Isarn Thai Soul Kitchen (Kirkland)

Minced chicken with Thai basil and a side of jasmine rice topped with crispy over-medium egg.

Chu chi red curry with chicken, phad Thai with vegetables and a side of jasmine rice.

Hat Yai fried chicken, Thai green papaya salad and a side of sticky rice.

Egg noodles and chicken thigh simmered in curry soup. Topped with crispy egg noodles, then served with pickled mustard, red onions, lime and fried chili oil.

Southern Thai fried chicken topped with fried garlic and shallots. A popular street dish well known in many areas in Thailand. All natural Washington chicken.

(kao-pad-kai-chiang-kai-dao). Fried rice with Chinese chicken sausage, spring onions, onions, scrambled eggs. Topped with a crispy over-medium egg.

Kao-pad-poo. Fried rice with blue crab meat, onions, spring onions and egg. Served with a side of spicy lime dressing.

Kao-pad-nua-dad-diaw. Fried rice with chopped salted eggs, kale and deep fried beef served with a spicy ground roasted rice sauce.

tir-fried wide rice noodles with scrambled eggs carrots and broccoli in a black soy sauce. Try it with Chinese broccoli.

Stir-fried fresh rice noodles with beansprouts, roasted peanuts and your choice of meat.

Pad-mee-grati.Stir fried rice vermicelli noodles, chives and bean sprouts served with a peanut, creamy coconut curry on the side with minced pork, onions and tofu. An Isarn classic.

Grapao-gae. Wok-fried minced all natural lamb with Thai basil, fresh chili, onions and garlic sauce.

Pad pak ruaum. Stir fried cabbage, Chinese broccoli, shiitake mushrooms, carrots and kale.

Kanom-jeen-nam-ya-poo. Pureed white cod fish in a creamy yellow curry topped with steamed crab meat. Served with Thai vermicelli noodles, pineapple slices and fresh assorted vegetables.

Kalum-plee-prik-Tai-dum. Cabbage wedges stir-fried in high heat with black pepper and shiitake mushrooms.

(Si-krong-moo-makham).All natural tender pork ribs grilled, then slowly braised in a sticky tamarind sauce with caramelized fresh pineapple.

Poo-phad-pong-karee. Crab meat stir-fried with curry powder, celery, onions, bell peppers, green onions and egg.

Chu-chi. A Thai homestyle curry similar to classic red curry but creamier and richer flavorful herbs. Garnished with sliced kaffir lime leaves. Choice of steamed cod, prawns or scallops.

Pla-muk-pad-kai-kem. Sliced squid sauteed with salted egg yolk, bell peppers, spring onions, Chinese celery and milk.

Gang-hung-lay. Certified Angus beef chunks slowly braised for 4 hours in an earthy fragrant sauce with pickled garlic and fresh ginger slices. A Northwest Thailand favorite.

Moo-hong-phuket. Pork belly slowly cooked for 4-5 hours in a light brown stew with boiled eggs.

Nam-prik-ong. A popular northern Thai dip with minced chicken, roasted tomatoes and a touch of spice. Served with steamed vegetables.

Peak gai sam rod. Deep fried chicken wings marinated with Thai herbs then coated with sweet, spicy and tangy sauce.

Hed-gra-tiem. Sauteed brown beech mushrooms in a brown garlic and black pepper sauce and garnished with whole dried chili.

Guay-tiew-hoa-gai-sup. Crisp lettuce, wide rice noodles, marinated minced chicken and mushrooms served with a spicy lime dressing.

Gai-ta-krai. Deep fried wings topped with crunchy lemongrass and kaffir lime leaves.

Nua-dad-diew. Slightly salted strips of certified Angus beef, deep fried and served with original Thai Sriracha dipping sauce.

Hed-tod-nga. Sesame battered crispy organic oyster mushrooms served with a sweet plum dipping sauce.

Miang-kham. Wild betel leaves, chopped limes, peanuts, fresh ginger, red onions, roasted coconut, Thai chilies, dried shrimp served with a caramelized shrimp, red onion and coconut sauce.

Yum moo yang. Grilled pork shoulder smothered in a zesty spicy dressing served with fresh Chinese broccoli.

Tum makua ted. Fresh tomatoes hand pounded with Chinese celery, garlic, peanuts with a spicy lime dressing.

