Kai-sa-tay. Marinated chicken breast tips, grilled on bamboo skewers. Served with peanut sauce and cucumber relish.

Por-pia-tord. Crispy rolls filled with vegetables, herbs and spices. Served with honey-pepper sauce.

Pak-trod. Minced vegetables in special batter. Served with honey-pepper sauce.

Kae-za. Pan fried vegetarian dumplings filled with vegetables, herbs, spices, and served with honey pepper sauce.

Yum-toa-hu. A salad of fresh crispy cucumbers, cilantro and onion with a mild sweet and sour peanut dressing (no oil) on fresh tofu. (Light and refreshing).

Por-pia-kalee. Crispy rolls filled with vegetables and yellow curry sauce. Served with honey-pepper sauce.

Tao-hu-tord, served with honey-pepper-peanut sauce.

Lung-chin-kung. Pan-fried shrimp balls. Served with honey-pepper sauce.

Chicken, water chestnuts, peas, carrots, onions, garlic and lettuce.

Tom-yum. Sliced chicken breast with mushrooms, lemon grass, light pepper paste and lemon juice. Served in volcano pot.

Tom-ka-kai. Hot and sour soup with coconut milk, lemon grass, galanga, kaffir lime leaves and fresh sliced mushrooms. Served in volcano pot.

Tom-jued-tofu. Tofu, minced chicken, green onions, vegetables and silver noodles in clear mild soup. Served in volcano pot.

Poh-teak. Combination of large tiger shrimp, mussels, calamari and scallops in hot and sour soup with lime juice and fresh basil. Served in volcano pot.

Sliced chicken breast with mushrooms, lemon grass, light pepper paste and lemon juice.

Hot and sour soup with coconut milk, lemon grass, galanga, kaffir lime leaves and fresh sliced mushrooms.

Tofu, minced chicken, green onions, vegetables and silver noodles in clear mild soup.

Yum-nua. Beef charbroiled sliced and tossed with crispy lettuce, cucumber, onions, light pepper paste, fresh mint and lime juice.

Phar-kung. Grilled tiger shrimp seasoned with mint leaves, lemon grass and onions, tossed with pepper and lime juice. Served on fresh lettuce leaves.

Laab-kai. Minced chicken breast blended with fresh herbs and lime juice. Served on fresh lettuce leaves.

Som-tum. Light and delicious. Shredded fresh green papaya, peanuts, tomato and green onions, with a special Thai dressing (no oil).

Gluten free. Stir fried rice noodles with chicken, bean sprouts, green onions and egg in a tasty sauce. Topped with ground peanuts.

Pad-thai-wun-sen. Stir fried bean noodles with chicken, bean sprouts, green onion and egg in a light brown sauce. Topped with ground peanuts.

Pad-see-law. Stir fried flat rice noodles with chicken, mild black soy sauce, broccoli and egg.

Pad-sen-lung. Stir fried flat rice noodles with chicken, carrots, broccoli, red and green bell peppers and onions in a honey-pepper sauce.

Bammie-rad-nir. Pan-fried skinny noodles covered with chicken, mushrooms, broccoli, bamboo shoots and light brown sauce.

Drunk noodle. Stir fried flat noodles with minced chicken, tomatoes, bean sprouts and fresh basil.

Kang-ho. Stir fried bean noodles seasoned with curry powder, bean sprouts, bell pepper, onions and egg in light brown sauce.

Guey-tiew-kalee. Gluten free. Stir fried flat rice noodle with chicken, bean sprouts, green onions, potato and medium yellow curry sauce.

Ba-mee-kung. A light noodle dish cooked with large tiger shrimp, bean sprouts, green onions, carrots, red and green bell peppers. Topped with peanuts.

Kao-pad. Original Thai-style fried rice with chicken, onions, tomato, peas, carrots and egg.

Kao-pad-saparod. Combination of chicken, shrimp and diced pineapple topped with cashew nuts.

Kao-pad-kaprow. Fried rice with chicken, onions, tomatoes and fresh basil.

Koa-pad-khag. Gluten free. Combination of rice, fresh tomatoes, onion, green onion, potatoes and broccoli in yellow curry.

Kung-tord. Handed breaded large shrimp, deep fried until golden brown and served with garlic honey pepper sauce.

Por-pai-tord. Crispy rolls filled with vegetables,herbs,spices and served with honey pepper sauce.

Pak-tord. Minced vegetables in special batter and served with honey pepper sauce.

Yum-tao-hu. A salad of fresh crisp cucumbers and onion with a mild sweet and sour peanut dressing (no oil) on fresh tofu.

Por-pia-kalee. Crispy rolls filled with vegetables,yellow curry sauce and served with honey pepper sauce.

Kae-za. Pan fried vegetarian dumplings filled with vegetables,herbs,spices and served with honey pepper sauce.

Chicken, water chestnuts, peas, carrots, onions, garlic and lettuce.

