Malai Kitchen-Southlake

Name: Malai Kitchen-Southlake
Address: 1161 E Southlake Blvd, #220, Southlake, TX, 76092, US
Telephone: +18172519141
Price range: $11-$20

Malai Kitchen - Southlake is a Thai restaurant in Southlake, TX. Order takeout online for pickup or delivery.

1161 E Southlake Blvd, #220
Southlake, TX 76092

Phone: +18172519141

Price range: $11-$20

Hours

Sunday, Monday, Tuesday, Wednesday, Thursday, Friday, Saturday: 11:00–22:00

Malai Kitchen-Southlake Menu

Appetizers (lunch)

Spring Rolls with Seared Tuna (Goi Cuon) (Lunch) — $14.00
3 fresh rice paper salad rolls with lightly seared sushi grade ahi tuna, rice noodles, mint and cilantro wrapped with pickled bean sprouts, carrots, lettuce, green onions. served with nuoc mam and peanut sauce
Thai Tacos — $11.00
3 crispy wonton shells stuffed with wok seared pulled pork, topped with pickled bean sprouts with sriracha aioli, sliced jalapenos, chopped thai basil, mint and cilantro
Lemongrass Mussels — $17.00
Pei mussels, lemongrass, sauvignon blanc-coconut broth & grilled banh mi bread.
Malai Favorites Sampler — $18.00
Grilled pork & chicken skewer, imperial rolls, spring rolls & Vietnamese meatballs.
Vietnamese Meatballs (Xiu Mai) (Lunch) — $11.00
4 “bun cha style” pork patties, char-grilled, and served with bibb lettuce, Vietnamese herbs, and nuoc mam meatballs have minced pork, shallots, scallions, black pepper, curry powder, Red Boat, and honey
Fried Imperial Rolls (Cha Gio) (Lunch) — $9.00
4 fried rice paper rolls filled with ground pork, diced shrimp, and fresh herbs mix is seasoned with onion, garlic, carrots, jicama, red jalapeno and cellophane noodles. served with sesame soy sauce
Grilled Satay — $10.00
3 marinated sliced chicken breast skewers, grilled over open flame marinated in paste of garlic, coconut milk, turmeric, Red Boat, 5-spice, and soy. served with peanut sauce and chili-shallot relish
Thai Chicken Wings (Peek Gai Nam Daeng) (Lunch) — $14.00
Jumbo whole wings, Thai garlic glaze & toasted sesame seeds.
Spicy Crispy Beef Samosas (Lunch) — $13.00
4 indian pastries, filled with spiced beef, wrapped in wonton paper and fried beef cooked with garlic, ginger, onion, mint and chilies. Served with tamarind chutney and cilantro yogurt sauce
Shishito Peppers — $11.00
japanese medium-spiced peppers that are lightly tempura battered and fried sprinkled with lemon zest and himalayan pink salt. served with sweet chili dipping sauce
Steamed Spicy Edamame — $8.00
Curried Crab Dip — $17.00
jumbo lump crab sautéed with fresh coconut milk and served with shrimp chips dip has egg, green onion, cilantro, sliced green beans, chilies, and yellow curry powder
Shrimp Spring Rolls — $13.00
3 fresh rice paper salad rolls with lemongrass poached shrimp, rice noodles, mint and cilantro wrapped with pickled bean sprouts, carrots, lettuce, green onions. served with nuoc mam and peanut sauce
Spicy Crispy Vegetable Samosas — $13.00
4 indian pastries, filled with a spiced potato mixture, wrapped in wonton paper and fried potatoes cooked with peas, carrots, corn, onions, garlic, ginger, and chilies. Served with tamarind chutney and cilantro yogurt sauce
Midnight Market Potstickers — $13.00
5 golden pan-seared dumplings filled with seasoned chicken, diakon, carrots, and savory broth. served with a vinegar-soy dipping sauce and pickled vegetable slaw

