Baan Thai Wok & Bar Menu

Sparkling Water

Still Water

Soda

D2 - CHOCOLATE CAKE

The first thing you will say after “OMG! this cake is fantastic!” is that you can’t believe it’s vegan. This decadent chocolate cake is created using of plant based ingredients mixed with a healthy quantity of Cocoa, finished with a heavenly chocolate glaze & raspberry coulis.

D4 - MANGO CHEESECAKE

Refreshing mango cheesecake perfectly baked on a ginger spiced graham crust, then topped with smooth fond, sweet mango drizzle and toasted coconut flakes for the perfect tropical finish.

D3 - KEY LIME PIE

The real Key Lime, no mistake! A perfectly blended all natural key lime filling refreshingly set in a deep dish graham shell and generously topped with the most delicious real whipped cream.

A1 - POR PYA

(Spring Rolls) – Four golden crispy spring rolls served with sweet chili sauce

A3 - SATAY

(Grilled Chicken Skewers) – Four BBQ chicken skewers seasoned with turmeric, lemongrass served with peanut sauce.

A5 - PEEG GAI TOD

(Crispy Chicken Wings) – Baan Thai’s best kept secret! 1 lb of crispy and juicy spiced battered fresh whole wings served with sweet chili sauce

STEAMED RICE

COCONUT RICE

A4 - SOM TUM

(Papaya Salad) – Thailand’s favorite salad is made with shredded unripe green papaya tossed with fresh lime dressing, garlic, fresh Thai chili, roasted peanuts, green bean, and cherry tomatoes. Gluten free.

A2 - PLA MUUG TOD

(Crispy Squid) – Lightly seasoned crispy Humboldt squid and vegetables served with house made sriracha.

A6 - MOO PING

Local pork skewers marinated with cilantro root, garlic, white pepper and seasoning sauces and a spicy tamarind sauce

Paper Bags

C3 - PANANG

(Dried Red Curry) – 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.

C2 - GAENG

(Red Curry) – 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 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.

C1 - GAENG KEO WAAN

(Green Curry) – 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 tofu, Rossdown chicken, Sakura pork, Tempeh, Beef $3, Prawns $2, or Seafood $4.

C4 - MASSAMAN LAMB

(Royal Curry) – 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 New Zealand Lamb shanks in a aromatic, sweet, rich curry paste with bay leaves, coconut milk, baby potatoes, and onion.

V3 - MACUA PHAD TOFU

Eggplant, soft tofu, snow pea, carrot, basil, garlic, salted soybean.

V2 - PHAD PAK KANA

Chinese broccoli, salted soybean, garlic.

V1 - BAAN THAI GARDEN

Carrot, broccoli, celery, snow pea, suey-choy, garlic – peanut sauce.

D - GUAY TEOW KEE MAO

Rice noodle wok-fry with Thai basil, egg, bell pepper, broccoli, onion, Thai chili, garlic

LS3 - GRAPRPW MOO SUP/ EGG

(Pork Basil Wok-Fry with Fried Egg) – Local ground pork wok-fried with basil Thai chili, garlic, house sauce with a side of rice and topped with a fried egg.

LS2 - NUEA PHAD NUM MAN HOI

(Beef And Broccoli) – Local tender sirloin, wok-fried with broccoli garlic, house soy-based sauce and a side of rice.

LS1 - GAENG GAI

(Chicken Red Curry) – 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 savory with complex flavor profiles, are sundried chili, galangal, lemongrass, kefir lime zest, shallot, cilantro root, garlic, shrimp paste, and coarse sea salt. Simmered with local chicken, fresh herbs, bell peppers, and bamboo shoots.

LS4 - KHAO MAN GAI

Sous vide rossdown 5oz chicken breast, ginger, garlic rice, cucumber, served with spicy soybean sauce

C - GAENG PAK

(Red Curry) – 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 savory with complex flavor 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.

