegetables, topped with chicken in a tasty peanut sauce.

King-kai. Stir-fried sliced chicken breast with fresh ginger, onions, red and green bell peppers, mushrooms, and green onions.

Pad-pak-tofu. Tofu stir-fried with fresh mixed vegetables in special Thai sauce and spices.

Pad-wun-sen. Chicken breast slices, stir fried with clear noodles, egg, vegetables and green onions.

Kai-pad-ped. Stir-fried sliced chicken breast with red curry paste, bamboo shoots, onions, red and green bell peppers, a touch of garlic, and fresh basil for aroma.

Kang-ho. Combination of mixed vegetables and clear bean noodles in a Northern-style curry sauce. Gluten free.

Kai-ka-tiam. Stir-fried sliced chicken breast with chef's garlic sauce. Served over mixed vegetables.

Pal-pad-kiing. Pan-fried cod fillets with fresh ginger, onions, mushrooms, red and green bell peppers, and green onions in a light brown sauce. Served with steamed jasmine rice.

Chicken pad Thai, vegetable balls, and Thai spring rolls. Served with honey-chili sauce.

Ta-lae-ka-lee. Large shrimps, sea scallops, mussels, calamari sauteed with yellow curry sauce and vegetables. Served with steamed jasmine rice. Gluten free.

Pla-pa-nang. Crispy pan-fried cod fillets, topped with spicy curry sauce, fresh basil, bamboo shoots, mushrooms, red and green bell pepper. Served with jasmine rice. Gluten free.

Kung-ka-tiam. Large tiger shrimp sauteed with chef's delicious garlic sauce. Served over mixed vegetables and steamed jasmine rice.

Pad-ta-lae. Vegetable sauteed with scallops, shrimps, calamari, mussels in a light pepper paste and a touch of garlic. Served with steamed jasmine rice. Gluten free.

Phad-lad-kalee. Crispy pan-fried cod fillets, topped with southern-style yellow curry and vegetable sauce. Gluten free.