Lunch Soups

Lemongrass Soup (Tom Yum Gung) — $10.00
A hot and sour lemongrass broth with butterflied shrimp and enoki and beech mushrooms also has bell pepper, green onions, and mint. served with jasmine rice
Thai Coconut Soup (Tom Kha Gai) — $10.00
A rich coconut milk broth with chicken, beech mushrooms, bell peppers, and cherry tomatoes .The is broth infused with galangal, lemongrass, kaffir lime leaves, green onions, and cilantro
Sweet & Sour Vegetable Soup (Lunch) — $10.00
Vietnamese style, tofu, mushrooms, pineapple, tomatoes, spinach, peanuts, rice noodles.
Chicken Vietnamese Soup (Pho Ga) — $12.00
Spiced chicken broth, white meat chicken, thin rice, bean sprouts, fresh herbs.
Beef Vietnamese Noodle Soup (Pho Bo) — $12.00
A savory soup featuring a 12-hour-simmered beef bone broth and fresh rice noodles, served with thinly shaved raw beef tenderloin on the side. Served with hydroponic bean sprouts and green onions, and accompanied by fresh herbs, hoisin, lime, jalapeños, and a Chinese breadstick for dipping.

Lunch Specialties

Vietnamese Sandwich Banh Mi — $14.00
Vietnamese baguette, pickled carrots, daikon, cucumbers, spicy aioli, Sriracha, herbs, egg or pate. Choice of protein: sliced chicken, pulled pork, ham, seared shrimp, fried tofu, meatballs. Includes a side of cucumber salad, wok seared vegetables or imperial rolls.
Peanut Encrusted Ruby Trout — $27.00
10 oz filet, pan-roasted with peanuts and drizzled with lemon-tomato coconut sauce served with green curry rice and citrus street salad
Vietnamese Barbecue Pork Ribs — $25.00
grilled half rack, with ginger soy glaze served over green curry rice noodles topped with green papaya slaw and toasted sesames
Chilean Sea Bass — $31.00
7oz filet, poached in a garlic-lemongrass white wine broth with baby bok choy and rice noodles. Served with cherry tomatoes, minced herbs, and lime juice
Red Curry Icelandic Bank Cod — $25.00
oven roasted Icelandic cod, smothered in our scratch red curry sauce over wok seared vegetables and seasoned jasmine rice vegetables include bell peppers, bok choy, broccoli, carrots, onion, and thai basil
Massaman Braised Lamb Shank — $25.00
slow braised Australian foreshank smothered in our peanut-tamarind massaman curry sauce. served with jasmine rice and a soft boiled egg also has thai eggplant, potato, carrots, onion, ginger, and thai basil
North Atlantic Arctic Char — $26.00
pan-roasted 7-oz filet with garlic-shallot rub, sautéed snow peas, and sweet soy glaze

Lunch Sides

Wok Seared Vegetables — $6.00
Crispy Roti — $4.00
Simply Fried Rice — $6.00
A basic side of fried rice with carrots, green onion and egg. No modification please.
Seasoned Shrimp Chips — $4.00
puffed chips made from ground shrimp and tapioca flour seasoned with chili, garlic, coriander, and salt
Side of Steamed Rice
extra side portion of jasmine rice, brown rice, rice noodles, or sticky rice
Sautéed Snow Peas — $6.00
tossed with carrots, beansprouts, sweet onion, lemongrass soy and sesame seeds
Sauteed Siamese Watercress — $6.00
Sauteed with beansprouts, garlic, and peanuts. Seasoned with Red Boat

