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.

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

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

Fried rice with chopped salted 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!

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

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.

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

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

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.

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

All natural tender pork ribs grilled, then slowly braised in a sticky tamarind sauce with caramelized fresh pineapple

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

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.

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

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.

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

(Peak-kai-sam-rod). Starts at mild spice. Deep fried chicken wings marinated with Thai herbs then coated with sweet, spicy and tangy sauce.

(Hed-kra-tiem). Starts at mild spice. Sauteed brown beech mushrooms in a brown garlic and black pepper sauce and garnished with whole dried chili.

(Quay-tiew-hoa-gai-sup). Starts at mild spice. 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.

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

(Nua-dad-diew). Slightly salted strips of certified angus beef, deep fried and served with original Thai sriracha dipping sauce.

(Het-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.

(Gang-om). Starts at mild spice. 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-zap-kai-yang). Starts at mild spice. Our signature lightly spicy broth a mixture of tom yum and sweet chili paste.

(Yum-moo-yang). Starts at mild spice. Grilled pork shoulder smothered in a zesty spicy dressing served with a side of fresh Chinese broccoli.

(Tum-makua-ted). Fresh tomatoes pounded in mortar and pestle with Chinese celery, garlic and peanuts in a spicy lime dressing.

(Som-tum-mua). Starts at mild spice. 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.

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

(Som-tum-poo/poo-pala). Starts at mild spice. Thai green papaya salad with salted purple marsh crab. For a real Isarn kick, add Thai fermented anchovies.

(Som-tum-thai). Starts at mild spice. Green papaya pounded with peanuts, fish sauce, coconut sugar, dried shrimp, garlic, long beans, tomatoes and fresh Thai chili.

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

(Nam-tok). Starts at mild spice. Grilled marinated flat iron steak tossed in a spicy lime dressing with ground toasted rice and chili flakes.

(Laab-hed). Starts at mild spice. 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-talay). Starts at mild spice. Mixed seafood tossed in a spicy sweet chili lime dressing, onions, tomatoes, Chinese celery, cucumbers, spring onions and red onions.

(Yum-ma-kua-yao). Starts at mild spice. Grilled eggplant and minced chicken in a lightly spiced dressing topped with hard-boiled egg.

(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.

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

(Kao-soi). Starts at mild spice. 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.

(Pad-mee-grati). Starts at mild spice. 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.

(Kanom-jeen-nam-ya-poo). Starts at mild spice. 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.

(Ma-sa-mun). Australian lamb with potatoes in a hearty brown curry served with a crispy flat bread and a small cucumber salad

(Moo-kem-grapao-grob). Starts at mild spice. 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). Starts at mild spice. Cabbage wedges stir-fried in high heat with black pepper and shiitake mushrooms.

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

(Poo-phad-pong-karee). Starts at mild spice. Crab meat stir-fried with curry powder, celery, onions, bell peppers, green onions and egg.

(Pla-muk-pad-kai-kem). Starts at mild spice. Sliced squid sauteed with salted egg yolk, bell peppers, spring onions, Chinese celery and milk.

(Chu-chi). Starts at mild spice. 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.

(Chu Chi). Starts at mild spice. Choice of steamed cod, prawns or scallops served over traditional chu chi red curry.

(Gang-hung-lay). Spicy level 2. Starts at mild spice. 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.

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

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

(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.

(Gue-satay). Marinated Australian lamb skewers served with a velvety peanut dipping sauce and a small cucumber salad.

(Pla-muk-yang). A Thai street favorite! Grilled fresh squid with a mild spicy lime dipping sauce.

(Kor-moo-yang). Sliced pork shoulder glazed in a rich marinade, grilled and served with spicy tamarind dip.

(Sai-ua-samun-phrai). Housemade beef and pork sausage rich with herbs and spices originating from the Northern Thailand. Served with fresh ginger, peanuts, chilies and cabbage.

(Suea-rong-hai). Grilled flat iron steak marinated Thai style with spicy tamarind dip.

(Sai-grok-isarn). Fermented sour sausage filled with minced pork and rice. Served with fresh ginger, peanuts, chilies and cabbage.

Kale, carrot, broccoli and cauliflower.

Check photo for hat yai fried chicken.

Cabbage, green leaf, cucumber and tomato.

(I-tim-maprao). Two scoops of coconut ice cream with a side of four toppings.

(Bua-loy-kai-wan). Served in whole coconut with tapioca balls, fresh coconut meat and creamy coconut milk. Traditionally served with a poached egg (optional).

(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. Tofu or veggies. 2ee

(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.