Wide rice noodles stir-fried with fresh basil leaves, onions, bell peppers & chili sauce

Drunken Noodles

Napa cabbage, broccoli, carrots onions, baby corn, scallions in brown sauce

Mixed Vegetables

Beef stir-fried with green onions & onions in owner's special brown sauce with a hint of fresh orange

Mongolian Beef

Crispy shrimp or chicken sautéed with pineapple, tomatoes, bell pepper & cucumber in our homemade sweet & sour sauce

Oriental Sweet and Sour

House greens, tomato, broccoli, carrot, red onion and cucumber

Mixed Green

Red Angel Wings

Chicken/Vegetable Curry Puff

Veggie roll stuffed with cellophane noodles, mushroom, carrot and cabbage

Spring Roll

Pineapple Fried Rice

Double Chocolate Mousse

White Chocolate Mousse

Ice Cream

Tom Kha Soup

Tom Yum Soup

O Pad Pak Jae

Mussamun Curry

Panang Curry

Red Curry

Green Curry

Pad Thai

Yum Talay

Bottled Water or Canned Soda

Thai Iced Tea / Thai Iced Coffee

Dark/White Chocolate Mousse Cake

If using fresh wide rice noodles, gently separate sheets and loosen into wide strips. If frozen, thaw according to package instructions and separate. If dried, soak per package until pliable then drain well. Pat lightly with paper towel to remove excess moisture so they don't clump.

Noodles

If using protein, toss sliced chicken with 1/2 tablespoon soy sauce and 1 tsp cornstarch; set aside to marinate 10–15 minutes. This creates a light velveting when stir-fried.

Protein (optional)

Mix sauce: In a small bowl whisk together light soy, dark soy, oyster sauce, fish sauce, sweet chili sauce, brown sugar, white pepper and 3 tablespoons water or stock until sugar dissolves. Taste and adjust for balance — it should be savory, slightly sweet and mildly spicy.

Heat a large wok or heavy skillet over high heat until hot. Add 2 tablespoons vegetable oil and swirl to coat.

Add marinated chicken (if using) in a single layer and stir-fry for 2–3 minutes until browned and just cooked through. Remove chicken from wok and set aside.

Return wok to high heat. Add a little more oil if the pan is dry. Add minced garlic, sliced shallot, and sliced chiles; stir-fry 20–30 seconds until fragrant but not burnt.

Add sliced onion and bell peppers; stir-fry 1–2 minutes until vegetables begin to soften but still have bite.

Add the prepared noodles to the wok, separating them gently with tongs or spatula so they spread evenly. Pour the sauce evenly over the noodles.

Toss vigorously to combine so the sauce coats the noodles and vegetables. If the noodles seem dry or are sticking, add 1–2 tablespoons hot water or stock and continue tossing. Stir-fry 1–2 minutes until noodles are heated through and glossy.

Return the cooked chicken (or other protein) to the wok and add scallion pieces. Toss to combine and heat through, about 30 seconds.

Turn off the heat and immediately add the fresh basil leaves. Use tongs to fold the basil into the noodles until wilted but still bright, about 20–30 seconds. Taste and adjust seasoning with a splash more fish sauce or soy if needed.

Transfer drunken noodles to a warmed serving platter or individual plates. Serve immediately with lime wedges on the side (optional) and extra chili or sweet chili sauce for guests who want more heat.

wide rice noodles (fresh or thawed)

vegetable oil

garlic, minced

shallot, thinly sliced

fresh Thai bird's eye chilies or red Thai chiles, thinly sliced

yellow onion, thinly sliced

red bell pepper, thinly sliced

green bell pepper, thinly sliced

fresh Thai basil leaves (or sweet basil if unavailable), packed

scallions (green parts), cut into 1-inch pieces

light soy sauce

dark soy sauce

oyster sauce

fish sauce

sweet chili sauce (or Sriracha + honey)

light brown sugar

white pepper (or black), ground

water or chicken stock

boneless chicken thigh or breast, thinly sliced

cornstarch

soy sauce (for marinating protein)

Wash all vegetables. Trim and slice napa cabbage into 1-inch ribbons. Cut broccoli into bite-sized florets. Peel and julienne or thinly slice the carrot to yield about 1 cup. Slice the onion into thin wedges. Trim baby corn lengthwise if large or leave whole if small. Slice scallions into 1-inch pieces, keeping whites and greens separate.