Som-tum-mua.Green papaya pounded with Thai rice noodles, bean sprouts, peanuts, garlic, spicy lime dressing topped with crispy pork rinds.

Som-tum-kao-poad-maprao-on. Sweet corn tossed with young coconut meat, tomatoes, long beans and peanuts in flavorful spicy Thai lime dressing.

Som-tum-poo/poo-pala. Thai green papaya salad with salted purple marsh crab.

Som-Tum-Thai. Green papaya pounded with peanuts, fish sauce, coconut sugar, dried shrimp, garlic, long beans, tomatoes and fresh Thai chili.

Nam-Tok. Grilled marinated flat iron steak tossed in a spicy lime dressing with ground toasted rice and chili flakes.

Laab-ped-e-san. Stir-fried minced duck with ground toasted rice, red onions, coriander and mint leaves. Seasoned with chili powder, fish sauce and fresh lime juice.

Yum-talay. Mixed seafood tossed in a spicy sweet chili lime dressing, onions, tomatoes, Chinese celery, cucumbers, spring onions and red onions.

Laab-hed. A mixed of minced enoki, oyster and brown beech mushrooms, onions, tomatoes, red onions, spring onions and ground toasted rice in a flavorful lime dressing.

Yum-nua-lai. Grilled marinated flat iron steak tossed in a spicy lime dressing with fresh onions, tomatoes, cucumbers, red onions, small eggplant and a spicy lime dressing.

Yum-ma-kua-yao. Grilled eggplant and minced chicken in a lightly spiced dressing topped with hard-boiled egg.

Gang-om. Country light clear herbal soup with assorted cabbage, basil, mushrooms and dill. If you are craving something healthy plus the flavors, you must try this.

Isarn zaab kai yang. Our signature lightly spicy broth a mixture of tom yum and sweet chili paste. Seafood served in whole coconut.

Lamb satay. Marinated Australian lamb skewers with a velvety peanut dipping sauce and a small cucumber salad.

Sai Ua Samun Phrai. Homemade smoked beef sausages rich with herbs and spices from the northern part of Thailand.

Suea rong hai. Grilled flat iron steak 9oz marinated thai style with dry chili dipping sauce. It gets its name from when the fat hits the coal and sizzles.

Pla Muk Yang. Thai street food style charcoaled fresh squid with mildly spicy seafood dipping sauce. Per skewer.

Kor moo yang. Perfectly sliced pork shoulder glazed in a rich marinated and grilled over charcoal. Served with a spicy ground toasted rice dip.

Sai Krok Isarn. Also known as Sai Krok Isarn or Fermented sour sausages filled with minced pork, sticky rice, and herbs. Served with fresh ginger, fresh chilies, and lettuce.

Lamb massamun. Australian lamb in a hearty brown curry with potatoes served with a crispy flatbread and cucumber salad.

Moo-kem-grapao-grob. Mouth watering deep fried salted pork strips with crispy basil leaves, garlic and fried chilies.

Pad-pak-ruam. Stir fried cabbage, Chinese broccoli, shiitake mushrooms, carrots and kale.

Kalum-plee-prik-tai-dum. Cabbage wedges stir-fried in high heat with black pepper and shiitake mushrooms.

Grapao-gae. Wok-fried minced all natural lamb with Thai basil, fresh chili, onions and garlic sauce.

Poo-phad-pong-karee. Crab meat stir-fried with curry powder, celery, onions, bell peppers, green onions and egg.

Chu-chi. A Thai homestyle curry similar to classic red curry but creamier and richer flavorful herbs. Garnished with sliced kaffir lime leaves. Choice of steamed cod, prawns or scallops

Pla-muk-pad-kai-kem. Sliced squid sauteed with salted egg yolk, bell peppers, spring onions, Chinese celery and milk.

Gang-hung-lay. Certified Angus beef chunks slowly braised for 4 hours in an earthy fragrant sauce with pickled garlic and fresh ginger slices. A Northwest Thailand favorite.

Moo-hong-phuket. Pork belly slowly cooked for 4-5 hours in a light brown stew with boiled eggs.

Si-krong-moo-makham. All natural tender pork ribs grilled, then slowly braised in a sticky tamarind sauce with caramelized fresh pineapple

Gai-tod-hat-yai. Southern Thai fried chicken topped with fried garlic and shallots. A popular street dish well known in many areas in Thailand. All natural Washington chicken.

