Thai 55 Restaurant Menu

Red curry paste cooked in coconut milk, zucchini, bell peppers, and basil. Items can be substituted for tofu or vegetables.

Lean pork, this spicy dish combines bell peppers, garlic and pepper sauce. Items can be substituted for tofu, chicken or vegetables.

Stir-fried ground chicken with our spicy basil sauce served with a fried egg over rice.

Half chicken marinated in BBQ sauce, grilled, served with shrimp fried rice and sweet and sour sauce on the side.

Sauteed chicken in a massaman curry sauce with potatoes and cashews.

Chicken sauteed with garlic, bell peppers, green beans, and basil leaves in a spicy Thai sauce. Items can be substituted for tofu or vegetables.

Chicken breast or tofu fingers stir-fried crispy with Thai chili sweet garlic sauce, served on a bed of steamed vegetables.

Char-grilled salmon, thin rice noodles with eggplant and bell peppers in a red curry sauce. Items can be substituted for tofu, vegetables, chicken or salmon.

Char-grilled chicken breast, thin rice noodles, bean sprouts, romaine lettuce and fresh ginger in a lemon curry sauce. Items can be substituted for tofu and vegetables.

Eggplant stir-fried with Thai chili, garlic, basin, and bell peppers in a peppercorn sauce. Items can be substituted for chicken, tofu, vegetables or shrimp

Two boneless catfish fillets, fried to a succulent tenderness, served with Thai ginger soy sauce and steamed rice.

The most popular dish of Thailand, thin rice noodles pan seared with shrimp, egg scallion, garnished with peanuts and bean sprout. Items can be substituted for tofu, chicken or vegetables.

Red curry paste cooked in coconut milk, zucchini, bell peppers, and basil. Items can be substituted for tofu or vegetables.

Stir-fried ground chicken with our spicy basil sauce served with a fried egg over rice.

Chicken sauteed with garlic, bell peppers, green beans, and basil leaves in a spicy Thai sauce. Items can be substituted for tofu or vegetables.

Sauteed chicken in a massaman curry sauce with potatoes and cashews.

Chicken breast or tofu fingers stir-fried crispy with Thai chili sweet garlic sauce, served on a bed of steamed vegetables.

Three fresh lamb chops char-grilled and seasoned in Thai basil sauce with chopped bell peppers, onions, mushrooms, and fresh basil leaves.

Char-grilled chicken breast, thin rice noodles, bean sprouts, romaine lettuce and fresh ginger in a lemon curry sauce. Items can be substituted for tofu and vegetables.

Char-grilled marinated strips of beef or chicken breast served on a bed of fresh romaine lettuce with red onions, tomatoes, cucumber, and lime juice spiced with Thai chili sauce.

Half chicken marinated in BBQ sauce, grilled, served with shrimp fried rice and sweet and sour sauce on the side.

Catfish filets, fried to a succulent tenderness, served with a Thai Black Pepper sauce on bed of steam mix vegetables.

Char-grilled salmon, thin rice noodles with eggplant and bell peppers in a red curry sauce. Items can be substituted for tofu, vegetables, chicken or salmon.

Chef selected mixed vegetables in our light stir-fry sauce. Items can be substituted for tofu or vegetables.

Strips of chicken breast lightly battered and deep fried with pineapple chunks, bell peppers, white onions, and tomatoes, topped with sweet and sour sauce. Items can be substituted for tofu or vegetables

Two boneless catfish fillets, fried to a succulent tenderness, served with Thai ginger soy sauce and steamed rice.

Eggplant stir-fried with Thai chili, garlic, basin, and bell peppers in a peppercorn sauce. Items can be substituted for chicken, tofu, vegetables or shrimp