Thai Chaiyo - Tustin

Six pieces of deep fried shrimp wrapped in a wonton pastry skin and served with a spicy sweet and sour dip.

Six pieces of steamed Chinese style dumplings made with shrimp, carrot, mushroom, and a hint of coriander, hand pinched in an egg pastry, with a sweet black bean dip.

Six pieces of fresh greens, tempeh soybean cake, mint, cilantro, cucumber, carrot, basil, vermicelli rice noodle, wrapped in gluten free rice paper, with tart mustard dip.

Five skewers in yellow curry and coconut cream, skewered and seared over the grill, served with a side of pickled cucumber, with peanut dip.

Six pieces of carrot, cabbage, celery, clear green bean silver glass noodles, rolled in an egg pastry, deep fried in vegetable oil, with sweet and sour dip.

Twelve pieces of deep fried bean curd and served with a sweet and sour dip and topped with crushed peanuts.

A large portion of deep fried squid, accompanied by tangy sweet and sour dipping sauce.

Ten pieces of ground pork wrapped in a wonton skin, deep fried, served with a sweet and sour dip.

Deep fried marinated sliced beef strips served with a spicy tamarind dip.

Button mushroom, indigenous herbs, lemongrass, chili, tomato, and scallion.

Key lime juice, galanga, lemongrass, tomato, and scallion.

With plenty of shrimp, chicken, cabbage, broccoli, carrot, and scallion.

With shrimp dumplings, chicken, onion, cilantro, and baby bok choy.

Shredded green papaya, green beans, tomato, dried shrimp, peanuts, lime juice, fresh Thai chili, palm sugar.

Sliced beef, cucumber, tomato, red and green onion, spicy chili lime juice, on a bed of lettuce.

Red onion, Thai chili pepper, lime juice, toasted roasted rice powder, on a bed of lettuce.

Mint, green onion, lime juice, red chili powder, roasted rice powder, on a bed of lettuce.

Chicken, shrimp, vegetable seasonings, with lime juice, spicy chili paste, on a bed of lettuce.

Indigenous herbs, lemongrass, onion, mint, and chili paste, on a bed of lettuce.

Roasted duck, green onion, cucumber, tomato, and mixed with spicy chili paste and lime juice, on a bed of lettuce.

Green leaf, spinach, iceberg lettuce, cucumber, tomato, and carrot accompanied with peanut sauce.

With shrimp, ground pork, fish ball, fish cake.

Shrimp, ground pork, fish ball, fish cake, dried chili, and lime juice.

Chicken and bean sprout, cilantro, onion, and crispy garlic.

Blood soup, beef ball, Chinese broccoli, bean sprout, and celery.

Pork and baby bok choy, green, onion, cilantro, and crispy garlic.

Sliced roast duck and bean sprout, green onion, and cilantro.

Worked with egg and scallion, accompanied by bean sprouts, crushed peanuts, and lime on the side.

Sauteed with egg, sweet black soy, and Chinese broccoli.

Sauteed with white onion, red and green bell pepper, and Thai basil.

Sauteed with egg, green onion, bean sprout, and served on a bed of lettuce.

Sauteed with broccoli, carrot, cabbage, white onion, baby corn, and mushroom.

Wok’d white onion, bamboo shoot, baby corn, green onion, mushroom, and upcountry gravy served over deep fried crispy med yellow egg noodles.

Sauteed with egg, white onion, broccoli, cabbage, carrot, baby corn, bean sprout, and green onion.

Ten shrimp seasoned hand battered and deep fried sprinkled with green onion, jalapeno, and peppers.

Boneless chopped roasted duck covered in a red coconut milk curry, with tomato, red and green bell pepper, pineapple, and topped with Thai basil.

Chopped roasted duck over jasmine rice with sweet black bean sauce with steamed Chinese broccoli.

Sliced whole boiled egg served on top of rice accompanied with sweet Thai BBQ sauce.

Grilled pork spare ribs marinated in sweet BBQ Thai seasoning sauce.

Chicken marinated in tangy garlic oyster sauce, cilantro, garlic, and served with a sweet chili dip.