Wash and cut

Bring a large pot of water to a rolling boil and add 1/2 tsp salt. Blanch broccoli florets for 1 minute and carrot slices for 1 minute (can be done together if carrot is thin). Remove with a slotted spoon into an ice bath to stop cooking, then drain well. This step keeps colors bright and shortens stir-fry time.

Blanch broccoli and carrot (optional)

In a bowl combine 1 cup vegetable or chicken stock, 2 tbs soy sauce, 1.5 tbs oyster sauce, 0.5 tsp dark soy sauce, 1 tsp Shaoxing wine, 0.5 tsp sugar, and 0.5 tsp sesame oil. Stir to dissolve the sugar.

In a small separate cup, whisk 1 tsp cornstarch into 2 tbs cold water until smooth to make a slurry. Set both aside.

Heat a large wok or skillet over high heat until very hot. Add 2 tbs neutral oil and swirl to coat.

Add minced garlic (2 tsp) and minced ginger (1 tsp) and stir-fry for 10–15 seconds until fragrant but not browned.

Add the white parts of the scallions and sliced onion. Stir-fry for 30–45 seconds until onion just begins to soften.

Add baby corn and stir-fry 30 seconds, then add blanched broccoli and carrot. Toss continuously so vegetables sear quickly and remain crisp-tender, about 1–1.5 minutes.

Add napa cabbage and continue stir-frying 30–45 seconds until cabbage begins to wilt but still has some texture.

Reduce heat to medium-high. Pour the prepared brown sauce into the wok and bring it to a simmer, stirring to combine with the vegetables.

Give the cornstarch slurry a quick stir, then pour it into the simmering sauce while stirring constantly. Cook 30–60 seconds until sauce thickens and coats the vegetables. If sauce becomes too thick, add up to 2 tbs water or stock to reach desired consistency.

Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Add the green parts of the scallions and drizzle 1/2 tsp sesame oil, toss to combine.

Transfer mixed vegetables in brown sauce to a warmed serving plate or bowl. Serve immediately over steamed rice or alongside other rice entrées.

Napa cabbage

Broccoli florets

Carrot

Onion

Baby corn

Scallions (green onions)

Vegetable or chicken stock

Soy sauce (regular or low-sodium)

Oyster sauce

Dark soy sauce

Shaoxing wine (or dry sherry)

Sugar

Sesame oil

Cornstarch

Cold water (for slurry)

Neutral oil (vegetable, canola, or peanut)

Garlic (minced)

Fresh ginger (minced)

Salt

Black pepper (freshly ground)

Slice the flank steak thinly against the grain into 1/8–1/4-inch strips. Place beef in a bowl and add 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1/4 tsp salt and (if using) 1/2 tsp baking soda. Toss to coat and refrigerate at least 20 minutes (up to 1 hour) to tenderize.

Prepare and marinate beef

After marinating, drain any excess liquid. Sprinkle 3 tablespoons cornstarch over the beef and toss until each strip is lightly coated and slightly tacky. Let sit 5 minutes so coating adheres.

Coat with cornstarch

In a small bowl combine 4 tablespoons low-sodium soy sauce, 1 teaspoon dark soy sauce (optional), 1 tablespoon oyster sauce, 1 teaspoon hoisin, 3 tablespoons packed brown sugar, 2 tablespoons fresh orange juice and 1/4 cup beef or chicken stock. Add 1/2 tablespoon orange zest. Stir until sugar dissolves. In a separate small cup whisk 1 teaspoon cornstarch with 1 tablespoon water to make a slurry; set aside.

