CHEF SPECIALTIES
61. Chaba Gai Pad Med
Slice chicken sautéed with cashew nuts, scallion, onion, carrot and mushroom in light brown gravy.
62. Duck Noodle Soup
Thin rice noodle, duck, bean sprouts, celery, scallions in a light duck broth.
63. Seafood Pad Cha
Shrimp, scallop, squid and mussel sautéed with ginger, bell pepper, lime leaves and basil leaves in house special sauce.
64. Asparagus Shrimp
Shrimp sautéed with asparagus and shitake mushroom in light brown sauce.
65. Deep Sea
Shrimp, scallops, squid and mussel stir-fried with celery, onion, scallions and egg in a delicious curry sauce.
66. Crispy Duck
Served with your choice of:
A: Chili and garlic basil sauce.
B: Black bean, mushroom and ginger sauce.
67. Soft Shell Crab
A pair of crispy-fried soft shell crabs served with any of the following sauce:
A: Chili and garlic basil sauce.
B: Black bean, mushroom and ginger sauce.
C: Celery, onion, scallions and egg cooked in yellow curry sauce.
68. Lamb
Grilled racks of lamb on a bed of steamed vegetable topping with sweet chili garlic basil sauce.
69. Pla Tod
Tilapia fish fillet, lightly battered and fried to perfection topped with your sauce;
A: Chili and garlic basil sauce.
B: Black bean, mushroom and ginger sauce.
C: Chili sweet and sour sauce.
70. Crispy Whole Flounder
Served with your choice of;
A: Chili and garlic basil sauce.
B: Black bean, mushroom and ginger sauce.
C: Chili sweet and sour sauce.