Tomato, onion, pineapple, cucumber, and green onion in a sweet and sour sauce over deep fried sole filet.

Battered and deep fried catfish filet cooked in indigenous spices with chili paste, basil, young fresh black pepper.

Wok’d in oyster sauce.

Spiced with indigenous herbs, paprika, green bell pepper, and perfectly simmered, topped with basil.

With indigenous herbs, paprika, tomato, red and green bell pepper, and perfectly simmered, topped with basil.

With green and red bell pepper, bamboo shoot, and perfectly simmered and topped with basil.

With white onion and carrot.

With red bell pepper top of sweet basil.

Wok’d in oyster sauce over sliced cabbage.

Wok’d timely with red and green bell pepper, white onion.

Broccoli, button mushroom, celery, carrot, and cabbage in a light soy sauce.

Wok’d with white onion, red and green bell pepper, button mushroom, and scallion.

Wok’d with oyster sauce and carrot.

In light soy bean sauce with basil, Thai chili, garlic, and red bell pepper.

With scallion and roasted dried chili.

In fresh garlic and oyster sauce.

With white onion, pineapple, tomato, cucumber, and scallion.

With fresh garlic, red and green bell pepper, and onion.

Wok’d with spicy chili paste and green bean.

An Asian classic wok’d twice over with tomato, white onion, egg, and scallion, garnished with cucumber, and a quarter of lime.

With pineapple, cashew nut, egg, Chinese sausage, and wok’d in soy sauce and curry powder.

Egg, yellow curry powder, tomato, white onion, and scallion.

Basil leaf, fresh Thai chili, and garlic.

Stir fried white onion and indigenous Thai shrimp chili paste in soybean oil.

Stir fried egg and white onion in soy sauce with scallion.

Six pieces of deep fried shrimp wrapped in a wonton pastry skin and served with a spicy sweet and sour dip.

Six pieces of steamed Chinese style dumplings made with shrimp, carrot, mushroom, and a hint of coriander, hand pinched in an egg pastry, with a sweet black bean dip.

Six pieces of fresh greens, tempeh soybean cake, mint, cilantro, cucumber, carrot, basil, vermicelli rice noodle, wrapped in gluten free rice paper, with tart mustard dip.

Five skewers in yellow curry and coconut cream, skewered and seared over the grill, served with a side of pickled cucumber, with peanut dip.

Six pieces of carrot, cabbage, celery, clear green bean silver glass noodles, rolled in an egg pastry, deep fried in vegetable oil, with sweet and sour dip.

Twelve pieces of deep fried bean curd and served with a sweet and sour dip and topped with crushed peanuts.

A large portion of deep fried squid, accompanied by tangy sweet and sour dipping sauce.

Ten pieces of ground pork wrapped in a wonton skin, deep fried, served with a sweet and sour dip.

Deep fried marinated sliced beef strips served with a spicy tamarind dip.

Button mushroom, indigenous herbs, lemongrass, chili, tomato, and scallion.

Key lime juice, galanga, lemongrass, tomato, and scallion.

With plenty of shrimp, chicken, cabbage, broccoli, carrot, and scallion.

With shrimp dumplings, chicken, onion, cilantro, and baby bok choy.

Shredded green papaya, green beans, tomato, dried shrimp, peanuts, lime juice, fresh Thai chili, palm sugar.

Sliced beef, cucumber, tomato, red and green onion, spicy chili lime juice, on a bed of lettuce.

Red onion, Thai chili pepper, lime juice, toasted roasted rice powder, on a bed of lettuce.

Mint, green onion, lime juice, red chili powder, roasted rice powder, on a bed of lettuce.

Chicken, shrimp, vegetable seasonings, with lime juice, spicy chili paste, on a bed of lettuce.

Indigenous herbs, lemongrass, onion, mint, and chili paste, on a bed of lettuce.

Roasted duck, green onion, cucumber, tomato, and mixed with spicy chili paste and lime juice, on a bed of lettuce.

Green leaf, spinach, iceberg lettuce, cucumber, tomato, and carrot accompanied with peanut sauce.

