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APPETIZERS
1. SATAY KAI: 4 Grilled chicken skewers marinate Thai style served with homemade peanut sauce
2. POPIA PAK: 5 Deep fried mix fresh vegetable spring rolls, served with homemade plum sauce.
3. POPIA PAK SOD: Mixed fresh vegetable and tofu, wrapped with rice paper, served with home made hot sauce
4. POPIA GOONG: 5 deep fried shrimps spring rolls, served with home made plum sauce.
5. MIENG KHUM: 6 Orange cloves filled with sauté mince shrimps, pork, crushed peanut and palm sugar.
6. THOONG THONG: 5 Deep fried Thai style marinated corn, minced pork, wrap with rice paper, serve with plum sauce.
7. PEEK KAI TOD: 6 Deep fried marinated Thai style chicken wings, served with homemade sweet chili sauce
8. TOD MAN GOONG: 4 deep fried prawn cakes served with chili sauce.
THAI SOUP
9. TOM YUM GOONG; Traditional spicy prawn soup with mushrooms, lemon grass, lime juice sprinkled with chopped coriander and green onion. (Spicy)
10. TOM KAR GAI; Lightly spice chicken soup with galangal, coconut milk, lime leaf, mushrooms, and lime juice. (Mild)
THAI SALAD
11. SOM TUM MALAGOR: Young green papaya salad with crushed chili, garlic, peanut, lime juice, and shrimp. (Medium or Spicy)
12. YAM WOONSEN: Glass noodle salad with crushed chili, shrimps, and squid, fine sliced onion, celery, and lime juice. (Spicy)
13. YAM MAMUANG: Green mango salad with crushed chili. Lime juice, roasted cashew nut serve as it is or choice of shrimps. (Seasonal)
14. YAM MAKEUYOW: B.B.Q Thai egg plant with fine slice onion, red & green pepper, crushed chili, lime juice. (Spicy)
15. NAM TOK ESAN: A region dish from north eastern, grilled beef slice marinated with fine Thai herbs & mint leaf. (Spicy) Seasonal
Note: Sticky rice suggested with this dish.
16. YAM PLAMEUK: Squid with fine slice of fresh lime leaf, galangal, shallots, celery, crushed chili, lime juice. (Spicy)
17. YAM SOM O: Fresh pomelo salad with dry coconut meat, fine sliced charlotte, coriander, green onion, crushed chili, lime juice. (Seasonal)
THAI CURRY DISH
18. KEANG KEAWAN: Green curry with coconut milk, beef or chicken, bamboo shoot, egg plant, fresh basil, krachi. (Spicy)
19. KANG DANG: Red curry, coconut milk, beef, chicken, or pork, fresh red pepper, and bamboo shoot.
20. PANANG: Sauté red dry curry simmered with coconut milk, crushed peanuts with beef, chicken, or pork.
21. GANG GARI KAI; Yellow curry with chicken, potatoes coconut milk.
22. GANG KUA SUPPAROS: Red curry with fresh pineapple, prawns, and coconut milk.
23. CHUCHI: Sauté red dry curry simmered with coconut milk, sprinkled with fine slice lime leaf. Your choice of chicken, beef, shrimp or fish.
24. HOR MOK: Sauté mix seafood or salmon with red curry, egg, fresh basil, lime leaf, and Napa, serve in fresh young whole coconut milk. (20 minute prep)
25. KEANG PED YANG: Red curry with duck, coconut milk, vegetable, pineapple, tomatoes, fresh basil leaf
STIR FRIED DISHES
26. PLABORAN: Deep fried salmon topping with home made Thai herbs sauce accompany with fresh vegetables. (20 minute prep)
27. PLA RAD PRIX: Deep fried salmon topping with three flavors home made sauce. (Medium)
28. PAD MED MAMUANG: Stir fried cashew nuts with fresh vegetables, dry chili, tomatoes and fresh pineapple with chicken, pork, or beef.
