Thai Farm Kitchen Seaport

Stir-fried flat rice noodle with chicken.

Blanch egg noodle with ground chicken.

Stir-fried bean sprouts with tofu and rice.

Fried pork with garlic and pepper on top with rice.

Stir-fried Chinese broccoli with oyster sauce and rice.

Thai stuffed omelet with rice.

Potato, carrot, broccoli, black and white mushroom mix with mushroom soy sauce, and steamed.

Deep-fried organic cabbage and tofu, glass noodles, carrots, and kale wrap with spring roll sheet.

Chicken in skewers marinated with spices and turmeric.

Marinated chicken wings, turmeric, garlic, and fish sauce.

Pan-fried marinated ribs rubbed with herbal roots, garlic, ginger, and mushroom soy sauce.

Crispy fried squid.

Deep-fried fresh shrimp wrapped with spring roll sheets.

Potato, white onion, carrot, and curry powder. Served with sweet cucumber relish.

Rice noodles, lettuce, basil, carrot, fried, tofu, peanut, and cucumber. Served with tamarind hoisin sauce.

Crab stick meat, snow pea, carrot, cream cheese, and chef sauce.

Minced chicken, scallion, egg, and chef sauce.

Deep-fried Chinese chives served with chef sweet soy sauce.

Spring mixed salad, cucumber, carrot, shrimp, and creamy seafood sauce.

Lemongrass, mushroom, onion, bell pepper, galangal, lime leaves, and coconut milk.

Stalks of lemongrass and galangal, mushroom, onion, bell pepper, and tender strips of chicken.

Rustic slow-cooked pasture-raised beef soup, bok choy, and bean sprout.

Minced chicken mixed with glass noodles, napa cabbage, baby bok choy, and a farm-fresh fried egg.

Thai favorite spicy–sour green papaya salad with long beans, tomato, Thai chili, lime juice, and crushed peanut.

Fresh mango (seasonal green or ripe mango), peanut, fresh herbs, Thai chili, shallots, and avocado.

Seasoned with fish sauce, chili flakes, lime juice, Khao Kua (toasted rice), and fresh herbs.

Shrimp, squid, fish, with coconut milk, red curry paste, basil leaves, kaffir lime leaves, and steamed in a whole coconut shell.

Whole branzino fish seasoned with salt, turmeric powder, pepper. Served with chef’s special sauce and deep-fried.

Stir-fried cut catfish, basil leaves, bell pepper, lime leaves, Kachai herb, and young peppercorn.

Branzino stuffed with lemongrass, galangal, and lime leaves. Served with special seafood sauce. Served with seasonal steamed organic mix vegetables.

Stir-fried shrimp, squid, chili paste, organic bell peppers, onion, and milk.

Shrimp with glass noodle, ginger, thin cut pasture-raised pork belly cooked in a hot pot.

Fried crispy rice ball formed with red curry paste, grated coconut, fermented pork sausage, kaffir lime leaves, and peanut.

Marinated sirloin steak, drizzled with Nam Jim Jean sauce. Served on a sizzling plate.

Grilled free-range chicken marinated with garlic, turmeric, cilantro root, coriander, lemongrass with papaya salad, and sticky rice.

Savory crispy free-range fried chicken wing with green papaya salad and crunched peanuts with coconut rice.

Stir-fried mixed organic vegetable, carrots, and tofu with mushroom.

Sautéed crispy brussels sprout with tamarind–sauce and sweet thick soy sauce.

Thai style oyster omelet fried with farm fresh egg, scallions, white pepper, and organic mushroom soy.

Roasted duck breast simmered in red curry paste with coconut milk, pickled radish, and carrot, jack fruit, and Thai baby eggplant.

Braised lamb shank with cumin, coriander, lemongrass, potatoes, crispy shallot, and peanuts 

Cooked with long beans, green baby Thai eggplant, bamboo shoot, bell pepper, and fresh basil leaves.

Thick salty-sweet red curry with coconut milk, lime leaves, long beans, carrot, broccoli, bell pepper, and fresh basil.

Rich creamy yellow curry broth with pickled mustard,  fried shallots, and boiled egg. Topped with crispy wonton noodles.

Thai comfort street food with holy basil, fresh basil, Thai chili, organic bell peppers, onion, and on top of rice topped with a farm-fresh fried egg.

Stir-fried rice noodle with chef original pad Thai sauce with shrimp, brown tofu, peanut, bean sprout, farm-fresh egg tossed in tamarind glaze, and topped with crispy calamari.

Popular noodle dish of Thailand. Stirfried soy sauce flat rice noodles with Chinese broccoli and egg.

Stir-fried spicy flat rice noodle with bell pepper, onion, Chinese broccoli, and basil.

Rice noodle, fish ball, lemongrass, galangal, lime leaves, peanut, and coconut milk. 

Thai stir-fried rice with farm fresh egg, onion, and tomato.

Jasmine rice, topped with fried chopped garlic, and pepper with a fried egg.

Potato, carrot, broccoli, black and white mushroom mix with mushroom soy sauce, and steamed.

Deep-fried organic cabbage and tofu, glass noodles, carrots, and kale wrap with spring roll sheet.

Potato, white onion, carrot, and curry powder. Served with sweet cucumber relish.

Deep-fried Chinese chives served with chef sweet soy sauce.

Rice noodle, lettuce, basil, carrot, fried, tofu, peanut, and cucumber. Served with tamarind hosin sauce.