Khao phad kai chieng kai dao. Fried rice with Chinese chicken sausage, spring onions, scrambled eggs and a crispy over-medium egg.

Khao soi. Egg noodles and chicken thigh simmered in curry soup. Topped with crispy egg noodles, then served with pickled mustard, red onions, lime and fried chili oil.

Phad mee krati. Stir-fried thin rice noodles with a peanut, creamy coconut curry base, minced pork, onion and tofu an Isarn classic.

Khao phad poo. Fried rice with chunky crab meat, spring onions, carrots, and egg.

Khao phad nua dad diew. Fried rice with chopped salty eggs, kale and deep fried beef served with a spicy ground roasted rice sauce.

Stir-fried wide rice noodles with scrambled eggs carrots and broccoli in a black soy sauce. Try it with Chinese broccoli.

Kanoom jean nam yar poo.Pureed white cod fish in a creamy yellow curry topped with steamed crab meat. Served with Thai vermicelli noodles, pineapple slices and fresh assorted vegetables.

Kale, carrot, broccoli and cauliflower.

Check photo for Hat Yai fried chicken.

Cabbage, green leaf, cucumber and tomato.

I-Tim Maprao. With Thai assorted dessert toppings of your choice. Please contact the merchant for topping selection.

Bua loy khai warn. Served in whole coconut with tapioca balls, fresh coconut meat and creamy coconut milk.

Kao-pad-e-san-taohu. Fried rice with chopped salted eggs, fried tofu and kale served with a spicy ground roasted rice sauce.

Stir-fried wide rice noodles with tofu and scrambled eggs, broccoli, and carrots in a savory black soy sauce.

Pad-mee-grati. A peanut coconut curry with tofu and onions. Served wth our signature pink vermicelli noodles, topped with beansprouts and spring onions. An Isarn classic.

Kao-soi. A mush try! Egg noodles in a creamy curried soup topped with crispy egg noodles and served with a side pickled mustard, red onions, lime and fried chili oil. Veggies or tofu.

Pad-pak-ruam. Stir-fried cabbage, chinese broccoli, mushrooms, carrots, cauliflower and kale.

Kao-pad-taohu. Fried rice with tofu, spring onions, onions and egg.

Grapao-taohu. Wok-fried tofu with Thai basil, fresh chili, and brown garlic sauce.

Galum-plee-prik-thai-dum. Stir fried cabbage in high heat with black peppers and shiitake mushrooms.

A Thai homestyle creamy red curry dish. Similar to red curry but rich in flavorful herbs. Garnished with sliced kaffir lime leaves.

Gang-om. Northern style light clear herbal soup with cabbage, basil, mushrooms and dill. If you’re craving something healthy plus the flavors, you must try this.

Som-tum-mua. Green papaya pounded with Thai rice noodles, bean sprouts, peanuts, garlic in Isarn’s lime dressing.

Som-tum-kao-poad-maprao-on. Sweet corn tossed with young coconut meat, tomatoes, long beans and peanuts in Isarn’s lime dressing.

Tum-makua-ted. Fresh tomatoes hand-pounded in mortar and pestle with Chinese celery, garlic and peanuts in Isarn’s lime dressing.

Som-tum-Thai. Green papaya pounded with peanuts, fish sauce, coconut sugar, garlic, long bean, tomatoes and lime dressing.

Hed-gra-tiem. Sauteed brown beech mushrooms in a brown garlic and black pepper sauce and garnished with whole dried chili.

Hed-tod-nga. Sesame battered crispy organic oyster mushrooms served with a sweet plum dipping sauce.

Stir-fried wide rice noodles with scrambled eggs carrots and broccoli in a black soy sauce. Try it with Chinese broccoli! pork, chicken or tofu. Vegan option available.

Stir-fried fresh rice noodles with your choice of meat, roasted peanuts and beansprouts.

A Thai home style curry similar to classic red curry but creamier and richer flavorful herbs. Garnished with sliced kaffir lime leaves. Spicy.

Crab meat stir-fried with curry powder, celery, onions, bell peppers, green onions and egg. Spicy.

Sliced squid sauteed with salted egg yolk, bell peppers, spring onions, Chinese celery and milk. Spicy.

Sesame battered crispy organic oyster mushrooms served with a sweet plum dipping sauce. Vegetarian option available.

Sauteed brown beech mushrooms in a brown garlic and black pepper sauce and garnished with whole dried chili. Spicy. Vegetarian option available.