29. PAD KHING: Stir fried fine slice fresh ginger and vegetable with a choice of chicken, beef, or pork.
30. PAD KRAPOW; Stir fried fresh basil leaf, vegetable, crushed chili, garlic with a choice of chicken, beef, or pork. (Spicy)
31. KAI HOR BAI TUEY: Marinated chicken wraps in pandanus leaf, deep fried serve with home made same sauce.
32. GOONG PREAW WAN: Stir fried prawn in sweet & sour sauce Thai style.
33. PAD PRIX SOD: Stir fried fresh chili, crushed garlic with a choice of chicken, beef, or pork. (Spicy)
34. RAMA THAI: Stir fried chicken, beef, or pork with vegetable and home made peanut sauce.
35. THOD KRA THIEM PRIX THAI: Stir fried chicken, beef, or pork with crushed black pepper & garlic.
36. PAD MAKEUA YOW: Stir fried Thai egg plant with black bean sauce, fresh basil leaf, crushed chili, tofu with chicken, pork, or beef. (Medium)
37. PAD NAM MAN HOY: Stir fried fresh vegetable, broccoli with a choice of chicken, pork, or beef in oyster sauce.
38. PAD PAK RUAMMIT: Stir fried fresh mix vegetable.(Mainly vegetarian)
39. OB MOR DIN: Steamed prawn with ginger, garlic, sesame oil, glass noodle serve in a clay pot.
40. PAD SAUCE MAKARM: Sauté shrimps or deep fried salmon topping with home made tamarind sauce sprinkle with fresh fine slice lime leaf, coriander and crispy onions.
41. NEUNG MA NOW: Steamed salmon serve with home made chili lime sauce. (Spicy)
42. PAD PED THALEA: Stir fried mix seafood with red curry paste, bamboo shoot, fresh chili, and basil leaf. (Spicy)
43. PAD NEUA SWAN: Stir fried patty beef with home made chili sauce. (Spicy)
44. CEEK KLOANG MOO OB NAM PUENG: Steamed spare rib with honey. (30 minutes prep)
45. KEAWAN PAD HANG: Stir fried dry green curry paste with vegetables, fresh basil and your choice of chicken, beef, pork or shrimp.
RICE & NOODLE DISHES
46. PAD THAI: Traditional dish made of rice noodle stir fried with egg, fresh bean sprout, crushed peanut, tofu, green onion, and homemade sauce with a choice of chicken, pork, or beef. (Mild)
47. PAD KUOYTEAW KHIMOW: Stir fried rice noodle with blended Thai herbs, vegetables, fresh basil leaf with a choice of beef, chicken, or pork. (Spicy)
48. PAD SI-E-EW: Stir fried rice noodle with egg, black sweet soya sauce, vegetable with choice of chicken, pork, or beef.
49. PAD WOONSEN: Stir fried glass noodle with egg, green onion, with a choice of chicken, beef or pork.
50. PAD LARDNA: Stir fried rice noodle with black sweet soya sauce, topped with homemade gravy, vegetables with a choice of chicken, pork, or beef.
51. GOUYTEAW KORAT: A classic from the North Eastern region of Thailand. A stir fried rice noodle with homemade sauce. (Spicy)
RICE DISH
52. KAO PAD SUPPAROD: Stir fried rice with fresh pineapple, egg, green peas, curry powder and dry raisin with a choice of chicken or shrimp.
53. KAO PAD BAN ROW: Tom yam stir fried rice with egg, vegetables, shrimps or seafood, and a touch fresh chopped coriander.
SIGNATURE DISHES
54. TILAPIA THOD KRORB: Crispy deep fried tilapia fish serve with home made hot sauce.
S1. KAI LUI FAI: Small whole grilled chicken marinated Thai style flamed with brandy, serve with home made hot sauce. (30 minutes prep)
S2. PAD NEUA PRIX THAI DAM: Marinated stir fried beef with crushed black pepper, serve in hot plate.
S3. NAM TOK KANG SAPEU: Made of mix seasonal fresh fruits marinated with crushed chili, garlic, and lime juice. (Spicy)
S4. KAO NEAW KAI YANG SOM TUM: East region of Thailand dish combine with sticky rice, geen papaya salad, and marinated gilled chicken
SIDE ORDERS
Steamed Jasmine Rice
Steamed Sticky Rice
Boiled noodles/vermicelli
DESSERT
BANANA & CINNAMON ROLL
KAO NEAW MOON MAMUANG
(Mango & sticky rice)
CHEESE CAKE
RESTAURANT HOURS
MONDAY to FRIDAY
Open for Lunch & Dinner
Open for Dinner only on
SATURDAY
&
SUNDAY
Lunch 11 AM to 2 PM
Dinner 4.30 PM to 9:30 PM
CATERING
We cater to large and small groups.
Call for order at (613) 271-8837
ALL MAJOR CREDIT CARDS ACCEPTED
All pick up are 5% off.
Prices are subject to change without notice. | 