Tom-yum. Sliced chicken breast with mushrooms, lemon grass, light chili paste and lemon juice.

Tom-yum. Sliced chicken breast with mushrooms, lemon grass, light chili paste and lemon juice.

Tom-ka-kai. Hot and sour soup with coconut milk, lemon grass, galanga, kaffir lime leaves and fresh sliced mushrooms.

Tom-ka-kai. Hot and sour soup with coconut milk, lemon grass, galanga, kaffir lime leaves and fresh sliced mushrooms.

Tom-jued-tofu. Tofu, minced chicken, green onion, vegetables and silver noodles in a clear mild soup.

Tom-jued-tofu. Tofu, minced chicken, green onion, vegetables and silver noodles in a clear mild soup.

Poh-teak. Combination of large tiger shrimp, mussels, calamari and scallops in hot and sour soup with lime juice and fresh basil.

Pa-nang-kai. Boneless chicken breast with thick red curry paste, vegetables, coconut milk and fresh basil. Served with steamed jasmine white rice. Gluten free.

Keao-Wan. Boneless chicken breast with spicy green curry paste, vegetables, coconut milk and fresh basil. Served with steamed jasmine white rice. Gluten free.

Kang-ka-lee. Boneless chicken breast with yellow curry paste, onions, potato, coconut milk and cucumber sauce. Served with steamed jasmine white rice. Gluten free.

Khang-kung-saparod. Large tiger shrimp sauteed in special curry paste, pineapple, tomato, fresh basil and coconut milk. Served with steamed jasmine white rice. Gluten free.

Kang-mas-sa-man. A combination of red and yellow curry paste in a thick sauce with onions and diced potatoes. Topped with peanuts and chopped green onions. Served with jasmine rice.

Kaprow-kai. Chicken breast slices sauteed with garlic, fresh peppers, onions, bamboo shoots and fresh basil. Served with steamed jasmine white rice.

Kai-pad-prik. Tender chicken slices sauteed with onions, red and green bell peppers, carrots, garlic and fresh spices.

Kai-pad-kalee. Chicken breast slices sauteed with onions, garlic, potatoes, red and green bell peppers, green onions and yellow curry sauce. Served with steamed jasmine white rice.

Nua-pad-prik. Tender beef slices sauteed with onions, carrots, red and green bell peppers in a light Thai brown sauce. Served with steamed jasmine white rice.

Kai-takai. Stir fried chicken breast slices with fresh lemon grass, carrots, baby corn, onions, red and green bell peppers, garlic and spices. Served with steamed jasmine white rice.

Pad-prio-wan, chicken breast slices, pineapple, cucumber, tomatoes, onions, green onions, red and green bell peppers and pineapple juice. Served with steamed jasmine white rice.

Pad-himapan. Stir fried chicken breast slices with cashews nuts, carrots, baby corn, onions, red and green bell peppers and light pepper sauce. Served with steamed jasmine white rice.

Pad-keao-wan. Fresh green curry paste stir fried with vegetables, light coconut milk and choice of meat. Served with steamed jasmine white rice.

Param-rong-song. Steamed mixed vegetables, topped with chicken in a tasty peanut sauce. Served with steamed jasmine white rice.

King-kai. Stir fried sliced chicken breast with fresh ginger, onions, red and green peppers, mushrooms and green onions. Served with steamed jasmine white rice.

Pad-pak-tofu. Tofu stir fried with fresh mixed vegetables in special Thai sauce and spices. Served with steamed jasmine white rice.

Pad-wun-sen. Chicken breast slices, stir fried with clear noodles, egg, vegetables and green onions. Served with steamed jasmine white rice.

Kai-pad-ped. Stir fried sliced chicken breast with red curry paste, bamboo shoots, onions, green onions, red and green bell peppers, a touch of garlic and fresh basil for aroma. Served with steamed jasmine white rice.

Kang-ho. Combination of mixed vegetables and clear bean noodles in a northern style curry sauce. Served with steamed jasmine rice.

Kai-ka-tiam. Stir fried sliced chicken breast with chef's garlic sauce. Served over mixed vegetables and steamed jasmine rice.

Pad-pak-tofu. Tofu stir fried with fresh mixed vegetables in special Thai sauce and spices. Served with steamed jasmine white rice.

Pad-wun-sen. Chicken breast slices, stir fried with clear noodles, egg, vegetables and green onions. Served with steamed jasmine white rice.

Kai-pad-ped. Stir fried sliced chicken breast with red curry paste, bamboo shoots, onions, green onions, red and green bell peppers, a touch of garlic and fresh basil for aroma. Served with steamed jasmine white rice.

Kang-ho. Combination of mixed vegetables and clear bean noodles in a northern style curry sauce. Served with steamed jasmine rice.

Kai-ka-tiam. Stir fried sliced chicken breast with chef's garlic sauce. Served over mixed vegetables and steamed jasmine rice.