Appetizers

Spring Rolls with Seared Tuna (Goi Cuon) — $15.00
3 fresh rice paper salad rolls with lightly seared sushi grade ahi tuna, rice noodles, mint and cilantro wrapped with pickled bean sprouts, carrots, lettuce, green onions. served with nuoc mam and peanut sauce
Malai Favorites Sampler — $19.00
A tasting of the 4 most common “to-share” items, intended for 2 people Vietnamese Meatballs, Imperial Rolls, Chicken Satay, Ahi Tuna Spring Roll
Thai Tacos — $12.00
3 crispy wonton shells stuffed with wok seared pulled pork, topped with pickled bean sprouts with sriracha aioli, sliced jalapenos, chopped thai basil, mint and cilantro
Lemongrass Mussels — $18.00
Prince Edward Island mussels steamed in a thai coconut broth with grilled banh mi bread broth has white wine, butter, sliced red jalapenos, tomatoes, lemongrass, garlic, thai chili, thai basil
Ahi Tuna Tartare (Larb Tuna) — $19.00
freshly diced sushi grade ahi tuna served thai “larb style” with sliced avocado and wonton chips tuna tossed with rice powder, kaffir lime, chilies, shallots, lemongrass, cilantro, mint, thai basil, green onion, cucumber, Red Boat, and lime
Spicy Crispy Beef Samosas — $14.00
4 indian pastries, filled with spiced beef, wrapped in wonton paper and fried beef cooked with garlic, ginger, onion, mint and chilies. Served with tamarind chutney and cilantro yogurt sauce
Vietnamese Meatballs (Xiu Mai) — $12.00
4 “bun cha style” pork patties, char-grilled, and served with bibb lettuce, Vietnamese herbs, and nuoc mam
Fried Imperial Rolls (Cha Gio) — $10.00
4 fried rice paper rolls filled with ground pork, diced shrimp, and fresh herbs mix is seasoned with onion, garlic, carrots, jicama, red jalapeno and cellophane noodles. served with sesame soy sauce
Grilled Satay — $11.00
3 marinated sliced chicken breast skewers, grilled over open flame marinated in paste of garlic, coconut milk, turmeric, Red Boat, 5-spice, and soy. served with peanut sauce and chili-shallot relish
Shishito Peppers — $12.00
japanese medium-spiced peppers that are lightly tempura battered and fried sprinkled with lemon zest and himalayan pink salt. served with sweet chili dipping sauce
Thai Chicken Wings (Peek Gai Nam Daeng) — $15.00
Jumbo whole wings, Thai chili garlic glaze, toasted sesame seeds.
Edamame — $9.00
steamed and tossed in a spicy seasoning blend served with blistered red jalapeno
Curried Crab Dip — $18.00
jumbo lump crab sautéed with fresh coconut milk and served with shrimp chips dip has egg, green onion, cilantro, sliced green beans, chilies, and yellow curry powder
Shrimp Spring Rolls — $14.00
3 fresh rice paper salad rolls with lemongrass poached shrimp, rice noodles, mint and cilantro wrapped with pickled bean sprouts, carrots, lettuce, green onions. served with nuoc mam and peanut sauce
Spicy Crispy Vegetable Samosas — $14.00
4 indian pastries, filled with a spiced potato mixture, wrapped in wonton paper and fried potatoes cooked with peas, carrots, corn, onions, garlic, ginger, and chilies. Served with tamarind chutney and cilantro yogurt sauce
Midnight Market Potstickers — $14.00
5 golden pan-seared dumplings filled with seasoned chicken, diakon, carrots, and savory broth. served with a vinegar-soy dipping sauce and pickled vegetable slaw

Sides

Side of house-made sriracha — $0.50
Side of sambal chili paste — $0.50
Side of peanut sauce — $0.50
Side of Red Boat Fish Sauce — $1.00
Wok Seared Vegetables — $8.00
Crispy Roti — $5.00
Simply Fried Rice — $7.00
A basic side of fried rice with carrots, green onion and egg. No modification please.
Seasoned Shrimp Chips — $4.00
puffed chips made from ground shrimp and tapioca flour seasoned with chili, garlic, coriander, and salt
Side of Jasmine Rice
Sautéed Snow Peas — $8.00
tossed with carrots, beansprouts, sweet onion, lemongrass soy and sesame seeds
Sauteed Siamese Watercress — $7.00
Sauteed with beansprouts, garlic, and peanuts. Seasoned with Red Boat