Tofu skewers on top with peanut sauce. Served with cucumber salad.

Organic lemongrass, galangal, lime leaves, coconut milk, and mushroom,_x000D_ Mixed organic vegetables._x000D_ _x000D_ _x000D_ _x000D_ _x000D_ Sliced young galangal, crushed shallots, stalks of lemongrass, white mushroom, onion, and organic vegetable_x000D_ _x000D_ _x000D_ _x000D_ _x000D_ Glass noodles, napa cabbage and kale, and Chinese celery._x000D_ _x000D_ _x000D_ _x000D_ _x000D_ _x000D_ Thai favorite spicy–sour green papaya salad with organic green beans, cherry tomato, Thai chili, lime juice, tamarind juice, salt, and crushed peanut._x000D_ Fresh mango (seasonal green or ripe mango), peanut, fresh herbs, Thai chili, shallots, and avocado._x000D_ _x000D_ _x000D_ _x000D_ Minced tofu, black and white mushroom, chili flakes, lime juice, toasted rice (khao kua), and fresh herbs. _x000D_ _x000D_ _x000D_ _x000D_ _x000D_ _x000D_ Stir fried, basil leaves, bell pepper, lime leaves, kachai herb, and young pepper com._x000D_ Sautéed brussels sprouts with tamarind-sauce, and sweet thick soy sauce._x000D_ Massaman curry, coconut milk, avocado, coriander, organic potatoes, carrot, napa cabbage broccoli, onion, and peanuts._x000D_ _x000D_ _x000D_ _x000D_ _x000D_ Thick salty sweet red curry with coconut milk, lime leaves, long beans, carrot, broccoli, bell pepper, and fresh basil._x000D_ _x000D_ _x000D_ _x000D_ _x000D_ Thai comfort street food with fresh Thai basil, Thai chili, garlic, string bean, onion, and bell peppers tofu._x000D_ _x000D_ _x000D_ _x000D_ _x000D_ Stir fried soy sauce noodles garlic with flat noddle, and chinese broccoli._x000D_ _x000D_ _x000D_ _x000D_ _x000D_ Stir fried rice, organic garlic, onion, scallion, napa cabbage, baby bok choy, broccoli, carrot, mushroom, and string bean. _x000D_ _x000D_ _x000D_ _x000D_ _x000D_ Stir fry mix organic vegetables stir-fried mixed organic vegetable carrots and tofu with mushroom._x000D_ Curry paste with coconut milk, jack fruit, carrot, string bean, bell pepper, cherry tomatoes, eggplant, and Thai._x000D_ _x000D_ _x000D_ _x000D_ _x000D_ Cooked with long beans green baby Thai eggplant, bamboo shoot bell pepper, and fresh basil leaves._x000D_ _x000D_ _x000D_ _x000D_ _x000D_ Rich yellow curry broth with pickled mustard, fried shallots, and topped with crispy wonton noodle._x000D_ _x000D_ _x000D_ _x000D_ _x000D_ Stir-fried rice noodle, baby bok choy, napa cabbage, mushroom, bean sprouts, scallion and crushed peanuts, chili flake, and sugar on the side._x000D_ _x000D_ _x000D_ _x000D_ _x000D_ Stir-fried spicy flat rice noodle with bell pepper, onion, Chinese broccoli, and basil._x000D_ _x000D_ _x000D_ _x000D_ _x000D_ _x000D_ _x000D_ Coconut milk and sesame._x000D_

Sliced young galangal, crushed shallots, stalks of lemongrass, white mushroom, onion, and organic vegetable

Glass noodles, napa cabbage and kale, and Chinese celery.

Thai favorite spicy–sour green papaya salad with organic green beans, cherry tomato, Thai chili, lime juice, tamarind juice, salt, and crushed peanut.

Fresh mango (seasonal green or ripe mango), peanut, fresh herbs, Thai chili, shallots, and avocado.

Minced tofu, black and white mushroom, chili flakes, lime juice, toasted rice (khao kua), and fresh herbs. 

Stir fried, basil leaves, bell pepper, lime leaves, kachai herb, and young pepper com.

Sautéed brussels sprouts with tamarind - sauce, and sweet thick soy sauce.

Massaman curry, coconut milk, avocado, coriander, organic potatoes, carrot, napa cabbage broccoli, onion, and peanuts.

Thick salty sweet red curry with coconut milk, lime leaves, long beans, carrot, broccoli, bell pepper, and fresh basil.

Thai comfort street food with fresh Thai basil, Thai chili, garlic, string bean, onion, and bell peppers tofu.

Stir fried soy sauce noodles garlic with flat noddle, and chinese broccoli.

Stir fried rice, organic garlic, onion, scallion, napa cabbage, baby bok choy, broccoli, carrot, mushroom, and string bean. 

Stir fry mix organic vegetables stir-fried mixed organic vegetable carrots and tofu with mushroom.

Curry paste with coconut milk, jack fruit, carrot, string bean, bell pepper, cherry tomatoes, eggplant, and Thai.

Cooked with long beans green baby Thai eggplant, bamboo shoot bell pepper, and fresh basil leaves.

Rich yellow curry broth with pickled mustard, fried shallots, and topped with crispy wonton noodle.

Stir-fried rice noodle, baby bok choy, napa cabbage, mushroom, bean sprouts, scallion and crushed peanuts, chili flake, and sugar on the side.

Stir-fried spicy flat rice noodle with bell pepper, onion, Chinese broccoli, and basil.

Coconut milk and sesame.