Mix the sauce

Cut the red onion into 1/2-inch wedges and trim green onions, cutting into 2-inch pieces. Mince garlic (3 tsp) and ginger (1 tbsp).

Prep vegetables

Heat a large wok or heavy skillet over high heat until very hot. Add 2 tablespoons neutral oil and swirl. Add minced garlic and ginger and stir-fry 10–15 seconds until fragrant but not browned. Remove aromatics to a small dish briefly to prevent burning.

Cook aromatics

Return wok to high heat and add remaining 1 tablespoon oil. Working in a single layer (in two quick batches if necessary to avoid steaming), add coated beef strips and spread out. Let sear undisturbed 40–60 seconds, then stir-fry 1–2 minutes more until beef is mostly cooked and edges are caramelized. Remove beef to a plate and keep warm.

Sear the beef

Add a touch more oil to the hot wok if dry. Add red onion wedges and stir-fry 1–2 minutes until they begin to soften but still have bite. Add the green onion pieces and optional red chili flakes and stir 30 seconds. Return the beef and any accumulated juices to the wok.

Cook onions and combine

Pour the prepared sauce over the beef and vegetables and bring to a simmer. Stir the cornstarch slurry again and drizzle into the simmering sauce while stirring. Cook 1–2 minutes until sauce has thickened to a glossy coating that clings to the beef. Taste and adjust: add a pinch more brown sugar for sweetness, a splash of soy for saltiness, or 1–2 teaspoons additional orange juice for brighter citrus if desired.

Add sauce and thicken

Remove from heat and stir in 1/2 teaspoon toasted sesame oil. Transfer to a serving platter and sprinkle 1 teaspoon toasted sesame seeds and remaining 1/2 teaspoon orange zest over the top for a fresh orange aroma.

Finish

Divide 4 cups cooked steamed rice among plates and spoon mongolian beef over rice. Serve immediately.

flank steak (thinly sliced against the grain)

cornstarch (for coating)

soy sauce (for marinade)

Shaoxing wine or dry sherry

baking soda (optional, for tenderizing)

salt

low-sodium soy sauce

dark soy sauce (for color, optional)

hoisin sauce

brown sugar (packed)

fresh orange juice (strained)

fresh orange zest

beef or chicken stock

cornstarch (for slurry)

water (for slurry)

neutral oil (vegetable or canola)

garlic (minced)

fresh ginger (peeled, minced)

red onion (medium, cut into 1/2-inch wedges)

green onions (scallions, cut into 2-inch pieces)

dried red chili flakes (optional, for heat)

sesame oil

toasted sesame seeds (optional)

fresh orange zest (extra, for garnish)

cooked steamed rice (to serve)

If using chicken, cut 1 lb boneless chicken into 1-inch bite-size pieces. If using shrimp, pat 1 lb shrimp dry and trim if needed. Season protein with 1 tsp salt and 1 tsp black pepper.

Prepare protein

In a shallow bowl whisk 1 egg until combined. In another bowl mix 3 tbs cornstarch + 3 tbs all-purpose flour. Dip each piece of protein into the beaten egg, then dredge in the cornstarch-flour mix, shaking off excess.

Batter & dredge

Heat 1 cup vegetable oil in a deep skillet or wok over medium-high heat until shimmering (about 350°F / 175°C). Fry protein in batches (do not overcrowd) 2–4 minutes per side for shrimp (until golden and cooked through) or 4–6 minutes for chicken (until golden and cooked through). Transfer to a paper towel-lined plate to drain.

Fry protein

While frying, prepare vegetables: cut 1 red bell pepper into 1-inch pieces, cut 1 tomato into wedges (or halve cherry tomatoes), slice 1 cucumber into 1/2-inch slices, and cut or drain 1 cup pineapple into chunks. Slice 2 green onions thinly for garnish.

