Pagoda Noodle House takeout in Philadelphia is just a click away, so don't wait another day to treat yourself to their delicious food! Whether you're looking for a low fee or fast takeout, we'll ...show more
Hot and spicy. Malaysian style dumpling with potato, onion, chicken and curry.
Stir-fried mashed potatoes with chopped chicken and Pagoda's soy seasonings.
Coconut crusted shrimp with Chef Chow's tamarind-mango sauce.
Lobster meat, shrimp, scallops and chopped water chestnuts wrapped with rice paper.
Deep fried, then rolled in Pagoda's Oriental spice seasoning.
With turnip, Mushroom and carrots.
Hot and spicy.
Hot and spicy. Tofu, fresh snow peas, spicy red peppers and egg drop.
With broccoli in mayonnaise sauce.
With broccoli in mayonnaise sauce.
With onions and scallions in BBQ sauce.
With broccoli.
With broccoli.
With wine.
With wine.
With peppers, asparagus and zucchini in a spicy and sweet sauce.
Hong Kong style dim sum cha shao baa.
Chopped pork and napa cabbage.
Chopped fresh shrimp and bamboo shoots.
Green vegetables, black mushrooms and bean curd skin.
Chopped breast of chicken and napa cabbage.
Chopped celery, napa cabbage, carrots and water chestnuts in green spinach wrapping.
Thin skinned pork dumplings with hot soup inside.
Hot and spicy. Malaysian style.
Hot and spicy.
Hot and spicy.
Hot and spicy. Shrimp, scallops and squid baked and served with a Thai-style coconut curry sauce on fried rice.
Served with Pagoda's soy seasoning.
Shrimp, chicken and pork.
Chicken, beef, shrimp or pork.
Carrot, bean sprouts, black mushroom, egg and onion.
Hot and spicy. Beansprouts with spicy Thai coconut curry sauce.
Hot and spicy. Shrimp, squid and sea scallops with an Indonesian style sate of chili peppers, ginger and garlic.
Roasted pork, chicken and shrimp stir-fried with mixed garden vegetables in an oyster sauce.
Hot and spicy. Chicken and shrimp with mei fun rice noodles.
Choice of chicken, beef, shrimp or pork.
Hot and spicy.
Shrimp, scallop, squid and mixed garden vegetables.
Shiitake and local fresh mushrooms in a soy-brown sauce.
Mock chicken made from soy beans with vegetarian seasoning.
Hot and spicy. Soft tofu stir-fried in a spicy garlic-chili bean sauce with carrots and peas.
Stir-fried tofu, gluten and broccoli.
Hot and spicy. Deep-fried tofu and broccoli with spicy sauce.
Hot and spicy. Stir-fried chicken and broccoli in Chef Chow's spicy Thai sauce.
Shrimp, scallop, salmon, snow pea, mushroom with lychee from Thailand.
Hot and spicy.
Red pepper, green pepper, onion, brown sauce.
Hot and spicy.
Hot and spicy. Shrimp, scallops and squid stir-fried in a spicy garlic chili sauce with green peppers, water chestnuts and Oriental wood-ear mushrooms.
Served with peppers, onion and broccoli in a sherry and soy dressing.
Served with ginger and scallion sauce or black bean garlic sauce.
Deep-fried shrimp, scallop, squid then rolled in Pagoda's Oriental 5-spice seasoning.
Served with snow peas.
Deep-fried then rolled in Pagoda's Oriental 5-spice seasoning.
Served in a spicy Thai sauce with asparagus, broccoli and carrots.
Salt baked in 5-spice flavor.
Steamed or crispy.
Duck filet with scallions and pancakes and duck meat with stir-fried mixed Chinese vegetables.
A banana dipped in a special Pagoda beer batter and deep-fried, then coated with sesame seeds and sugar.
Last updated April 8, 2022