Lunch Salads

Green Papaya Salad (Goi Du Du) — $14.00
traditional “slaw-like” salad made from muddled green papaya, chilies, herbs, peanuts, and candied bacon muddled with shredded carrots, tomato, green beans, bell pepper, mint, cilantro, thai basil, and ripe mango, in a Red Boat tamarind vinaigrette. *cannot be made without dressing
Ahi Tuna Tartare (Larb Tuna) — $18.00
freshly diced sushi grade ahi tuna served thai “larb style” with sliced avocado and wonton chips tuna tossed with rice powder, kaffir lime, chilies, shallots, lemongrass, cilantro, mint, thai basil, green onion, cucumber, Red Boat, and lime
Vermicelli Salad with Lemongrass Chicken ( Bun Ga Nuong) — $16.00
chilled rice noodle salad loaded with veggies and topped with wok seared chicken, crushed peanuts and a crispy imperial roll veggies include bibb lettuce, chopped herbs, cucumber, bean sprouts, carrots, red bell pepper, tomato, and shallots. drizzled with nuoc mam dressing
Shrimp and Avocado Salad — $17.00
green leafy salad with wok-seared shrimp, diced avocado, banh mi croutons, tossed in a creamy buttermilk coconut dressing has sliced cucumbers, tomatoes, toasted coconut, and cracked white pepper
Cucumber Salad — $8.00
green side-salad with cucumber ribbons, mixed greens, and ginger tossed with bell peppers, shallots, cilantro, white pepper, vinegar and lime
Burmese Tea Leaf Salad (Lahpet Thoke) — $12.00
flavorful salad with lots of texture from 5 types of burmese nuts and crispy carrots, tossed in a fermented green tea dressing salad also has napa cabbage, bibb lettuce, tomatoes, cilantro, dried shrimp, pureed tea leaves, ginger, garlic, and Red Boat

Lunch Wok-Fired Noodle Entrees

Chicken & Broccoli Noodles (Pad See Ew) — $19.00
House-made wide rice noodles wok-seared in a sweet soy, with chicken, farm fresh egg, and broccoli tossed with tomatoes, onion, garlic, and bean sprouts. Served over chopped lettuce
Drunken Noodles with Beef (Pad Kee Mow) — $19.00
House-made wide rice noodles wok-seared in a spicy soy, with beef tenderloin and thai basil tossed with tomatoes, onion, bell peppers, thai chilies. served over chopped lettuce
Stir-Fried Glass Noodles (Pad Woo Sen) — $16.00
cellophane noodles wok cooked with chicken, cherry tomatoes, and hydroponic bean sprouts in a light garlic sauce also has egg, carrots, green onions, cilantro, bell peppers and Red Boat
Shrimp Pad Thai — $18.00
a thai classic – wok-seared shrimp, farm fresh egg and local tofu tossed with rice noodles in a tangy tamarind sauce and finished with crushed peanuts also has carrots, green onions, and bean sprouts
Sweet and Sour Crispy (Mee Krob) — $18.00
wok-fried rice noodles mixed with chicken, shrimp, farm fresh egg and local tofu tossed with tomatoes, cucumbers, tofu, cilantro and dried chilies with tamarind soy over chopped lettuce
Chicken Pad Thai — $17.00
a thai classic – wok-seared chicken breast, farm fresh egg and local tofu tossed with rice noodles in a tangy tamarind sauce and finished with crushed peanuts also has carrots, green onions, and bean sprouts

Lunch Rice Entrees- Wok-Fired

Bangkok Street Rice (Pad Grapao) — $17.00
seasoned minced pork with thai basil, served on a bed of seasoned jasmine rice and topped with a farm fresh over-easy egg cooked with carrots, tomatoes, onion, cilantro and thai chilies
Spicy Basil Chicken (Pad Horapha) — $17.00
stir-fried chicken breast and bell peppers in garlic soy, served on a bed of seasoned jasmine rice comes with tomatoes, thai basil, and onions.
Lemongrass Chicken (Ga Xao Sa) (Lunch) — $16.00
stir-fried chicken breast with ginger and cherry tomatoes in a lemongrass caramel sauce, served alongside seasoned jasmine rice and topped with pickled bean sprouts cooked with carrots, green onions, and cilantro
Basil Vegetable Fried Rice — $15.00
classic fried rice loaded with vegetables, thai basil and soy cooked with farm fresh egg, green onions, carrots, bean sprouts, tomatoes, bell pepper, broccoli, and shiitake mushrooms
Pineapple Fried Rice — $15.00
seasoned fried rice with pineapple, peanuts and cilantro cooked with farm fresh egg, green onions, carrots, bean sprouts, tomatoes, in a garlic-turmeric sauce
Lemongrass Beef ( Bo Xao sa) — $19.00
Stir-fried beef tenderloin with ginger and cherry tomatoes in a lemongrass caramel sauce, served alongside seasoned jasmine rice and topped with pickled bean sprouts cooked with carrots, green onions, and cilantro

