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Spicy level 2. Southern Region red curry with coconut milk and kaffir lime leaves.
Spicy level 2. Spicy curry with a hint of sweetness made with fresh green Thi chili peppers, kaffir lime, coconut milk, bamboo shoots, Thai eggplant, and sweet basil.
Spicy level 2. Red curry paste simmered in coconut milk with pumpkin, red peppers, and Thai basil.
Spicy level 1. Simmered in coconut milk with potato, carrots, and onions.
Spicy level 1. Simmered in yellow curry paste and coconut milk with potato and carrots.
Thin rice noodles, stir-fried egg, bean sprouts, green onion, small tofu and sweet radish with tamarind, palm sugar, and fish sauce. Served with lime wedges and crushed peanuts.
Brad rice noodles, stir-fried egg, Chinese broccoli, salted soybean paste, and light and dark soy sauces with a touch of vinegar. Served with vinegar pickled chilies.
Thin spinach noodles with blanched greens, garlic oil, fish sauce, vinegar, and roasted pork. Topped with fried garlic, scallions, and chili peppers. Served with vinegar pickled chilies.
Spicy level 1. Sour and spicy soup made from chicken broth, filled with prawns, minced chicken, roasted pork, rice noodle, and bean sprouts. Topped with scallions, chili peppers, and crushed peanuts.
Spicy level 2. Jasmine rice, stir-fried garlic, fresh chili, sweet onions, Chinese broccoli, and holy basil. Served with fried egg and chili fish sauce.
Serve with sweet chili sauce.
A salty, savory, and garlicky dish with just a hint of spiciness from the ground black pepper. Served over rice with fried egg.
Served over jasmine rice with blanched green and hard boil egg. Topped with sweet-salty five spice sauce. Served with black soy chili vinegar.
Spicy level 2. Thailand’s most popular and authentic dish. Spicy chopped meat, stir-fried long bean with garlic, chilies, and holy basil. Served with chili fish sauce.
Flank steak marinated in Thai seasoning sauce, black peppercorn, garlic, and lemongrass. Served with spicy tamarind dipping sauce.
Marinated in coconut milk, lemongrass, fish sauce, soybean sauce, palm sugar, garlic, and black pepper. Served with sweet chili sauce.
Marinated in Thai seasoning sauce, black pepper corn, garlic, and lemongrass. Served with spicy tamarind dipping sauce.
Free range half chicken, marinated in garlic, lemongrass, black peppercorn, turmeric, coriander seeds, and galangal. Served with spicy tamarind and sweet chili dipping sauce.
Served with sweet chili sauce.
Crispy spring rolls with carrots, cabbage, and black mushrooms. Served with sweet chili sauce.
Mung bean noodle, carrots, cabbage, and black mushrooms. Served with sweet chili fish sauce.
Rice paper, vermicelli, grilled chicken, red leaf, Thai basil, carrots, and mint. Served with sweet chili fish sauce.
Rice paper, vermicelli, baked bean curd, red leaf, cucumbers, and carrots. Served with hoisin sauce.
Steamed or pan fried. Served with house soy dipping sauce.
Served with black soy chili dipping sauce.
Spicy level 1. Scallop and shrimp with green curry coconut sauce.
Coconut milk and spices. Served with peanut sauce and cucumber relish.
Fried tofu served with sweet cilantro peanut sauce.
Spicy level 1. Served with spicy lime chili sauce.
Fish sauce, palm sugar, tamarind, and chili.
Szechuan shredded vegetables in black soy sauce.
Spicy level 2. Spicy grilled flank steak with fish sauce, lime, chilies, shallots, lemongrass, mint, cilantro, and toasted rice powder.
Spicy level 2. North Eastern style minced chicken, fresh mint, cilantro, shallots, green onions, chilies, and toasted rice powder.
Shredded green papaya, long beans, grape tomatoes, roasted peanuts, and chilies.
Spicy level 2. Sun-dried prawns, shrimp, squid, minced chicken, mung bean noodles, red onions, peanuts, lime, chili, and cilantro.
Spicy level 2. Red onions, grape tomatoes, celery, cilantro, and mint. Served with bird’s eye chilies lime dressing.
Whole shrimp covered with minced chicken and fried in wonton skins. Served with sweet chili sauce.
Spicy level 1. Deep-fried marinated dried pork shoulder. Served with roasted chili dipping sauce.
Spicy level 1. Hot and sour soup with chili jam, dried chilies, kaffir lime leaves, galangal, lemongrass, mushrooms, and cilantro.
