Thai World Kitchen

Thaiangle Restaurant

Side Order

Desserts

Beverages

Noodles

Fried Rice

Chef's Choice

Seafood

Entrees

Curry

Appetizers

Wonton skins, stuffed with imitation crab meat, cream cheese, potato, carrots, scallions, and curry powder, deep-fried & served with sweet chili

Puff Crab

Bar B Q

Salad

Soup

Chicken, marinated in Thai spices & coconut milk, served on skewers, with a side of peanut sauce and cucumber salad

Chicken Satay

Steamed or deep-fried gyoza, loaded with chicken & vegetables, topped with garlic, and served with sweet chili sauce

Gyoza

Deep-fried eggrolls, stuffed with minced shrimp & chicken, served with plum & sweet chili sauce

Shrimp Egg Roll

Tofu, vermicelli noodles, carrots, lettuce, cucumbers, fresh herbs, wrapped in rice paper, served cold, with pickled veggies & hoisin sauce

Toffu Roll

Shrimp, vermicelli noodles, carrots, lettuce, cucumbers, fresh herbs, wrapped in rice paper, served cold, with pickled veggies & hoisin sauce

Shrimp Roll

Wonton skins, loaded with ground pork & shrimp, onions, jacama, scallions, carrots, topped with fried garlic, served with homemade red vinegar sauce

Thai Shumai (Steamed Dumpling)

Egg roll skins, stuffed with glass noodles, carrots, cabbage, celery, & wood ear mushrooms, deep-fried & served with sweet chili sauce

Veggie Egg Roll

Wonton skins, stuffed with ground chicken, deep-fried & served with sweet chili sauce

Fried Wonton

Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice with 4 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.

Prepare the Rice

In a large skillet or wok, heat vegetable oil over medium-high heat. Add the diced chicken breast and cook until browned and cooked through, about 5-7 minutes.

Cook the Chicken

Add the sliced bell pepper and julienned carrot to the skillet, and sauté for another 3-4 minutes until slightly softened. Stir in the red curry paste and cook for 1-2 minutes until fragrant.

Add Vegetables and Curry Paste

Pour in the coconut milk and stir well to combine. Bring the mixture to a gentle simmer.

Combine with Coconut Milk

Add fish sauce, lime juice, sugar, and salt to the skillet. Stir and let it simmer for another 5 minutes, allowing the flavors to meld.

Season the Dish

Remove from heat and stir in the fresh basil leaves. Serve the curry over jasmine rice.

Finish with Basil

Jasmine rice

Coconut milk

Chicken breast, diced

Red curry paste

Bell pepper, sliced

Carrot, julienned

Basil leaves

Fish sauce

Lime, juiced

Sugar

Salt

Vegetable oil

Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice with 4 cups of water and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it steam for an additional 10 minutes.

In a large skillet or wok, heat the oil over medium heat. Add the chicken breast, cut into bite-sized pieces, and cook until golden brown and cooked through, about 5-7 minutes.

Add the bell peppers and bamboo shoots to the skillet, stirring for 2-3 minutes. Then, add the Thai green curry paste and mix well to coat the chicken and vegetables.

Pour in the coconut milk and bring the mixture to a gentle simmer. Allow to cook for another 5 minutes, stirring occasionally.

Add Coconut Milk

Stir in the fish sauce, sugar, lime juice, and Thai basil leaves. Cook for an additional 2 minutes, allowing the flavors to meld.

Flavor the Curry

Serve the Thai green curry over jasmine rice, garnished with additional Thai basil if desired.

Serve

Jasmine Rice

Coconut Milk

Thai Green Curry Paste

Chicken Breast

Bell Peppers (mixed colors)

Bamboo Shoots

Thai Basil Leaves

Fish Sauce

Lime Juice

Oil (for cooking)

Wash, peel, and cut the potatoes into even-sized cubes.

Prepare the Potatoes

Place the cubed potatoes in a large pot, cover with water, and bring to a boil. Cook for 10-15 minutes until tender, then drain.

Boil the Potatoes

In a large bowl, combine the boiled potatoes with olive oil, garlic powder, salt, and black pepper. Toss to coat evenly.

Toss with Seasonings

Preheat the oven to 425°F (220°C). Spread the seasoned potatoes on a baking sheet and bake for 20-25 minutes, turning halfway through, until they are golden brown.

Bake the Potatoes

Remove from the oven, sprinkle with fresh parsley, and serve hot as a side order.

