Baan Thai Wok & Bar Menu

Lightly seasoned crispy squid and vegetables served with house-made sriracha.

Four BBQ chicken skewers seasoned with turmeric, lemongrass served with Peanut sauce.

Thailand's favourite salad is made with shredded unripe green papaya tossed with fresh lime dressing, garlic, fresh Thai chili, roasted peanuts, green bean, and cherry tomatoes.

Baan Thai's best-kept secret! 1lbs of crispy and juicy spiced battered fresh whole wings served with sweet chili sauce.

Pacific white tiger prawns Sautéed in a in house garlic sauce.

Local pork marinated with cilantro root, garlic, white pepper and seasoning sauces, then grilled to perfection. Served with spicy Tamarind sauce. One of the most popular street food dishes in Thailand.

This world-renowned soup is made with fresh lemongrass, galangal, lime leaves, shallot, cilantro and cook gently in chicken broth and balanced with fresh lime juice.

Coconut milk infused soup with young galangal, shallot, lime leaves, lemongrass, cilantro, and balanced with fresh lime juice.

Coconut milk infused soup with young galangal, shallot, lime leaves, lemongrass, cilantro, and balanced with fresh lime juice.

Homemade Thai street food style braised local brisket locally made egg noodle soup cooked with plenty of spices and abundance of fresh herbs. Juicy tender slow-cooked local beef steeped in a rich, savory aromatic broth.

This noodle dish is irresistible. Served everywhere in Thailand from street food stalls to five-star hotels. Tender grilled local pork, cilantro and green onion mixed in with the broth is a perfect marriage of flavors.

Delicious noodle soup come with clear, lightly seasoned broth, rice noodles, pulled chicken breast, beansprout, cilantro, and green onion.

Chiang Mai-style noodle soup was brought to Thailand by Chinese and Muslim immigrants 200 years ago. Most food stalls in Chiang Mai have this version of noodle dish. Local Bone-in chicken gently simmer in aromatic curry coconut cream. The dish served with fresh & crispy egg noodles seasoned with cilantro, shallot, pickled mustard green, lime, and roasted chili jam.

In Thailand, most families have their own secret recipe that they pass on from one generation to the next. The Essential ingredients that make this curry savory with complex flavor profiles are sun-dried chili, galangal, lemongrass, kefir lime zest, shallot, cilantro root, garlic, shrimp paste, and coarse sea salt. Simmered with fresh herbs, bell peppers, zucchini, and bamboo shoots. Choice of our local protein.

A relatively mild version of Thai curry. It is rich, complex, with a subtle fragrance. The curry made from a diverse variety of dry herbs and spices. It is simmered in coconut milk with green beans and peppers and finishes with kaffir lime leaves. Beef and Pork are most common, it also pairs perfectly with seafood. Choice of our local protein.

Massaman curry was developed for the Royal Family during the Ayutthaya Kingdom in the 16th century and is now one of the world's most famous curries. We braise local Chicken thighs in an aromatic, sweet, rich curry paste w/ bay leaves, coconut milk, baby potatoes, and onion.

Thai yellow curry includes turmeric as one of the vital ingredients, giving this curry its intense golden-yellow hue. In fact, some Thai yellow curries resemble Indian curry in appearance while remaining distinctly Thai in taste by having a mild, somewhat sweet taste with a little bit of spice. In addition to the turmeric, the curry powder is combined with coriander seeds, cumin, lemongrass, galangal, garlic, onion, baby potato and yellow chili. Choice of our local protein.

This Wok-fry is lightly peppery and warming to taste. Fresh slice ginger wok-fried with garlic, celery, onion, mushroom, pepper, and carrot. The flavors are gentle on the palate. Choice of our local protein.

House roasted cashews wok-fried with bell peppers, broccoli, celery, carrots, garlic, and onions. A popular dish for children. Choice of our local protein.

Hud Cheoy in Thai means sneezing, if you walk by cooking food stalls in Thailand, and you sneeze, you can assume that they are making Pad Bai Gra Prow. Holy Basil is Wok-fried with chili, garlic, bell peppers, gai lan, and onions, it infuses an aromatic flavor into any protein. Choice of our local protein.

Pra Ram long song or Swimming Rama was introduced to Thailand by Chinese merchants. Pra Ram refer to the color of green in the dish and Long Song refers to the peanut sauce that the dish is topped with. This dish is very rare to find in Thailand these days. Tender Local sirloin wok-fried with carrots, broccoli, celery, snow peas, bok choy, garlic, and is topped with our house-made peanut sauce, crushed peanuts, and chili paste.