Wok-Fired Noodle Entrees

Shrimp Pad Thai — $20.00
a thai classic – wok-seared shrimp, farm fresh egg and local tofu tossed with rice noodles in a tangy tamarind sauce and finished with crushed peanuts also has carrots, green onions, and bean sprouts
Chicken Pad Thai — $19.00
a thai classic – wok-seared chicken breast, farm fresh egg and local tofu tossed with rice noodles in a tangy tamarind sauce and finished with crushed peanuts also has carrots, green onions, and bean sprouts
Chicken & Broccoli Noodles (Pad See Ew) — $20.00
House-made wide rice noodles wok-seared in a sweet soy, with chicken, farm fresh egg, and broccoli tossed with tomatoes, onion, garlic, and bean sprouts. Served over chopped lettuce
Drunken Noodles with Beef (Pad Kee Mow) — $21.00
House-made wide rice noodles wok-seared in a spicy soy, with beef tenderloin and thai basil tossed with tomatoes, onion, bell peppers, thai chilies. served over chopped lettuce
Stir-Fried Glass Noodles (Pad Woo Sen) — $18.00
cellophane noodles wok cooked with chicken, cherry tomatoes, and hydroponic bean sprouts in a light garlic sauce also has egg, carrots, green onions, cilantro, bell peppers and Red Boat
Sweet and Sour Crispy Noodles (Mee Krob) — $18.00
wok-fried rice noodles mixed with chicken, shrimp, farm fresh egg and local tofu tossed with tomatoes, cucumbers, tofu, cilantro and dried chilies with tamarind soy over chopped lettuce

Cocktails

Jalapeño Basil Margarita — $14.00
jalapeño-infused tequila, lime, agave, tamarind, basil, hawaiian black lava salt rim
Mekong Mule — $13.00
Vodka, ginger beer, cucumber, mint, lime, thai basil
Bourbon Smash — $14.00
Tin Cup, Ripe Mango, Lemon, Mint
Singapore Sling for Two — $28.00
designed for sharing, this recipe originated at the Long Bar in Singapore's Raffles Hotel. Fords gin,cherry heering, triplum, Benedictine, Angostura,pineapple, lemon, lime
Thai Iced Tea with Titos Vodka — $14.00
Sugarcane with Plantation Rum — $14.00
Our house pressed sugarcane juice with ginger and lime mixed with Plantation Rum

Kids Menu

Kids Fried Rice with Chicken — $10.50
Carrots, Egg, and Tomatoes
Kids Shrimp Pad Thai — $11.50
Rice noodles with carrots, peanuts, sweet & sour sauce
Buttered Rice Noodles — $9.50
with Chicken, carrots, and lemon
Kids Chicken Soup — $10.50
Clear pho broth, chicken, rice, carrots, potatoes, broccoli
Make your own Kids Meal — $13.50
Choose your favorite protein, rice, and side item:

Beverages

Vietnamese Iced Coffee — $5.00
Peach Ginger Detox Green Iced Tea — $3.50
Thai Iced Tea — $4.50
Soda — $3.50
House Pressed Sugarcane Juice — $8.00
With Ginger & Lime
Goslings Ginger Beer — $4.00
12 oz Can
Fresh Lemonade — $5.00
Made fresh to order
Saratoga Still Bottled Water 28oz — $6.00
Saratoga Sparkling Bottled Water 12oz — $4.00

Desserts

Mango Sticky Rice Smash — $11.00
diced fresh mango and sticky rice piled with a chili-rubbed rice crispy served in pandan infused coconut cream
Coconut Cream Pie — $11.00
scratch pie layered with a coconut macaroon crust, coconut custard, and fresh meringue. served over tamarind-caramel and topped with house-made coconut gelato and sliced mango
Banana Pot de Creme — $10.00
white chocolate and banana custard topped with caramelized banana, whipped cream, and dark chocolate shards with roasted peanuts and sea salt