Garnish and Serve

Potatoes

Olive oil

Garlic powder

Black pepper

Fresh parsley

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

Preheat the Oven

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, beat the eggs, then add the milk, vanilla extract, and vegetable oil. Mix until smooth.

Combine Wet Ingredients

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.

Combine Mixtures

Fold in the chocolate chips gently until evenly distributed.

Add Chocolate Chips

Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Allow the dessert to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Cool and Serve

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

salt

eggs

milk

vanilla extract

vegetable oil

chocolate chips

In a saucepan, bring 4 cups of water to a boil.

Boil Water

Add 2 tablespoons of green tea leaves to the boiling water and remove from heat. Let steep for 3-5 minutes.

Steep Tea

Strain the tea into a pitcher to remove the leaves.

Strain Tea

Stir in 2 tablespoons of honey and 1 tablespoon of lemon juice until dissolved.

Add Honey and Lemon

Add fresh mint leaves to the pitcher for garnish and additional flavor.

Garnish with Mint

Serve the beverage warm or chilled over ice.

Water

Green tea leaves

Honey

Lemon juice

Mint leaves

In a large pot, bring 1 litre of water to a rolling boil.

Once the water is boiling, add 1 tsp of salt to the water.

Add Salt

Add 200g of noodles to the boiling water and cook according to package instructions, usually around 8-10 minutes, until al dente.

Cook Noodles

Once cooked, drain the noodles in a colander and rinse under cold water to stop the cooking process.

Drain

Toss the noodles with your choice of sauce or toppings, and serve warm.

Gather all the ingredients and chop the vegetables as needed.

Prepare the Ingredients

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

Heat the Oil

Add the diced carrots and sauté for about 2-3 minutes until slightly tender. Then add the green peas and chopped green onions, cooking for another 2 minutes.

Sauté Vegetables

Push the vegetables to one side of the skillet. Crack the eggs into the empty side and scramble them until fully cooked.

Scramble the Eggs

Add the cooked rice to the skillet, mixing it with the vegetables and eggs. Break up any clumps of rice.

Add the Rice

Pour the soy sauce and sesame oil over the rice mixture. Stir well to combine. Season with salt and pepper to taste.

Season the Rice

Continue to stir-fry the rice mixture for an additional 3-5 minutes until heated through and slightly crispy.

Finish Cooking

Remove from heat, garnish with additional green onions if desired, and serve hot.

cooked rice

carrot, diced

green peas

green onion, chopped

soy sauce

sesame oil

pepper

Preheat your oven to 400°F (200°C). Pat the chicken breasts dry and season both sides with salt and black pepper.

Prepare the Chicken

In a small bowl, mix olive oil, minced garlic, fresh rosemary, and lemon juice. Rub this mixture onto the chicken breasts thoroughly.

Marinate the Chicken

Chop the mixed vegetables into bite-sized pieces and place them in a large bowl. Drizzle with olive oil, salt, and pepper, then toss to combine.

Prepare the Vegetables

Place the marinated chicken breasts on a baking sheet and surround them with the mixed vegetables. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

Bake Everything

Remove from the oven and let rest for a few minutes. Serve the chicken with the roasted vegetables on the side.

Chicken breast

Garlic cloves

Fresh rosemary

Mixed vegetables (bell peppers, zucchini, carrots)

In a large bowl, combine the shrimp, scallops, and mussels. Add the salt, black pepper, and red pepper flakes. Toss to coat evenly.

Prepare the Seafood

In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute until fragrant.

Heat the Olive Oil

Add the seafood mixture to the skillet and cook for about 5-7 minutes, stirring occasionally until the shrimp are pink and the mussels have opened.

Cook the Seafood

Remove the skillet from heat. Drizzle the lemon juice over the seafood and sprinkle with chopped parsley. Toss gently to combine.

Add Lemon Juice and Parsley

Serve the seafood hot as a main dish or over a bed of rice or pasta.

Shrimp, peeled and deveined

Scallops

Mussels, cleaned

Garlic, minced

Fresh parsley, chopped

Red pepper flakes

Start by trimming any excess fat from the chicken breasts.

In a bowl, mix olive oil, garlic powder, paprika, salt, pepper, and lemon juice. Add the chicken breasts and coat them well. Let them marinate for at least 30 minutes.

Preheat a grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C).

Once cooked, remove the chicken from the heat. Let it rest for a few minutes before slicing. Garnish with fresh chopped parsley and serve.

Olive Oil

Garlic Powder

Paprika

Black Pepper

Fresh Lemon Juice

Fresh Parsley (chopped)

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger and cook for an additional 1-2 minutes until fragrant.