Served with sweet chili sauce.

Crispy Spring Rolls with carrot, cabbage, and black mushroom. Served with sweet chili sauce.

Mung bean noodle, carrot, cabbage, and black mushroom . Served with chili sauce.

Rice paper, vermicelli, grilled chicken, red leaf, Thai basil, carrots, and mint. Served with sweet chili sauce.

Rice paper, vermicelli, baked bean curd, cucumber, and carrot. Served with hoisin sauce.

Steamed or Pan fried. Served with house soy dipping sauce.

Scallop and shrimp with green curry coconut sauce. Spice level 1.

Served with black soy chili dipping sauce.

Marinated in coconut milk and spices. Served with peanut sauce and cucumber relish.

Fried tofu served with sweet cilantro peanut sauce.

Served with spicy lime chili sauce. Spicy level 1.

Fish sauce, palm sugar, tamarind, and chili.

Szechuan shredded vegetables in black soy sauce.

Spicy grilled flank steak with fish sauce, lime, chilies, shallots, lemongrass, mint, cilantro and toasted rice powder. Spicy level 2.

“North Eastern” style minced chicken, fresh mint, cilantro, shallots, green onions, chilies, and toasted rice powder. Spicy level 2.

Shredded green papaya, long beans, grape tomatoes, roasted peanuts, and chilies.

Sun dried prawns, shrimp, squid, minced chicken, mung bean noodles, red onions, peanuts, lime, chili, and cilantro. Spicy level 2.

Red onions, grapes tomatoes, celery, cilantro, and mint with bird’s eye chilies lime dressing. Spicy level 2.

Whole shrimp covered with minced chicken and fried in wonton skins with sweet chili sauce

Deep fried marinated dried pork shoulder with roasted chili dipping sauce. Spicy level 1.

Hot and sour soup with chili jam, dried chilies, kaffir lime leaves, galangal, lemongrass, mushrooms, and cilantro. Spicy level 1.

Warm coconut milk with lemongrass aromatic broth, kaffir lime leaves, young galangal, mushrooms, dried chilies, and cilantro. Spicy level 1.

Chicken dumplings with baby bok choy and roasted pork.

Hot and sour soup with chili jam, dried chilies, kaffir lime leaves, galangal, lemongrass, mushrooms, and cilantro. Spicy level 1.

Warm coconut milk with lemongrass aromatic broth, kaffir lime leaves, young galangal, mushrooms, dried chilies, and cilantro. Spicy level 1.

Field greens, cucumbers, grape tomatoes, carrots, crispy noodle croutons with peanut dressing or ginger soy dressing.

Tossed in chili lime with cucumber, grape tomatoes, shallots, and cilantro served over field greens. Spicy level 1.

Jasmine rice, stir fried garlic, egg, onions, green onions, and tomatoes.

Jasmine rice, stir fried garlic, fresh chilies, sweet onions, Chinese broccoli, and holy basil. Spicy level 2.

Jasmine rice, stir fried egg, cashew nuts, a touch of yellow curry powder, tomatoes, onions, and green onions.

Snow crab meat, stir fried jasmine rice, garlic, egg, onions, green onions, and fresh chilies. Spicy level 2.

Sun dried pork, stir fried jasmine rice, green curry paste, Thai basil, sweet peppers, and serrano chilies. Spicy level 2.

Thin rice noodles, stir-fried egg, bean sprouts, green onion, small tofu ,and sweet radish with tamarind, palm sugar, and fish sauce, served with lime wedges and crushed peanuts.

Brad rice noodles, stir fried garlic, tomatoes, onions, bell peppers, fresh chilies, and sweet basil (dry or gravy) Spicy level 2.

Brad rice noodles, stir fried egg, Chinese broccoli, salted soybean paste, light and dark soy sauces with a touch of vinegar. Served with vinegar pickled chilies.

Gravy Noodle with rice noodle and Asian broccoli.

Brad rice noodles, stir fried chicken, egg, bean sprouts, and green onions served in a bed of lettuce, sprinkled with ground white pepper powder.

Mung Bean Noodle stir fried with egg, cabbage, tomato, carrot, and onion.

Thin rice noodles, stir fried egg, garlic, green onions, bean sprouts, and fresh chilies. Spicy level 2.

Thin spinach noodles, blanched greens, garlic oil, fish sauce, vinegar, and roasted pork, topped with fried garlic, scallions, and chili peppers. Served with vinegar pickled chilis (dry or soup)

Sour and spicy soup made from chicken broth, filled with prawns, minced chicken, roasted pork, rice noodle, and bean sprouts topped with scallions, chili peppers, and crushed peanuts (dry or soup) Spicy level 1.

Southern region red curry with coconut milk and kaffir lime leaves. Spicy level 2.

Spicy curry with a hint of sweetness made with fresh green Thai chili peppers, kaffir lime, coconut milk, bamboo shoots, Thai eggplant, and sweet basil. Spicy level 2.

Red curry paste simmered in coconut milk with pumpkin, red peppers, and Thai basil. Spicy level 2.

Simmered in coconut milk with potato, carrots, and onions, Spicy level 1.

Simmered in yellow curry paste and coconut milk with potato and carrots. Spicy level 1.

Medley of seafood, shrimp, basa fish, squid, and scallop stir-fried with garlic, fresh chilies, finger root herb, green peppercorn, and Thai basil. Spicy level 1.

Rub with fresh garlic and seasoning sauce.

Red curry paste and crispy Thai basil.

Deep fried catfish filet, then stir-fried with red curry paste, wild ginger, peppercorn, chilies peppers, and crispy basil. Spicy level 1.

Stir-fried in high heat with fresh garlic, fish sauce, green and black peppercorn with shredded cabbage.

Stir-fried with garlic, fresh chili, Thai basil, and red bell peppers. Spicy level 1.

Tamarind, thin soy sauce, and palm sugar with crispy shallots.

Spicy red curry paste, sweet coconut milk, and kaffir lime leaves. Spicy level 1.

Flank steak, marinated in Thai seasoning sauce, black peppercorn, garlic, and lemongrass, served with spicy tamarind dipping sauce.

Marinated in Thai seasoning sauce, black peppercorn, garlic, and lemongrass, served with spicy tamarind dipping sauce.

Marinated in coconut milk, lemongrass, fish sauce, soybean sauce, palm sugar, garlic, and black pepper, served with sweet chili sauce.

Free range half chicken, marinated in garlic, lemongrass, black peppercorn, turmeric, coriander seeds, and galangal, served with spicy tamarind and sweet chili dipping sauce.

Served with sweet chili sauce.

A salty, savory, and garlicky dish with just a hint of spiciness from the ground black pepper, served over rice with fried egg.

Served over jasmine rice with blanched green and hard-boil egg, topped with sweet salty five spice sauce, served with black soy chili vinegar.

Thailand’s most popular and authentic dish. Spicy chopped meat, stir-fried long bean with garlic, chilies, and holy basil, served with chili fish sauce. Spicy level 2.

Wood ear mushrooms, sweet and green onions, Thai banana chilies with salted soy bean paste, and sesame oil.

Sweet onions, green onions, dried chilies, and roasted chili jam. Spicy level 1.

Red peppers and garlic in seasoning fish sauce. Spicy level 2.

Sweet onions, Thai basil, fresh garlic, chilies, and salted soybean paste. Spicy level 2.

Cabbage, baby bok choy, broccoli, Chinese broccoli, and shiitake mushroom with light garlic soy.

Dried chilies and soy bean paste. Spicy level 1.

A dry type of Thai curry, stir-fried green beans, chili paste, red peppers, garlic, and kaffir lime leaves. Spicy level 2.