Please note that this item does NOT come with ice cream.
Stewed lean beef flank chunks, Thai meatballs, and Chinese broccoli with thin rice noodles with fresh bean sprouts, basil leaves, dried chilies, and lime.
Noodle soup with yellow curry, red onion, pickled cabbage, cilantro, and roasted chili paste with steamed and crispy fried thin egg noodles. Chicken or tofu.
Egg noodles, anise-cinnamon marinated duck breast in a light broth with Chinese broccoli and Chinese celery, topped with fried garlic and green onion.
Glass noodle stew with Chinese broccoli, Napa cabbage, celery, carrot, onion, button mushroom, scallion, egg with sesame, and pickled garlic chili sauce.
Thin egg noodles and seafood in a creamy hot and sour lemongrass soup with mushrooms, tomato, cilantro, and herbs.
Egg noodles, ground pork and pork meatballs in hot and sour lemongrass soup with green onions and cilantro. Order as a dry noodle dish or a soup.
Mixed seafood treat with shrimp, calamari, scallops, and mussels in a clear hot and sour basil broth.
Vegan soup with tofu, seaweed, spinach, napa cabbage, cilantro, green onion, and fried garlic.
A creamy version of this favorite, bursting with vivid herbal flavors and jumbo gulf shrimp. Serves two to three.
A hot and sour feast with your choice of protein, button mushrooms, lemongrass, and exotic spices in a seafood lime broth.
A hot and sour feast with your choice of protein, button mushrooms, lemongrass, and exotic spices in a seafood lime broth.
Your choice of protein with button mushrooms in a spicy coconut cream soup with galangal, lemongrass, kaffir lime leaves, and topped with cilantro.
Your choice of protein with button mushrooms in a spicy coconut cream soup with galangal, lemongrass, kaffir lime leaves, and topped with cilantro.
Thin rice noodles pan-fried in a tamarind sauce with egg, fresh bean sprouts, green onion, peanut, and lime.
Wide rice noodles, egg, garlic, and Chinese broccoli or broccoli, stir-fried in a slightly sweet black soybean sauce.
Wide rice noodles stir-fried in a spicy roasted chili paste with garlic, onion, carrot, broccoli, cabbage, bell peppers, sweet basil, and egg.
Wide rice noodles in a hearty sesame soy sauce with rice wine, Chinese broccoli, fermented soybean, carrot, and two mushroom varieties.
Crispy egg-noodles in sweet and tangy tamarind sauce with seafood combo, bean sprouts, green onion, peanuts, and lime.
Spicy red curry in coconut milk with bamboo shoots, bell pepper, and sweet basil sautéed with choice of meat.
Green curry in coconut milk with zucchini, Asian eggplants, bell pepper, and basil.
Panang curry with strips of pan-fried boneless duck breast, zucchini, green beans, bell pepper, sweet basil, topped with fresh coconut milk, and kaffir lime leaves.
Shrimp or seafood combo in red coconut curry with chunk pineapple, bell pepper, broccoli, zucchini, and sweet basil.
Full- flavored spicy stir-fried red curry paste with kaffir lime leaves, green beans, basil, and bell pepper. Dry non-coconut curry.
An aromatic curry of saffron, cumin spices, and coconut milk, stocked with potato, carrots, and onions.
Cardamom, cinnamon, tamarind, and Thai herbs fill a rich coconut curry with tender stewed beef, potato, red onion, and peanuts.
Spicy seafood combination wok- red in a bouquet of galangal, lemongrass, kaffir lime leaves, peppercorn, basil, and wild ginger with bell pepper, onion, green beans, zucchini, and scallions in roasted chili paste, served on a sizzling hot plate.
Gulf shrimp and sea scallops, fried or grilled, served over stir-fried cashew nuts, onion, bell peppers, carrots, green onions and dried chilies in roasted chili paste.
Tender sliced duck breast seasoned with onion, lime juice, roasted rice, and sweet basil on a bed of lettuce and a mix of fresh spring greens. Served room temp.
