Pad Woon Sen (V)

Stir-fried glass noodles with egg, celery, bell pepper, carrot, Napa cabbage, mushroom, garlic, scallion, and onion

Pad See Eww (V)

Stir-fried broad rice noodles with egg, broccoli, carrot, and garlic

Pad Thai (V)

Stir-fried thin rice noodles with egg, bean sprout, and scallion in tamarind sauce; topped with crushed peanut

Thai Fried Rice (V)

Stir fried rice with egg, tomato, garlic, onion and scallion

Pineapple Cashew Fried Rice (V)

Stir fried rice with egg, pineapple, cashew nut, tomato, onion, garlic, and scallion

Curry Fried Rice (V)

Stir-fried rice with house blended yellow curry powder, egg, garlic, onions, tomato, and scallion

Basil Fried Rice (V)

Stir fried rice with egg, Thai basil leaves, bell pepper, garlic and onion

Bowl - House Soup (V)

Clear broth with soft tofu, Napa cabbage, carrot, celery, scallion, and crispy garlic

Cup - House Soup (V)

Clear broth with soft tofu, Napa cabbage, carrot, celery, scallion, and crispy garlic

Red Curry (V)

Spicy curry with coconut milk, bamboo shoot, bell pepper, zucchini, and Thai basil leaves

Steamed Chilean Sea Bass

Steamed 8 oz. Chilean sea bass topped with ginger-soy sauce; served with Jasmine rice.

Sweet Corn Salad

Shrimps, sweet corn, green bean, carrot, cherry tomatoes, and roasted peanuts in palm sugar lime dressing

Shirley Temple

Lychee Delight

Grilled Pork Meatball (6)

Sriracha Fried Rice

Stir fried rice with BBQ pork, egg, garlic, onion and bok choy.

Panang Curry (V)

Spicy curry with coconut milk, bell pepper, green bean, and kaffir lime leaves

Sesame Garlic Dressing (8 oz)