Ready to try some of the best Thai in Tucson? Then it's time to order from Char Thai Restaurant. Looking to find the cheapest way to order Char Thai Restaurant? Choose the most affordable deliver...show more
1 piece.
Lettuce, cucumber, carrot, bean thread noodles, tofu and sweet crushed peanut.
Ground beef, with lime juice, mint leaves and green onion.
Smoked beef salad. Thinly sliced smoked beef prepared with mint leaves, green onion lime juice.
Thinly sliced pork sausages, mixed with cucumber, lettuce, onion, and lime juice.
Thinly sliced squid, mixed with onion, mint leaves, green onion and lime juice.
Shrimp, with green onion, lime juice, lemon grass, onion, and mint leaves.
Green papaya salad, shrimp, squid, green, mussels, peanut, green bean, tomato, carrot and lime juice.
Thai salad, thinly sliced chicken, egg, lettuce, cucumber, onion, served with peanut dressing.
Wonton soup.
Rice, soup.
Beef noodle soup.
Hot and sour chicken soup seasoned with lime juice, lemon grass, green onion and fresh mushrooms.
Hot and sour shrimp soup seasoned with lime juice, lemon grass, green onion and fresh mushrooms.
Beef and broccoli soup.
Mushroom, carrot, bamboo shoots with green onion.
Chicken, coconut milk, lime juice, mushrooms and roasted chili paste for a hot and sour taste.
Green papaya salad.
Chopped tofu with lime juice, mint leaves, and green and red onion.
Sliced fried tofu and sweet sauce on the side.
Thai salad, lettuce, cucumber, onion served with peanut dressing.
Deep fried vegetable in batter, served with delicious sweet and spicy sauce.
Mixed vegetable soup.
Silver bean thread noodle with cabbagenapa, mushroom, celery and green onion.
Hot and sour soup with assorted vegetables, and mushrooms, flavored with fresh lime juice and lemon grass.
Sauteed broccoli.
Bean sprouts, green onions and tofu.
Seasonal mixed vegetable stir - fried with house special brown sauce.
Stir - fried mushrooms, onion, bell pepper, carrot and cashew nuts.
Variety of vegetables in a Thai red curry paste, coconut milk and bell pepper.
Variety of vegetables with peanut sauce, red curry, fresh basil, coconut milk, bell peppers, and hot spicy gravy sauce.
Variety of vegetables with yellow curry paste, coconut milk, potatoes, mushrooms and onion.
Fried rice cooked with variety of vegetables.
Rice stick noodles stir - fried with eggs, fresh bean sprouts, green onion, chopped peanuts.
Bamboo shoots, mushrooms, babycorns and onions in gravy.
A Thai delight of sweet rice and coconut milk crowned with coconut custard.
Served with honey.
Bell pepper, carrot, onion, tomato, celery, cucmber and sauce.
Bell pepper, carrot, onion, tomato, celery, cucmber and sauce.
Sauteed broccoli.
Hot green pepper, bell pepper and onion.
Thai hot curry, coconut milk, bamboo shoot and bell pepper.
Marinated BBQ Chicken in Thai style.
Yellow curry, potatoes and coconut milk.
Broccoli, Napa, cabbage, mushrooms, carrots and bean sprouts.
Bamboo shoots, mushrooms, carrots, babycorn and green onion in sauce.
Served with red chili, fresh basil, coconut milk, bell peppers, peanut sauce and hot, spicy gravy sauce.
Thai iced tea with cream and sugar.
Thai iced coffee with cream and sugar.
Covered with bell pepper, celery, carrots, mushrooms, ginger and bamboo shoots. Served with steamed rice.
Bell pepper, onion, carrot and mushroom. Served with steamed rice.
Bell pepper, onion, carrot and mushroom. Served with steamed rice.
Green beans, bamboo shoots and coconut milk with chicken, shrimp, and pork in a hot and spicy sauce. Served with steamed rice.
Tilapia fillet, curry, coconut milk, kaffir lime leaves, bell peppers and sweet basil. Served with steamed rice.
Thai roast duck. Served with steamed rice.
Exotic pineapple fried rice with shrimp, chicken, cashew nuts.
Roast duck, coconut milk, bell peppers, tomatoes, and pineapple in Thai hot red curry. Served with steamed rice.
Combination of mussels, squid, shrimp, fish and crab meat in Thai hot and spicy sauce. Served with steamed rice.
Variety of vegetables in a Thai red curry paste with fresh basil. Served with steamed rice.
Last updated October 16, 2020