Delicious rice and noodle options, cooked to perfection.

Rice & Noodle Dishes

A selection of authentic Thai curry dishes, rich in flavor.

Curry Dishes

Fresh and healthy soups and salads to complement your meal.

Soups & Salads

A range of entrees and specials for dinner time.

Dinner Entrees & Specials

Additional items to customize your dining experience.

Extras

Special offerings available during lunch hours.

Lunch Specials

Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rice with 2 cups of vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the rice is tender. Remove from heat and let it sit covered for an additional 5 minutes.

Prepare the Rice

In a separate pot, bring water to a boil. Add the rice noodles and cook according to package instructions (usually about 4-6 minutes). Drain and set aside.

Cook the Noodles

In a large skillet or wok, heat vegetable oil over medium-high heat. Add minced garlic and ginger, sautéing for about 30 seconds until fragrant. Add sliced bell pepper, julienned carrot, and snap peas. Stir-fry for about 5 minutes until the vegetables are tender but still crisp.

Stir-Fry the Vegetables

Add the cooked rice and noodles to the skillet with the vegetables. Pour in the soy sauce and toss everything together. Season with salt and pepper to taste. Cook for an additional 2-3 minutes until everything is heated through.

Combine Everything

Remove from heat and garnish with sliced green onions and sesame seeds. Serve hot.

Garnish and Serve

Jasmine rice

Rice noodles

Vegetable broth

Soy sauce

Vegetable oil

Garlic, minced

Ginger, minced

Bell pepper, sliced

Carrot, julienned

Snap peas

Green onions, sliced

Sesame seeds

Salt

Pepper

In a large pot, heat vegetable oil over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent.

Sauté Aromatics

Stir in the curry paste and cook for another 2-3 minutes until fragrant.

Add Curry Paste

Pour in the coconut milk, stirring well to combine with the curry paste.

Incorporate Coconut Milk

Add cubed chicken, bell pepper, carrot, and zucchini to the pot. Stir to coat with the curry sauce.

Add Protein and Vegetables

Add fish sauce, sugar, and basil leaves. Bring to a gentle simmer and cook for about 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.

Season the Curry

Serve the curry hot over a bed of jasmine rice.

Serve

Coconut milk

Curry paste (red or green)

Onion, chopped

Ginger, grated

Chicken breast, cubed

Carrot, sliced

Zucchini, sliced

Basil leaves, fresh

Fish sauce

Sugar

Jasmine rice, cooked

In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables soften.

Prepare the Soup

Add chicken breast to the pot along with vegetable broth, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 20-25 minutes or until the chicken is fully cooked.

Cook the Chicken

Remove the chicken breast from the pot and shred it with two forks. Return the shredded chicken to the pot, and discard the bay leaf. Adjust seasoning if necessary.

Shred the Chicken

In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber. In a small bowl, whisk together balsamic vinegar, honey, salt, and pepper to create a dressing.

Prepare the Salad

Serve the soup in bowls, garnished with fresh herbs if desired. Serve the salad alongside the soup, drizzled with the balsamic dressing and topped with feta cheese.

Chicken Breast

Vegetable Broth

Carrots

Celery

Onion

Garlic

Bay Leaf

Olive Oil

Black Pepper

Mixed Greens

Cherry Tomatoes

Cucumber

Feta Cheese

Balsamic Vinegar

Honey

In a bowl, mix together olive oil, minced garlic, rosemary, lemon juice, salt, and black pepper.

Prepare the Marinade

Add the chicken breasts to the marinade, ensuring they are well coated. Cover and let marinate in the refrigerator for at least 30 minutes.

Marinate the Chicken

Preheat your grill or grill pan over medium-high heat.

Preheat the Grill

Remove the chicken from the marinade and place on the grill. Cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).

Grill the Chicken

Remove the chicken from the grill and let rest for a few minutes before slicing. Serve with your choice of sides.

Chicken breast

Olive oil

Rosemary

Lemon juice

Black pepper

Gather all the additional items you wish to customize your dining experience. Arrange them on a platter for easy access.

Prepare the Extras

Drizzle olive oil and balsamic vinegar over the salad or main dish before serving. Adjust the quantities based on personal preference.

Dress the Salad

Sprinkle grated Parmesan cheese, crispy bacon bits, and chopped fresh herbs over the dish. Add a dollop of sour cream on the side.

Add Flavor

Provide hot sauce on the side for guests to add to their liking.

Spice it Up

Sliced Avocado

Grated Parmesan Cheese

Crispy Bacon Bits

Chopped Fresh Herbs (Basil, Parsley, or Cilantro)

Sour Cream

Hot Sauce

Preheat the grill to medium heat. Season the chicken breasts with salt and black pepper. Grill for 6-7 minutes on each side or until fully cooked and no longer pink in the center. Remove from the grill and let cool.

In a large bowl, combine mixed greens, halved cherry tomatoes, diced cucumber, and crumbled feta cheese.

In a small bowl, whisk together olive oil, balsamic vinegar, salt, black pepper, and fresh basil.

Make the Dressing

Slice the grilled chicken and place it on top of the salad. Drizzle the dressing over the salad and toss gently to combine.