Kao Thai Cuisine

A Thai classic chicken, shrimp, and thin rice noodles, egg, bean sprouts, green onions, and ground peanuts stir-fried in Gai’s secret sauce - garnished with a lime wedge.

Stir-fried wide rice noodles with onions, bell peppers, broccoli, carrots, and fresh Thai basil leaves in a sweet and spicy garlic sauce.

A nuttier version of the red curry Panang curry paste and coconut milk simmered with fresh Thai basil, bell peppers, and string beans. Choice of chicken, beef, or pork.

Stir-fried jasmine rice with egg, carrots, cherry tomatoes, white onions, green onions, garnished with cucumber slices, and a lime wedge.

Crispy fried chicken tenders tossed in Korean sweet and spicy sauce with broccolini, white onion, bell peppers, topped with fried garlic, and toasted sesame seeds.

Pan-fried roti served with aromatic yellow curry dipping sauce.

Roti and curry steamed fresh soybeans tossed simply with sea salt and a side of miso aioli or spicy with kimchi sauce.

Chicken wings marinated in Malaysian herbs and spices, fried crispy, and served with a sweet chili dipping sauce.

Fried dumplings filled with minced pork and vegetables. Served with our house-made chili-garlic sauce.

Bite-sized Chinese shrimp dumplings and available either steamed or fried. Served with sweet and spicy mustard sauce.

Spicy sausage with lemongrass and glass noodles. Served with sticky rice and Thai cucumber salad.

Wild mushrooms, shredded carrots, dashi pickles, and cilantro. Served in soft bao buns.

Black pepper seared rare tuna. Served with papaya salad, molasses soy, and wasabi mayonnaise.

Fried squid tossed in Thai butter with cherry tomatoes, scallions, cilantro, and a lime wedge.

Duck confit, carrots, cucumber, and sprouts wrapped in a roti crepe. Served with apricot hoisin sauce.

Honey and five-spice marinated pork, Asian slaw, sweet and spicy mustard, and spiced honey glaze.

Thailand's signature soup shrimp, mushrooms, and tomatoes in a broth infused with galangal root, kaffir lime leaves, lemongrass, and cilantro.

Traditional som tam - julienne green papaya, carrot, cherry tomatoes, and peanuts, muddled in chili-lime dressing.

Aromatic spicy and tangy coconut soup with chicken, tomatoes, mushrooms, galangal root, kaffir lime leaves, lemongrass, and cilantro.

Fresh Hawaiian seaweed, cucumber, and pickled daikon radish tossed in ginger dressing and topped with spicy chili tofu.

A Thai classic chicken, shrimp, and thin rice noodles, egg, bean sprouts, green onions, and ground peanuts stir-fried in Gai’s secret sauce - garnished with a lime wedge.

Stir-fried glass noodles with egg, chicken, shrimp, shiitake mushrooms, tomatoes, cabbage, carrots, and white and green onions.

Stir-fried wide rice noodles and egg with broccoli and carrots in black soy sauce sprinkled with ground white pepper.

Stir-fried wide rice noodles with onions, bell peppers, broccoli, carrots, and fresh Thai basil leaves in a sweet and spicy garlic sauce.

Rice vermicelli noodles, stir-fried with egg, shrimp, chicken and pork, carrots, cabbage, bean sprouts, white and green onions, and a touch of Madras curry in our own southern-style xo sauce.

Stir-fried udon noodles, chicken, carrots, white onion, broccolini, and cabbage in a savory ginger-garlic and black bean sauce.

Stir-fried jasmine rice with egg, carrots, cherry tomatoes, white onions, green onions, garnished with cucumber slices, and a lime wedge.

Jasmine rice with a touch of sweet yellow curry powder, stir-fried with egg, chicken, shrimp, pineapple chunks, white onions, green onions, and topped with golden raisins and cashews.

Characterized by its delicate crab flavor and simple ingredients: jasmine rice, egg, white onions, cherry tomatoes, and crab meat, stir-fried and served with cucumbers, lime, and a side of nam pla prik.

Bell peppers, bamboo shoots, Japanese eggplant, and fresh Thai basil in green curry and coconut milk. Choice of chicken, beef, or pork.

Bell peppers, bamboo shoots, and fresh Thai basil in red curry and coconut milk. Choice of chicken, beef, or pork.

A nuttier version of the red curry Panang curry paste and coconut milk simmered with fresh Thai basil, bell peppers, and string beans. Choice of chicken, beef, or pork.

Fresh ginger root, green onions, white onions, shiitake mushrooms, red bell peppers, carrots, broccolini, and white pepper in an aromatic dark brown sauce.

Fried tofu, bell peppers, onions, Japanese eggplant, broccolini, and fresh Thai basil leaves sautéed in spicy garlic sauce.

Crispy fried chicken tenders tossed in Korean sweet and spicy sauce with broccolini, white onion, bell peppers, topped with fried garlic, and toasted sesame seeds.

Crispy fried chicken tenders stir-fried with cashews, bell peppers, white onions, carrots, and broccoli in Chinese plum sauce.

Japanese braised pork belly, thinly sliced over thin egg noodles and crisp broccolini drizzled with chili-garlic sauce and sprinkled with toasted garlic, scallions, and cilantro.

Crispy fried duck confit in a creamy and savory red curry with bell peppers, asparagus, cherry tomatoes, pineapple chunks, and lychees.