With shrimp, ground pork, fish ball, fish cake.

Shrimp, ground pork, fish ball, fish cake, dried chili, and lime juice.

Chicken and bean sprout, cilantro, onion, and crispy garlic.

Blood soup, beef ball, Chinese broccoli, bean sprout, and celery.

Pork and baby bok choy, green, onion, cilantro, and crispy garlic.

Sliced roast duck and bean sprout, green onion, and cilantro.

Worked with egg and scallion, accompanied by bean sprouts, crushed peanuts, and lime on the side.

Sauteed with egg, sweet black soy, and Chinese broccoli.

Sauteed with white onion, red and green bell pepper, and Thai basil.

Sauteed with egg, green onion, bean sprout, and served on a bed of lettuce.

Sauteed with broccoli, carrot, cabbage, white onion, baby corn, and mushroom.

Wok’d white onion, bamboo shoot, baby corn, green onion, mushroom, and upcountry gravy served over deep fried crispy med yellow egg noodles.

Sauteed with egg, white onion, broccoli, cabbage, carrot, baby corn, bean sprout, and green onion.

Ten shrimp seasoned hand battered and deep fried sprinkled with green onion, jalapeno, and peppers.

Boneless chopped roasted duck covered in a red coconut milk curry, with tomato, red and green bell pepper, pineapple, and topped with Thai basil.

Chopped roasted duck over jasmine rice with sweet black bean sauce with steamed Chinese broccoli.

Sliced whole boiled egg served on top of rice accompanied with sweet Thai BBQ sauce.

Grilled pork spare ribs marinated in sweet BBQ Thai seasoning sauce.

Chicken marinated in tangy garlic oyster sauce, cilantro, garlic, and served with a sweet chili dip.

Tomato, onion, pineapple, cucumber, and green onion in a sweet and sour sauce over deep fried sole filet.

Battered and deep fried catfish filet cooked in indigenous spices with chili paste, basil, young fresh black pepper.

Wok’d in oyster sauce.

Spiced with indigenous herbs, paprika, green bell pepper, and perfectly simmered, topped with basil.

With indigenous herbs, paprika, tomato, red and green bell pepper, and perfectly simmered, topped with basil.

With green and red bell pepper, bamboo shoot, and perfectly simmered and topped with basil.

With white onion and carrot.

With red bell pepper top of sweet basil.

Wok’d in oyster sauce over sliced cabbage.

Wok’d timely with red and green bell pepper, white onion.

Broccoli, button mushroom, celery, carrot, and cabbage in a light soy sauce.

Wok’d with white onion, red and green bell pepper, button mushroom, and scallion.

Wok’d with oyster sauce and carrot.

In light soy bean sauce with basil, Thai chili, garlic, and red bell pepper.

With scallion and roasted dried chili.

In fresh garlic and oyster sauce.

With white onion, pineapple, tomato, cucumber, and scallion.

With fresh garlic, red and green bell pepper, and onion.

Wok’d with spicy chili paste and green bean.

An Asian classic wok’d twice over with tomato, white onion, egg, and scallion, garnished with cucumber, and a quarter of lime.

With pineapple, cashew nut, egg, Chinese sausage, and wok’d in soy sauce and curry powder.

Egg, yellow curry powder, tomato, white onion, and scallion.

Basil leaf, fresh Thai chili, and garlic.

Stir fried white onion and indigenous Thai shrimp chili paste in soybean oil.

Stir fried egg and white onion in soy sauce with scallion.

With egg roll and a side salad with peanut dressing.

With egg roll and a side salad with peanut dressing.

With egg roll and a side salad with peanut dressing.

With egg roll and a side salad with peanut dressing.

With egg roll and a side salad with peanut dressing.

With egg roll and a side salad with peanut dressing.

With egg roll and a side salad with peanut dressing.

With egg roll and a side salad with peanut dressing.

With egg roll and a side salad with peanut dressing.

With egg roll and a side salad with peanut dressing.

With egg roll and a side salad with peanut dressing.

With egg roll and a side salad with peanut dressing.

With egg roll and a side salad with peanut dressing.