KB's Thai Hut

Four pieces. Grilled chicken skewers seasoned in curry powder served with peanut sauce.

Four pieces. Rice paper wrapped with carrot, bean sprout, lettuce, mint leaves, cilantro with shrimp served with sweet chili sauce and peanut sauce.

Six pieces. Deep-fried chicken wings seasoned in ginger, pineapple, and black soy sauce tossed with peanut and cilantro.

Eight pieces. Deep-fried tofu with chef dipping sauce.

Two sausages. Ingredients- lemon-grass, kilfire leaf and chef seasonings.

Six pieces. Deep-fried shrimp, battered with coconut flakes served with chef's peanut sauce.

Six Pieces. Panfried ground pork or chicken, onion and cabbage wrapped with flour rnrixhed, topped with fried garlic and served with black soy sauce.

Five pieces. Deep-fried eggrolls served with sweet chili house sauce.

Laolao style. Traditional Lao Lao papaya salad with shredded green papaya mixed with long green beans, baby green eggplant, tomato, chili, garlic in lime dressing and preserve pickled baby crab; served with fresh green cabbage.

Mix greens, egg, ham, cilantro, with egg dressing.

Thai style.

Thai style fried rice with egg, garlic, broccoli, Chinese broccoli, tomato, cucumber, and onion.

Thai fried rice with pineapple. Egg, garlic, onion, tomato, cashew nut, raisin, broccoli, and Chinese broccoli.

Thai style fried rice in red curry paste with garlic, green bean, snow pea, red bell pepper, and Thai basil.

Thai fried rice with chili-garlic sauce, egg. Red bell pepper, snow peas, green bean onion, and Thai basil.

Potato. Carrot, onion and red bell pepper simmered in coconut milk-mild yellow curry.

Kaffir lime leaves, coconut milk, phanaeng curry paste. Palm sugar and fish sauce, simmered in thick coconut milk.

Eggplant, bamboo shoot, onions, jalapeno pepper, red bell pepper, and Thai basil, simmered in coconut milk and mild red curry.

Tom yum paste, kaffir lime leaves, lemon grass, lime juice, and fish sauce.

Green bean, shredded kaffir lime leaves, green eggplant, and green bell pepper simmered in coconut milk in green curry.

Stir-fried thin rice noodle with pad Thai sauce, egg, tofu, onion, ground peanuts, beansprout; served with shredded fresh green and red cabbage, carrot, carrot, and bean sprouts.

Pad Khee Mao. Stir-fried flat rice noodle with egg, broccoli. Jalapeno peppers, Chinese broccoli, onion, red bell pepper and Thai basil with spicy garlic-chili in black soy sauce.

Stir fried flat rice noodle with fresh garlic, broccoli, and Chinese broccoli, onion, and red bell pepper in sweet black bean sauce.

Stir tried yellow noodles. Bean sprouts, carrots, onions, and green onions.

Stir-fried red curry sauce, coconut milk, eggplant, red bell paper, and Thai basil.

Sautéed with tomato, cucumber, pineapple, red bell pepper and onion a sweet and sour sauce.

Broccoli sauteed with fresh garlic light sauce, bamboo, yellow onion, carrots and topped with fried garlic.

Stir-fried green bean with chili paste, fresh garlic, bell pepper, and kaffir lime leaves.

Asparagus sauteed with fresh garlic in a light sauce, bamboo, yellow onion, carrots and topped with fried garlic.

Deep fried chicken in light butter with fresh cut mango in sweet mango chili sauce.

Mushroom sautéed with fresh garlic in light brown sauce, bamboo and topped with fried garlic.

Pad Khing. Stir fried ginger, mushroom, onion, green onion, and bell pepper.

Pad kra prow. Stir-fried with garlic chili sauce, bell pepper, sweet basil leaves and onion.

Stir-fried cashew nuts, zucchini, onion, and green onions.

Sauteed eggplant with red curry sauce, garlic bamboo shoot, red bell pepper, sweet basil leaves and onion.

Stir-fried mixed veggies sauteed in chef's sauce.

Stir-fried green bean with chili paste, fresh garlic, bell pepper, and kaffir lime leaves.

Sautéed peanut sauce and Thai gravy over tofu and fresh mixed veggies.

Stir-fried cashew nuts, zucchini, onion, and green onions.

Asparagus sautéed with fresh garlic in a light sauce, bamboo, yellow onion, carrots and topped with fried garlic.

Sauteed with tomato, cucumber, pineapple, red bell pepper and onion a sweet and sour sauce.

Broccoli sauteed with fresh garlic light sauce, bamboo, yellow onion, carrots and topped with fried garlic.

Stir-fried red curry sauce, coconut milk, eggplant, red bell paper, and Thai basil.

Mushroom sauteed with fresh garlic in light brown sauce, bamboo and topped with fried garlic.

Seven pieces. Deep-fried in tempura batter topped with whipped cream.

Four pieces. Deep-fried green tea cream in tempura batter topped with whipped cream drizzled with chocolate.

Two pieces. Deep-fried in tempura batter drizzled with honey with two scoops of ice cream.

Half sliced mango over sticky rice drenched with chefs coconut sauce.