All of your appetizers comes with sauces. Any extra sauce can be added in 2 oz cup for additional charge.

2 oz. Sauce Cup

Only can be added to your existing order. Not sold separately

12 oz. Sweet & Sour Sauce

Side of Fried Rice

Large Steamed Rice

Thai ice tea ( little ice)

Side of Steamed Rice

Water Bottle

Thai Tea ( no ice)

PEPSI Products

Thai Ice Coffee

Thai Ice Tea

Your Choice of: Thai Fried Rice (onion, tomato & cilantro) or Thai Pineapple Fried Rice (onion, cilantro, pineapple & cashew)

Vegetable Thai Fried Rice

Vegetable Tom Kar

Your Choice of: Pad Kee Mao (spicy) or Pad See Ew

Vegetable Thai Drunken Noodle

Vegetable Lo-mein

Vegetable Fried Rice

Pineapple Thai Curry

Your Choice of: Red Curry, Green Curry, Yellow Curry, Masamang Curry, Panang Curry or Pineapple Curry

Tofu Thai Curry

Your Choice of: Red Curry, Yellow Curry, Green Curry, Masamang Curry or Panang Curry

Vegetable Thai Curry

Vegetable Street Noodle

Thai Basil and Vegetable

Your Choice of: Regular Noodle or Glass Noodle

Vegetable Pad Thai

Tofu and Vegetables

Combination Thai Drunken Noodle

In a medium mixing bowl, add 1 cup of mayonnaise and 1 cup of ketchup.

Combine Base Ingredients

Stir in 2 tablespoons of hot sauce, 1 tablespoon of honey, 1 teaspoon of garlic powder, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper into the mayonnaise and ketchup mixture.

Add Heat and Flavor

Use a whisk or spoon to combine all the ingredients until smooth and well blended. Ensure there are no lumps.

Mix Thoroughly

If desired, mix in 2 tablespoons of chopped cilantro, 1 tablespoon of lemon juice, and 1 teaspoon of Dijon mustard to the base sauce for added flavor.

Add Optional Ingredients

Stir the mixture again to incorporate the optional ingredients, ensuring a uniform consistency.

Final Mix

Using a spoon, portion out the sauce into 2 oz sauce cups. Each cup should hold approximately 2 ounces of sauce.

Portion Into Cups

If not serving immediately, cover the sauce cups with a lid or plastic wrap and refrigerate until ready to serve.

Chill Before Serving

Mayonnaise

Ketchup

Hot Sauce

Honey

Garlic Powder

Salt

Black Pepper

Cilantro (chopped)

Lemon Juice

Dijon Mustard

In a medium bowl, combine the white sugar, brown sugar, cornstarch, garlic powder, onion powder, salt, and black pepper. Stir until well mixed.

Mix Dry Ingredients

In a separate bowl, mix together the apple cider vinegar, soy sauce, ketchup, and pineapple juice. Whisk until smooth.

Combine Wet Ingredients

Pour the wet ingredients into the bowl with the dry ingredients. Mix well until all components are combined.

Combine Ingredients

In a saucepan over medium heat, transfer the combined mixture. Bring it to a gentle boil while stirring continuously to prevent sticking.

Thicken Sauce

In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Gradually add this slurry to the simmering sauce, stirring constantly.

Add Water

Continue to cook for another 2-3 minutes or until the sauce has thickened to your desired consistency. Remove from heat.

Final Cook

Allow the sauce to cool slightly before serving. Use immediately or store in an airtight container in the refrigerator for up to one week.

Cool and Serve

White sugar

Brown sugar

Apple cider vinegar

Soy sauce

Pineapple juice

Cornstarch

Water

Garlic powder

Onion powder

Black pepper

Finely chop the carrots, bell pepper, and green onions. Mince the garlic.

Chop Vegetables

Ensure the cooked rice is cold and clump-free for best frying results. If using leftover rice, break apart any clumps.

Prepare Rice

In a large skillet or wok, heat a small amount of oil over medium heat. Crack the eggs into the skillet and scramble until fully cooked. Remove and set aside.

Scramble the Eggs

In the same skillet, add a little more oil if necessary. Add the garlic and sauté for about 30 seconds until fragrant. Then add the chopped carrots, bell pepper, and green peas. Cook for about 3-5 minutes until vegetables are tender.

Sauté Vegetables

Add the cold cooked rice to the skillet with vegetables. Pour in the soy sauce, sesame oil, salt, and black pepper. Stir well to combine, breaking up any rice clumps.

Combine Rice and Seasonings

Once the rice is heated through (about 5 minutes), add the scrambled eggs back to the skillet. Stir to combine and heat for another minute.

Add Scrambled Eggs

Remove from heat and stir in the chopped green onions. Adjust seasoning if desired.

Finish with Green Onions

Carrots

Green peas

Green onions

Garlic

Bell pepper (any color)

Cooked rice

Sesame oil

Eggs

Place the long-grain white rice in a fine-mesh sieve or a bowl. Rinse under cold running water for about 2-3 minutes until the water runs clear to remove excess starch.

Rinse the Rice

Fill a large pot or a steamer pot with water, ensuring that the water does not touch the bottom of the steamer basket. Bring the water to a boil over medium-high heat.

Prepare the Steamer

In a separate bowl, combine the rinsed rice, 4 cups of water, and 1 teaspoon of salt. Stir to combine. If desired, add 2 tablespoons of butter or oil for flavor.

Season the Rice

Transfer the rice mixture into a heatproof dish that fits inside the steamer basket. Place the dish in the steamer basket, cover with a lid, and steam for about 30-35 minutes. Check the rice occasionally to ensure it doesn’t dry out; add more water to the pot if necessary.

