Per person.
Bottled.
Roasted Thai northern style herb sausage, served with peanut, cut ginger, sliced red onions and sliced lemon. Spicy.
Per person.
Per person.
Per person.
Seafood soup. Served only hot pot size.
Tom yum. Hot and sour soup flavored with lemon grass, galangal and other Thai herbs.
Tom yum. Hot and sour soup flavored with lemon grass, galangal and other Thai herbs.
Thai Style Salad with our home-made Chicken Satay. Served with Peanut Sauce Dressing.
Yum gai takrai. Grilled lemongrass chicken in a salad of tomatoes, cucumber, onions, shallots and kaffir lime leaves with a touch of lime juice and spices. Spicy.
Gaeng phet ped yang. Roast duck with eggplant, tomatoes, pineapple, bell peppers and basil leaves in red curry. Spicy.
Spicy stir-fried duck and onions, bell peppers with a special spicy sauce over boneless roast duck. Spicy.
Sauteed in our garlic cilantro sauce.
Seafood hormok. Scallops, shrimp, squid, mussels and fish steamed in coconut milk, egg and red curry mixture. Spicy.
Scallops, Shrimp, squid, mussels and fish steamed in coconut milk, egg and red curry mixture.
Half shelled New Zealand mussels steamed in aromatic herb infused broth with lemongrass white wine and served with lime dipping sauce.
Shrimp stir-fried with asparagus, shiitake mushrooms, fungus, mushrooms and baby corn.
Pla raad phrik. Fresh tilapia deep fried lightly and topped with bell peppers and hot chili sauce.
Pla sam rod. Fresh tilapia deep fried with pineapple, tomatoes, onions, cucumber, basil leaves and a spicy sweet and sour sauce. Spicy.
Atlantic salmon steak with avocado and eggplant in a green curry reduction sauce with fresh basil. Spicy.
A tender halibut filet is lightly battered, deep-fried, and placed on a bed of fried vegetables and the topped with a three- flavored homemade sauce.
Praram. Steamed spinach, broccoli and green beans topped with your choice of protein in a yellow curry marinade. Served with steamed rice.
Gaeng panang. Bell peppers, mushrooms, kaffir lime leaves and basil leaves in panang coconut milk curry. Served with steamed rice. Spicy.
Gai tod takhrai. Chicken marinated with lemongrass and then lightly deep-fried. Served on a bed of lettuce and topped with sweet lime sauce.
Gai yang takhai. Chicken marinated with lemongrass and then grilled. Served topped with peanut sauce.
Fresh wide rice noodles pan-fried with your choice of protein, eggs, green onions, lettuce, and black pepper.
Pad see ew. Fresh wide rice noodles are pan-fried with eggs and broccoli and flavored with dark sweet soy sauce.
Pad kee mao. Fresh wide rice noodle pan-fried with ground chili, bell peppers, onions, tomatoes and basil. Spicy.
Rad na. Stir fried wide rice noodles topped with gravy sauce and Chinese broccoli.
Khao pad kraphao. Fried rice with eggs, chili, onions, bell peppers, tomatoes and basil. Spicy.
Stir fried egg noodles with tomatoes, fresh and dried chili. Spicy.
Khao pad kun chiang. Fried rice with eggs, Chinese sausage, tomatoes and onions.
Per person.
Per person.
Per person.
Gaeng mussamun. Potatoes, onions and peanuts in rich-flavored mussamun coconut milk curry. Served with steamed rice. Spicy.
Gaeng panang. Bell peppers, mushrooms, kaffir lime leaves and basil leaves in panang coconut milk curry. Served with steamed rice. Spicy.
Pad kee mao. Fresh wide rice noodle pan-fried with ground chili, bell peppers, onions, tomatoes and basil. Spicy.
Rice noodles with your choice of meat, meatballs, onions and bean sprouts in a clear broth soup.
Khao pad kraphao. Fried rice with eggs, chili, onions, bell peppers, tomatoes and basil. Spicy.
Khao pad kun chiang. Fried rice with eggs, Chinese sausage, tomatoes and onions.
Drizzled with ice cream.
A leading Alameda restaurant on Grubhub