Spicy level 1. Warm coconut milk with lemongrass aromatic broth, kaffir lime leaves, young galangal, mushrooms, dried chilies, and cilantro.
Chicken dumplings with baby bok choy and roasted pork.
Field greens, cucumbers, grapes tomatoes, carrots, and crispy noodle croutons. Served peanut dressing or ginger soy dressing.
Spicy level 1. Tossed in chili lime with cucumber, grapes tomatoes, shallots, and cilantro served over field greens.
Thin rice noodles, stir-fried egg, bean sprouts, green onion, small tofu and sweet radish with tamarind, palm sugar, and fish sauce. Served with lime wedges and crushed peanuts.
Brad rice noodles, stir-fried egg, Chinese broccoli, salted soybean paste, and light and dark soy sauces with a touch of vinegar. Served with vinegar pickled chilis.
Spicy level 2. Brad rice noodles, stir-fried garlic, tomatoes, onions, bell peppers, fresh chilies, and sweet basil.
Mung bean noodle, stir-fried egg, cabbage, tomato, onions, and carrots.
Brad rice noodles, stir-fried chicken, egg, bean sprouts, and green onions. Served in a bed of lettuce, sprinkled with ground white pepper powder.
Spicy level 2. Thin rice noodles, stir-fried egg, garlic, green onions, bean sprouts, and fresh chilies.
Thin spinach noodles, blanched greens, garlic oil, fish sauce, vinegar, and roasted pork. Topped with fried garlic, scallions, and chili peppers. Served with vinegar pickled chilis.
Spicy level 1. Sour and spicy soup made from chicken broth, filled with prawns, minced chicken, roasted pork, rice noodle and, bean sprouts. Topped with scallions, chili peppers, and crushed peanuts.
Jasmine rice, stir-fried garlic, egg, onions, green onions, and tomatoes.
Jasmine rice, stir-fried egg, cashew nuts, a touch of yellow curry powder, tomatoes, onions, and green onions.
Spicy level 2. Jasmine rice, stir-fried garlic, fresh chilies, sweet onions, Chinese broccoli, and holy basil.
Spicy level 2. Snow crab meat, stir-fried jasmine rice, garlic, egg, onions, green onions, and fresh chilies.
Spicy level 2. Sun-dried pork, stir-fried jasmine rice, green curry paste, Thai basil, sweet peppers, and serrano chilies.
Spicy level 2. Southern Region red curry with coconut milk and kaffir lime leaves.
Spicy level 2. Spicy curry with a hint of sweetness made with fresh green Thi chili peppers, kaffir lime, coconut milk, bamboo shoots, Thai eggplant, and sweet basil.
Spicy level 2. Red curry paste simmered in coconut milk with pumpkin, red peppers, and Thai basil.
Spicy level 1. Simmered in coconut milk with potato, carrots, and onions.
Spicy level 1. Simmered in yellow curry paste and coconut milk with potato and carrots.
Serve with sweet chili sauce.
A salty, savory, and garlicky dish with just a hint of spiciness from the ground black pepper. Served over rice with fried egg.
Served over jasmine rice with blanched green and hard boil egg. Topped with sweet-salty five spice sauce. Served with black soy chili vinegar.
Spicy level 2. Thailand’s most popular and authentic dish. Spicy chopped meat, stir-fried long bean with garlic, chilies, and holy basil. Served with chili fish sauce.
Your choice of Pla rad prik or Pla nam plawan.
Your choice of Pla gratiem or Pla chu chili.
Spicy level 1. Medley of seafood, shrimp, basa fish, squid, and scallop. Stir-fried with garlic, fresh chilies, ginger root herb, green peppercorn, and Thai basil.
Spicy level 1. Deep fried catfish filet, stir-fried with red curry paste, wild ginger, peppercorn, chili peppers, and crispy basil.
Stir-fried in high heat with fresh garlic, fish sauce, green and black peppercorn, and shredded cabbage.
Spicy level 1. Stir-fried with garlic, fresh chili, Thai basil, and red bell pepper.
Flank steak marinated in Thai seasoning sauce, black peppercorn, garlic, and lemongrass. Served with spicy tamarind dipping sauce.
Marinated in coconut milk, lemongrass, fish sauce, soybean sauce, palm sugar, garlic, and black pepper. Served with sweet chili sauce.
Marinated in Thai seasoning sauce, black pepper corn, garlic, and lemongrass. Served with spicy tamarind dipping sauce.
Free range half chicken, marinated in garlic, lemongrass, black peppercorn, turmeric, coriander seeds, and galangal. Served with spicy tamarind and sweet chili dipping sauce.
500 ml.
Last updated March 19, 2020