Deep fried chicken wings marinated with Thai herbs then coated with sweet, spicy and tangy sauce. Spicy.

Deep fried wings topped with crunchy lemongrass and basil leaves.

Crisp lettuce, wide rice noodles, marinated minced chicken and mushrooms served with a spicy lime dressing. Spicy.

A popular northern Thai dip with minced chicken, roasted tomatoes and a touch of spice. Served with steamed vegetables. Spicy.

Slightly salted strips of certified Angus beef, deep fried and served with original Thai Sriracha dipping sauce.

Wild betel leaves, chopped limes, peanuts, fresh ginger, red onions, roasted coconut, Thai chilies, dried shrimp served with a caramelized shrimp, red onion and coconut sauce.

(Gang om). Country light clear herbal soup with assorted cabbage, basil, mushrooms and dill. If you are craving something healthy plus the flavors, you must try this. Spicy. Vegetarian option available.

(Isarn zaab kai yang). Our signature lightly spicy broth a mixture of tom yum and sweet chilli paste. Spicy.

A fresh mix of seafood in our signature lightly spiced broth mixture of tom yum and sweet chili paste. Spicy. Gluten free.

Fresh tomatoes pounded in mortar and pestle with Chinese celery, garlic and peanuts in a spicy lime dressing. Spicy. Vegetarian option available.

Green papaya pounded with Thai rice noodles, bean sprouts, peanuts, garlic, spicy lime dressing topped with crispy pork rinds. (For true isarn style, add fermented crabs and anchovies $1. 50). Spicy. Vegetarian option available)

Sweet corn tossed with young coconut meat, tomatoes, long beans and peanuts in flavorful spicy Thai lime dressing.

Thai green papaya salad with salted purple marsh crab. (For a real Isarn kick, add Thai fermented anchovies 1.50)

Green papaya pounded with peanuts, fish sauce, coconut sugar, garlic, long beans, tomatoes and fresh Thai chili. Spicy.

Grilled marinated flat iron steak tossed in a spicy lime dressing with fresh onions, tomatoes, cucumbers, red onions, small Thai eggplant.

Grilled marinated flat iron steak tossed in a spicy lime dressing with ground toasted rice and chili flakes. Spicy!

Stir-fried minced duck with ground toasted rice, red onions, coriander and mint leaves. Seasoned with chili powder, fish sauce and fresh lime juice. Spicy.

(Laab) Your choice of Pork, Chicken or cubed tofu-tossed in shallots, coriander, mint, ground chilies and toasted ground rice and fresh lime juice. Our Street Favorite!!

Mixed seafood tossed in a spicy sweet chili lime dressing, onions, tomatoes, Chinese celery, cucumbers, spring onions and red onions. Spicy.

A mixed of minced enoki, oyster and brown beech mushrooms, onions, tomatoes, red onions, spring onions and ground toasted rice in a flavorful lime dressing. Spicy. Vegetarian.

A Bangkok classic! Smokey grilled eggplant topped with minced chicken in a lightly spiced dressing then topped with a hard-boiled egg and basil. Spicy. Oh YUMMMM!

Marinated Australian lamb skewers served with a velvety peanut dipping sauce and a cucumber salad.

A Thai street favorite. Grilled fresh squid with a mild spicy lime dipping sauce. Price is per skewer.

Made in house!! Fermented sour sausage filled with minced pork and rice. Served with fresh ginger, peanuts, chilies and cabbage.

Made in house!! Beef and Pork sausage rich in herbs and spices.Served with fresh ginger, peanuts, chill's and cabbage.

Grilled flat iron steak marinated Thai style with spicy tamarind dip.

Grilled Pork shoulder smothered in a zesty lime dressing served with fresh Chinese broccoli. Spicy

Grilled Flat Iron Steak cooked to perfection, smothered in a zesty lime dressing served and fresh Chinese broccoli. Spicy

Australian lamb with potatoes in a hearty brown curry served with a crispy flat bread and aside of cucumber salad.

Certified Angus beef chunks slowly braised for 4 hours in an earthy fragrant sauce with pickled garlic and fresh ginger slices. A northwest Thailand favorite. Spice level is a 1 as this dish is not intended to be overly spicy.

Mouth watering deep fried salted pork strips with crispy basil leaves, garlic and fried chilies. Spicy if you bite into the peppers!

Pork belly slowly cooked for 4-5 hours in a light brown stew with boiled eggs. Includes spices level 1.