Lunch Curries

Chiang Mai Noodles with Shrimp (Kao Soi) (Lunch) — $19.00
ginger-coriander based light coconut curry sautéed with cshrimp, served over fresh egg noodles, topped with crispy egg noodles comes with bok choy, broccoli, green onion, cilantro and chili oil
Yellow Curry Bowl (Gang Garee) — $18.00
scratch made yellow curry with chicken, pineapple, potatoes and cherry tomatoes with brown rice on the side comes with bell peppers, carrots, onion, and thai basil
Iron Pot Green Curry Chicken (Lunch) — $18.00
scratch made green curry stew with chicken, thai eggplant, crispy carrots, also has bell peppers, carrots, onion, and thai basil
Jungle Curry Hot Pot with Shrimp — $19.00
soup-like red curry made without coconut milk, served in an iron pot with shrimp, rice noodles, and siamese watercress made with a scratch red curry paste, red boat, lime juice, shiitake mushrooms, and bell peppers
Vegetarian Curry Pot with Tofu — $18.00
choice of 100% vegetarian red, green or yellow curry sauce with local tofu, mixed vegetables.
Panang Curry Bowl with Beef Tenderloin — $21.00
chopped beef tenderloin, lemongrass, kaffir lime leaves and peanuts cooked in our scratch panang curry with choice of jasmine rice or brown rice and a side cucumber salad also has bell peppers, apple eggplant, onions, and potatoes

Soups

Lemongrass Soup (Tom Yum Gung) — $11.00
hot and sour lemongrass broth with butterflied shrimp and enoki and beech mushrooms also has bell pepper, green onions, and mint. served with jasmine rice
Thai Coconut Soup (Tom Kha Gai) — $11.00
rich coconut milk broth with chicken, beech mushrooms, bell peppers, and cherry tomatoes broth infused with galangal, lemongrass, kaffir lime leaves, green onions, and cilantro
Sweet & Sour Vegetable Soup — $11.00
hearty tomato and pineapple broth filled with crushed peanuts, fresh local tofu, spinach and rice noodles also has beech mushrooms, tomato, pineapple, green onions, and soy
Chicken Vietnamese Soup (Pho Ga) — $13.00
savory soup with a light chicken broth, pulled chicken breast, house-made rice noodles, topped with bean sprouts and green onions served with a plate of fresh herbs, hoisen, lime, jalapenos and a chinese breadstick for dipping
Beef Vietnamese Noodle Soup (Pho Bo) — $13.00
A savory soup featuring a 12-hour-simmered beef bone broth and fresh rice noodles, served with thinly shaved raw beef tenderloin on the side. Served with hydroponic bean sprouts and green onions, and accompanied by fresh herbs, hoisin, lime, jalapeños, and a Chinese breadstick for dipping. served with a plate of fresh herbs, hoisen, lime, jalapenos and a chinese breadstick for dipping

Specialties

Peanut Encrusted Ruby Trout — $29.00
10 oz filet, pan-roasted with peanuts and drizzled with lemon-tomato coconut sauce served with green curry rice and citrus street salad
Vietnamese Barbecue Pork Ribs — $27.00
grilled half rack, with ginger soy glaze served over green curry rice noodles topped with green papaya slaw and toasted sesames
Chilean Sea Bass — $34.00
7oz filet, poached in a garlic-lemongrass white wine broth with baby bok choy and rice noodles served with cherry tomatoes, minced herbs, and lime juice
Red Curry Icelandic Bank Cod — $27.00
oven roasted Icelandic cod, smothered in our scratch red curry sauce over wok seared vegetables and seasoned jasmine rice vegetables include bell peppers, bok choy, broccoli, carrots, onion, and thai basil
Massaman Braised Lamb Shank — $27.00
slow braised Australian foreshank smothered in our peanut-tamarind massaman curry sauce. served with jasmine rice and a soft boiled egg also has thai eggplant, potato, carrots, onion, ginger, and thai basil
Whole Branzino — $35.00
12-16oz whole fish with head & tail on, crispy fried and glazed with tamarind-soy moon sauce served with jasmine rice and cucumber salad
Banh Mi Vietnamese Sandwich — $16.00
Vietnamese baguette, pickled carrots, daikon, cucumbers, spicy aioli, Sriracha, herbs, egg or pate. Choice of protein: sliced chicken, pulled pork, ham, seared shrimp, fried tofu, meatballs. Includes a side of cucumber salad, wok seared vegetables or imperial rolls.