Briefly toss the bell pepper and pineapple in the hot skillet for 1 minute to slightly blister (this can be done after making the sauce). Keep tomato and cucumber raw to preserve fresh texture; they will be added at the end.

Make the sauce base: In a bowl whisk together 4 tbs ketchup, 3 tbs rice vinegar, 1 tbs soy sauce, 4 tbs granulated sugar, and 1 cup pineapple juice until sugar dissolves.

Create cornstarch slurry: In a small cup mix 2 tsp cornstarch with 2 tbs water until smooth.

Cook the sauce: Heat a clean wok or large skillet over medium heat and add 1 tsp vegetable oil. Add 1 tsp minced garlic and 1 tsp minced ginger; sauté 20–30 seconds until fragrant. Pour in the sauce base and bring to a simmer, then stir in the cornstarch slurry. Cook, stirring, until sauce thickens and becomes glossy (about 1–2 minutes). Stir in 1 tsp sesame oil, if using, then remove from heat.

Assemble: Return the blistered bell pepper and pineapple to the sauce in the skillet over low heat. Add the fried shrimp or chicken and gently toss to coat evenly with the sweet & sour sauce.

Add fresh vegetables: Toss in the tomato wedges and cucumber slices just to warm them slightly while keeping their crunch—do not overcook (about 30 seconds). Taste and adjust seasoning with salt and pepper to taste.

Serve: Transfer to a serving platter or individual plates. Garnish with sliced green onions. Serve immediately with steamed white rice or fried rice, if desired.

large shrimp (peeled, deveined, tails removed) OR boneless chicken breast

all-purpose flour

black pepper

vegetable oil (for frying)

pineapple (fresh, cut into 1-inch chunks) OR canned pineapple chunks, drained

red bell pepper (cut into 1-inch pieces)

large tomato (cut into wedges) OR cherry tomatoes halved

cucumber (English or seedless, cut into 1/2-inch slices)

green onions (sliced, for garnish)

ketchup

rice vinegar

soy sauce (light)

granulated sugar

pineapple juice (from canned pineapple or fresh)

water

sesame oil (optional, for aroma)

minced garlic

minced fresh ginger

salt (to taste)

freshly ground black pepper (to taste)

Rinse the mixed greens, cherry tomatoes, broccoli, carrot, red onion, and cucumber under cold water. Use a salad spinner or thoroughly pat greens and vegetables dry with clean kitchen towels or paper towels to prevent a watery salad.

Wash and dry

If using larger tomatoes, quarter or halve them so they equal about 1 cup. Cut broccoli into small, bite-sized florets (about 1 cup). If broccoli is very firm, blanch in boiling water for 30–45 seconds then plunge into ice water to keep crisp-tender; drain well.

Prepare tomatoes and broccoli

Peel and julienne or shred 1 medium carrot. Thinly slice about 1/4 cup red onion (adjust to taste). Slice the cucumber into half-moons or rounds, removing seeds if preferred, to equal about 1/2 cup.

Shred and slice

Combine the prepared vegetables and greens in a large salad bowl, tossing gently to distribute evenly.

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1½ tablespoons fresh lemon juice (or red wine vinegar), ½ teaspoon Dijon mustard, ½ teaspoon honey (or maple syrup), ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper.

Whisk briskly until emulsified, or seal the jar and shake vigorously for 20–30 seconds. Taste and adjust seasoning — add more lemon/vinegar for acidity, more honey for sweetness, or more salt as needed.

Just before serving, drizzle about two-thirds of the dressing over the salad bowl (reserve remaining dressing in case guests want more). Toss gently and thoroughly so the dressing coats the greens and vegetables without wilting them.

If using, sprinkle 2 teaspoons toasted sunflower seeds or chopped nuts and 2 tablespoons crumbled feta or shaved Parmesan on top.

Serve immediately, passing any reserved dressing at the table.