Thinly slice local pork loin marinate with garlic, cilantro, and white pepper. This dish can be prepared crispy or tender, served on a bed of sautéed bean sprouts.

The secret for this dish is the use of a high-temperature turbo wok, which will create a desirable smoky flavor. Fresh garlic and chili are fried until you smell the fragrance of the meat, and then finish with Thai basil. A national Thai favorite.

The secret for this dish is the use of a high-temperature turbo wok, which will create a desirable smoky flavor. Fresh garlic and chili are fried until you smell the fragrance of the meat, and then finish with Thai basil. A national Thai favorite.

This North-Eastern Thailand dish is a must-have for the locals which requires a balanced blend of the three elemental Thai flavors, spicy, sour, and salty. This dish consists of wok-fried local ground meat tossed with fresh lime dressing, grounded roasted rice, cilantro, green onion, mint, shallot, and dry chili.

This North-Eastern Thailand dish is a must-have for the locals which requires a balanced blend of the three elemental Thai flavors, spicy, sour, and salty. This dish consists of wok-fried local ground meat tossed with fresh lime dressing, grounded roasted rice, cilantro, green onion, mint, shallot, and dry chili.

A simple lightly flavored noodle dish. Egg and garlic fried with noodles, soy sauce, bean sprouts, green onion, and white pepper.

Communally known as drunken noodle, this dish was created as a late-night snack after a night out with friends. Made with egg, bell peppers, broccoli, onions, soy sauce, fish sauce, and Thai basil, this dish is truly delicious. If you love Pad Thai you should give this dish a try.

The name See ew means soy sauce in Thai, very popular dish available all throughout Thailand. Made with Local fresh noodle wok-fried with egg, garlic, salted bean paste, Chinese broccoli, and off course dark soy bean sauce.

Pad Woon Sen is a light classic Thai noodle dish that may not be as popular as Pad Thai but is equally delicious. Smooth and silky glass noodles are stir-fried with crunchy vegetables for contrast, then topped with cilantro for freshness.

Our fried rice version of the drunken noodles.

If you love Tom Yum soup, you are going to love this dish! All the beloved flavors of lemongrass, lime, mushrooms, tomato, cilantro, and Thai chili paste are concentrated into this fried rice.

Wok-fried rice with a twist, egg, tomato, pineapple, onion, cashews, yellow curry finished with Thai soy seasoning.

The combination of fresh crunchy Chinese broccoli and savory oyster sauce is a match made in heaven and a classic for a reason.

Wok Fried tender tofu with succulent eggplant that absorbs all that wonderful sauce, snow peas, and carrots balance the texture. The sauce is flavored with Thai chili paste and scented with an abundance of Thai basil. This dish will make you an eggplant lover!

A1 -Spring roll (por pya) - N/a, S1 - Tom Yum Gai - N/A, C3 - Panang Gai - N/A, W5 - Pra ram Long Song _ N/a, W9 - Pad Thai Gai (chicken) - Spice, Rice - n/a, Choice of dessert - chocolate cake or key lime, or mango cake.

A2 -Pla Muk Tod (squid) - N/A, S5 - Tom Kah Gai - N/A, C1 - pork Green Curry - n/a, W7 - Pad Gra prow sup Gai - Spice, W12 - Pad see ew - n/a, Rice - n/a, Choice of dessert - chocolate cake or key lime, or mango cake.

A6 -Goong Grateim - n/a, A4 - papaya salad (som tum) - add prawns mild to x-hot for an additional charge, W11 - Guay Teow Kee Mao Gai - Spice, W1 - Phuket Pad ped - n/a, W19 - Pad pak Kana - spice, rice - n/a, rice - n/a, Choice of dessert - chocolate cake or key lime, or mango cake.

House roasted cashews wok-fried with bell peppers, broccoli, celery, carrots, garlic, and onions. A popular dish for children.

Hud Choy in Thai means sneezing, if you walk by cooking food stalls in Thailand, and you sneeze, you can assume that they are making Pad Bai Gra Prow. Holy Basil is Wok-fried with chili, garlic, bell peppers, gai lan, and onions.

Our Pad Thai sauce recipe was developed over 120 years ago and passed down to our executive Chef Nantawan. Salted radish, tofu, bean curd, rice noodle, bean sprout, chives, lime wedge, and crushed peanuts are blended into the dish to achieve a perfectly balanced flavor.

A simple lightly flavored noodle dish. Tofu and garlic fried with noodles, soy sauce, bean sprouts, green onion, and white pepper.