A creamy version, bursting with avors of fresh lime, lemongrass, Asian cilantro, kaffir lime, galangal, and roasted chilies, red onion, and mushroom. Serves three.
Grilled shrimp, onion, tomatoes, lemongrass, and basil with lettuce and spring greens in roasted chili-lime dressing.
Slices of grilled beef with cucumber, lettuce, red onion, scallion, tomatoes, and cilantro in roasted chili-lime dressing.
Pan-seared, minced chicken breast, red onion, chilies, and roasted rice powder in a spicy lime dressing, served with basil, lettuce, spring greens, and mint leaf.
Green papaya, carrots, long beans, cherry tomatoes, and roasted peanuts tossed with lime juice, palm sugar, and Thai chilies.
A spicy Thai tomato, cilantro, and glass noodle salad with calamari, shrimp, scallops, and mussels in a chili-lime dressing.
A fresh garden salad of lettuce, cucumber, tomatoes, onion, and boiled egg, served with a Thai peanut sauce and wonton chips.
A tropical favorite, Thai jasmine rice wok-fried in Madras yellow curry spice with pineapple, raisins, cashews, onions, carrots, and egg. Tomato, cucumber, and lime garnish.
Shrimp, crab, or combination seafood wok-fried with Thai jasmine rice, green onion, onion, and egg, with tomato, cucumber, and lime garnish.
Thai jasmine rice wok-fried with egg, Chinese broccoli, green onion, and white onion with tomato, cucumber, and lime garnish.
Thai sweet sausage fried rice with egg, onion, and Chinese broccoli. Garnished with cucumber, tomato, cilantro, and lime.
Jasmine rice wok-fried in a spicy chili paste with sweet basil, garlic, onion, bell pepper, broccoli, cabbage and egg, garnished with tomato, cucumber, and lime.
Bangkok-style spicy fried rice with fresh chilies, galangal, garlic, peppercorn, and basil in light soy sauce with bell pepper, green beans, onion, carrot, and cabbage.
Deep-fried spring rolls stuffed with, cabbage, glass noodle, carrot, and wood ear mushroom with our pineapple plum dipping sauce.
Gulf shrimp and herbal sesame stuffing in a golden brown wonton pouch with plum dipping sauce.
Fresh shrimp and crab with minced pork and chicken, water chestnut, and green onion in a steamed wonton with dim sum sauce.
Skewered and grilled strips of chicken breast marinated in yellow coconut curry, served with satay peanut sauce and cucumber chutney.
Ahi tuna roll encrusted in nori seaweed and crispy Asian breadcrumbs served with a yellow curry dip, mango tomato chutney, and wasabi.
Softshell crab deep-fried in Asian bread- crumbs, with spring greens, spicy garlic aioli, and mango tomato chutney.
Mussels steamed over crushed lemongrass, kaffir lime, and sweet basil with a dip of fresh garlic, lime, cilantro, and Thai chilies.
Steamed young soybean pods.
Tempura-fried sliced eggplant with sweet chili dipping sauce.
Northern Thai traditional recipe of ground pork, cherry tomato, red onion, garlic, and shrimp paste. Served with mixed steamed vegetables.
Skewered and grilled strips of jumbo shrimp marinated in yellow coconut curry, served with satay peanut sauce and cucumber chutney.
Fried tofu strips w/ peanuts & plum sauce.
Combo of Ahi Katsu roll, veggie rolls, and a pair of Shrimp-in-a-Pouch.
Marinated flank steak, grilled and served over stir-fried vegetables with garlic, and a lime chili dipping sauce.
Seared flank steak with onion, lime juice, roasted rice powder, and basil, served room temperature with mixed greens.
Duck breast with onion, lime juice, roasted rice powder, and basil, served room temperature with mixed greens.
Mahi-Mahi fish filet over green curry in coconut milk with zucchini, eggplant, bell pepper, and basil.
Grilled salmon let in pineapple red curry with broccoli, bell pepper, zucchini, and Sweet basil.