Salads

Green Papaya Salad (Goi Du Du) — $15.00
traditional “slaw-like” salad made from muddled green papaya, chilies, herbs, peanuts, and candied bacon muddled with shredded carrots, tomato, green beans, bell pepper, mint, cilantro, thai basil, and ripe mango, in a Red Boat tamarind vinaigrette. *cannot be made without dressing
Vermicelli Salad with Lemongrass Chicken (Bun Ga Nuong) — $17.00
chilled rice noodle salad loaded with veggies and topped with wok seared chicken, crushed peanuts and a crispy imperial roll veggies include bibb lettuce, chopped herbs, cucumber, bean sprouts, carrots, red bell pepper, tomato, and shallots. drizzled with nuoc mam dressing
Shrimp and Avocado Salad — $19.00
green leafy salad with wok-seared shrimp, diced avocado, banh mi croutons, tossed in a creamy buttermilk coconut dressing has sliced cucumbers, tomatoes, toasted coconut, and cracked white pepper
Cucumber Salad — $9.00
green side-salad with cucumber ribbons, mixed greens, and ginger tossed with bell peppers, shallots, cilantro, white pepper, vinegar and lime
Burmese Tea Leaf Salad (Lahpet Thoke) — $14.00
flavorful salad with lots of texture from 5 types of burmese nuts and crispy carrots, tossed in a fermented green tea dressing salad also has napa cabbage, bibb lettuce, tomatoes, cilantro, dried shrimp, pureed tea leaves, ginger, garlic, and Red Boat

Rice Entrees - Wok-Fired

Lemongrass Chicken (Ga Xao Sa) — $18.00
stir-fried chicken breast with ginger and cherry tomatoes in a lemongrass caramel sauce, served alongside seasoned jasmine rice and topped with pickled bean sprouts cooked with carrots, green onions, and cilantro
Basil Vegetable Fried Rice — $16.00
classic fried rice loaded with vegetables, thai basil and soy cooked with farm fresh egg, green onions, carrots, bean sprouts, tomatoes, bell pepper, broccoli, and shiitake mushrooms
Pineapple Fried Rice — $16.00
seasoned fried rice with pineapple, peanuts and cilantro cooked with farm fresh egg, green onions, carrots, bean sprouts, tomatoes, in a garlic-turmeric sauce
Bangkok Street Rice ( Pad Grapao) — $18.00
seasoned minced pork with thai basil, served on a bed of seasoned jasmine rice and topped with a farm fresh over-easy egg cooked with carrots, tomatoes, onion, cilantro and thai chilies
Lemongrass Beef — $21.00
Stir-fried beef tenderloin with ginger and cherry tomatoes in a lemongrass caramel sauce, served alongside seasoned jasmine rice and topped with pickled bean sprouts cooked with carrots, green onions, and cilantro
Spicy Basil Chicken — $18.00
stir-fried chicken breast and bell peppers in garlic soy, served on a bed of seasoned jasmine rice comes with tomatoes, thai basil, and onions.

Curries

Yellow Curry Bowl (Gang Garee) — $20.00
Chicken breast, bell peppers, pineapple, potatoes, tomatoes, brown jasmine rice.
Vegetarian Curry Pot with Tofu — $20.00
choice of 100% vegetarian red, green or yellow curry sauce with local tofu, mixed vegetables.
Chiang Mai Noodles with Shrimp (Kao Soi) — $21.00
ginger-coriander based light coconut curry sautéed with shrimp, served over fresh egg noodles, topped with crispy egg noodles comes with bok choy, broccoli, green onion, cilantro and chili oil.
Iron Pot Green Curry Chicken — $20.00
scratch made green curry stew with chicken, thai eggplant, crispy carrots, also has bell peppers, carrots, onion, and thai basil
Jungle Curry Hot Pot with Shrimp — $21.00
soup-like red curry made without coconut milk, served in an iron pot with shrimp, rice noodles, and siamese watercress made with a scratch red curry paste, red boat, lime juice, shiitake mushrooms, and bell peppers
Panang Curry Bowl with Beef Tenderloin — $23.00
chopped beef tenderloin, lemongrass, kaffir lime leaves and peanuts cooked in our scratch panang curry with choice of jasmine rice or brown rice and a side cucumber salad also has bell peppers, apple eggplant, onions, and potatoes