Thai style shabu shabu glass noodle with chicken, shrimp, napa, and scrambled egg

Thai Suki Yaki

Traditional fried rice noodle with choice of meat, tamarind, bean sprouts, egg, scallion and peanut

Pad Thai

Sautéed garlic, basil leaves, onions, bell pepper, and Thai chili

Thai Basil Sauce

Steamed Rice Noodles

Sauteed tofu and mix vegetables with mushroom

Veggies Medley

Sauteed fresh mushroom, onion, carrot, bell peppers, garlic and white pepper

Garlic Sauce

Fresh and crunchy bean sprouts, perfect for adding a delightful crunch to your dishes.

Extra (Bean Sprouts)

Sauteed cashew nut, bell peppers, carrot, celery, baby corn, water chestnut, fresh mushroom, onion and scallion in chili garlic sauce

Cashew Nut Sauce

Sauteed mixed vegetables with soy bean sauce

Pad Puk (Mixed Veggies)

Enjoy our fresh and crunchy extra cabbage, perfect as a side or topping for your favorite dishes.

Extra (Cabbage)

Crispy string beans tossed in a light seasoning for a fresh and crunchy side dish.

Extra (String Beans)

Savor the rich, earthy flavors of our Extra Mushroom dish, featuring a medley of fresh, sautéed mushrooms served with a hint of garlic and herbs.

Extra (Mushroom)

Steamed tofu and mixed vegetables with peanut sauce

Vegan Rama

Crisp and refreshing Napa cabbage tossed with a light dressing, perfect as a side or a crunchy salad addition.

Extra (Napa Cabbage)

Sauteed fresh ginger, ear mushroom, bell peppers, carrot, celery, onion and scallion

Fresh Ginger Sauce

A vibrant medley of steamed mixed vegetables, perfectly cooked to retain their natural flavors and nutrients.

Extra (Steamed Mixed Veggies)

Savory mock duck, expertly seasoned and crafted to mimic the rich flavors of traditional duck, served with a side of vibrant vegetables.

Mock Duck

Wok flat noodle sauteed with choice of meat and Broccoli in Gravy sauce

Guay Tiew Rard Nar

Fried rice with jumbo white crab meat, egg and scallion

Crab Fried Rice

Seafood noodle soup with fish ball, shrimp, squid, tofu, white jelly mushroom, scallion and Chinese watercress

Guay Tiew Yen Ta Fo

Fried rice shrimp with spicy herbs yum flavor, lemongrass, red onion and scallion

Tom Yum Fried Rice

Flat rice noodle sauteed with choice of meat, egg, broccoli, and sweet soy sauce

Pad See Ew

Enjoy our Extra Carrot dish, featuring fresh, vibrant carrots cooked to perfection for a delightful crunch and natural sweetness.

Extra (Carrot)

Glass noodles with ground pork, shrimp mixed with onion, lime juice and thai herbs.

Yum Woon Sen

Soak the glass noodles in warm water for about 15 minutes until softened. Drain and set aside.

Prepare the Glass Noodles

In a large pot or skillet, heat a little oil over medium heat. Add the minced garlic and sauté until fragrant. Add the sliced chicken breast and cook until no longer pink, about 5 minutes. Then, add the shrimp and cook until they turn pink, about 3 minutes.

Cook the Chicken and Shrimp

Stir in the chopped napa cabbage and green onions. Cook for another 2-3 minutes until the cabbage is wilted.

Add the Vegetables

Push the chicken, shrimp, and vegetables to the side of the pan. Pour the beaten eggs into the empty space and scramble until fully cooked.

Scramble the Eggs

Add the soaked glass noodles to the pot and mix everything together. Serve hot with your choice of dipping sauce.

Combine and Serve

Glass noodles

Chicken breast, thinly sliced

Shrimp, peeled and deveined

Napa cabbage, chopped

Eggs, beaten

Garlic, minced

Green onions, chopped

Soak the rice noodles in warm water for about 30 minutes or until soft. Drain and set aside.

Prepare the Noodles

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken (or shrimp/tofu) and cook until no longer pink. Remove from the pan and set aside.

Cook the Protein

In the same pan, add another tablespoon of oil. Crack the eggs into the pan and scramble until fully cooked. Remove and set aside.

Add the remaining tablespoon of oil to the pan. Add the soaked noodles, tamarind paste, soy sauce, and fish sauce. Stir-fry for about 3-4 minutes until everything is well combined.

Stir-Fry the Noodles

Return the cooked chicken (or shrimp/tofu) and scrambled eggs to the pan. Add bean sprouts and chopped scallions, and stir-fry for another 2 minutes.

Combine Ingredients

Serve hot, garnished with crushed peanuts and lime wedges on the side.

Serve

Rice noodles

Chicken breast (or shrimp/tofu)

Tamarind paste

Soy sauce

Fish sauce

Bean sprouts

Eggs

Scallions (green onions)

Peanuts (crushed)

Vegetable oil

Lime wedges

Gather and prepare all the ingredients. Mince the garlic, slice the onion and bell pepper, and chop the Thai chili.

Prepare the Ingredients

In a large skillet or wok, heat the vegetable oil over medium heat.

Heat the Oil

Add the minced garlic and sliced onions to the skillet. Sauté for about 2 minutes until fragrant and the onions are translucent.

Sauté Garlic and Onions

Stir in the sliced bell pepper and chopped Thai chili. Cook for an additional 3-4 minutes until the bell pepper is tender.

Add Bell Pepper and Chili

Add the fresh Thai basil leaves, soy sauce, and sugar. Toss everything together and cook for another minute until the basil is wilted.