Steam the Rice

Once the rice is cooked and the water has been absorbed, remove the dish from the steamer. Let it sit covered for an additional 5 minutes before fluffing with a fork. Serve warm as a side dish or base for your favorite toppings.

Fluff and Serve

Long-grain white rice

Butter or oil (optional)

In a medium saucepan, bring 2 cups of water to a boil over medium heat.

Boil Water

Once the water is boiling, add 2 tablespoons of Thai black tea leaves to the saucepan.

Add Tea Leaves

Reduce heat to low and let the tea simmer for about 5-7 minutes to extract the flavors.

Simmer Tea

Remove from heat and strain the tea into a clean container, discarding the tea leaves.

Strain Tea

In a small bowl, dissolve 3 tablespoons of sugar in 2 tablespoons of hot water, stirring until fully dissolved.

Dissolve Sugar

Pour the dissolved sugar into the brewed tea and stir well to combine.

Mix Sweetener

In a glass, fill it with 1 cup of ice cubes.

Add Ice

Pour the sweetened tea over the ice until the glass is about 3/4 full.

Pour Tea

Top with 1 tablespoon of evaporated milk and 1 tablespoon of sweetened condensed milk.

Add Cream

Stir gently to create a marbled effect and enjoy your Thai iced tea with little ice.

Garnish and Serve

Thai black tea leaves

Sugar

Hot water (for dissolving sugar)

Evaporated milk

Sweetened condensed milk

Ice cubes

Place the long-grain white rice in a fine-mesh strainer. Rinse the rice under cold running water for about 1-2 minutes until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.

In a medium-sized saucepan, combine the rinsed rice, 2 cups of water, and 0.5 tsp of salt. Stir gently to combine.

Place the saucepan over medium-high heat and bring the mixture to a boil. Once it reaches a rolling boil, do not stir the rice.

Bring to a Boil

Once boiling, reduce the heat to low and cover the saucepan with a tight-fitting lid. Allow the rice to simmer for about 18-20 minutes without lifting the lid.

Simmer

After 18-20 minutes, turn off the heat and let the rice sit covered for an additional 5 minutes. Then, remove the lid and use a fork to fluff the rice gently.

Fluff the Rice

Transfer the steamed rice to a serving bowl and serve warm as a side dish with your favorite main course.

Serve

Collect all the ingredients for your flavored water, including filtered water and any optional flavorings you wish to add.

Gather Your Ingredients

If using lemon juice, squeeze fresh lemons to obtain 2 tablespoons of juice. Wash mint leaves and cucumber slices thoroughly.

Prepare Flavorings

In a large water bottle or pitcher, add 1 litre of filtered water. If using flavorings, add 2 tablespoons of lemon juice, 10 fresh mint leaves, and 1 cup of cucumber slices.

Gently stir the mixture to combine all ingredients. Allow the water to infuse for at least 30 minutes in the refrigerator for the best flavor.

Stir and Infuse

Pour the infused water into a glass and enjoy! You can add ice if desired. The infused water can be stored in the refrigerator for up to 3 days.

Serve and Enjoy

Filtered Water

Fresh Mint Leaves

Cucumber Slices

Boil the Water

Once the water is boiling, add 4 tablespoons of Thai black tea leaves and stir gently.

Add the cardamom pods and star anise to the saucepan, stirring to combine.

Add Spices

Remove the saucepan from heat, cover, and let the tea steep for about 5-7 minutes, depending on how strong you want the flavor.

Steep the Tea

After steeping, strain the tea into a heatproof pitcher or bowl to remove the tea leaves and spices.

Strain the Tea

While the tea is still warm, stir in 3 tablespoons of granulated sugar until fully dissolved.

Add Sugar

Stir in 1 tablespoon of sweetened condensed milk to the tea mixture.

Add Condensed Milk

Finally, add 2 tablespoons of evaporated milk, stirring until well combined.

Add Evaporated Milk

Pour the Thai tea into cups and serve warm. Adjust sweetness or creaminess to taste.

Pour and Serve

Granulated sugar

Cardamom pods

Star anise

Collect all the necessary ingredients: Pepsi, ice cubes, lemon juice, mint leaves, and cherry syrup.

Gather Ingredients

Take two glasses and fill each with ice cubes to the top.

Prepare Glasses

Pour 1 cup of Pepsi into each glass over the ice cubes.

Add Pepsi

In each glass, add 1 tablespoon of lemon juice and 1 tablespoon of cherry syrup. Stir gently to combine.

Add Flavor Enhancers

Place 5 mint leaves in each glass as a garnish. Optionally, you can use a mint sprig for a decorative touch.

Garnish

Serve immediately while cold and enjoy your refreshing Pepsi beverage!

Pepsi

Lemon juice

Mint leaves

Cherry syrup

In a medium saucepan, bring 4 cups of water to a boil. Once boiling, remove from heat and add 1 cup of Thai coffee grounds. Stir well, then cover and allow to steep for about 10-15 minutes.

Prepare the Coffee

After steeping, strain the coffee through a fine mesh sieve or coffee filter into a large pitcher, discarding the grounds. Let the coffee cool to room temperature or refrigerate to chill.

Strain the Coffee

In a separate bowl, whisk together 1 cup of sweetened condensed milk, 1 cup of evaporated milk, and 1 tsp of vanilla extract until well combined.

In a glass, add about 1 cup of ice cubes. Pour 1 cup of the brewed coffee over the ice, then add the milk mixture to taste, stirring gently to combine.

2 Oz. Sauce Cup

12 Oz. Sweet & Sour Sauce

Side Of Fried Rice