Communally known as drunken noodle, this dish was created as a late-night snack after a night out with friends. Made with Bell peppers, broccoli, onions, soy sauce, fish sauce, and Thai basil, this dish is truly delicious. If you love Pad Thai you should give this dish a try.

Pad Woon Sen is a light classic Thai noodle dish that may not be as popular as Pad Thai but is equally delicious. Smooth and silky glass noodles are stir-fried with crunchy vegetables for contrast, then topped with cilantro for freshness.

Thai fried rice is classic dish, influenced by Thai people of Chinese descent. The dish features jasmine rice wok-fried with garlic, onion, and Chinese broccoli. It has a unique flavor derived from fish and chili lime sauce.

Our fried rice version of the drunken noodles.

Wok-fried rice with a twist, tomato, pineapple, onion, cashews, yellow curry finished with Thai soy seasoning.

This healthy recipe will change the way to think about "mixed veg." This wok-fry is garlicky, crunchy, full of flavor with a little kick from some Thai chilies. It's our go-to dish whenever we need some extra veggies on the table, and it can be yours too. Carrots, broccoli, celery, snow peas, bok choy, garlic Served w/ peanut sauce.

The combination of fresh crunchy Chinese broccoli and savory oyster sauce is a match made in heaven and a classic for a reason.

Wok Fried tender tofu with succulent eggplant that absorbs all that wonderful sauce, snow peas, and carrots balance the texture. The sauce is flavored with Thai chili paste and scented with an abundance of Thai basil. This dish will make you an eggplant lover!

Thailand's favourite salad is made with shredded unripe green papaya tossed with fresh lime dressing, garlic, fresh Thai chili, roasted peanuts, green bean, and cherry tomatoes. Add prawn for an additional charge.

Pacific white tiger prawns Sautéed in a in house garlic sauce.

This world-renowned soup is made with fresh lemongrass, galangal, lime leaves, shallot, cilantro and cook gently in chicken broth and balanced with fresh lime juice. Add noodle for an additional charge.

Coconut milk infused soup with young galangal, shallot, lime leaves, lemongrass, cilantro, and balanced with fresh lime juice. Add noodle for an additional charge.

Coconut milk infused soup with young galangal, shallot, lime leaves, lemongrass, cilantro, and balanced with fresh lime juice. Add noodle for an additional charge.

Green curry dates back to the 1350s in the Kingdom of Siam. This Curry incorporates green chili peppers with fresh herbs, bell peppers, zucchini, and bamboo shoots which offers a touch saltiness, & sweetness. Choice of our local protein. Add rice for an additional charge.

In Thailand, most families have their own secret recipe that they pass on from one generation to the next. The Essential ingredients that makes this curry savoury with complex flavour profiles are sundried chili, galangal, lemongrass, kefir lime zest, shallot, cilantro root, garlic, shrimp paste, and coarse sea salt. Simmered with fresh herbs, bell peppers, zucchini and bamboo shoots. Choice of our local protein. Add rice for an additional charge.

A relatively mild version of Thai curry. It is rich, complex, with subtle fragrance. The curry made from a diverse variety of dry herbs and spices. It is simmered in coconut milk with green bean and peppers and finish with kaffir lime leaves. Beef and Pork are most common, it also pairs perfectly with seafood. Choice of our local protein. Add rice for an additional charge.

Massaman curry was developed for the Royal Family during the Ayutthaya Kingdom in the 16th century and is now one of the world's most famous curries. We braise local Chicken thighs in an aromatic, sweet, rich curry paste w/ bay leaves, coconut milk, baby potatoes, and onion. Add rice for an additional charge.

Thai yellow curry includes turmeric as one of the vital ingredients, giving this curry its intense golden-yellow hue. In fact, some Thai yellow curries resemble Indian curry in appearance while remaining distinctly Thai in taste by having a mild, somewhat sweet taste with a little bit of spice. In addition to the turmeric, the curry powder is combined with coriander seeds, cumin, lemongrass, galangal, garlic, onion, baby potato, and yellow chili. Choice of our local protein. Add rice for an additional charge.

This Wok-fry is lightly peppery and warming to taste. Fresh slice ginger wok-fried with garlic, celery, onion, mushroom, pepper, and carrot. The flavors are gentle on the palate. Choice of our local protein.

House roasted cashews wok-fried with bell peppers, broccoli, celery, carrots, garlic and onions. A popular dish for children. Choice of our local protein.