Incorporate Basil and Seasonings

Remove from heat and serve the sauce warm over rice or noodles.

Fresh Thai basil leaves

Onion, sliced

Bell pepper, sliced

Thai chili, chopped

Sugar

Soak the rice noodles in warm water for about 20-30 minutes or until they are soft and pliable.

Set up a steamer and bring the water to a boil. Place the soaked noodles on a plate or in a bamboo steamer. Steam the noodles for about 5-7 minutes until they are fully cooked and tender.

Steam the Noodles

Remove the noodles from the steamer. Add salt to taste and stir gently to combine. Serve warm as a side dish.

Season and Serve

Rice Noodles

Water

Salt

Press the firm tofu to remove excess moisture, then cut it into bite-sized cubes.

Prepare the Tofu

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the tofu cubes and sauté until golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.

Sauté the Tofu

In the same skillet, add the remaining tablespoon of olive oil. Add minced garlic and ginger, sautéing for about 30 seconds until fragrant. Then, add the bell peppers, broccoli, carrots, and mushrooms. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.

Sauté the Vegetables

Return the sautéed tofu to the skillet with the vegetables. Pour in the soy sauce and season with salt and black pepper to taste. Stir well to combine and cook for an additional 2 minutes.

Combine and Season

Remove from heat and serve hot. Enjoy your Veggies Medley!

Firm Tofu

Bell Peppers

Broccoli Florets

Carrots

Mushrooms

Soy Sauce

Olive Oil

Garlic

Ginger

Black Pepper

Chop the fresh mushrooms, onion, carrot, and bell pepper into small, uniform pieces. Mince the garlic cloves.

Prepare the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and carrot, sautéing for about 3-4 minutes until they start to soften.

Stir in the chopped mushrooms and bell pepper, cooking for an additional 5 minutes until the mushrooms are tender.

Add Mushrooms and Peppers

Add the minced garlic and white pepper to the skillet. Sauté for another 2-3 minutes, stirring constantly to prevent the garlic from burning. Add salt to taste.

Incorporate Garlic and Seasoning

Remove from heat and serve warm as a topping for meats, pasta, or as a dip.

Fresh mushrooms

Onion

Carrot

Bell pepper (any color)

Garlic cloves

White pepper

Olive oil

Rinse the bean sprouts under cold water and drain well. Mince the garlic and ginger, and chop the green onions.

In a large skillet or wok, heat the sesame oil over medium-high heat.

Add the minced garlic and ginger to the skillet, stirring for about 30 seconds until fragrant.

Sauté the Aromatics

Stir in the bean sprouts and sauté for 2-3 minutes until they are tender-crisp.

Add Bean Sprouts

Pour in the soy sauce, and season with salt, black pepper, and red pepper flakes. Stir to combine.

Season the Dish

Fold in the chopped green onions and sauté for an additional minute.

Add Green Onions

Remove from heat and serve immediately as a side dish or topping.

Bean Sprouts

Sesame Oil

Green Onions

Red Pepper Flakes

Wash and slice all the vegetables: bell peppers, carrot, celery, baby corn, water chestnut, fresh mushrooms, onion, and scallions.

In a large skillet, heat 1 tablespoon of oil over medium heat. Add the cashew nuts and sauté until golden brown. Remove from the skillet and set aside.

Sauté the Cashews

In the same skillet, add the remaining tablespoon of oil. Add the sliced onion and cook until translucent. Then add the bell peppers, carrot, celery, baby corn, water chestnut, and fresh mushrooms. Sauté for about 5-7 minutes until the vegetables are tender.

Cook the Vegetables

Return the sautéed cashews to the skillet. Add the chili garlic sauce, scallions, salt, and pepper. Stir well to combine all the ingredients and cook for another 2-3 minutes.

Add the Cashews and Sauce

Remove from heat and serve the cashew nut sauce warm, paired with rice or noodles.

Cashew nuts

Bell peppers (sliced)

Carrot (sliced)

Celery (sliced)

Baby corn (sliced)

Water chestnut (sliced)

Fresh mushrooms (sliced)

Onion (sliced)

Scallions (chopped)

Chili garlic sauce

Oil (for sautéing)

Pepper

Wash and chop all vegetables into bite-sized pieces.

Preparation

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and ginger, sauté for about 30 seconds until fragrant.

Add the broccoli, carrot, bell pepper, snow peas, and zucchini to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.

Add Vegetables

Pour the soy sauce over the vegetables, and season with salt and black pepper to taste. Stir well to combine and cook for an additional 2 minutes.

Season

Remove from heat and serve hot as a side dish or over rice.

Broccoli florets

Carrot, sliced

Snow peas

Zucchini, sliced

Ginger, minced

Black pepper

Shred the green cabbage and place it in a large mixing bowl. Add the grated carrot, thinly sliced red onion, and chopped parsley.

In a separate bowl, whisk together olive oil, apple cider vinegar, honey, salt, and black pepper until well combined.

Make the Dressing

Pour the dressing over the cabbage mixture and toss well to combine all ingredients evenly.

Combine and Toss

Allow the salad to sit for at least 10 minutes before serving to let the flavors meld. Serve chilled or at room temperature.

Thai Suki Yaki

Pad Thai

Thai Basil Sauce

Steamed Rice Noodles

Veggies Medley

Garlic Sauce

Extra (bean Sprouts)

Cashew Nut Sauce

Pad Puk (mixed Veggies)

Extra (cabbage)

Extra (string Beans)

Extra (mushroom)