Crab meat stir-fried with curry powder, celery, onions, bell peppers, green onions and egg. Spicy.

A Thai home style curry similar to classic red curry but creamier and richer flavorful herbs. Garnished with sliced kaffir lime leaves. Spicy.

Sliced squid sauteed with salted egg yolk, bell peppers, spring onions, Chinese celery and milk. Spicy.

Wok-fried minced all natural lamb with Thai basil, fresh chili, onions and garlic sauce.

Wok-fried minced pork, chicken, cubed tofu or sliced beef with Thai basil, fresh chili, onions and garlic sauce.

Stir fried cabbage, Chinese broccoli, shiitake mushrooms, carrots and kale. Vegetarian option available.

Cabbage wedges stir-fried in high heat with black pepper and shiitake mushrooms. Spicy. Vegetarian.

Whole Red Snapper Fillet and fried with lemongrass until crispy, paired perfectly with lettuce, noodles and Isarn's special seafood sauce. Perfect for making healthy wraps.

A combination of seafood (cod, scallops, prawn, mussel, squid) made into a thick red curry topped with coconut meat. Served in a whole young coconut! Spicy!

Fried rice with blue crab meat, onions, spring onions and egg.

Fried rice with Chinese chicken sausage, spring onions, onions, scrambled eggs. Topped with a crispy over-medium egg.

Fried rice with chopped salted eggs, kale and deep fried beef served with a spicy ground roasted rice sauce. Vegan option available.

Fried Rice with your choice of meat, Chinese broccoli, spring onions, tomatoes, onions and egg. Vegan option available.

Egg noodles and chicken thigh simmered in curry soup. Topped with crispy egg noodles, then served with pickled mustard, red onions, lime and fried chili oil. Spicy.

Stir fried rice vermicelli noodles, chives and bean sprouts served with a peanut, creamy coconut curry on the side with minced pork, onions and tofu. An isarn classic. Spicy.

Pureed white cod fish in a creamy yellow curry topped with steamed crab meat. Served with Thai vermicelli noodles, pineapple slices and fresh assorted vegetables. Spicy.

Stir-fried wide rice noodles with scrambled eggs carrots and broccoli in a black soy sauce. Try it with Chinese broccoli! pork, chicken or tofu. Vegan option available.

Stir-fried fresh rice noodles with your choice of meat, roasted peanuts and beansprouts.

Kale, carrot, broccoli and cauliflower. Vegetarian.

Cabbage, green leaf, cucumber and tomato. Vegetarian.

Served in whole coconut with tapioca balls, fresh coconut meat and creamy coconut milk.

Sesame battered crispy organic oyster mushrooms served with a sweet plum dipping sauce.

Sauteed brown beech mushrooms in a brown garlic and black pepper sauce and garnished with whole dried chilli.

Herbal soup with cabbage, basil, mushrooms and dill.

Green papaya pounded with peanuts, coconut sugar, garlic, long bean, tomatoes and lime dressing.

Sweet corn tossed with young coconut meat, tomatoes, long beans and peanuts in a lime dressing.

Fresh tomatoes hand pounded in mortar and pestle with Chinese celery, garlic and peanuts in a zesty lime dressing.

Green papaya pounded with Thai rice noodles, bean sprouts, peanuts, garlic, tossed in a lime dressing.

Mushrooms, onions, tomatoes, red onions, spring onions and ground toasted rice in a flavorful lime dressing.

Yum-ma-kua-yao. A Bangkok Classic, smokey grilled eggplant and fried tofu in a lightly spiced dressing. Spicy.

Stir fried cabbage in high heat with black pepper and shiitake mushrooms

Stir fried cabbage, Chinese broccoli, shiitake mushrooms, carrots and kale. Vegetarian option available.

(Grapao-Taohu) Thai basil stir-fried with cubed tofu in a savory vegan brown sauce.

Fried rice with fried tofu, Chinese broccoli, spring onions, tomatoes, onions.

Fried rice and fried tofu and kale served with a spicy ground roasted rice sauce.

Stir-fried fresh rice noodles with tofu, roasted peanuts and beansprouts.

Stir-fried wide rice noodles with carrots and broccoli in a black soy sauce

Warm sweet coconut cream, tapioca balls, and fresh coconut meat simmered together in a whole coconut.Served in a whole coconut and warm! Enjoy!