Hud Cheoy in Thai means sneezing, if you walk by cooking food stalls in Thailand, and you sneeze, you can assume that they are making Pad Bai Gra Prow. Holy Basil is Wok-fried with chili, garlic, bell peppers, gai lan, and onions, it infuses an aromatic flavor into any protein. Choice of our local protein.

Pra Ram long song or Swimming Rama was introduced to Thailand by Chinese merchants. Pra Ram refer to the color of green in the dish and Long Song refers to the peanut sauce that the dish is topped with. This dish is very rare to find in Thailand these days. Tender Local sirloin wok-fried with carrots, broccoli, celery, snow peas, bok choy, garlic, and is topped with our house-made peanut sauce, crushed peanuts, and chili paste.

Thinly slice local pork loin marinate with garlic, cilantro and white pepper. This dish can be prepared crispy or tender, served on a bed of sautéed bean sprouts.

The secret for this dish is the use of a high-temperature turbo wok, which will create a desirable smoky flavor. Fresh garlic and chili are fried until you smell the fragrance of the meat, and then finish with Thai basil. A national Thai favorite.

The secret for this dish is the use of a high-temperature turbo wok, which will create a desirable smoky flavor. Fresh garlic and chili are fried until you smell the fragrance of the meat, and then finish with Thai basil. A national Thai favorite.

This North-Eastern Thailand dish is a must-have for the locals which require a balanced blend of the three elemental Thai flavors, spicy, sour, and salty. This dish consists of wok-fried local ground meat tossed with fresh lime dressing, grounded roasted rice, cilantro, green onion, mint, shallot, and dry chili.

This North-Eastern Thailand dish is a must-have for the locals which require a balanced blend of the three elemental Thai flavors, spicy, sour, and salty. This dish consists of wok-fried local ground meat tossed with fresh lime dressing, grounded roasted rice, cilantro, green onion, mint, shallot, and dry chili.

A simple lightly flavored noodle dish. Egg and garlic fried with noodles, soy sauce, bean sprouts, green onion, and white pepper.

Communally known as drunken noodle, this dish was created as a late night snack after a night out with friends. Made with egg, bell peppers, broccoli, onions, soy sauce, fish sauce, and Thai basil, this dish is truly delicious. If you love Pad Thai you should give this dish a try.

The name Seeuw means soy sauce in Thai, very popular dish available all throughout Thailand. Made with Local fresh noodle wok-fried with egg, garlic, salted bean paste, Chinese broccoli, and of course dark soybean sauce.

Pad Woon Sen is a light classic Thai noodle dish that may not be as popular as Pad Thai but is equally delicious. Smooth and silky glass noodles are stir-fried with crunchy vegetables for contrast, then topped with cilantro for freshness.

Our fried rice version of the drunken noodles.

If you love Tom Yum soup, you are going to love this dish! All the beloved flavours of lemongrass, lime, mushrooms, tomato, cilantro, and Thai chili paste are concentrated into this fried rice.

Wok-fried rice with a twist, egg, tomato, pineapple, onion, cashews, yellow curry finished with Thai soy seasoning.

The combination of fresh crunchy Chinese broccoli and savoury oyster sauce is a match made in heaven and a classic for a reason.

Wok Fried tender tofu with succulent eggplant that absorbs all that wonderful sauce, snow peas, and carrots balance the texture. The sauce is flavoured with Thai chili paste and scented with an abundance of Thai basil. This dish will make you an eggplant lover!

Roasted cashews, wok-fry with bell peppers, carrots, celery, onions, broccoli, garlic, and rice. Add protein for an additional charge. Substitute rice for an additional charge.

Rice noodles with firm tofu, egg, chives, bean sprouts, tamarind, topped with carrots and crushed peanuts. Add protein for an additional charge.

Red curry, coconut milk, bamboo shoots, bell peppers, zucchini, basil, and rice. Add protein and chili for additional charges. Substitute rice for an additional charge.

Ginger Wok-fry with bell peppers, carrots, onions, mushrooms, celery, garlic, and rice. Add protein for an additional charge. Substitute rice for an additional charge.

rice noodle Thai basil wok-fry with egg, bell peppers, broccoli, onions, and garlic. Add protein for an additional charge.

Local Chicken red curry with basil, bamboo shoots, bell peppers, and rice. Add chili for an additional charge. Substitute rice for an additional charge.

Local tender sirloin, wok-fried with broccoli garlic, hose soy sauce, and a side of rice. Substitute rice for an additional charge.

Local ground pork wok-fried with basil Thai chili, garlic, house sauce with a side of rice and topped with a fried egg. Add chili for an additional charge. Substitute rice for an additional charge.