Thin rice noodles pan-fried in a tamarind sauce with broccoli, cabbage, carrot, zucchini, bean sprouts, peanuts, scallion, and tofu. Garnished with sprouts, peanuts, green onions, and lime.
Crystal noodles stir-fried with celery, broccoli, onion, Napa cabbage, button mushroom, bell, scallion, carrot, and cilantro.
Wide rice noodles, garlic, Chinese broccoli, and carrots stir-fried in sweet black soybean sauce with tofu.
Glass noodle stew with Chinese broccoli, Napa cabbage, celery, carrot, onion, button mushroom, and scallion with sauce of chili paste, pickled garlic, and sesame oil.
Green beans and tofu, stir-fried in a flavorful spicy kaffir lime leaf curry seasoned with bell pepper, basil, and onion.
Aromatic Madras curry of turmeric, cumin, chilies, and herbs stocked with potato, carrot, onion, broccoli, and tofu.
Shredded green papaya, carrots, long beans, cherry tomatoes, and roasted peanuts tossed in a tasty mix of lime juice, palm sugar, and Thai chilies.
Thai jasmine rice wok-fried in Madras yellow curry spice with tofu, pineapple, raisins, cashews, carrots, and onions. Garnished with tomato, cucumber, and lime.
Spicy warm salad of roasted and peeled Chinese eggplant in a lime-chili garlic sauce tossed with red and green onion, cilantro, and mixed greens.
Tofu stir-fried with fresh garlic, crushed black pepper, carrots, green onion, and broccoli served on a bed of fresh cabbage and topped with crispy-fried garlic and cilantro.
Wok-fried Asian eggplant, green onion, bell pepper, and sweet basil in a fresh chili-garlic and fermented soybean sauce.
Fresh tofu, stir-fried with ginger shoots, bell pepper, onion, button and wood ear mushrooms, in a sesame soy sauce.
Chinese broccoli stir-fried with garlic, fermented soybean, and Thai chilies in a blend of soy sauces, sesame oil, and Chinese cooking wine.
Fresh vegetables are stir-fried in spicy holy basil and Thai chili garlic sauce.
Sliced chicken breast, stir-fried with cashew nuts, onion, bell peppers, carrots, green onions, and dried chilies in a roasted chili paste.
Choice of meat stir-fried with fresh garlic and black pepper, carrots, onions, and broccoli, on a bed of fresh cabbage, topped with crispy fried garlic and cilantro.
Asian eggplant, zucchini, bell pepper, and onion with ground chicken or beef, soy sauces, and sesame oil in a hotpot.
Eggplant, green onion, sweet basil, bell pepper stir-fried in chili-garlic and fermented soybean sauce with your choice of meat.
Tender beef slices sautéed in a sweet soy reduction sauce with dried chilies, coriander seeds, and over crispy cabbage.
Crispy fried pork belly with Chinese broccoli, split whole garlic, red bell pepper, black pepper, oyster sauce, and chilies.
Bamboo shoots, bell pepper, green beans, and sweet basil stir-fried in red herbal chili paste.
Fresh garlic, cilantro, and black pepper sauce over sliced cabbage, with fresh cucumber, cilantro, and Thai Sriracha sauce.
Choice of seafood combination or shrimp and mussels in roasted chili sauce with bell pepper, onion, mushroom, zucchini, green onion, and basil served in a clay pot.
Pair of crispy softshell crabs stir-fried with yellow curry, roasted chili paste, egg, celery, onions, carrots, and bell pepper.
Sea scallops stir-fried in a Thai garlic sauce with sweet basil, onion, green beans, scallions, and bell peppers.
Grilled salmon filet with sizzling Panang coconut curry, zucchini, bell pepper, basil, and kaffir lime leaves, served over steamed carrots, cabbage, and broccoli.
Jumbo shrimp baked with crystal noodles, ginger, crushed black pepper, garlic, cilantro, Chinese celery, sesame oil, and rice wine.
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.