Pal-pad-king. Pan fried catfish fillets with fresh ginger, onions, mushrooms, red and green bell peppers and green onions in a light brown sauce. Served with steamed jasmine rice.

Grilled boneless chicken breast with fresh green papaya salad. Served with steamed sticky rice.

Pad Thai, vegetable balls, Thai spring rolls. Served with honey-chili sauce.

Ta-lee-ka-lee. Gluten free. Large shrimp, sea scallops, mussels, calamari sauteed with yellow curry sauce and vegetable. Served with steamed jasmine rice.

Pla-pa-nang. Gluten free. Crispy pan-fried cod fillets, topped with spicy curry sauce, fresh basil, kaffir lime leaves, red and green bell peppers. Served with steamed jasmine rice.

Kung-ka-tiam. Large tiger shrimp sauteed with chef's delicious garlic sauce. Served over mixed vegetables and steamed jasmine rice.

Pad-ta-lae. Gluten free. Vegetables sauteed with scallops, shrimps, calamari, mussels in a light pepper paste and a touch of garlic. Served with steamed jasmine rice.

Pha-lad-kalee. Gluten free. Crisp pan-fried catfish fillets, topped with southern style yellow curry and vegetable sauce.

Gluten free. Stir fried rice noodles with chicken, bean sprouts, green onions and egg in a tasty sauce and topped with ground peanuts. Served with a spring roll and vegetable ball.

Drunk Noodle. Stir fried flat noodle with minced chicken, tomatoes, bean sprouts and fresh basil. Served with a spring roll and vegetable ball.

Pad-thai-wun-sen. Stir fried bean noodles with chicken, bean sprouts, green onion and egg in a light brown sauce and topped with ground peanuts. Served with a spring roll and vegetable ball.

Pad-see-lew. Stir fried flat noodles with chicken, mild black soy sauce, broccoli and egg. Served with a spring roll and vegetable ball.

Bammie-rad-nir. Pan fried skinny noodles with chicken covered mushrooms, broccoli, bamboo shoots, carrots and baby corn in a light brown sauce. Served with a spring roll and vegetable ball.

Kang-ho. Stir fried bean noodles seasoned with curry powder, bean sprouts, bell peppers, onions and egg in light brown sauce. Served with a spring roll and vegetable ball.

Kang-ho. Combination of mixed vegetables and clear bean noodles in a northern style curry sauce and served with steamed jasmine rice. Served with a spring roll and vegetable ball.

Pad-sen-lung. Stir fried flat noodles with chicken, carrots, broccoli, red and green bell peppers and onions in a honey pepper sauce. Served with a spring roll and vegetable ball.

Kai-pad-ped. Stir fried sliced chicken breast with red curry paste, bamboo shoots, onions, bell pepper, garlic, fresh basil and served with steamed jasmine rice. Served with a spring roll and vegetable ball. Gluten free.

Kai-pad-prik. Tender chicken slices sauteed with onions, bell peppers, garlic, carrots and fresh spices. Served with steamed jasmine rice. Served with a spring roll and vegetable ball.

Kai-pad-kalee. Gluten free. Chicken breast slices sauteed with onions, garlic, potatoes, bell peppers, green onions and yellow curry sauce. Served with steamed jasmine rice. Served with a spring roll and vegetable ball.

King-kai. Stir fried sliced chicken breast with fresh ginger, onions, bell peppers, mushrooms and green onions. Served with steamed jasmine rice. Served with a spring roll and vegetable ball.

Kaprow-kai. Chicken breast sauteed with garlic, fresh bell peppers, onions, bamboo shoots and fresh basil. Served with steamed jasmine rice. Served with a spring roll and vegetable ball.

Pad-pak-tofu. Tofu stir fried with fresh mixed vegetables in special blend of spices and sauce. Served with steamed jasmine rice. Served with a spring roll and vegetable ball.

Kao-pad-kaprow. Fried rice with chicken, onions, tomatoes, bell pepper and fresh basil. Served with a spring roll and vegetable ball.

Kao-pad. Original Thai fried rice with chicken, onions, tomatoes, peas, carrots and egg. Served with a spring roll and vegetable ball.

Pad-himapan. Stir fried chicken breast slices with cashew nuts, carrots, baby corn, onions, red and green bell peppers and in a light pepper sauce. Served with a spring roll and vegetable ball.

Kao-pad-khag. Gluten free. Combination of rice, peas, carrots, onion, green onion, potatoes and broccoli in yellow curry. Served with a spring roll and vegetable ball.

Khang-thai. Gluten free. Boneless chicken and vegetables in coconut sauce and your choice of curry. Served with steamed jasmine rice. Served with a spring roll and vegetable ball.

Kang-mas-sa-man. Gluten free. A combination of red and yellow curry paste in a thick sauce with onions and diced potatoes. Topped with peanut and chopped green onions. Served with steamed jasmine rice. Served with a spring roll and vegetable ball.

Chicken and vegetables over Thai rice noodles.