May Thai Kitchen Menu

Fried spring rolls staffed with carrot, cabbage, tofu. Served with sweet and sour sauce.\n

Rice paper wrapped with noodles, cabbage, carrot, cucumber, and mints. Served with peanut sauce.

Pan grilled dumpling, stuffed with shiitake mushroom, and chive. Served with ginger sauce.\n

Pan fried roti served with choice of yellow curry or peanut sauce.\n

Chicken wing tossed with house sauce toped with crispy basil.\n

Signature fried pastry stuffed with coconut milk, palm sugar, and taro.\n

\nCHICKEN CURY PUFFS $ 12 \nPasty staffed with chicken, onion potato, seasoned with black pepper coriander, garlic , and curry powder served with cucumber relish

Fried white fish paste with red curry, kaffir lime and green bean. Served with cucumber and peanut chili sauce.

tewed seafoods red panang sauce, coconut milk, bell peppers, .mushrooms ,zucchini carrot , and basil

Grilled chicken breast marinated in coconut milk, lemon grass, and kafir lime leaves.

Crispy fired wontons filled with imitated crab meat and cream cheeses serve with sweet and sour sauce

Crispy wonton wrapped with basil chicken , served with sweets and sour sauce

Ground meat, tasted rice powder, mint, green and red onion, dried chili, with special house dressing sauce.\n

Shredded green papaya, green bean, tomatoes mixed with light house dressing.\n

Issan green papaya salad, Thai aubergine, herbs, dried chilies, fermented fish sauce, and lime juice.\n

Rich coconut broth soup made with lemon grass, galangal, kaffir lime leaves, mushroom, yellow onion, topped with green onion and cilantro.\n

Stir fried rice with crab claw and shredded meat, egg, pea ,carrot, tomatoes, green onion and garlic.\n

Basa fish filet, stir fried with green bean, basil, bell pepper, and red curry paste.\n

Stir fried thai holy basil, ground pork or chicken, come with Thai fried egg over rice.\n

Thicker version tom yum broth soup made with lemon grass, galangal, kaffir lime leaves, yellow onion, mushroom, lime juice, green onion, cilantro and mixed seafood.\n

Aromatic broth seasoned with lemon grass, galangal, kaffir lime leaves, tomatoes, mushroom, lime juice, onion and cilantro.\n

Grilled rainbow trout topped with shredded green apples, red onions , green onions, cashew nuts, tossed coconut meats, carrot mixed with house special dressing.

Deep- fried panko bread shrimp served with sweet chili sauce over fried rice with yellow onions, tomatoes, eggs, peas and carrots

Fried rice with yellow onion, egg, peas, carrots and tomatoes.\n

Eggplant, yellow onion, bell pepper, carrot, basil in special house garlic sauce.\n

Fried rice with pineapple, chucks, yellow onions, tomatoes, egg, peas, carrots, and cashew nut.\n

Steamed mixed vegetables. Served with house special peanut sauce and red onion.\n

Stir fried mixed seafood, eggplants, bell pepper, basil in chili and garlic paste.\n

Green bean, basil, bell pepper, with house special herb sauce.\n

Deep fried chicken over fried rice served with sweet and sour sauce , yellow onions , garlic , eggs , peas and carrots

Thin rice noodles, chicken, bean sprout, cilantro, green onion, and homemade broth.\n

Egg noodle, chicken leg, pickle lettuce, red onion, lime, cilantro, creamy broth topped with crispy noodles.\n

Stir fried flat rice noodles, sautéed with black soy sauce, garlic, carrot, egg, and broccoli.\n

Thin rice noodles, ground pork, peanut, mushroom in aromatic tom yum soup base.\n

Stir fried flat noodle with egg, green bean, yellow onion, cabbage, bell pepper, tomatoes and basil.\n

Stir fried thin rice noodle, with egg, bean sprouts, carrot, green onion, ground peanuts in tamarind sauce.\n

Stewed beef in red panning curry paste, coconut milk, and basil.\n

Zucchini, broccoli, bell pepper, bamboo shoot, and basil.\n

Green bean, eggplant, bell pepper, zucchini, and basil.\n

Potatoes, carrot, yellow onion, and fried shallots.\n

Sweet pumpkin, bell pepper, broccoli, zucchini, and basil.\n

Whole chicken leg in massaman sauce, peanut, yellow onion, carrot, potatoes and shallot\n

Basic vegetable salad.\n