Paper Bags

A - PHAD MED MA MUANG

Roasted cashew wok-fry with bell pepper, carrot, celery, onion, broccoli, garlic, rice

B - PHAD THAI

Rice noodle wok-fry with firm tofu, bean sprout, egg, chives, tamarind sauce, Thai chili, crushed peanuts

PEANUT SAUCE (2OZ)

SIDE BEEF

RICE NOODLES

HOUSE SAUCE

CURRY SAUCE (2OZ)

FRESH NOODLES

SIDE SEAFOOD

CURRY SAUCE (6OZ)

FRIED EGG

SIDE CHICKEN

SIDE MIXED VEGETABLES

COCONUT MILK

SIDE PORK

SIDE PRAWN

SIDE SQUID

EGG NOODLES

SIDE TOFU

ADD SPRING ROLL

CHILI PLUM SAUCE (2OZ)

SIDE CHILIES

N1 - PHAD THAI

Rice noodle wok-fry with firm tofu, bean sprout, egg, chives, tamarind sauce, Thai chili, crushed peanuts.

N2 - BANGKOK NOODLES

Rice noodle wok-fry with bean sprout, egg, green onion. Seasoned lightly with a mild house sauce.

N3 - GUAY TEOW KEE MAO

(DRUNKEN NOODLE) Rice noodle wok-fry with Thai basil, egg, bell pepper, broccoli, onion, Thai chili, garlic.

N4 - PHAD SEEUW

Freshly made noodles with egg, Chinese broccoli, garlic, salted soy bean sauce.

S3 - TOM KAH GAI

(Creamy Coconut Chicken Soup) – Coconut milk infused soup with young galangal, shallot, lime leaves, lemongrass, cilantro, and balanced with fresh lime juice.

S7 - GUAY TEOW NAM GAI

(Chicken Noodle Soup) – Delicious noodle soup come with clear, lightly seasoned broth, rice noodles, Sous Vide Rossdown chicken breast, beansprout, cilantro, and green onion.

S5 - GUAY TEO NAM NUEA

(Beef Brisket Noodle Soup) – 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.

S2 - TOM YUM GOONG

(Spicy Lemongrass Prawn Soup) – 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.

S1 - TOM YUM GAI

(Spicy Lemongrass Chicken Soup) – 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.

S4 - TOM KAH GOONG

(Creamy Coconut Prawn Soup) – Coconut milk infused soup with young galangal, shallot, lime leaves, lemongrass, cilantro, and balanced with fresh lime juice.

S6 - GUAY TEOW MOO TOM YUM

Rice noodle soup served with Sakura ground and sliced pork, biled egg, crispy wonton, bean sprouts, chili paste, in a citrus lemongrass broth

W3 - PHAD MED MA MUANG

(Cashews Vegetable Wok-Fry) – House roasted cashews wok-fried with bell peppers, broccoli, celery, carrots, garlic and onions. A popular dish for children.

W2 - PHAD KHING

(Ginger Wok-Fry) – 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.

W5 - MOO GRATIEM

(Garlic Pork Wok-Fry) – Thinly slice local pork loin marinate with garlic, cilantro and white pepper. This dish can be prepared crispy or tender (not for gluten free meal), served on a bed of sautéed bean sprouts.

W7 - LARB

(Fresh Herb Chicken or Pork Wok-Fry) – 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.

W6 - PHAD GRAPROW SUP

(Ground Pork Or Chicken Basil Wok-Fry) – 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.

W1 - PHUKET PHAD PED

Red curry wok-fry, with scallop, prawn, squid, bamboo, bell pepper, krachai, green bean, kaffir lime leaves, basil, coconut milk

W4 - PRA RAM LONG SONG

(Tender Beef Wok-Fry) – 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, topped with our house made peanut sauce, crushed peanuts, and chili paste.

Cutlery

Chop Sticks

F2 - KOW PAHD KEE MAO

Thai basil, bell pepper, Chinese broccoli, onion, garlic, egg, white pepper, Thai chili

F4 - KOW PHAD SUPPAROD

Egg, tomato, onion, pineapple, cashews, yellow curry spice.

F1 - KOW PHAD

Tomato, egg, Chinese broccoli, onion, carrot, snow pea, garlic, Thai chili

F3 - KOW PHAD TOM YUM

Egg, mushroom, tomato, cilantro, lemongrass, kaffir lime leaves, chili oil sauce, balanced with spices, lemon juice.